Starch consolidation casting of cordierite precursor mixtures — rheological behavior and green body properties
Sandoval ML, Talou MH, Tomba Martinez AG, Camerucci MA, Gregorová E, Pabst W (2015) — J. Am. Ceram. Soc. 98(10):3014–3021
Corn vs. potato starch comparison in cordierite (kaolin/talc/alumina) slips. Gelatinization onset 61–63°C (potato) vs. 72–73°C (corn). Green body mechanical properties via diametral compression.