@article{oai:mie-u.repo.nii.ac.jp:00007189,
 author = {平島, 円 and Hirashima, Madoka and 高橋, 亮 and Takahashi, Rheo and 西成, 勝好 and Nishinari, Katsuyoshi},
 issue = {4},
 journal = {日本調理科学会誌 = Journal of cookery science of Japan},
 month = {Nov},
 note = {application/pdf, The effects of sucrose on the rheological properties of corn starch paste was studied by static and dynamic viscoelasticity measurements, DSC measurements and microscopic observation. The sucrose concentration was varied between 0% and 55% by weight. The viscosity of the paste increased with increasing sucrose concentration up to 20wt% and then decreased with increasing sucrose concentration above 20wt%, although the viscosity of the samples containing sucrose was higher than that of the control at higher shear rate; i. e., the shear thinning behavior became less pronounced. A lower content of sucrose enhanced the swelling of starch granules, while a higher content of sucrose decreased the rate of swelling and resulted in a higher gelatinization temperature to higher temperature. No effect on the viscoelasticity of corn starch paste containing more than 20wt% sucrose was apparent when the sucrose was added after gelatinization. The viscoelasticity of corn starch paste to which sucrose had been added after gelatinization increased with increasing sucrose concentration.},
 pages = {371--381},
 title = {澱粉糊の諸特性に及ぼす呈味物質の影響. 第2報 : 甘味調味料(ショ糖)},
 volume = {36},
 year = {2003}
}