Papers - HAGIWARA Tomoaki

Maillard reaction rate in various glassy matrices.

K.Kawai, T.Hagiwara, R.Takai, T. Suzuki , 2004.01

Bioscience, Biotechnology, and Biochemistry

Quantitative characterization of morphology of ice crystal in frozen foods by using the concept of fractal.

T.Hagiwara, T.Suzuki, R.Takai , 2003.01

21st International Congress of Refrigeration - Serving the Needs of Mankind

Study on the glass transition of Katsuobishi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis.

T.Hashimoto, T.Hagiwara, T.Suzuki, R.Takai , 2003.01

Fisheries Science

Kinetic Process of enthalpy relaxation of glassy starch and effect of physical aging upon its water vapor permeability properties.

Y-J.Kim, T.Hagiwara, K.Kawai, T.Suzuki, R.Takai , 2003.01

Carbohydrate Polymers

Fractal analysis of ice crystals in frozen fish meat.

T.Hagiwara, R.Hayashi, T.Suzuki, R.Takai , 2003.01

Japan Journal of Food Engineering

Effects of water state upon freshness change of raw tuna meat during storage.

T.W.Agustini, T.Suzuki, T.Hagiwara, R. Takai , 2003.01

21st International Congress of Refrigeration - Serving the Needs of Mankind

Fractal analysis of ice crystals in frozen food.

T.Hagiwara, H.Wang, T.Suzuki, R.Takai , 2002.01

Journal of Agricultural and Food Chemistry

ガラス状態下にある糖類の分子運動性の評価.

川井清司、鈴木徹、萩原知明、高井陸雄 , 2002.01

低温生物工学会誌

Enthalpy relaxation and glass to rubber transition of amorphous potato starch formed by ball-milling.

Y.J.Kim, T.Suzuki, T.Hagiwara, I.Yamaji, R. Takai , 2001.01

Carbohydrate Polymers

豆腐凝固過程の熱移動解析

酒井昇、萩原知明、楊暉、東條愛 , 2001.01

日本食品科学工学会誌

The effect of thermal history on the glass transition of dried gelatin gel.

Y.Kato, T.Hagiwara, T.Suzuki, R.Takai , 2001.01

Transactions of the Material Research Society of Japan

The possibility of using oxidation-reduction potential to evaluate fish freshness.

T.W.Agustini, M.Suzuki, T.Suzuki, T.Hagiwara, S.Okouchi, R.Takai , 2001.01

Fisheries Science

Change of K value and water state of yellwowfin tuna (Tunnus albacares) meat stored in wide temperature range (20℃ to -84℃)

T.W.Agustini, T.Suzuki, T.Hagiwara, S.Ishizaki, M.Tanaka, R.Takai , 2001.01

Fisheries Science

ATP，ADPのガラス形成能と安定性.

川井清司、鈴木徹、萩原知明、高井陸雄 , 2001.01

低温生物工学会誌

水溶液系における過冷却解消温度について.

君塚道史、鈴木徹、萩原知明、高井陸雄 , 2000.01

低温生物工学会誌

Analysis of heat-induced BSA aggregates by scattering methods.

T.Hagiwara, H.Kumagai, T.Suzuki, R.Takai , 2000.01

Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins

Evaluation of the fractal dimension for aggregates in heat-induced BSA gels.

H.Kumagai, T.Hagiwara, O.Miyawaki, K.Nakamura , 2000.01

Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins

ポリリン酸塩及びアデノシン系リン酸エステルのガラス転移に関する研究.

川井清司、鈴木徹、萩原知明、高井陸雄 , 2000.01

低温生物工学会誌

Effect of salt addition on fractal structure of aggregates formed by heating dilute BSA solutions

H.Kumagai, T.Matsunaga, T.Hagiwara , 1999.01

Bioscience, Biotechnology, and Biochemistry

Rheological study on fractal nature of protein gel structure.

S.Ikeda, E.A.Foegeding, T.Hagiwara , 1999.01

Langmuir