Abstract
Several topics are briefly summarized, which are selected from results in thermal analytical studies on starch made for the purpose of explaining the structural stability of high molecular substances in foods. Topics include the application of thermal analysis (DTA, DSC) to examination of the gelatinization behavior of starch, effect of salts on the gelatinization behavior of starch, the structural stability of low moistuer starch, and the gelatinization behavior of starch in foods.
