Yukiharu Ogawa

chiba university

H指数:29

被引数:2,841

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Hydrocolloid-Mediated Modulation of Textural and Physicochemical Properties in 3D-Printed Soy-Based Meat Analogues

胶凝剂介导的3D打印大豆基肉类模拟品的质构和物理化学性质调控

ACS Food Science & Technology

IF2.8

2026-08-210

PRE

Kinetic analysis of rice grain firmness during soaking and its relationship to textural-related properties

水稻籽粒硬度在浸泡过程中的动力学分析及其与质地相关性质的关系

Food Chemistry

IF9.8

2026-03-210

PREAI

Hydrocolloid-assisted strategies for developing low-glycemic index rice: Mechanistic roles of starch modification, bioactive fortification, and processing innovations

胶凝剂辅助策略开发低升糖指数大米：淀粉改性的机制作用、生物活性强化和加工创新

Food Hydrocolloids for Health

IF5.1

2026-02-210

OAAI

Sustainable protein recovery from Sacha inchi press cake using cyclone separation: Functional and structural characterization

利用旋风分离技术从 Sacha inchi 压榨饼中可持续回收蛋白质：功能与结构表征

Future Foods

IF8.2

2025-11-160

OAAI

Influence of yam-derived flours and fatty acids on the structural characteristics, physicochemical attributes, and in vitro enzymatic digestibility of starch–lipid complexes

山药衍生面粉和脂肪酸对淀粉-脂质复合物结构特性、物理化学属性及体外酶解性的影响

Food Chemistry: X

IF8.2

2025-11-090

OAAI

Effect of warm water soaking for raw rough rice on in vitro starch digestibility of cooked rice

生糙米经温水浸泡对熟米饭体外淀粉消化性的影响

Journal of the Science of Food and Agriculture

IF3.5

2025-09-070

PRE

Effect of cold plasma-activated water generated by piezoelectric direct discharge on the quality of diced onions during storage

压电直接放电产生的冷等离子体激活水对贮藏期间切分洋葱品质的影响

Postharvest Biology and Technology

IF6.8

2025-08-290

OAAI

Impact of conventional extraction methods on the nutritional, functional, and structural properties of alfalfa sprout protein as an alternative protein source

传统提取方法对苜蓿芽蛋白作为替代蛋白源的营养、功能和结构特性的影响

Food Bioscience

IF5.9

2025-07-040

Young seedlings as potential protein sources: Changes during germination and in vitro digestion

幼苗作为潜在蛋白质来源：萌发期间及体外消化过程中的变化

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-05-010

OAAI

Underlying mechanisms of different polysaccharides on the texture characteristics and protein digestibility of soybean curd

不同多糖对豆腐质构特性和蛋白质消化率的影响机制

FOOD HYDROCOLLOIDS

IF12.4

2025-02-010

PRE

Effect of adding various supplements on physicochemical properties and starch digestibility of cooked rice

SCIENTIFIC REPORTS

IF3.9

2024-10-190

OAAI

Changes in polyphenolic compounds and antioxidant activity of Japanese pickled apricot with salted red perilla leaf during pickling and digestion process

FOOD RESEARCH INTERNATIONAL

IF8

2024-09-010

PRE

Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations

不同添加操作的油改性米饭的结构特征和体外淀粉消化率

FOOD RESEARCH INTERNATIONAL

IF8

2024-06-013

PRE

Quantification of resistant starch content in rice after hydrothermal treatments using terahertz spectroscopy

基于太赫兹光谱的水热处理后大米中抗性淀粉含量的定量研究

FOOD RESEARCH INTERNATIONAL

IF8

2024-06-010

PRE

Characterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-011

OAAI

Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During In Vitro Digestion

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-03-251

PRE

Starch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study

添加不同茶类型 (Camellia sinensis) 对米饭淀粉消化率的影响: 一项体外研究

JOURNAL OF FUNCTIONAL FOODS

IF4

2023-08-013

OAAI

Advances in spray-dried probiotic microcapsules for targeted delivery: a review

用于靶向递送的喷雾干燥益生菌微囊的研究进展

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-07-1714

PRE

Effect of digestive enzymes and pH on variation of bioavailability of green tea during simulated in vitro gastrointestinal digestion

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2022-05-0128

OAAI

Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) Efect of heat moisture tr on cooked rice properties

future foods

IF7.2

2021-12-013

OAAI

Yukiharu Ogawa

个人简介

教育背景

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