Figure 3. Static rheology: the relationship between viscosity, shear stress and shear rate of native and modified wheat starch

From

Effect of Microwave-Assisted Xanthan Gum Treatment Conditions on Physicochemical Properties and Structure of Wheat Starch

Yuxiang Shen, Tianfang Ao, Jinglei Xu, Qingyang Gao, Songye Shi, Qilin Huang, Jiping Wen

Journal of Food and Nutrition Research. 2025, 13(7), 256-265 doi:10.12691/jfnr-13-7-4