Rheological properties of starch and kaolin mixtures in water during and after heating

A mathematical model for the rheological behavior of gelatinized starch, was developed which contains the number and volume of macromolecule aggregates as well as the number of bonds between aggregates. According to this model, the bonds energy between the aggregates reached the value of 2-8 kJ/mol, which seemed to be close to the Van der Waals bonds energy.