Shear-thickening behavior of gelatinized waxy starch dispersions promoted by the starch molecular characteristics

An unusual shear-thickening behavior was observed in 10% w/w gelatinized waxy potato and waxy corn starch dispersions at shear rates around 20 s−1. However, the phenomenon was not found in gelatinized dispersions of waxy rice. The aim of this study was to investigate reasons for the observed shear-thickening behavior as well as its relationship with the amylopectin molecular structure. This unique phenomenon only appears at a shear rate of about...