Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

Authors acknowledge the financial support of the Spanish Ministry of Science and Innovation (Project RTI2018-095919-B-C2) and the European Regional Development Fund (FEDER), Generalitat Valenciana (Project Prometeo 2017/189) and Xunta de Galicia (Consolidation Project ED431B 2019/01).