@article{oai:mie-u.repo.nii.ac.jp:00007190,
 author = {平島, 円 and Hirashima, Madoka and 高橋, 亮 and Takahashi, Rheo and 西成, 勝好 and Nishinari, Katsuyoshi},
 issue = {3},
 journal = {日本調理科学会誌 = Journal of cookery science of Japan},
 month = {Aug},
 note = {application/pdf, The effects of citric acid and acetic acid on the rheological properties of com starch pastes were studied by steady and dynamic viscoelasticity and intrinsic viscosity measurements, and by microscopic observation. The pH value of corn starch dispersion was arbitrarily adjusted to between 6.0 and 3.0. The viscosity of the pastes was increased by decreasing pH value (between 5.5 and 3.8), while the viscosity of samples with a pH value below 3.5 was lower than that of the control (pH = 6.3). Many glucose chains were leached out from the starch granules by adding acid, which led to hydrolysis of glucose chains. No decrease in the viscoelasticity of the com starch pastes was apparent from adding acid at 25°C after gelatinization, indicating that the degree of this hydrolysis was low.},
 pages = {225--233},
 title = {澱粉糊の諸特性に及ぼす呈味物質の影響. 第1報 : 酸味調味料(クエン酸および酢酸)},
 volume = {36},
 year = {2003}
}