Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Takahashi, Rheo"'
Autor:
Takahashi, Kayori, Takahashi, Rheo, Horikawa, Yoshiteru, Matsuyama, Shigetomo, Kinugasa, Shinichi, Ehara, Kensei
Publikováno v:
In The Journal of Supercritical Fluids October 2013 82:256-262
Autor:
Nishinari, Katsuyoshi *, Takahashi, Rheo
Publikováno v:
In Current Opinion in Colloid & Interface Science 2003 8(4):396-400
Publikováno v:
日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology. 56(11):591-599
A sample with a high concentration of agaropectin was refined by the dimethyl sulfoxide method. Gelation properties of the refined agaropectin and agar were then examined by differential scanning calorimetry and dynamic viscoelasticity measurements.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::21d7bcd2dd829574a86c5e88104f2bd9
http://hdl.handle.net/10076/11175
http://hdl.handle.net/10076/11175
Publikováno v:
日本調理科学会誌 = Journal of cookery science of Japan. 40(4):249-256
The effects of taste substances on the syneresis of cornstarch pastes were studied by a centrifugation method. The concentration of cornstarch was fixed at 3.0 wt%, and sucrose (0-50 wt%), sodium chloride (0-25 wt%), citric acid (pH 6.3-3.0), caffein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::7b449217f1166ca1d39f0c0f720d6863
http://hdl.handle.net/10076/11192
http://hdl.handle.net/10076/11192
Publikováno v:
日本調理科学会誌 = Journal of cookery science of Japan. 37(1):57-64
The effects of caffeine and sodium L-glutamate (MSG) on the rheological properties of corn starch paste samples (3.00 wt%) were studied by steady and dynamic viscoelasticity, DSC measurements, and microscopic observation. The concentrations of caffei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::a3bb7631d1a9887e33c47e995da80b87
http://hdl.handle.net/10076/11194
http://hdl.handle.net/10076/11194
Publikováno v:
日本調理科学会誌 = Journal of cookery science of Japan. 37(1):48-56
The effects of sodium chloride (NaCl) on the rheological properties of corn starch paste samples were studied by steady and dynamic viscoelasticity measurements, DSC measurements, and microscopic observation. The concentration of NaCl was varied betw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::b9b4dee828e2dcc8ae5248be16aa1b78
http://hdl.handle.net/10076/11195
http://hdl.handle.net/10076/11195
Publikováno v:
日本調理科学会誌 = Journal of cookery science of Japan. 36(4):371-381
The effects of sucrose on the rheological properties of corn starch paste was studied by static and dynamic viscoelasticity measurements, DSC measurements and microscopic observation. The sucrose concentration was varied between 0% and 55% by weight.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::a99096796a2fb835e411c52f9ce12ddf
http://hdl.handle.net/10076/11196
http://hdl.handle.net/10076/11196
Publikováno v:
日本調理科学会誌 = Journal of cookery science of Japan. 36(3):225-233
The effects of citric acid and acetic acid on the rheological properties of com starch pastes were studied by steady and dynamic viscoelasticity and intrinsic viscosity measurements, and by microscopic observation. The pH value of corn starch dispers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::37391b4bb7c854f4e26cd67a590196e4
http://hdl.handle.net/10076/11197
http://hdl.handle.net/10076/11197
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Akademický článek
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