Search Results - "Ashida, Hiroko"

Predicting the Heating Temperature of Soymilk Products Using Fluorescence Fingerprints by Kokawa, Mito, Nishi, Kotaro, Ashida, Hiroko, Trivittayasil, Vipavee, Sugiyama, Junichi, Tsuta, Mizuki

“…A novel measurement technique using fluorescence fingerprints (FFs) was developed to measure the degree of heat treatment applied to soymilk. FFs are a set of…”
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Functional properties of soy protein hydrolysates obtained by selective proteolysis by Tsumura, Kazunobu, Saito, Tsutomu, Tsuge, Keisuke, Ashida, Hiroko, Kugimiya, Wataru, Inouye, Kuniyo

“…Soy protein hydrolysates were produced from a soy protein isolate (SPI) in which either the glycinin or β-conglycinin fractions had been selectively…”
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Visualization of Gluten, Starch, and Butter in Pie Pastry by Fluorescence Fingerprint Imaging by Kokawa, Mito, Yokoya, Naoto, Ashida, Hiroko, Sugiyama, Junichi, Tsuta, Mizuki, Yoshimura, Masatoshi, Fujita, Kaori, Shibata, Mario

“…The distribution of starches, proteins, and fat in baked foods determine their texture and palatability, and there is a great demand for techniques to…”
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Preparation of microcapsules of W/O/W emulsions containing a polysaccharide in the outer aqueous phase by spray-drying by Adachi, Shuji, Imaoka, Hanaho, Ashida, Hiroko, Maeda, Hirokazu, Matsuno, Ryuichi

“…A water‐in‐oil‐in‐water (W/O/W) multiple emulsion containing a hydrophilic substance, 1,3,6,8‐pyrenetetrasulfonic acid tetrasodium salt (PTSA), and a wall…”
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Extraction of water-soluble polysaccharides from kidney beans and examination of their protein dispersion and stabilization properties under acidic conditions by Nakamura, Akihiro, Ohboshi, Hitomi, Sakai, Madoka, Nomura, Kei, Nishiyama, Setsuko, Ashida, Hiroko

“…[Display omitted] •Extraction conditions of kidney bean soluble polysaccharides (SKPSs) were examined.•The weight average molecular mass of SKPSs was estimated…”
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Surface topographic analysis of early stages of fat bloom of dark chocolate with 3D-laser scanning confocal microscopy (3D-LSCM) by Ashida, Hiroko, Morita, Akira, Karatani, Naohiro, Sato, Ryotaro, Sato, Kiyotaka

“…[Display omitted] •Quick detection of fat bloom.•Quantitative analysis.•Non-destructive observation. This paper reports the experimental study for the…”
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Properties of rice cooked with commercial water-soluble soybean polysaccharides extracted under weakly acidic conditions from soybean cotyledons by Furuta, H. (Fuji Oil Co. Ltd., Izumisano, Osaka (Japan)), Nakamura, A, Ashida, H, Asano, H, Maeda, H, Mori, T

“…It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles…”
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