Rchr
J-GLOBAL ID:202001017101946181   Update date: Oct. 08, 2021

SOGABE TOMOCHIKA

ソガベ トモチカ | SOGABE TOMOCHIKA
Affiliation and department:
Job title: 大学院生
Research field  (1): Food sciences
Papers (5):
  • Tomochika Sogabe, Koichi Ohira, Kiyoshi Kawai. Effect of polymer addition on the physical properties of freeze-dried soup solid. Journal of Food Science and Technology. 2021
  • Tomochika Sogabe, Rika Kobayashi, Pariya Thanatuksorn, Toru Suzuki, Kiyoshi Kawai. Physical and structural characteristics of starch-based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb. Journal of Texture Studies. 2021
  • Takumi Mochizuki, Alex Eduardo Alvino Granados, Tomochika Sogabe, Kiyoshi Kawai. Effects of Glass Transition, Operating Process, and Crystalline Additives on the Hardness of Thermally Compressed Maltodextrin. Food Engineering Reviews. 2020
  • Takumi Mochizuki, Tomochika Sogabe, Yoshio Hagura, Kiyoshi Kawai. Effect of glass transition on the hardness of a thermally compressed soup solid. Journal of Food Engineering. 2019. 247. 38-44
  • Tomochika Sogabe, Kiyoshi Kawai, Rika Kobayashi, Jakia Sultana Jothi, Yoshio Hagura. Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie. Journal of Food Engineering. 2018. 217. 101-107
Lectures and oral presentations  (10):
  • Improvement in the physical properties of freeze dried soup solid with the addition of gelling agent
    (the 58th Annual Meeting of the Society for Cryobiology 2021)
  • Mechanical glass transition temperature and textural properties of plain and starch-based cookie
    (34th European Federation of Food Science and Technology (EFFoST) International Conference 2020 2020)
  • Effect of food polymer on the quality of freeze-dried soup solid
    (2020)
  • フリーズドライによる多孔質固体のテクスチャー設計
    (日本食品工学会第21 回(2020 年度)年次大会 2020)
  • クッキーおよびボーロの力学的ガラス転移と吸湿に伴う食感変化
    (令和元年度日本応用糖質科学会中国四国支部シンポジ ウム 2019)
more...
Education (3):
  • 2019 - 現在 Hiroshima University
  • 2015 - 2017 Hiroshima University
  • 2011 - 2015 Hiroshima University
Professional career (1):
  • 修士(農学) (広島大学)
Awards (5):
  • 2020/12 - Hiroshima University Excellent Student Scholarship grant
  • 2019/11 - 日本応用糖質科学会中国・四国支部 優秀発表賞
  • 2016/12 - 広島大学 エクセレントスチューデントスカラシップ
  • 2015/08 - 日本食品工学会 優秀ポスター発表賞
  • 2015/03 - Hiroshima University Student Award
Association Membership(s) (4):
Society for Cryobiology ,  Japan Society of Refrigerating and AirConditioning Engineers ,  Japan Society for Food Engineering ,  低温生物工学会
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