Characterization of the Interactions between Cereal Flour and “Nata Puree” in Batter

por Tokuyasu, Ken, Matsuki, Junko, Yamagishi, Kenji, Ike, Masakazu
Publicado 2022

Purification of Branched Dextrin from Nägeli Amylodextrin by Ethanol Precipitation and Characterization of Its Aggregation Property in Methanol-Water

por Matsuki, Junko, Wada, Masahisa, Sasaki, Tomoko, Yoza, Koichi, Tokuyasu, Ken
Publicado 2019

One Pot Cooking of Rice Grains for Preparation of Rice-Gel Samples Using a Small-Scale Viscosity Analyzer: Small-scale Rice-gel Preparation from Grains

por Matsuki, Junko, Sasaki, Tomoko, Yoza, Koichi, Sugiyama, Junichi, Maeda, Hideo, Tokuyasu, Ken
Publicado 2019

“Nata Puree,” a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan

por Tokuyasu, Ken, Yamagishi, Kenji, Matsuki, Junko, Nei, Daisuke, Sasaki, Tomoko, Ike, Masakazu
Publicado 2021

Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions

por Sasaki, Tomoko, Matsuki, Junko, Yoza, Koichi, Sugiyama, Junichi, Maeda, Hideo, Shigemune, Akiko, Tokuyasu, Ken
Publicado 2019