It was found that a heating at higher temperatures (> 80 ° C) in the presence of citric acid led to the acid hydrolysis of amylose and amylopectin chains, and that affected the gel strength and the retrogradation of cornstarch gels. Cornstarch gels in the presence of citric acid became brittle against large deformation and hard to deform against small deformation compared with the control. However, in the case where samples are stored for longer time, it is thought that the effects of adding citric acid are not necessarily influential, because the retrogradation ratio for all samples with or without citric acid converge to a constant value