Effects of Ionic Substances on the Adsorption of Egg White Proteins to a Stainless Steel Surface von SUGIYAMA, Hiroki, HAGIWARA, Tomoaki, WATANABE, Hisahiko, SAKIYAMA, Takaharu

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Temperature Effect on Pink Shrimp (Pandalus eous) Protein Adsorption onto a Stainless Steel Surface von Hagiwara, Tomoaki, Suzuki, Madoka, Hasegawa, Yuki, Isago, Saki, Watanabe, Hisahiko, Sakiyama, Takaharu

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Estimation of Water Diffusion Coefficients in Freeze-Concentrated Matrices of Sugar Solutions Using Molecular Dynamics: Correlation Between Estimated Diffusion Coefficients and Mea... von Hagiwara, Tomoaki, Sakiyama, Takaharu, Watanabe, Hisahiko

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Determination of the terminal extent of starch gelatinization in a limited water system by DSC von Fukuoka, Mika, Ohta, Ken-ichi, Watanabe, Hisahiko

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Molecular Simulation of Bovine β-Lactoglobulin Adsorbed onto a Positively Charged Solid Surface von Hagiwara, Tomoaki, Sakiyama, Takaharu, Watanabe, Hisahiko

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The change of moisture distribution in a rice grain during boiling as observed by NMR imaging von Takeuchi, Shigeki, Maeda, Mitsuo, Gomi, Yu-ichiro, Fukuoka, Mika, Watanabe, Hisahiko

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Adhesion behavior and removability of Escherichia coli on stainless steel surface von Ortega, Melba Padua, Hagiwara, Tomoaki, Watanabe, Hisahiko, Sakiyama, Takaharu

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An application of magnetic resonance imaging to the real time measurement of the change of moisture profile in a rice grain during boiling von Takeuchi, Shigeki, Fukuoka, Mika, Gomi, Yuichiro, Maeda, Mitsuo, Watanabe, Hisahiko

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The rate of starch gelatinization as observed by PFG-NMR measurement of water diffusivity in rice starch/water mixtures von Gomi, Yu-ichiro, Fukuoka, Mika, Mihori, Tomowo, Watanabe, Hisahiko

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Removability of bacterial spores made adherent to solid surfaces from suspension with and without drying von Nanasaki, Yusuke, Hagiwara, Tomoaki, Watanabe, Hisahiko, Sakiyama, Takaharu

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Survival of Escherichia coli on polypropylene surfaces fouled with organic soil of different water contents von Sakiyama, T.(Tokyo Univ. of Marine Science and Technology (Japan)), Honda, Y, Fukuoka, M, Hagiwara, T, Watanabe, H

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The thermodynamic basis for the Relative Water Demand Model that describes non-Fickian water diffusion in starchy foods von Watanabe, Hisahiko, Yahata, Yoshiko, Fukuoka, Mika, Sakiyama, Takaharu, Mihori, Tomowo

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Moisture diffusion in a dry soybean seed measured using pulsed-field-gradient NMR von Fukuoka, Mika, Watanabe, Hisahiko, Mihori, Tomoo, Shimada, Shinji

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Gelatinization properties of cross-linked phosphate di-ester type tapioca starch von Fukuoka, M. (Tokyo Univ. or Marine Science and Technology (Japan)), Gen, I, Konoo, S, Watanabe, H

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An on-line method for predicting freezing time using time/temperature data collected in the early stages of freezing von Mihori, Tomoo, Watanabe, Hisahiko

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An innovative noodle: gelatinized at the core, leaving the surface ungelatinized von Thammathongchat, Savitree, Fukuoka, Mika, Watanabe, Hisahiko

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A Simplified Method for On-Line Determination of Thermal Parameters Responsible to Estimate Temperature History during Thermal Process in Conduction Heating Foods von ASSAN, Mark Yaw Asuman, WATANABE, Hisahiko, MIHORI, Tomowo

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Fracture stress of frozen food analyzed by a two-component model consisting of pure water ice and concentrated amorphous solution von Watanabe, Hisahiko, Tang, Cun Qi, Mihori, Tomowo

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Temperature Distribution at the Surface of Cans in an Industrial Scale Static Retort during Saturated Steam Sterilization von ASSAN, Mark Yaw Asuman, WATANABE, Hisahiko, MIHORI, Tomowo

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A new non-Fickian diffusion model for water migration in starchy food during cooking von Watanabe, Hisahiko, Fukuoka, Mika, Tomiya, Atsushi, Mihori, Tomowo

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