Complexation between hydrophobically modified polymers and amylose. Gelation and competition by surfactants.
Aqueous mixtures of hydrophobically modified polymers (HMP) with amylose have been investigated by rheology and 1H NMR. Amylose can cross-link HMP chains by forming single-helical inclusion complexes with the hydrophobic side chains of the HMP, leading to thermoreversible, elastic, and thixotropic gels at ambient temperatures. The complexation ability, the strength of the association, and the visc
