Masatsugu Tamura

utsunomiya university

H指数:14

被引数:835

个人简介

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教育背景

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荣誉奖项

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Modulation of protein–polysaccharide intermolecular interactions: Impact on structure and in vitro digestibility of 3D-structured soy protein matrices

调控蛋白质-多糖分子间相互作用：对三维结构大豆蛋白基质结构和体外消化性的影响

International Journal of Biological Macromolecules

IF8.5

2026-11-030

PRE

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

Influence of production area and storage on starch digestibility and glycemic properties of rice flour

生产区域和储存对大米淀粉消化性和血糖特性的影响

Journal of the Science of Food and Agriculture

IF3.5

2026-03-070

PRE

Urolithin A From Gut Metabolite to Therapeutic Agent: Bioavailability, Mechanisms, and Translational Insights

尿石素A从肠道代谢物到治疗剂：生物利用度、机制与转化见解

Journal of Food Science

IF3.4

2026-03-011

PRE

Kinetic modeling of alkali spreading degree of brown rice flour

碱液渗透度对糙米粉的动力学建模

Food Science and Technology Research

IF0.9

2026-01-010

PRE

Genome-wide analysis of Udai21: Unraveling the genetic basis of superior eating quality in rice

Udai21的全基因组分析：解析水稻优异食用品质的遗传基础

PLOS ONE

IF2.6

2025-11-250

PRE

Formation and in vitro starch digestibility of amylose-lipid complex using cooked rice starch and an emulsified formulation

使用煮熟的米饭淀粉和乳化配方制备支链淀粉-脂质复合物及其体外淀粉消化性

FOOD CHEMISTRY

IF9.8

2025-04-010

PRE

Structural characteristics determining starch digestibility in cooked rice complexed with an emulsion formulation

FOOD CHEMISTRY

IF9.8

2025-02-010

PRE

Storage performance of non-waxy Japonica rice varieties preferred by Japanese consumers: Evaluation of physicochemical properties and in vitro starch digestibility

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2023-09-013

OAAI

Relationship between starch digestibility and physicochemical properties of aged rice grain

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-10-019

OAAI

Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-07-0116

PRE

Comparison of standard and non-standard buckwheat groats for cooking, physicochemical and nutritional properties, and in vitro starch digestibility

比较标准和非标准荞麦的烹饪，理化和营养特性以及体外淀粉消化率

FUTURE FOODS

IF8.2

2021-06-011

OAAI

Starch digestibility of various Japanese commercial noodles made from different starch sources

FOOD CHEMISTRY

IF9.8

2019-06-0121

PREAI

Studies of the texture, functional components and in vitro starch digestibility of rolled barley

大麦乳制的质地，功能成分和体外淀粉消化率的研究

FOOD CHEMISTRY

IF9.8

2019-02-0127

PREAI

In vitro examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice

淀粉消化率的体外检查和选定的煮熟的色素大米的抗氧化活性的变化

FOOD BIOSCIENCE

IF5.9

2018-06-0129

PREAI

Impact of food structure and cell matrix on digestibility of plant-based food

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2018-02-0156

PREAI

The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain

FOOD RESEARCH INTERNATIONAL

IF8

2017-04-0162

PREAI

Impact of structural characteristics on starch digestibility of cooked rice

FOOD CHEMISTRY

IF9.8

2016-01-01112

PREAI

Impact of the degree of cooking on starch digestibility of rice - An in vitro study

蒸煮程度对大米淀粉消化率的影响-一项体外研究

FOOD CHEMISTRY

IF9.8

2016-01-01101

PREAI

Masatsugu Tamura

个人简介

教育背景

工作经历

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