Figure 2. Plots of ηsp versus c in aqueous solutions for the gelatinized (a) kudzu starch (b) lotus rhizome starch. The entanglement concentrations and slopes of fitted lines in two regimes are illustrated

From

The Impacts of the Entanglement Concentration on the Hydrodynamic Properties of Kudzu and Lotus Rhizome Starch Aqueous Solutions

Li Guo, Shuilin Wang, Chenchen Zhu, Jian Hu, Juanjuan Zhang, Xianfeng Du

Journal of Food and Nutrition Research. 2016, 4(11), 750-759 doi:10.12691/jfnr-4-11-8