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. 2022 Dec 15;11(24):4060. doi: 10.3390/foods11244060

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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(a) Lissajous plots of stress versus strain (τ (γ)) for starch gels in the sugar–acid system with shear strains (γ) of (from left to right) 1.28%, 4.54%, 16.2%, 57.7%, 109%, 282%, 532% and 1000% at 25 °C: (A) TS, (B) RS, (C) WTS, and (D) WRS. Dashed curves inside the loops indicate the contribution of the elastic stress to the total stress [34]. (b) Lissajous plots of stress versus strain rate (τ ( $\dot{γ}$ )) for starch gels in the sugar–acid system with shear strains (γ) of (from left to right) 1.28%, 4.54%, 16.2%, 57.7%, 109%, 282%, 532% and 1000% at 25 °C: (A) TS, (B) RS, (C) WTS, and (D) WRS. Dashed curves inside the loops indicate the contribution of the viscous stress to the total stress [34].