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Polymers|April 13, 2024
Improving the Accuracy of the Evaluation Method for the Interfacial Shear Strength of Fiber-Reinforced Thermoplastic Polymers through the Short Beam Shear TestQuan Jiang, Tetsuo Takayama, Akihiro Nishioka
Polymers|November 14, 2023
Impact Energy Dissipation and Quantitative Models of Injection Molded Short Fiber-Reinforced ThermoplasticsQuan Jiang, Tetsuo Takayama, Akihiro Nishioka
Carbohydrate Polymers|February 6, 2023
Effect of shear and heat milling of starch on the properties of tapioca starch/cellulose nanofiber compositesApakorn Thongmeepech, Tomonori Koda, Akihiro Nishioka
ACS Omega|September 15, 2025
Synergistic Enhancement of β‑Phase Crystallization in Poly(vinylidene fluoride) by Adding Organo-Modified Montmorillonite and Cellulose NanofiberMasato Hoshi, Tomonori Koda, Hiroko Yano, et al.
Journal of Applied Glycoscience|August 6, 2021
Relationship between Rice Flour Particle Sizes and Expansion Ratio of Pure Rice BreadSeigo Murakami, Mai Kuramochi, Tomonori Koda, et al.
Journal of Applied Glycoscience|December 8, 2025
Development of a Rice Bread Baking Method via Gelatinization Temperature Control Using Modified StarchHiroko Yano, Kurumi Murashita, Reimi Sato, et al.
Carbohydrate Polymers|February 11, 2014
Novel method for producing amorphous cellulose only by millingRyoichiro Shimura, Akihiro Nishioka, Ichiro Kano, et al.
Journal of Texture Studies|May 28, 2020
Nonlinear friction dynamics in the cognitive process of food textures: Thickness of polysaccharide solutionHina Okawara, Koki Shinomiya, Minoru Fujita, et al.
Bioscience, Biotechnology, and Biochemistry|January 27, 2018
Dynamic viscoelasticity of protease-treated rice batters for gluten-free rice bread makingYuji Honda, Nanami Inoue, Reina Sugimoto, et al.
Foods (Basel, Switzerland)|March 11, 2023
Effect of Shearing and Heat Milling Treatment Temperature on the Crystallinity, Thermal Properties, and Molecular Structure of Rice StarchNaoto Suzuki, Marin Abiko, Hiroko Yano, et al.
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