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Effect of Annealing Temperature on Gelatinization of Rice Starch Suspension As Studied by Rheological and Thermal Measurements

Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9056-9063

2005

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Care and Lives’ Support for People with Amyotrophic Lateral Sclerosis Comorbid with Cognitive Impairment: Literature Review

Kita Kantō igaku (The Kitakanto Medical Journal), 2023-02, Vol.73 (1), p.81-87

2023

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Care and Lives’ Support for People with Amyotrophic Lateral Sclerosis Comorbid with Cognitive Impairment: Literature Review

The Kitakanto Medical Journal, 2023/02/01, Vol.73(1), pp.81-87

2023

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Rheology of schizophyllan solutions in isotropic and anisotropic phase regions

Journal of rheology (New York : 1978), 2004-09, Vol.48 (5), p.1147-1166

2004

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筋萎縮性側索硬化症と認知症を併せ持つ療養者の生活支援やケアに関する文献検討

北関東医学, 2023/02/01, Vol.73(1), pp.81-87

2023

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Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization

Journal of texture studies, 2013-02, Vol.44 (1), p.21-33

2013

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Kinetic treatment for rheological properties and effects of saccharides on retrogradation of rice starch gels

Food hydrocolloids, 1992-06, Vol.6 (2), p.187-198

1992

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Effects of saccharides on stabilities of rice starch gels. 1. Mono- and disaccharides

Food hydrocolloids, 1992, Vol.6 (4), p.387-398

1992

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Non-thermally Induced Gel of Proteins

Nippon Shokuhin Kagaku Kogaku Kaishi, 1997/12/15, Vol.44(12), pp.917-924

KATSUTA, Keiko

1997

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Time-Lapse Photographic Analysis (TLPA) of Chou Expansion during Baking, and Rheological Properties of Stored Chou Paste before and during Heating

Journal of Home Economics of Japan, 2003/08/15, Vol.54(8), pp.633-641

2003

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Effect of Polyglycerol Fatty Acid Ester on the Spread Factor of Cookie Products: Changes in Physical Properties of Cookie Dough during Baking

Journal of Home Economics of Japan, 2000/01/15, Vol.51(1), pp.41-48

2000

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Viscoelastic Behavior of Varieties of Cooked Rice Grains by Small Shear Deformation under Compression

Journal of Home Economics of Japan, 2003/02/15, Vol.54(2), pp.149-155

2003

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Evaluation of the Mechanical Properties of Varieties of Cooked Rice Grains by the Stress Corrected for the Compressed Area

Journal of Home Economics of Japan, 2003/02/15, Vol.54(2), pp.141-147

2003

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Effects of Granular Size of Rice Powder on Viscoelastic Properties of “Dango”: Correlation Analysis between Instrumental Value of Viscoelasticity and Estimation of Sensory Test

Journal of Home Economics of Japan, 1987/04/20, Vol.38(4), pp.283-291

KATSUTA, Keiko

1987

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Cooking and Processing Characteristics and Rheological Properties of Food and Food Ingredients

Nihon Reoroji Gakkaishi, 2002, Vol.30(5), pp.237-245

Katsuta, Keiko

2002

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Effects of Particle Size of Rice Powder on Mutual Interactions of Components, Glutinous Rice Powder, Non-Glutinous Rice Powder and Water, for Viscoelastic Properties of “Dango”

Journal of Home Economics of Japan, 1992/05/15, Vol.43(5), pp.401-411

KATSUTA, Keiko

1992

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Effects of Particle Composition and Mixture (Glutinous and Nonglutinous) of Rice Powder on Evaluation of Sensory Attributes of “Dango”

Journal of Home Economics of Japan, 1987/08/20, Vol.38(8), pp.711-718

KATSUTA, Keiko

1987

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Effects of the fluorescent lamp on the growth of long-day plants Gypsophila paniculata

JOURNAL OF THE ILLUMINATING ENGINEERING INSTITUTE OF JAPAN, 2003/08/26, Vol.87(Appendix), pp.206-206

2003

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Isothermal gelation of proteins. 1. Urea-induced gelation of whey proteins and their gelling mechanism

