The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties

Native Andean potatoes (Solanum tuberosum subsp. andigenum) are a valuable phytogenetic resource due to their compositional diversity and adaptation to high-altitude environments. Their starch is a key functional polysaccharide widely used in food systems; however, information on the kinematic visco...

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Autores principales:	Alejandro Coloma, Edgar Gallegos Rojas, Herbert Callo, Leandro Valencia, Justo Gallegos Rojas, Arturo Zaira-Churata, Jorge Apaza-Cruz, Nancy Curasi Rafael, Cristina Valencia‐Sullca, Ulises Alvarado
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2026
Materias:	kinematic viscosity starch gels temperature dependence starch content Arrhenius model activation energy cultivar differences rheology food polysaccharides Food composition and properties Polysaccharides Composition and Applications Rheology and Fluid Dynamics Studies
Acceso en línea:	Enlace permanente (DOI o Handle)
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