SASAKI Tomoko 佐々木朋子

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Sasaki Tomoko 佐々木朋子

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Researcher Number	10353939
Other IDs
Affiliation (Current)	2025: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 上級研究員
Affiliation (based on the past Project Information) *help	2024: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 上級研究員 2020 – 2022: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 上級研究員 2017 – 2018: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 上級研究員 2016: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門食品加工流通研究領域, 上級研究員 2015: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門食品加工流通研究領域, 上級研究員 … More 2014: 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所食品工学研究領域, 主任研究員 2009 – 2013: 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所食品機能研究領域, 主任研究員 2011 – 2012: 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所・食品機能研究領域, 主任研究員 2009: National Agricultural Research Organization, 食品総合研究所・食品機能研究領域, 主任研究員 2008: 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所食品機構研究領域, 主任研究員 Less
Review Section/Research Field	Principal Investigator Food science / Basic Section 38050:Food sciences-related Except Principal Investigator Eating habits, studies on eating habits
Keywords	Principal Investigator 澱粉 / 酵素分解性 / 食品構造 / 澱粉消化性 / 米粉パン / キサンタンガム / 非澱粉性多糖類 / 消化挙動 / 植物性タンパク質 / 血糖値上昇抑制 … More / 馬鈴薯 / グルテンフリーパン / textural properties / potato paste / rice gel / gluten-free bread / starch digestibility / 食品加工 / 食品 / 米ゲル / 食後血糖値 / 消化性 / 多糖類 / 食後血糖値上昇抑制効果 / 結晶性 / 澱粉ゲル / 遅消化性 … More Except Principal Investigator テクスチャー / 食品 / ゾル / ゲル / 介護食品 / 嚥下 / 咀嚼 / レオロジー / 食物 / アンケート / 用語 / 官能評価 Less

Effects of plant protein on food structure and digestibility of nutritional componentsPrincipal Investigator
- Principal Investigator
  
  佐々木朋子
- Project Period (FY)
  2024 – 2026
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  National Agriculture and Food Research Organization
Effect of food structure on starch digestion for slow glucose releasePrincipal Investigator
- Principal Investigator
  
  Sasaki Tomoko
- Project Period (FY)
  2020 – 2022
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  National Agriculture and Food Research Organization
Study on mechanism of effects of food processing on glycemic responsePrincipal Investigator
- Principal Investigator
  
  SASAKI Tomoko
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  National Agriculture and Food Research Organization
Study on controlling starch digestibility for improving food functionalityPrincipal Investigator
- Principal Investigator
  
  SASAKI TOMOKO
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  National Agriculture and Food Research Organization
Systematic analysis of mechanical properties and mastication process for development of foods for the elderly
- Principal Investigator
  
  KOHYAMA Kaoru
- Project Period (FY)
  2009 – 2011
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  National Agriculture and Food Research Organization
Study on physicochemical and functional properties of slowly digestible starch that causes a slow rise in blood glucose after ingestionPrincipal Investigator
- Principal Investigator
  
  SASAKI Tomoko
- Project Period (FY)
  2009 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  National Agriculture and Food Research Organization
Development of a rapid sensory analysis system by quantitative characterization of relationships between Japanese texture terms and foods
- Principal Investigator
  
  HAYAKAWA Fumiyo
- Project Period (FY)
  2008 – 2011
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  National Agriculture and Food Research Organization

[Book] Relations between mastication variables, mechanical properties and sensory scores of cheese samples with various textures、『Gums and Stabilisers for the Food Industry 16』2012
- Author(s)
  Kohyama Kaoru、Hayakawa Fumiyo、Sasaki Tomoko
- Data Source
  KAKENHI-PROJECT-21300274
[Journal Article] Impact of chemical and rheological properties on 3D printability and starch digestibility of potato pastes from different cultivars2023
- Author(s)
  Sasaki Tomoko
- Journal Title
  
  International Journal of Food Science & Technology
  
  Volume: 58 Issue: 4 Pages: 1912-1921
- DOI
  10.1111/ijfs.16333
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20K05886
[Journal Article] Influence of xanthan gum and gluten on in vitro digestibility and textural properties of rice bread2022
- Author(s)
  Sasaki Tomoko
- Journal Title
  
  International Journal of Food Science & Technology
  
  Volume: 57 Issue: 4 Pages: 2376-2383
- DOI
  10.1111/ijfs.15593
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20K05886
[Journal Article] Effects of processing methods of rice gel on starch digestibility and textural properties2020
- Author(s)
  Tomoko Sasaki, Junko Matsuki, Ken Tokuyasu
- Journal Title
  