Food hydrocolloids, 1997-10, Vol.11 (4), p.367-372

1997

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Effects of the fluorescent lamp on the growth of long-day plants Gypsophila paniculata: シュッコンカスミソウに対する光質の違いの影響

Shomei Gakkai shi, 2003, Vol.87 (Appendix), p.206-206

2003

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A Kinetic Treatment for Retrogradation Process of “Dango” (Part 2): Consideration of a Kinetic Equation for Retrogradation during Storage at Low Temperature

Journal of Home Economics of Japan, 1993/11/15, Vol.44(11), pp.929-933

KATSUTA, Keiko

1993

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Reproduction of Manufacturing and Storing Stability of Ancient Milk Products “So” on the Basis of “Engishiki”

Journal of Home Economics of Japan, 1989/03/05, Vol.40(3), pp.201-206

1989

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Consideration of Ancient Milk Product- “So” Founded on Literature in Japan

Journal of Home Economics of Japan, 1988/04/20, Vol.39(4), pp.349-356

1988

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Consideration of Ancient Milk Products-Raku, So and Daigo-Founded on Literature in Japan

Journal of Home Economics of Japan, 1988/01/20, Vol.39(1), pp.71-76

1988

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Spontaneous gelation of whey proteins in urea and guanidine hydrochloride

Agricultural and biological chemistry, 1990, Vol.54 (9), p.2423-2424

1990

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Effect of Annealing Temperature on Gelatinization of Rice Starch Suspension As Studied by Rheological and Thermal Measurements

Care and Lives’ Support for People with Amyotrophic Lateral Sclerosis Comorbid with Cognitive Impairment: Literature Review

Care and Lives’ Support for People with Amyotrophic Lateral Sclerosis Comorbid with Cognitive Impairment: Literature Review

Rheology of schizophyllan solutions in isotropic and anisotropic phase regions

筋萎縮性側索硬化症と認知症を併せ持つ療養者の生活支援やケアに関する文献検討

Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization

Kinetic treatment for rheological properties and effects of saccharides on retrogradation of rice starch gels

Effects of saccharides on stabilities of rice starch gels. 1. Mono- and disaccharides

Non-thermally Induced Gel of Proteins

Time-Lapse Photographic Analysis (TLPA) of Chou Expansion during Baking, and Rheological Properties of Stored Chou Paste before and during Heating

Effect of Polyglycerol Fatty Acid Ester on the Spread Factor of Cookie Products: Changes in Physical Properties of Cookie Dough during Baking

Viscoelastic Behavior of Varieties of Cooked Rice Grains by Small Shear Deformation under Compression

Evaluation of the Mechanical Properties of Varieties of Cooked Rice Grains by the Stress Corrected for the Compressed Area

Effects of Granular Size of Rice Powder on Viscoelastic Properties of “Dango”: Correlation Analysis between Instrumental Value of Viscoelasticity and Estimation of Sensory Test

Cooking and Processing Characteristics and Rheological Properties of Food and Food Ingredients

Effects of Particle Size of Rice Powder on Mutual Interactions of Components, Glutinous Rice Powder, Non-Glutinous Rice Powder and Water, for Viscoelastic Properties of “Dango”

Effects of Particle Composition and Mixture (Glutinous and Nonglutinous) of Rice Powder on Evaluation of Sensory Attributes of “Dango”

Effects of the fluorescent lamp on the growth of long-day plants Gypsophila paniculata

Isothermal gelation of proteins. 1. Urea-induced gelation of whey proteins and their gelling mechanism

Effects of the fluorescent lamp on the growth of long-day plants Gypsophila paniculata: シュッコンカスミソウに対する光質の違いの影響

A Kinetic Treatment for Retrogradation Process of “Dango” (Part 2): Consideration of a Kinetic Equation for Retrogradation during Storage at Low Temperature

Reproduction of Manufacturing and Storing Stability of Ancient Milk Products “So” on the Basis of “Engishiki”

Consideration of Ancient Milk Product- “So” Founded on Literature in Japan

Consideration of Ancient Milk Products-Raku, So and Daigo-Founded on Literature in Japan

Spontaneous gelation of whey proteins in urea and guanidine hydrochloride

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