Effect of amylopectin on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes

► Helical inclusion complexes were prepared with high amylose and normal corn starch. ► Blends were prepared to vary the amylose:amylopectin ratio. ► Gel strength decreased with increasing amylopectin content. ► Amylopectin was not part of the gel network. ► Temperature dependence of rheological properties depended on amylopectin content.