Fig. 4 shows the effect of incubation time at 60 ◦C on the viscosity
of the different gelatin–starch blends. The viscosity of the pure
gelatin decreased during the first 3 h of incubation then remained
stable, as reported previously (Jones, 2004b). For the blended solutions,
the decrease ratio with time became less pronounced with
increasing starch content, which could be simply explained by the
higher viscosity of the solutions containing starch