Dissolution of unmodified waxy starch in ionic liquid and solution rheological properties

► Starch granule dissolution in EMIMAc is studied and compared with gelatinisation in water. ► Amylopectin intrinsic viscosity in EMIMAc is determined as a function of temperature. ► Cellulose is much more temperature sensitive than starch. ► Activation energy is power-law dependent on starch concentration.