Papers - SATO Yukinori
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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
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Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose
SATO Yukinori, MIYAWAKI Osato
Food Science and Technology International, Tokyo 18 ( 4 ) 563 - 570 2012
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Relationship between Physical Properties and Water Layers in Commercial Confectionery Products during Moisture Sorption Processes
Atsuko Higo, Yoshiko Wada, Yukinori Sato
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 59 ( 11 ) 572 - 582 2012
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小麦粉焼成菓子の吸湿時の硬化と多重層収着水分との関係
肥後温子, 和田淑子, 佐藤之紀
日本食品科学工学会誌 59 562 - 571 2012
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Analysis of Force on Plunger during Puncture Penetration for Texture Analysis of Baby Food
Yukinori SATO
International J Child Health and Human Dev 4 183 - 189 2011
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Analysis of water layers and the extent of gelatinization for commercial starch products
Yukinori Sato, Yoshiko Wada, Atsuko Higo
JOURNAL OF FOOD ENGINEERING 100 ( 2 ) 201 - 207 2010.9
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Relationship between monolayer and multilayer water contents, and involvement in gelatinization of baked starch products
Yukinori Sato, Yoshiko Wada, Atsuko Higo
JOURNAL OF FOOD ENGINEERING 96 ( 2 ) 172 - 178 2010.1
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Analysis of Intermolecular Interaction among Pectin Molecules in Aqueous Sugar Solutions
SATO Yukinori, MIYAWAKI Osato
Food Science and Technology International, Tokyo 14 ( 3 ) 232 - 238 2008.5
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Analysis of intermolecular interaction among pectin molecules in aqueous sugar solutions
Yukinori SATO, Osato MIYAWAKI
Food Sci Technol Res 14 ( 232-238 ) 2008
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Physical Meaning of the Parameters Used for Evaluating Food for the Elderly
SATO YUKINORI, MIYAWAKI OSATO
日本家政学会誌 58 ( 5 ) 261 - 270 2007.5
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Physical Meaning of the Parameters Used for Evaluating Food for the Elderly
SATO Yukinori, MIYAWAKI Osato
Journal of Home Economics of Japan 58 ( 5 ) 261 - 270 2007
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Types of Fish and Shellfish and Their Cooking Methods in Kochi
Sato Yukinori
Journal of Cookery Science of Japan 39 ( 1 ) 57 - 65 2006
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高知市およびその近郊の家庭における魚介類の調理状況
佐藤之紀
日本調理科学会誌 39 ( 1 ) 57 - 65 2006
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Effect of water activity and solvent-ordering on intermolecular interaction of high-methoxyl pectins in various sugar solutions
Y Sato, S Kawabuchi, Y Irimoto, O Miyawaki
FOOD HYDROCOLLOIDS 18 ( 4 ) 527 - 534 2004.7
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Moisture sorption characteristics of salt samples prepared from seawater obtained at different depths
Sato Yukinori
Journal of Cookery Science of Japan 37 ( 3 ) 310 - 315 2004
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高知県室戸沖の海洋深層水から調製した塩の水分収着挙動
佐藤之紀
日本調理科学会誌 37 ( 3 ) 310 - 315 2004