Papers - SATO Yukinori
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Determination of hydration parameter h for sugars with a large number of equatorial OH groups and development of a simple method for measuring h using a vibration viscometer
Yukinori SATO
Food Science and Technology Research 2025.4
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Reproducibility of the visual palatability of the crumb of bread and a novel sensory evaluation method using images presented on a screen
Yukinori SATO
Exploration of Foods and Foodomics 3 101080 2025.4
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Image illumination to enhance the visual palatability and visual firmness of white bread crumbs
Yukinori SATO
Journal of Cereal Science 120 104026 2024.9
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Analysis of the solution structure parameter α in the relationship between the molar fraction and the freezing points, and hydration parameter h determined from viscosity and density measurements, for sugar alcohols and related sugars in water.
Sato Y
Bioscience, Biotechnology, and Biochemistry 87 ( 1 ) 82 - 89 2022.12
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Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions
Sato Yukinori, Mikita Shun, Miyawaki Osato
Food Science and Technology Research 28 ( 6 ) 453 - 465 2022.8
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Apple Texture Evaluation with Regard to Product Management
Kato Shigeru, Toyosaki Renon, Unehara Muneyuki, Kanei Yuuki, Iwata Mitsuru, Suzuki Mio, Wada Naoki, Kagawa Tomomichi, Shiogai Kazuki, Hino Takanori, Hajime Nobuhara, Sato Yukinori
Transactions on GIGAKU 9 ( 2 ) 09014-1 - 09014-11 2022.7
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New and Simple Substitution Methods for Measuring the Loaf Volume and Crust Color Bread Made Using an Automatic Bread-making Machine
Sato Yukinori, Fukuhara Natsumi
Nippon Shokuhin Kagaku Kogaku Kaishi 68 ( 12 ) 471 - 477 2021.12
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Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values
Yukinori SATO
Cereal Chemistry 96 ( 6 ) 1060 - 1067 2019.8
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A Modified American Association of Cereal Chemists Method for Compressive Force Value Determination of White Bread Crumb Firmness
Yukinori Sato
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 ( 4 ) 443 - 450 2016.7
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Analysis of hydration parameter for sugars determined from viscosity and its relationship with solution parameters
Yukinori Sato, Osato Miyawaki
FOOD CHEMISTRY 190 594 - 598 2016.1
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A Modified American Association of Cereal Chemists Method for Compressive Force Value Determination of White Bread Crumb Firmness
Sato Yukinori
Food Science and Technology Research 22 ( 4 ) 443 - 450 2016
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Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care Food
Junya Sano, Ryuji Noda, Shinji Watanabe, Toshiaki Aoyama, Yukinori Sato, Jun Kayashita, Norio Muto
JOURNAL OF OLEO SCIENCE 64 ( 6 ) 653 - 662 2015.6
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Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care Food
Sano Junya, Noda Ryuji, Watanabe Shinji, Aoyama Toshiaki, Sato Yukinori, Kayashita Jun, Muto Norio
Journal of Oil Chemists' Society, Japan 64 ( 6 ) 653 - 662 2015
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Relationship between Physical Properties and Mono- and Multilayer Water Contents for Baked Products Containing Commercial Confectionery at Several Temperatures
Higo Atsuko, Wada Yoshiko, Sato Yukinori
NIPPON SHOKUHIN KOGYO GAKKAISHI 62 ( 4 ) 171 - 181 2015
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Relationship between Physical Properties and Mono- and Multilayer Water Contents for Baked Products Containing Commercial Confectionery at Several Temperatures
Atsuko Higo, Yoshiko Wada, Yukinori Sato
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 62 ( 4 ) 171 - 181 2015
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Relationship between Physical Properties and Mono- and Multilayer Water Contents of a White Wheat Baked Product at Various Temperatures and Relative Humidity
Higo Atsuko, Wada Yoshiko, Sato Yukinori
NIPPON SHOKUHIN KOGYO GAKKAISHI 61 ( 10 ) 486 - 496 2014
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Analysis of the Hydration of Sugars and Amino Acids and the Interaction between Food Macromolecules in Aqueous Sugar Solutions Using Viscometric Measurement
Sato Yukinori
NIPPON SHOKUHIN KOGYO GAKKAISHI 61 ( 7 ) 316 - 322 2014
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Relationship between Physical Properties and Water Layers in Commercial Confectionery Products during Moisture Sorption Processes
HIGO Atsuko, WADA Yoshiko, SATO Yukinori
NIPPON SHOKUHIN KOGYO GAKKAISHI 59 ( 11 ) 572 - 582 2012.11
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Relationship between Firmness during Moisture Sorption Process and Water Contents on Baked Wheat Flour Confectionery
HIGO Atsuko, WADA Yoshiko, SATO Yukinori
NIPPON SHOKUHIN KOGYO GAKKAISHI 59 ( 11 ) 562 - 571 2012.11
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Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose
Yukinori Sato, Osato Miyawaki
FOOD SCIENCE AND TECHNOLOGY RESEARCH 18 ( 4 ) 563 - 570 2012.7