■ Books and Papers
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1.
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2023/04
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Article
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Evident visualization of food texture
― Two-dimensional map of food texture with attention to changes due to the destruction of food structure ― pp.11-14 (Single)
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2.
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2019/10
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Article
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Explaining the different textures of commercial processed cheese from fractured structures International Dairy Journal 97,pp.40-48 (Collaboration)
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3.
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2018
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Article
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Effects of emulsifying conditions on creaming effect, mechanical properties and microstructures of processed cheese using a rapid visco-analyzer Bioscience, Biotechnology, and Biochemistry (Collaboration)
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4.
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2018
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Article
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Effects of pre-cooked cheeses of different emulsifying conditions on mechanical properties and microstructure of processed cheese Food Chemistry 245,pp.47-52 (Collaboration)
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5.
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2018
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Article
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Effects of starches on the mechanical properties and microstructure of processed cheeses with different types of casein network structures 79,pp.587-595 (Collaboration)
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6.
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2017
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Article
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Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures Bioscience, Biotechnology, and Biochemistry 81,pp.839-847 (Collaboration)
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7.
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2015/06
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Article
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Approach to Palatable Food - Analysis of Texture and Flavor Release from Food Structure - Food Machinery and Technology Exhibition 2015 The Summaries of Research Announcements 22,pp.51-54 (Collaboration)
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8.
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2014/06
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Article
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MIERUKA(visualization) of food texture -Approaching from model fracture process focusing on the both oral cavity parts and time axis in mastication- International Food Machinery and Technology Exhibition 2014, The Summaries of Research Announcements 21,pp.277-280 (Collaboration)
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9.
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2013/06
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Article
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Visualization for affective expression of palatable food texture -From formation and destruction of food structure- International Food Machinery and Technology Exhibition 2013, The Summaries of Research Announcements 20,pp.277-280 (Collaboration)
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10.
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2013/05
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Article
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Formation of Bicontinuous Phase on Egg White Protein/agar Co-gels and their Fracture Properties pp.225-232 (Collaboration)
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11.
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2012/06
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Article
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Achievement of Desired Texture -Visualization and Quantification of Food Texture- International Food Machinery and Technology Exhibition 2012 The Summaries of Research Announcements 19,pp.208-211 (Collaboration)
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12.
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2011/06
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Article
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Visualization of Food Texture -Achievement of Intended Texture by Structural Design of Gel Food- International Food Machinery and Technology Exhibition 2011 The Summaries of Research Announcements 18,pp.270-273 (Collaboration)
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13.
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2010/06
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Article
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Design and Control of Food Texture -Imaging of Formation and Fracture Processes of Food Structure- International Food Machinery and Technology Exhibition 2010 The Summaries of Research Announcements 17,pp.165-167 (Collaboration)
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14.
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2005/05
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Article
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Elucidation of the Texture Expression Mechanism in Heat-Induced Multicomponent Gel-Food. pp.15-21 (Single)
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15.
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2003/08
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Article
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Development of new compound starchs modified by enzymatic treatment. pp.167-173 (Single)
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16.
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2002
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Article
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The Observational Methods for Three-Dimensional Food Microstructure Food Machinery 19(3),pp.18-21 (Collaboration)
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17.
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1989
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Article
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Analytical Methods for Gelation of Soybean Proteins Modern Methods of Plant Analysis. New Series Volume 10. Plant Fiber Printed by Springer-Verlag
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18.
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1984
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Article
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Network Structure Formation in Thermally Induced Gelation of Glycinin Journal of Agricultural and Food Chemistry 32,pp.349-352
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Display 5 items
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Display all(18)
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■ Academic Qualifications
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■ Major Subjects
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■ Research Topics, Consignment Studies & KAKENHI Researches
| 1. |
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Food Texture and Structure (Key Word : "texture,structure,")
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| 2. |
2003/04～2006/03
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Modification of Food Starch by Control of Protein Structuring on Starch-Granule Surface (Key Word : )
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| 3. |
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"Studies on co-gelation of polysaccharide, protein and/or lipid" (Key Word : "Food,Texture,gelation")
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| 4. |
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Studies on Gelation of Soybean Proteins (Key Word : "Soybean,Protein,gelation")
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| 5. |
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"Studies on enzymatic composite modification of starch, protein and lipid" (Key Word : "Food Processing,Nano-Scale,Compound")
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■ Web Sites
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■ Email Addresses
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■ Award History
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■ Current Specialized Field
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Food sciences, Food sciences, Food sciences, Food sciences
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■ KAKENHI Researcher Number
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