Research theme for competitive and other funds (1):
2011 - 2013 Controlling water absorption of rice flour by alteration of starch quality
Papers (37):
Yasunori Nakamura, Akiko Kubo, Masami Ono, Kazuki Yashiro, Go Matsuba, Yifei Wang, Akira Matsubara, Goro Mizutani, Junko Matsuki, Keiji Kainuma. Changes in fine structure of amylopectin and internal structures of starch granules in developing endosperms and culms caused by starch branching enzyme mutations of japonica rice. PLANT MOLECULAR BIOLOGY. 2022. 108. 4-5. 481-496
Noriko Kohyama, Yasunori Ichinose, Shigenobu Kaneko, Junko Matsuki. Changes in starch, beta-glucan, physicochemical properties, and flavor compounds in barley flour by roasting. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2022. 28. 5. 363-371
Ken Tokuyasu, Junko Matsuki, Kenji Yamagishi, Masakazu Ike. Characterization of the Interactions between Cereal Flour and "Nata Puree" in Batter. Journal of applied glycoscience. 2022. 69. 4. 73-81
Tomoko Sasaki, Junko Matsuki, Ken Tokuyasu. Effects of processing methods of rice gel on starch digestibility and textural properties. CEREAL CHEMISTRY. 2021. 98. 3. 450-461
Ken Tokuyasu, Kenji Yamagishi, Junko Matsuki, Daisuke Nei, Tomoko Sasaki, Masakazu Ike. "Nata Puree," a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-beta-Glucan. JOURNAL OF APPLIED GLYCOSCIENCE. 2021. 68. 4. 77-87
american association of cereal chemists international
, JAPAN SOCIETY FOR BIOSICENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY
, THE JAPANESE SOCIETY OF APPLIED GLYCOSCIENCE
, Japanese Society of Breeding