京都大学 · 農学部・農学研究科

研究关键词pasta rehydration kinetics・spaghetti drying・moisture sorption・surface roughness of spaghetti・gluten network relaxation・mayonnaise stability・food microstructure visualization・starch retrogradation・fat crystallization

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• Moisture Sorption Isotherm of Durum Wheat FlourFOOD SCIENCE AND TECHNOLOGY RESEARCH,
• Kinetics on the turbidity change of wheat starch during its retrogradationBIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY,
• The fibrous network of cellulose nanofibers can be preserved by the freeze-drying in the presence of trehaloseFood Sci. Technol. Res.,
• Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditionsFOOD AND BIOPRODUCTS PROCESSING,

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