RVA profile of different starch blends.

An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

Rapid Visco Analyser (RVA) As A Tool For Measuring Starch-Related Physiochemical Properties in Cereals - A Review, PDF, Starch

Perten's rheology analyzers

Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils - ScienceDirect

Structure and Physicochemical Properties of Starch

Frontiers Preparation of Natural Food-Grade Core-Shell Starch/Zein Microparticles by Antisolvent Exchange and Transglutaminase Crosslinking for Reduced Digestion of Starch

Effects of dry heating, acetylation, and acid pre-treatments on modification of potato starch with octenyl succinic anhydride (OSA)

Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber

Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches - Beech - 2022 - International Journal of Food Science & Technology - Wiley Online Library

Frontiers Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit