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In the paper, a comprehensive study of rheological properties of 3% (w/v) Japanese kuzu starch pastes was conducted. To describe the experimental data obtained from oscillatory and creep tests, the new rheological model—which was a modification of the fractional Kelvin‐Voigt model—was proposed. The model provided an accurate description of the dynamic data in a range of nearly seven logarithmic decades...
The effect of concentration and temperature on viscoelastic properties of chestnut starch is discussed in the paper. The starch structure was estimated using the fractional standard linear solid model FSLSM. Rheological parameters of the FSLSM model were determined and their changes for different concentrations and temperatures of chestnut starch paste were discussed. High values of the viscoelastic...
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