Waxy maize starch in the solvent 90%DMSO–H2O exhibited the phenomena of shear‐thickening, quasihysteresis loops of shear stress versus strain rate that were anticlockwise and flow‐induced structure that was observed with phase contrast microscopy. These phenomena were not seen with normal maize starch and an enriched fraction of normal maize amylopectin. The ability of a waxy maize starch sample to have these properties could be destroyed by severe treatment. We consider the flow properties of shear‐thickening and anticlockwise shear stress/strain rate loops to be indicative of a flow‐induced structure that occurs with waxy maize starch amylopectin. Because these effects do not occur with normal maize starch we infer that there is a significant structural difference between the amylopectins of waxy maize starch versus normal maize starch.