A dynamic rheological method was used to follow transitions occurring during heating and cooling of starch–lipid gels that were prepared separately from the rheological measurement. A decrease in storage modulus (G′) and a simultaneous increase in phase shift (δ) were interpreted as due to a transition of the amylose–lipid complex. During cooling an increase inG′ and a decrease in δ were observed. The temperature of this transition (Tm) was found to depend on the type of starch, chain length of complexing ligand, polar head group of the ligand, and salt concentration for ionic ligands. For a hydroxypropylated potato starch lowerTmvalues were observed than for the native potato starch. Surfactants with longer hydrocarbon chains gave higherTmvalues. The polar head influenced the stability so that it increased in the following order: cationic