1. Application of Shear and Heat Milling Machine for Amorphization of Tapioca Starch. (5th October 2021) Authors: Thongmeepech, Apakorn; Koda, Tomonori; Nishioka, Akihiro Journal: Stärke Issue: Volume 74:Number 1/2(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Dynamic viscoelasticity of protease-treated rice batters for gluten-free rice bread making. Issue 3 (4th March 2018) Authors: Honda, Yuji; Inoue, Nanami; Sugimoto, Reina; Matsumoto, Kenji; Koda, Tomonori; Nishioka, Akihiro Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 82:Issue 3(2018) Page Start: 484 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of amylose content in rice flour on batter rheology and bread baking quality. Issue 6 (31st March 2020) Authors: Yano, Hiroko; Koda, Tomonori; Fujita, Naoko; Nishioka, Akihiro Journal: Journal of food processing and preservation Issue: Volume 44:Issue 6(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of conditions of shear and heat milling machine on structures and properties of rice batter. Issue 12 (5th October 2021) Authors: Abiko, Marin; Koda, Tomonori; Nishioka, Akihiro Journal: Journal of food processing and preservation Issue: Volume 45:Issue 12(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of degree of neutralization of sodium‐based ionomers on hot‐tack properties. Issue 2 (5th December 2022) Authors: Sehata, Tatsuya; Yoshiura, Takuto; Koda, Tomonori; Yano, Hiroko; Isokawa, Motoaki; Nishioka, Akihiro Journal: Polymer engineering & science Issue: Volume 63:Issue 2(2023) Page Start: 331 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of shear and heat milling of starch on the properties of tapioca starch/cellulose nanofiber composites. (15th April 2023) Authors: Thongmeepech, Apakorn; Koda, Tomonori; Nishioka, Akihiro Journal: Carbohydrate polymers Issue: Volume 306(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of viscoelastic properties of the base polymer on extrusion foaming with thermally expandable microcapsules. Issue 3 (6th January 2020) Authors: Uchio, Tomoki; Takiguchi, Shota; Koda, Tomonori; Nishioka, Akihiro Journal: Polymer engineering & science Issue: Volume 60:Issue 3(2020) Page Start: 558 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of Shear and Heat Milling Treatment on Thermal Properties and Molecular Structures of Rice Starch. (29th December 2017) Authors: Murakami, Seigo; Fujita, Naoko; Nakamura, Yasunori; Inouchi, Naoyoshi; Oitome, Naoko F.; Koda, Tomonori; Nishioka, Akihiro Journal: Stärke Issue: Volume 70:Number 3/4(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Mechanical and thermal properties of potassium salts of poly(ethylene‐co‐ethylacrylate): Polyolefin ionomers in the absence of acid groups. Issue 8 (18th October 2014) Authors: Aoyama, Masataka; Koda, Tomonori; Miyata, Ken; Nishio, Taichi; Nishioka, Akihiro Journal: Polymer engineering & science Issue: Volume 55:Issue 8(2015:Aug.) Page Start: 1843 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Nonlinear friction dynamics in the cognitive process of food textures: Thickness of polysaccharide solution. Issue 5 (29th June 2020) Authors: Okawara, Hina; Shinomiya, Koki; Fujita, Minoru; Koda, Tomonori; Nishioka, Akihiro; Nonomura, Yoshimune Journal: Journal of texture studies Issue: Volume 51:Issue 5(2020) Page Start: 779 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