Papers - SATO Yukinori
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Hydration parameters (h values) of hydrophobic L-amino acids estimated using the viscosity<i> B</i>-coefficients and partial molar volumes, and the low sensitivity of macromolecular interactions of xanthan gum on the effect of these amino acids in water
Sato, Y
BIOPHYSICAL CHEMISTRY 330 107549 2026.3
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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 31 ( 4 ) 313 - 319 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 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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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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Physicochemical properties and functionality of wet-type grinder-treated vegetables in gluten-free rice flour bread
Pambu, AL; Ramli, AR; Sato, Y; Nishinari, K; Nagano, T
FOOD CHEMISTRY 514 149110 2026.6
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Influence of wet-type grinder-treated okara on gas retention, specific volume, and crumb characteristics of rice flour bread
Ramli, AR; Sato, Y; Nishinari, K; Tsumura, K; Nagano, T
FOOD RESEARCH INTERNATIONAL 220 117151 2025.11
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Structural Recoverability of White Breads Based on the "Cohesiveness" Value From Texture Profile Analysis and the "Compression Force Value" From the American Association of Cereal Chemists (74-09)
Sato, Y
JOURNAL OF TEXTURE STUDIES 56 ( 3 ) e70028 2025.6
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Determination of hydration parameter <i>h</i> for sugars with a large number of equatorial OH groups and development of a simple method for measuring <i>h</i> using a vibration viscometer
Sato Yukinori
Food Science and Technology Research advpub ( 0 ) 313 - 319 2025
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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