Suspensions of vacuum-freeze dried starch nanoparticles: Influence of NaCl on their rheological properties

► NaCl affected rheology of vacuum freeze dried starch nanoparticle (VFDSN) suspensions. ► The addition of NaCl was found to increase the viscosity of VFDSN suspensions. ► The presence of NaCl was found to restrain the gelling capacity of VFDSN suspensions. ► NaCl was found to significantly affect the storage and loss moduli of VFDSN suspensions. ► The 20% NaCl content in the VFDSN suspensions led to high (98.6%) creep-recovery.