@studyzone Thanks! I've actually never seen her column, will check those out.
@Nillo Do you think this is also true at low concentrations of cornstarch? Or when they've swelled during cooking? Thanks for the oobleck btw!
I have a somewhat related question regarding starches. Can shear stress affect thickening properties? I read somewhere that certain thickeners (more specifically xanthan gum) actually liquefies when exposed to shear stress (like a blender) and then goes back to its original thickness after the stress is removed.