Rchr
J-GLOBAL ID:200901007094310558   Update date: Mar. 25, 2007

Takaya Tomohisa

タカヤ トモヒサ | Takaya Tomohisa
Affiliation and department:
Job title: Others
Research field  (1): Food sciences
Research keywords  (1): Science of Food Processing
Research theme for competitive and other funds  (6):
  • 飲飯特性
  • 食品中への調味料の浸透
  • 食品中の水の存在状態
  • Cooking Properties of Rice
  • Diffusion of Seasonings into Foods
Show all
MISC (29):
Books (4):
  • Gel-sol transition of gellan aqueous solutions by rheology and DSC-Effects of salts(共著)
    The Wiley Polymer Neworks Group Review I, Chemical and Physical Networks, Formation and Control of Properties, Edited by K. te Nijenhuis and W. J. Mijs 1998
  • Effects of sugars on the gel-sol transition of agarose and κ-carrageenan (共著)
    Developments in Food Engineering, Part 1 1994
  • "Rheology and DSC of Gellan-Agarose Mixed Gels" in Food Hydrocolloids (共著)
    Plenum Press, New York 1994
  • "Degradation of various starch granules by amylases" in Mechanisms of Saccharide Polymerization and Depolymerization (共著)
    Academic Press Inc. 1980
Education (4):
  • - 1967 Osaka Prefecture University
  • - 1967 Osaka Prefecture University
  • - 1965 Osaka Prefecture University
  • - 1965 Osaka Prefecture University
Professional career (1):
  • Master of Agriculture
Association Membership(s) (2):
日本応用糖質料学会 ,  日本食品材料工学会
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