Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Ingredient
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Measured across millions of published recipes · click to explore
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Clear-setting thickener — sauces, boba pearls, gluten-free baking
Clear-setting thickener — fruit sauces, pie filling, gluten-free
Stainless corn holders — grip hot corn on the cob safely
Ground star anise — baking, five spice blend, quick flavoring
Based on 3 papers
“Creep data, fitted using B urger's model, were highly dependent on both moisture content and temperature.”
extruded cornstarch → shows → creep behavior
“The G ′ and G ″ values showed an increasing trend with a decrease in temperature and moisture content and an increase in frequency. This implied an increase in solid‐like behavior when the temperature and moisture content were reduced or the frequency was increased.”
extruded cornstarch → shows → viscoelastic properties
“In the later stages of gelatinization, where the granules lose their integrity, suspension viscosity progressively decreased as granule rupture continued.”
cornstarch suspension → decreases → viscosity
“In the early stages of gelatinization, where the granule size standard deviation was less than 12 μm, dilatant behavior was observed over the shear rate range 200–1100 S−1.”
cornstarch suspension → increases → viscosity
“The maxima of response surfaces for crumb‐grain score and bread score indicate that optimal gluten‐free bread can be prepared from 74.2% cornstarch, 17.2% rice flour, and 8.6% cassava starch”
optimal gluten-free bread → is prepared from → 74.2% cornstarch, 17.2% rice flour, and 8.6% cassava starch