Ueno Satoru

ウエノサトル | Ueno Satoru

Affiliation and department：
Papers (266)：

Podchong, Pawitchaya, Chalermchadpokin, Chanunras, Sonwai, Sopark, Ueno, Satoru. Improvement of chocolate heat resistance with illipe butter stearin addition. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023. 58. 4. 1868-1878
Koizumi, Haruhiko, Takagi, Mayuko, Hondoh, Hironori, Michikawa, Soichi, Hirai, Yuta, Ueno, Satoru. Control of Phase Separation for CBS-Based Compound Chocolates Focusing on Growth Kinetics. CRYSTAL GROWTH & DESIGN. 2022. 22. 12. 6879-6885
Smith, Paul, Shiori, Tanaka, Hondoh, Hironori, Wallecan, Joel, Ueno, Satoru. Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 2022. 99. 8. 665-674
Bayes-Garcia, Laura, Yoshikawa, Shinichi, Aguilar-Jimenez, Mercedes, Ishibashi, Chinami, Ueno, Satoru, Calvet, Teresa. Heterogeneous Nucleation Effects of Talc Particles on Polymorphic Crystallization of Cocoa Butter. CRYSTAL GROWTH & DESIGN. 2022. 22. 1. 213-227
Ishibashi, Chinami, Hondoh, Hironori, Ueno, Satoru. Synchrotron Radiation Microbeam X-ray Analysis of Fat Crystal Nucleation on Emulsifier Crystals. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2022. 69. 5. 235-245

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Books (2)：

Lectures and oral presentations (12)：

油脂の結晶化と食品の安定性について
(Web 油脂実践講座 2021 2021)
オレオゲルを用いた油脂ネットワーク構造の安定性
(YK講演会「油脂の分散と応用技術」 2021)
O/Wエマルション中の油脂結晶化および乳化剤添加効果
(第55回日本油化学会年会 2016)
チョコレートの結晶化とその食品への利用
(日本セラミックス協会第29回秋季シンポジウム 2016)
O/Wエマルション様チョコレートの構造評価と油脂混合状態の解明
(第43回食品の物性に関するシンポジウム 2016)

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