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Rikuo Takai

University of Tokyo
Tokyo University of Marine Science and Technology

61

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951

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Evaluation of Morphological Change and Aggregation Process of Ice Crystals in Frozen Food by Using Fractal Analysis

2011 Trace
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Stabilization of Nucleoside phosphorylase-Xanthine oxidase Mixture in Dried Glassy Matrices

2010
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33. Effects of additives on the stabilization of freeze-dried enzyme mixtures: Alkaline phosphatase, nucleoside phosphorylase and xanthine oxidase

2009 Cryobiology
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Glass transition properties of frozen and freeze-dried surimi products: Effects of sugar and moisture on the glass transition temperature

2008 Food Hydrocolloids
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Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing

2007 Journal of Food Engineering
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Effects of Rearing Conditions on Oxidation-Reduction Potential Change and ATP Degradation of Live and Dead Scallops (Pecten yessonensis)

2006
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Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21°C to -50°C

2005 Food Science and Technology Research
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Comparative Investigation by Two Analytical Approaches of Enthalpy Relaxation for Glassy Glucose, Sucrose, Maltose, and Trehalose

2005 Pharmaceutical Research
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Effect of Reducing Sugar on the Maillard Reaction Rate of Freeze-dried Food in the Glassy State

2005
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The rate of non-enzymatic browning reaction in model freeze–dried food system in the glassy state

2005 Innovative Food Science and Emerging Technologies
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