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Mayura Mochizuki
Mayura Mochizuki
Chemistry
Food science
Maltodextrin
Aftertaste
Astringent
3
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Modification of beer aftertaste by controlling maltodextrin branch level
2019
Mayura Mochizuki
Takumi Sugiyama
Aiko Hiromasa
Kei Sudo
Naho Takemura
Masaru Kato
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Improvement of mouthfeel by controlling low-molecular-weight astringent polypeptides of low-malt beer
2018
Aiko Hiromasa
Satoshi Ikeda
Mayura Mochizuki
Takumi Sugiyama
Naho Takemura
Takashi Suda
Masaru Kato
Takeo Imai
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Influence of high-molecular-weight polypeptides on the smoothness of beer
2018
Takumi Sugiyama
Hideki Maeda
Toshihiro Kamada
Aiko Hiromasa
Mayura Mochizuki
Naho Takemura
Masaru Kato
Takeo Imai
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