Rchr
J-GLOBAL ID：202001001466032797
Update date: Jan. 30, 2024
Yano Hiroko
ヤノ ヒロコ | Yano Hiroko
Affiliation and department：
Research field (1)：
Food sciences
Research keywords (3)：
Gluten free
, Starch
, Rheology
Research theme for competitive and other funds (1)：
- 2021 - 2026 良好な成形性を示す澱粉分子鎖構造の解明と原料米のフォーミュラ選抜法の提案
Papers (7)：
-
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
-
Hiroko Yano, Tomonori Koda, Naoko Fujita, Akihiro Nishioka. Effect of amylose content in rice flour on batter rheology and bread baking quality. Journal of Food Processing and Preservation. 2020. 44. 6
ｍore...
Work history (2)：
- 2022/05 - 現在 Yamagata University
- 2020/10 - 2022/04 Akita Prefectural University Faculty of Bioresource Sciences
Return to Previous Page
