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J-GLOBAL ID：200901064975881489   Update date: Jan. 30, 2024

Sasaki Tomoko

ササキ トモコ | Sasaki Tomoko
Affiliation and department：
National Agriculture and Food Research Organization Food Research Institute, NARO

About National Agriculture and Food Research Organization Food Research Institute, NARO


Job title： Principal Scientist
Research field  (1)： Food sciences
Research keywords  (3)： controlling food quality ,  cereal ,  starch
Research theme for competitive and other funds  (6)：
  • 2020 - 2023 Effect of food structure on starch digestion for slow glucose release
  • 2016 - 2019 Study on mechanism of effects of food processing on glycemic response
  • 2013 - 2016 Study on controlling starch digestibility for improving food functionality
  • 2009 - 2012 Study on physicochemical and functional properties of slowly digestible starch that causes a slow rise in blood glucose after ingestion
  • 2009 - 2011 Systematic analysis of mechanical properties and mastication process for development of foods for the elderly
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Papers (77)：
  • Daisuke Nei, Tomoko Sasaki. Applicability of defatted soybean flours to 3D food printer: Effect of milling methods on printability and quality of 3D-printed foods. Journal of Food Engineering. 2023. 337. 111237-111237
  • Tomoko Sasaki. Influence of xanthan gum and gluten on <i>in vitro</i> digestibility and textural properties of rice bread. International Journal of Food Science & Technology. 2022. 57. 4. 2376-2383
  • Dede Robiatul Adawiyah, Tomoko Sasaki, Kaoru Kohyama. RETROGRADATION PROPERTIES OF HEAT MOISTURE TREATED (HMT) SAGO AND ARENGA STARCHES. Indonesian Food and Nutrition Progress. 2021. 17. 2. 28-28
  • 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)-β-Glucan. Journal of applied glycoscience. 2021. 68. 4. 77-87
ｍore...
MISC (23)：
  • 徳安健, 山岸賢治, 松木順子, 根井大介, 佐々木朋子, 池正和. バクテリアセルロースと(1-3),(1-4)-β-グルカンで調製した「ナタピューレ」の利用特性. 応用糖質科学. 2022. 12. 3
  • 大坪研一, 中村澄子, 伊藤満敏, 春日健作, 荒木亜紀, 渡辺賢一, 平山匡男, 松木順子, 佐々木朋子, 小林篤, et al. 超硬質米と黒米の配合による糖尿病・認知症複合予防機能米飯の開発. 応用糖質科学. 2022. 12. 3
  • 大坪研一, 中村澄子, 松木順子, 佐々木朋子, 池内健. 機能性糖質と健康 糖尿病・認知症複合予防機能米飯と超硬質米・黒米の配合による効果について. 食と医療. 2022. 23
  • Tomoko Sasaki. Influence of xanthan gum on in vitro starch and protein digestibility of gluten-free rice breads. Cereals&Grains21. 2021
  • 松木順子, 堀清純, 荒木悦子, 佐々木朋子, 奥西智哉, 梅本貴之. 澱粉特性の異なる米粉を用いた米粉麺のゆでどけの評価. 応用糖質科学. 2021. 11. 3
ｍore...
Work history (1)：
  • 2021/04 - 現在 National Agriculture and Food Research Organization
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