Motomi, S, Tatsuro M, Ritsuna, N, Isao, K. Analysis of digestive behavior in human gastricdigestion simulator using nursing care food model: Effrct of thickening fluid addition and artificial gastric fluid pH,. .The Japanese Society of Digestion and Absorption. 2022. 44. 2. 143-155
Masato, O, Kentaro, M, Tatsuro M, Akio, F, Yukako, H, Yasuki, M. Effect of drying;profiles on;surface structure changes of;durum whea;pasta during;he;boiling;process. LWT - Food Science and Technology. 2022. 173. 114175-114181
Motomi Shibasaki, Maeda Tatsuro, Noguchi Ritsuna, Isao Kobayashi. Observation and Analysis on the Digestion Behaviours of Starchy Staple Foods Using a Human Gastric Digestion Simulator. The Japanese Society of Digestion and Absorption. 2021. 43. 2. 145-155
Masato Ohmura, Kentaro Matsumiya, Maeda Tatsuro, Akio Fujita, Yukako Hayashi, Yasuki Matsumura. Change in surface structure and inner microstructure of durum wheat pasta during the boiling process. LWT. 2021. 149. 111611-111611
Ohmura Masato, Matsumiya Kentaro, Maeda Tatsuro, Fujita Akio, Hayashi Yukako, Matsumura Yasuki. Effects of drying temperature on the properties of starch in pasta. LWT. 2021. 145. 111171-111171
2021/09 - The Japanese Society of Digestion and Absorption of Award
2021/09 - 論文賞 日本食品工学会
2010/03 - Japan Society for Bioscience Biotechnology, and Agrochemistry B.B.B. Thesis Award Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough
2007/08 - Food Society for Food Engineering Best Presentation Award
2006/05 - Japan Society of Refrigerating and Air Conditioning Engineers Academic Prize
Association Membership(s) (3)：
Cereal & Grain Asociation
, The Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA)
, The Japanese Society for Food Science and Technology