  Cereal Chemistry
  
  Volume: 98 Issue: 3 Pages: 450-461
- DOI
  10.1002/cche.10384
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20K05886
[Journal Article] Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions2019
- Author(s)
  Sasaki Tomoko、Matsuki Junko、Yoza Koichi、Sugiyama Junichi、Maeda Hideo、Shigemune Akiko、Tokuyasu Ken
- Journal Title
  
  Food Science & Nutrition
  
  Volume: 7 Issue: 2 Pages: 721-729
- DOI
  10.1002/fsn3.916
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-16K07760
[Journal Article] 澱粉消化性および食後血糖値に対する澱粉系食品の物理的特性の影響2018
- Author(s)
  佐々木朋子
- Journal Title
  
  New Food Industry
  
  Volume: 60 Pages: 15-22
- NAID
  40021645281
- Data Source
  KAKENHI-PROJECT-16K07760
[Journal Article] Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread2017
- Author(s)
  Tomoko Sasaki
- Journal Title
  
  Cereal Chemistry
  
  Volume: 95 Pages: 177-184
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K07760
[Journal Article] Comparison of Starch Physicochemical Properties of Waxy Rice Cultivars with Different Hardening Rates2017
- Author(s)
  Tomoko Sasaki, Kai Kawamata, Kazuyuki Okamoto
- Journal Title
  
  Cereal Chemistry
  
  Volume: 94 Issue: 4 Pages: 699-704
- DOI
  10.1094/cchem-08-16-0220-r
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K07760
[Journal Article] Effects of milling and cooking conditions of rice on in vitro starch digestibility and blood glucose response2016
- Author(s)
  Tomoko Sasaki, Tomoya Okunishi, Itaru Sotome, Hiroshi Okadome
- Journal Title
  
  Cereal Chemistry
  
  Volume: 93 Issue: 3 Pages: 242-247
- DOI
  10.1094/cchem-08-15-0155-r
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25450195
[Journal Article] In vitro starch digestibility and in vivo glucose response of gelatinized potato starch in the presence of non-starch polysaccharides2015
- Author(s)
  Tomoko Sasaki, Itaru Sotome, Hiroshi Okadome
- Journal Title
  
  Starch/Starke
  
  Volume: 67 Issue: 5-6 Pages: 415-423
- DOI
  10.1002/star.201400214
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25450195
[Journal Article] Effects of rice flour blends on bread texture and staling2014
- Author(s)
  Tomoko Sasaki, Kaoru Kohyama, Kanae Miyashita, Tomoya Okunishi
- Journal Title
  
  Cereal Chemistry
  
  Volume: 91 Issue: 2 Pages: 146-151
- DOI
  10.1094/cchem-08-13-0150-r
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25450195
[Journal Article] Characterization of waxy rice cakes (Mochi) with rapid hardening quality by instrumental and sensory methods2013
- Author(s)
  Tomoko Sasaki(他5名)
- Journal Title
  
  Cereal Chemistry
  
  Volume: 90巻 Issue: 2 Pages: 101-106
- DOI
  10.1094/cchem-05-12-0058-r
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21580166
[Journal Article] Characterization of arenga starch in comparison with sago starch2013
- Author(s)
  Dede R. Adawiyah, Tomoko Sasaki, Kaoru Kohyama
- Journal Title
  
  Carbohydrate Polymers
  
  Volume: 92巻 Issue: 2 Pages: 2306-2313
- DOI
  10.1016/j.carbpol.2012.12.014
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21580166
[Journal Article] Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions2012
- Author(s)
  Tomoko Sasaki, Kaoru Kohyama
- Journal Title
  
  Food Chemistry
  
  Volume: 133巻 Issue: 4 Pages: 1420-1426
- DOI
  10.1016/j.foodchem.2012.02.029
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21580166
[Journal Article] 2バイトテクスチャー試験における測定速度条件の検討2012
- Author(s)
  野内義之, 安食雄介, 飛塚幸喜, 佐々木朋子, 神山かおる
- Journal Title
  
  日本食品科学工学会誌
  
  Volume: 59 Pages: 96-103
- NAID
  10030333912
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300274
[Journal Article] 2バイトテクスチャー試験における測定速度条件の検討2012
- Author(s)
  野内義之、安食雄介、飛塚幸喜、佐々木朋子、神山かおる
- Journal Title
  
