英国York大学のShimizuさんおよび海洋研究開発機構の磯部さんとの共同研究論文が Food Hydrocolloids 誌に掲載
Thomas W. J. Nicol, Noriyuki Isobe, James H. Clark, Nobuyuki Matubayasi, Seishi Shimizu, The mechanism of salt effects on starch gelatinization from a statistical thermodynamic perspective, Food Hydrocolloids, 87, 593-601 (2019). DOI: 10.1016/j.foodhyd.2018.08.042
