{"created":"2023-06-19T11:39:13.160275+00:00","id":7184,"links":{},"metadata":{"_buckets":{"deposit":"2beeb2cc-1cb9-47c8-8395-30dd78af82d1"},"_deposit":{"created_by":15,"id":"7184","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"7184"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00007184","sets":["143:584:585"]},"author_link":[],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-07-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"784","bibliographicPageStart":"777","bibliographicVolumeNumber":"19","bibliographic_titles":[{"bibliographic_title":"Food hydrocolloids"}]}]},"item_10001_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Effects of sucrose on the rheological properties of maize starch pastes were studied by steady and dynamic oscillatory viscoelasticity, DSC measurements, and microscopic observation. Sucrose concentrations varied between 0 and 55 wt%. When sucrose was added before heating of starch dispersions, the viscosity of the pastes increased with increasing sucrose concentration up to 20 wt% and decreased with increasing sucrose concentration above 20 wt%, although the viscosity of samples in the presence of sucrose was greater than that of the control at higher shear rate. A lower content of sucrose enhanced the swelling for starch granules, while a higher content of sucrose decreased the rate of swelling for starch granules and shifted the starch gelatinization temperature to higher temperatures. No decrease in the viscoelasticity of the pastes above 20 wt% sucrose concentration was observed by adding sucrose after heating of starch dispersions. The viscoelasticity of maize starch paste to which sucrose was added after heating increased with increasing sucrose concentration.","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Oxford University Press"}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA10683390","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0268-005X","subitem_source_identifier_type":"PISSN"}]},"item_10001_text_70":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Journal Article / 学術雑誌論文"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Hirashima, Madoka","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Takahashi, Rheo","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Nishinari, Katsuyoshi","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-18"}],"displaytype":"detail","filename":"20A13306.pdf","filesize":[{"value":"3.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"20A13306.pdf","url":"https://mie-u.repo.nii.ac.jp/record/7184/files/20A13306.pdf"},"version_id":"9a98587c-da53-4891-8410-14d5aafdb31d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Maize starch","subitem_subject_scheme":"Other"},{"subitem_subject":"Sucrose","subitem_subject_scheme":"Other"},{"subitem_subject":"Viscoelasticity","subitem_subject_scheme":"Other"},{"subitem_subject":"Differential scanning calorimetry (DSC) measurement","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Changes in the viscoelasticity of maize starch pastes by adding sucrose at different stages","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Changes in the viscoelasticity of maize starch pastes by adding sucrose at different stages","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"15","path":["585"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-06-24"},"publish_date":"2010-06-24","publish_status":"0","recid":"7184","relation_version_is_last":true,"title":["Changes in the viscoelasticity of maize starch pastes by adding sucrose at different stages"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-09-22T00:48:00.990003+00:00"}