Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch

- Pregelatinized potato starch (PS) was used instead of native starch.
- Dressings characteristics were affected by both PS concentration and emulsifier type.
- Generalized Cox-Merz rule was used to compare steady shear and complex viscosities.
- Bohlin's parameters were applicable for evaluation of dressings physical stability.
- Sensory and related textural parameters were well correlated.