Rheological and Thermal Study about the Gelatinization of Different Starches (Potato, Wheat and Waxy) in Blend with Cellulose Nanocrystals.

The goal of this work was to analyze the effect of CNCs on the gelatinization of different starches (potato, wheat and waxy maize) through the characterization of the rheological and thermal properties of starch-CNC blends. CNCs were blended with different starches, adding CNCs at concentrations of 0, 2, 6 and 10% . Starch-CNC blends were processed by rapid visco-analysis (RVA) and cooled to 70 °C.