Figure 5. Steady shear properties of the gelatinized starch dispersions ranging in concentration around ce. Apparent viscosity versus shear rate plot: (A) kudzu starch (B) lotus rhizome starch; Shear rate versus shear stress plot: (a) kudzu starch (b) lotus rhizome starch

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