Kiyoshi Kawai, Tomochika Sogabe, Hiroshi Nakagawa, Takeshi Yamada, Shigenobu Koseki. Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems. Journal of Food Engineering. 2024. 375. 112066-112066
Yuichi Kashiwakura, Tomochika Sogabe, Sukritta Anantawittayanon, Takumi Mochizuki, Kiyoshi Kawai. Water Sorption Isotherm and Critical Water Activity of Amorphous Water-Soluble Carbohydrates Characterized by the Glass Transition Temperature. Journal of Applied Glycoscience. 2024. 71. 1. 15-21
Tomochika Sogabe, Hiroshi Nakagawa, Takeshi Yamada, Shigenobu Koseki, Kiyoshi Kawai. Effect of water activity on the mechanical glass transition and dynamical transition of bacteria. Biophysical Journal. 2022. 121. 20. 3874-3882
Ruodan Cao, Tomochika Sogabe, Shuto Mikajiri, Kiyoshi Kawai. Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried lactic acid bacteria at various water activities. Cryobiology. 2022
Yuichi Kashiwakura, Tomochika Sogabe, Yuri Hiyama, Natsuki Arakawa, Tadashi Fujii, Takumi Tochio, Kiyoshi Kawai. Prediction and control of glass transition temperature for hydrogenated starch hydrolysates and its impact on the texture modification of gummy. Food Hydrocolloids. 2022. 126. 107467-107467
