Scaling relations in rheology of concentrated starches and maltodextrins

Using literature data we have studied the rheological behaviour of concentrated maltodextrins and starches. We show that much of their rheology, like zero shear viscosity and shear thinning behaviour, appears to be governed by the ratio of the glass transition temperature and actual temperature, Tg/T, as the scaling parameter. Via this scaling, we can apply time-temperature-solvent superposition principle, which is also validated for linear dynamic viscoelastic experiments at different temperatures, compositions, and moisture content. Furthermore, we show that the dynamic viscoelastic experiments follow the Marin-Graessley model, indicating that concentrated maltodextrins and starches behave as transient (entangled) networks. •Rheology of starch and maltodextrins is dominated by T/Tg.•Oscillatory-rheology follows the Marin-Graessley model of entangled networks.•Oscillatory-rheology is showing temperature-moisture-time superposition.•Based on zero-shear viscosity maltodextrins can be divided in two classes, as explained by entanglement.•T/Tg scaling allows for prediction of rheology outside experimental ranges.