Effects of sodium caseinate on the rheological properties of starch‐water pastes have been measured under steady shear conditions. In all cases a power law equation was found to describe the variation of viscosity with shear rate. The sodium caseinate increased the viscosity of the starch pastes and a starch‐sodium caseinate synergistic effect occurred. Sodium caseinate caused the swollen starch particles in pastes to increase in volume. It is suggested that this is one of the factors responsible for the observed effects of sodium caseinate on rheological behavior.
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Lelièvre et al. (1989) studied this question.
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