Gel formation in mixtures of amylose and high amylopectin potato starch
The influence of amylopectin (Ap) (in the form of high amylopectin potato starch, HAPP) on the rheological properties of its mixtures with amylose (Am) has been studied in small-deformation oscillatory rheometry during relatively long times (6 h). The absence of HAPP granule remnants in the samples has been considered important; therefore HAPP, Am, and HAPP-Am mixtures have been prepared at 140deg
