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Eizo Tatsumi

japan international research center for agricultural sciences

H指数:35

被引数:3,360

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Effects of sodium carbonate and potassium carbonate on colloidal properties and molecular characteristics of konjac glucomannan hydrogels

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2018-10-0128

OAAI

Effects of different milling methods on physicochemical properties of common buckwheat flour

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-06-0170

PREAI

Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality

JOURNAL OF CEREAL SCIENCE

IF3.7

2018-03-0189

PREAI

Effects of konjac glucomannan on heat-induced changes of wheat gluten structure

IF9.8

2017-08-01134

OAAI

Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin

JOURNAL OF FOOD ENGINEERING

IF5.8

2017-07-0190

OAAI

Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu

IF9.8

2016-06-0187

OAAI

Effect of corona wind, current, electric field and energy consumption on the reduction of the thawing time during the high-voltage electrostatic-field (HVEF) treatment process

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2016-04-0140

PREAI

Grinding of maize: The effects of fine grinding on compositional, functional and physicochemical properties of maize flour

JOURNAL OF CEREAL SCIENCE

IF3.7

2016-03-0155

PREAI

Effects of corn fiber gum with different molecular weights on the gelatinization behaviors of corn and wheat starch

FOOD HYDROCOLLOIDS

IF12.4

2016-02-0188

PREAI

Peroxidase-mediated conjugation of corn fiber gum and bovine serum albumin to improve emulsifying properties

CARBOHYDRATE POLYMERS

IF12.5

2015-03-0156

PREAI

Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gel

CARBOHYDRATE POLYMERS

IF12.5

2015-02-0145

PRE

Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch

CARBOHYDRATE POLYMERS

IF12.5

2015-01-01127

PREAI

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing (vol 143, pg 163, 2013)

IF9.8

2014-05-015

PREAI

Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2014-04-0150

PREAI

The use of W/O/W controlled-release coagulants to improve the quality of bittern-solidified tofu

使用W/O/W控释凝结剂提高卤水固化豆腐的质量

FOOD HYDROCOLLOIDS

IF12.4

2014-03-0137

PREAI

The relationship between antioxidant enzymes activity and mungbean sprouts growth during the germination of mungbean seeds treated by electrolyzed water

PLANT GROWTH REGULATION

IF3.9

2014-02-0723

PREAI

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

IF9.8

2014-01-01142

PRE

The effect of electrolyzed water on decontamination, germination and γ-aminobutyric acid accumulation of brown rice

IF6.3

2013-09-0167

PREAI

Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour

FOOD RESEARCH INTERNATIONAL

IF8

2013-05-01145

PRE

Elimination of aflatoxin B1 in peanuts by acidic electrolyzed oxidizing water

酸性氧化电解水对花生中黄曲霉毒素B1的去除

IF6.3

2012-09-0143

PREAI