A mechanical separation method for surface ice glaze on ice-glazed shrimp von Xu, Zheng, Hagura, Yoshio

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Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder von Fongin, Suwalee, Alvino Granados, Alex Eduardo, Harnkarnsujarit, Nathdanai, Hagura, Yoshio, Kawai, Kiyoshi

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Effect of water sorption on the glass transition temperature and texture of deep-fried models von Jothi, Jakia Sultana, Ebara, Tomomi, Hagura, Yoshio, Kawai, Kiyoshi

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Effect of glass transition on the hardness of a thermally compressed soup solid von Mochizuki, Takumi, Sogabe, Tomochika, Hagura, Yoshio, Kawai, Kiyoshi

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Freeze-concentrated glass-like transition temperature of carbohydrate–phosphate buffered saline systems and impact on collapse of freeze-dried solids von Yamamoto, Yukino, Hagura, Yoshio, Kawai, Kiyoshi

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Effect of water content on the glass transition and textural properties of hazelnut von Ebara, Tomomi, Hagura, Yoshio, Kawai, Kiyoshi

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Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie von Sogabe, Tomochika, Kawai, Kiyoshi, Kobayashi, Rika, Jothi, Jakia Sultana, Hagura, Yoshio

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Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice von Kawai, Kiyoshi, Matsusaki, Keiko, Hando, Kana, Hagura, Yoshio

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Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties von Alvino Granados, Alex Eduardo, Fongin, Suwalee, Hagura, Yoshio, Kawai, Kiyoshi

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Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior von Fukami, Ken, Kawai, Kiyoshi, Takeuchi, Sayaka, Harada, Yoshito, Hagura, Yoshio

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Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer–plasticizer systems von Kawai, Kiyoshi, Hagura, Yoshio

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Observation and Control of Water in High Temperature Frying Oil von Hagura, Yoshio

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Relationship between Rheology, Particle Size and Texture of Mayonnaise von MARUYAMA, Kentaro, SAKASHITA, Toshiyuki, HAGURA, Yoshio, SUZUKI, Kanichi

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Investigation on Powder Content Ratio in Shaving Process of Katsuobushi with Various Moisture Content by Considering Glass Transition Phenomena von TEGUH, Purwaamidjaja Eis, WATANABE, Manabu, HAGURA, Yoshio, SUZUKI, Toru

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Mechanical Processing of Food Using Physical Properties Change by Temperature Control von HAGURA, Yoshio

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Determination of Viscoelastic Properties of Rice Porridge by the Non-Rotational Concentric Cylinder Method von KEAWKAIKA, Somchai, SUZUKI, Kanichi, HAGURA, Yoshio

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Influence of physical properties on the taste and flavor of strawberry jam von Kurotobi, Tomoka, Hoshino, Takayoshi, Kazami, Yukari, Hayakawa, Fumiyo, Hagura, Yoshio

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Nondestructive determination of the rheological properties of liquid food in sealed retort pouches von Tazoe, Yuma, Kawai, Kiyoshi, Hagura, Yoshio

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Investigation of Carbonization Energy for Waste Biomass in Superheated Steam Combined with Far-infrared Heating von ISA, Akiko, HAGURA, Yoshio, SUZUKI, Kanichi

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Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie von Kawai, Kiyoshi, Hando, Kana, Thuwapanichayanan, Ratiya, Hagura, Yoshio

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