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Yukinori Sato

Showing results (1-10 of 8) with videos related to

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Biophysical Chemistry|December 9, 2025
Hydration parameters (h values) of hydrophobic l-amino acids estimated using the viscosity B-coefficients and partial molar volumes, and the low sensitivity of macromolecular interactions of xanthan gum on the effect of these amino acids in waterYukinori Sato
Bioscience, Biotechnology, and Biochemistry|October 18, 2022
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 waterYukinori Sato
Food Chemistry|July 28, 2015
Analysis of hydration parameter for sugars determined from viscosity and its relationship with solution parametersYukinori Sato, Osato Miyawaki
Physical Review Letters|December 20, 2003
High-precision molecular wave-packet interferometry with HgAr dimersKenji Ohmori, Yukinori Sato, Evgueni E Nikitin, et al.
Food Research International (Ottawa, Ont.)|October 11, 2025
Influence of wet-type grinder-treated okara on gas retention, specific volume, and crumb characteristics of rice flour breadAndi Rahmayanti Ramli, Yukinori Sato, Katsuyoshi Nishinari, et al.
Food Chemistry|April 7, 2026
Physicochemical properties and functionality of wet-type grinder-treated vegetables in gluten-free rice flour breadAaron Lelo Pambu, Andi Rahmayanti Ramli, Yukinori Sato, et al.
Journal of Oleo Science|April 21, 2015
Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care FoodJunya Sano, Ryuji Noda, Shinji Watanabe, et al.
Physical Review Letters|April 12, 2006
Real-time observation of phase-controlled molecular wave-packet interferenceKenji Ohmori, Hiroyuki Katsuki, Hisashi Chiba, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Biophysical Chemistry|December 9, 2025
Hydration parameters (h values) of hydrophobic l-amino acids estimated using the viscosity B-coefficients and partial molar volumes, and the low sensitivity of macromolecular interactions of xanthan gum on the effect of these amino acids in waterYukinori Sato
Bioscience, Biotechnology, and Biochemistry|October 18, 2022
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 waterYukinori Sato
Food Chemistry|July 28, 2015
Analysis of hydration parameter for sugars determined from viscosity and its relationship with solution parametersYukinori Sato, Osato Miyawaki
Physical Review Letters|December 20, 2003
High-precision molecular wave-packet interferometry with HgAr dimersKenji Ohmori, Yukinori Sato, Evgueni E Nikitin, et al.
Food Research International (Ottawa, Ont.)|October 11, 2025
Influence of wet-type grinder-treated okara on gas retention, specific volume, and crumb characteristics of rice flour breadAndi Rahmayanti Ramli, Yukinori Sato, Katsuyoshi Nishinari, et al.
Food Chemistry|April 7, 2026
Physicochemical properties and functionality of wet-type grinder-treated vegetables in gluten-free rice flour breadAaron Lelo Pambu, Andi Rahmayanti Ramli, Yukinori Sato, et al.
Journal of Oleo Science|April 21, 2015
Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care FoodJunya Sano, Ryuji Noda, Shinji Watanabe, et al.
Physical Review Letters|April 12, 2006
Real-time observation of phase-controlled molecular wave-packet interferenceKenji Ohmori, Hiroyuki Katsuki, Hisashi Chiba, et al.
Pageof 1