Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits
Fongin, Suwalee, Kawai, Kiyoshi, Harnkarnsujarit, Nathdanai, Hagura, Yoshio
Published in Journal of food engineering (01.10.2017)
Published in Journal of food engineering (01.10.2017)
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Effects of glass transition and hydration on the biological stability of dry yeast
Kawai, Kiyoshi, Sato, Kyoya, Lee, Kyeongmin, Koseki, Shigenobu
Published in Journal of food science (01.04.2021)
Published in Journal of food science (01.04.2021)
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Effect of water activity on the mechanical glass transition and dynamical transition of bacteria
Sogabe, Tomochika, Nakagawa, Hiroshi, Yamada, Takeshi, Koseki, Shigenobu, Kawai, Kiyoshi
Published in Biophysical journal (18.10.2022)
Published in Biophysical journal (18.10.2022)
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Journal Article
Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder
Fongin, Suwalee, Alvino Granados, Alex Eduardo, Harnkarnsujarit, Nathdanai, Hagura, Yoshio, Kawai, Kiyoshi
Published in Journal of food engineering (01.04.2019)
Published in Journal of food engineering (01.04.2019)
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Effect of glass transition on the hardness of a thermally compressed soup solid
Mochizuki, Takumi, Sogabe, Tomochika, Hagura, Yoshio, Kawai, Kiyoshi
Published in Journal of food engineering (01.04.2019)
Published in Journal of food engineering (01.04.2019)
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Journal Article
Effect of water sorption on the glass transition temperature and texture of deep-fried models
Jothi, Jakia Sultana, Ebara, Tomomi, Hagura, Yoshio, Kawai, Kiyoshi
Published in Journal of food engineering (01.11.2018)
Published in Journal of food engineering (01.11.2018)
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Journal Article
Prediction and control of glass transition temperature for hydrogenated starch hydrolysates and its impact on the texture modification of gummy
Kashiwakura, Yuichi, Sogabe, Tomochika, Hiyama, Yuri, Arakawa, Natsuki, Fujii, Tadashi, Tochio, Takumi, Kawai, Kiyoshi
Published in Food hydrocolloids (01.05.2022)
Published in Food hydrocolloids (01.05.2022)
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Journal Article
Effect of water content on the glass transition and textural properties of hazelnut
Ebara, Tomomi, Hagura, Yoshio, Kawai, Kiyoshi
Published in Journal of thermal analysis and calorimetry (01.03.2019)
Published in Journal of thermal analysis and calorimetry (01.03.2019)
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Journal Article
Effect of polymer addition on the physical properties of freeze-dried soup solid
Sogabe, Tomochika, Ohira, Koichi, Kawai, Kiyoshi
Published in Journal of food science and technology (01.04.2022)
Published in Journal of food science and technology (01.04.2022)
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Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions
Moriya, Yuzuki, Hasome, Yoshimune, Kawai, Kiyoshi
Published in Journal of food measurement & characterization (01.12.2020)
Published in Journal of food measurement & characterization (01.12.2020)
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