矢野裕子

ヤノヒロコ | Yano Hiroko

所属機関・部署：
職名：助教

研究分野 (1件)：食品科学

研究キーワード (3件)：グルテンフリー , 澱粉 , レオロジー

競争的資金等の研究課題 (1件)：

論文 (7件)：

Hiroko Yano, Kei Ibori, Tomonori Koda, Masaru Fukui, Akihiro Nishioka. Yudane bread produced using amorphous wheat flour processed in a shear and heat milling machine. Journal of Cereal Science. 2023. 112
Naoto Suzuki, Marin Abiko, Hiroko Yano, Tomonori Koda, Akihiro Nishioka, Naoko Fujita. Effect of Shearing and Heat Milling Treatment Temperature on the Crystallinity, Thermal Properties, and Molecular Structure of Rice Starch. Foods. 2023. 12. 5
Tatsuya Sehata, Takuto Yoshiura, Tomonori Koda, Hiroko Yano, Motoaki Isokawa, Akihiro Nishioka. Effect of degree of neutralization of sodium-based ionomers on hot-tack properties. Polymer Engineering & Science. 2023. 63. 2. 331-337
Yu Kanke, Hiroko Yano, Tomonori Koda, Chukwan Techakanon, Somwang Lekjing, Paramee Noonim, Akihiro Nishioka. Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine. Food Science and Technology Research. 2021. 27. 4. 551-557
Effect of amylose content in rice flour on batter rheology and bread baking quality. 2020. 44. 6

経歴 (2件)：

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矢野 裕子