  日本食品科学工学会誌
  
  Volume: 59巻 Pages: 96-103
- NAID
  10030333912
- URL
  https://www.jstage.jst.go.jp/FF01S040Init/-char/ja/?sourceurl=%2Farticle%2Fnskkk%2F59%2F2%2F59_2_96%2F_pdf
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300274
[Journal Article] Effect of non-starch polysaccharides on the in vitro di gestibility and rheologial properties of rice starch gel2011
- Author(s)
  Tomoko Sasaki, Kaoru Kohyama
- Journal Title
  
  Food Chemistry
  
  Volume: 127巻 Issue: 2 Pages: 541-546
- DOI
  10.1016/j.foodchem.2011.01.038
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21580166
[Journal Article] Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures2011
- Author(s)
  Kiyoshi Kawai, Setsuko Takato, Tomoko Sasaki, Kazuhito Kajiwara
- Journal Title
  
  Food Hydrocolloids
  
  Volume: 27巻 Issue: 1 Pages: 228-234
- DOI
  10.1016/j.foodhyd.2011.07.003
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21580166
[Journal Article] Effect of non-starch polysaccharides on the in vitro digestibility and rheologial properties of rice starch gel2011
- Author(s)
  佐々木朋子、神山かおる
- Journal Title
  
  Food Chemistry
  
  Volume: 127 Pages: 541-546
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21580166
[Journal Article] Electromyographic Measurement of Eating Behaviors for Buckwheat Noodles2010
- Author(s)
  Kohyama Kaoru、Hanyu Takashi、Hayakawa Fumiyo、Sasaki Tomoko
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry
  
  Volume: 74 Issue: 1 Pages: 56-62
- DOI
  10.1271/bbb.90539
- NAID
  10027550013
- ISSN
  0916-8451, 1347-6947
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300274
[Journal Article] Electromyographic measurement of eating behaviors for buckwheat noodles2010
- Author(s)
  K.Kohyama, T.Hanyu, F.Hayakawa, T.Sasaki
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry 74
  
