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Publications by Kyuya Nakagawa
Kinetics on the Turbidity Change of Wheat Starch During Its Retrogradation
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Water Sorption Kinetics of Gluten-Added Wheat Noodle
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Related publications
Spatial Variation of Starch Retrogradation in Arabic Flat Bread During Storage
Journal of Food Engineering
Food Science
Synthesis of Grafted Flocculants Based on Several Kinds of Starch and Its Performance in Water Turbidity Removal
MATEC Web of Conferences
Materials Science
Engineering
Chemistry
Water Migration in Spaghetti Based on the Structural Change of Starch Granules During Boiling
Netsu Bussei
Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number
Comprehensive Reviews in Food Science and Food Safety
Food Science
Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities
Comprehensive Reviews in Food Science and Food Safety
Food Science
Effect of Wheat Puroindoline Alleles on Functional Properties of Starch
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Mechanism and Control of Freeze/Thaw-Induced Retrogradation of Starch and Demulsification of O/W Emulsions
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Genetic Alteration of Starch Functionality in Wheat
Journal of Cereal Science
Biochemistry
Food Science
Climate Change Effect on Wheat Phenology Depends on Cultivar Change
Scientific Reports
Multidisciplinary
