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Kiyoshi Kawai

Showing results (1-10 of 48) with videos related to

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Cryo Letters|June 24, 2006
Effect of tetrasodium tripolyphosphate on the freeze-concentrated glass-like transition temperature of sugar aqueous solutionsKiyoshi Kawai, Toru Suzuki
Journal of Applied Glycoscience|August 21, 2023
Effect of Water Vapor Sorption on Complex Formation in Amylose-lauric Acid Blend PowderYuki Yoshitomi, Kiyoshi Kawai
Carbohydrate Polymers|April 23, 2014
Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer-plasticizer systemsKiyoshi Kawai, Yoshio Hagura
Advances in Experimental Medicine and Biology|October 6, 2018
Control of Physical Changes in Food ProductsKiyoshi Kawai, Tomoaki Hagiwara
Pharmaceutical Research|May 9, 2007
Stabilizing effect of four types of disaccharide on the enzymatic activity of freeze-dried lactate dehydrogenase: step by step evaluation from freezing to storageKiyoshi Kawai, Toru Suzuki
Cryobiology|July 3, 2024
Predictive model for the surface melting and puffing of freeze-dried amorphous materialsSukritta Anantawittayanon, Kiyoshi Kawai
Biophysical Journal|February 28, 2006
Low-temperature glass transitions of quenched and annealed bovine serum albumin aqueous solutionsKiyoshi Kawai, Toru Suzuki, Masaharu Oguni
Journal of Applied Glycoscience|May 2, 2022
Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza CrustAkane Matsumoto, Kanae Nakai, Kiyoshi Kawai
Food Chemistry|October 17, 2013
Effect of sugar composition on the water sorption and softening properties of cookieKiyoshi Kawai, Midori Toh, Yoshio Hagura
Carbohydrate Polymers|October 19, 2021
Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch-water mixturesKiyoshi Kawai, Ken Fukami, Kazutaka Yamamoto
Pageof 5

Showing results (1-10 of 48) with videos related to

Sort By:
Pageof 5
Cryo Letters|June 24, 2006
Effect of tetrasodium tripolyphosphate on the freeze-concentrated glass-like transition temperature of sugar aqueous solutionsKiyoshi Kawai, Toru Suzuki
Journal of Applied Glycoscience|August 21, 2023
Effect of Water Vapor Sorption on Complex Formation in Amylose-lauric Acid Blend PowderYuki Yoshitomi, Kiyoshi Kawai
Carbohydrate Polymers|April 23, 2014
Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer-plasticizer systemsKiyoshi Kawai, Yoshio Hagura
Advances in Experimental Medicine and Biology|October 6, 2018
Control of Physical Changes in Food ProductsKiyoshi Kawai, Tomoaki Hagiwara
Pharmaceutical Research|May 9, 2007
Stabilizing effect of four types of disaccharide on the enzymatic activity of freeze-dried lactate dehydrogenase: step by step evaluation from freezing to storageKiyoshi Kawai, Toru Suzuki
Cryobiology|July 3, 2024
Predictive model for the surface melting and puffing of freeze-dried amorphous materialsSukritta Anantawittayanon, Kiyoshi Kawai
Biophysical Journal|February 28, 2006
Low-temperature glass transitions of quenched and annealed bovine serum albumin aqueous solutionsKiyoshi Kawai, Toru Suzuki, Masaharu Oguni
Journal of Applied Glycoscience|May 2, 2022
Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza CrustAkane Matsumoto, Kanae Nakai, Kiyoshi Kawai
Food Chemistry|October 17, 2013
Effect of sugar composition on the water sorption and softening properties of cookieKiyoshi Kawai, Midori Toh, Yoshio Hagura
Carbohydrate Polymers|October 19, 2021
Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch-water mixturesKiyoshi Kawai, Ken Fukami, Kazutaka Yamamoto
Pageof 5