  Pages: 91-95
- NAID
  10027550013
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] 馬鈴薯の品種特性が3Dフードプリンタ造形物の成形性に与える影響2023
- Author(s)
  佐々木朋子
- Organizer
  日本農芸化学会2023年度大会
- Data Source
  KAKENHI-PROJECT-20K05886
[Presentation] Influence of xanthan gum on in vitro starch and protein digestibility of gluten-free rice breads2021
- Author(s)
  Tomoko Sasaki
- Organizer
  Cereals&Grains21
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-20K05886
[Presentation] 電荷の異なる多糖類が馬鈴薯澱粉の消化性および粘度特性に及ぼす影響2020
- Author(s)
  佐々木　朋子
- Organizer
  日本応用糖質科学会2020年度大会
- Data Source
  KAKENHI-PROJECT-20K05886
[Presentation] Influence of rice variety and processing conditions on starch digestibility of rice gels2020
- Author(s)
  Tomoko Sasaki, Junko Matsuki, Ken Tokuyasu
- Organizer
  Cereal&Grains 2020
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-20K05886
[Presentation] 高アミロース米を利用したゲルの澱粉消化性に及ぼす加工条件の影響2019
- Author(s)
  佐々木朋子,松木順子,徳安健
- Organizer
  日本農芸化学会2019年度大会
- Data Source
  KAKENHI-PROJECT-16K07760
[Presentation] リン含量の異なる馬鈴薯澱粉の酵素分解性に及ぼす多糖類の影響2018
- Author(s)
  佐々木　朋子
- Organizer
  日本農芸化学会2018年度大会
- Data Source
  KAKENHI-PROJECT-16K07760
[Presentation] 米粉パンの澱粉消化性とテクスチャーに及ぼすキサンタンガムおよびグアーガムの影響2017
- Author(s)
  佐々木　朋子
- Organizer
  日本食品科学工学会第64回大会
- Data Source
  KAKENHI-PROJECT-16K07760
[Presentation] 炊飯米を利用した高濃度ゲルの硬化過程に及ぼす品種特性の影響2017
- Author(s)
  佐々木朋子,松木順子,與座宏一,杉山純一,前田英郎,重宗明子,安東郁男,徳安健
- Organizer
  日本農芸化学会2017年度大会
- Place of Presentation
  京都女子大学（京都府京都市）
- Year and Date
  2017-03-19
- Data Source
  KAKENHI-PROJECT-16K07760
[Presentation] 炊飯米を利用したゲルの破断・圧縮特性に及ぼす調製条件の影響2016
- Author(s)
  佐々木朋子,松木順子,與座宏一,杉山純一,前田英郎,重宗明子,安東郁男,徳安健
- Organizer
  日本食品科学工学会第63回大会
- Place of Presentation
  名城大学（愛知県名古屋市）
- Year and Date
  2016-08-27
- Data Source
  KAKENHI-PROJECT-16K07760
[Presentation] 炊飯条件が各種炊飯米の澱粉酵素分解性および食後血糖値に及ぼす影響2015
- Author(s)
  佐々木朋子、奥西智哉、五月女格、岡留博司
- Organizer
  第239回日本作物学会講演会
- Place of Presentation
  日本大学藤沢キャンパス（神奈川県藤沢市）
- Year and Date
  2015-03-28
- Data Source
  KAKENHI-PROJECT-25450195
[Presentation] 各種炊飯米の澱粉酵素分解性に及ぼす破砕処理の影響2015
- Author(s)
  佐々木朋子、奥西智哉、五月女格、岡留博司
- Organizer
  日本食品科学工学会第62回大会
- Place of Presentation
  京都大学農学部吉田キャンパス（京都府京都市）
- Year and Date
  2015-08-28
- Data Source
  KAKENHI-PROJECT-25450195
[Presentation] 餅硬化性が低い新形質糯米の澱粉特性と加熱調理後の餅のテクスチャー2014
- Author(s)
  佐々木朋子、岡留博司、五月女格、川又快、岡本和之
- Organizer
  日本応用糖質科学会平成26年度大会
- Place of Presentation
  朱鷺メッセ（新潟県新潟市）
- Year and Date
  2014-09-24
- Data Source
  KAKENHI-PROJECT-25450195
[Presentation] 米粉パンの老化に及ぼすアミロペクチン再結晶化の影響2013
- Author(s)
  佐々木朋子
- Organizer
  日本農芸化学会2013年度大会
- Place of Presentation
  東北大学(宮城)
- Year and Date
  2013-03-25
- Data Source
  KAKENHI-PROJECT-21580166
[Presentation] 餅の消化酵素に対する耐性機構の解明2012
- Author(s)
  佐々木朋子
- Organizer
  日本農芸化学会2012年度大会
- Place of Presentation
  京都女子大学(京都府)
- Year and Date
  2012-03-24
- Data Source
  KAKENHI-PROJECT-21580166
[Presentation] Rheological and thermal properties of arenga and sago starches2012
- Author(s)
  Dede Adawiyah、佐々木朋子、神山かおる
- Organizer
  日本農芸化学会2012年度大会
- Place of Presentation
  京都女子大学(京都府)
- Year and Date
  2012-03-23
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] 馬鈴薯澱粉の酵素分解性に及ぼす非澱粉性多糖類との相互作用の影響2012
- Author(s)
  佐々木朋子
- Organizer
  日本応用糖質科学会平成24年度大会
- Place of Presentation
  東京農工大学(東京)
- Year and Date
  2012-09-20
- Data Source
  KAKENHI-PROJECT-21580166
[Presentation] 餅の消化酵素に対する耐性機構の解明2012
- Author(s)
  佐々木朋子、鈴木保宏、岡本和之、神山かおる
- Organizer
  日本農芸化学会2012年大会
- Place of Presentation
  京都女子大学(京都府)
- Year and Date
  2012-03-24
- Data Source
  KAKENHI-PROJECT-21580166
[Presentation] ヒト咀嚼計測による蕎麦の「噛む」または「すする」食べ方の解析2011
- Author(s)
  神山かおる、田中敏江、佐々木朋子、早川文代
- Organizer
  日本食品工学会第12回年次大会
- Place of Presentation
  京都テルサ(京都府)
- Year and Date
  2011-08-06
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] ヒトの咀嚼筋筋電位と機器測定によるカードランを含有した餅様食品の(粘り・歯切れに関する)テクスチャー評価2011
- Author(s)
  梯悦宏、木田隆生、早川文代、佐々木朋子、神山かおる
- Organizer
  日本食品科学工学会第58回年次大会
- Place of Presentation
  東北大学(宮城県)
- Year and Date
  2011-09-11
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] Relation between mastication variables, mechanical properties and sensory scores of cheese samples with various textures2011
- Author(s)
  Kaoru Kohyama, Fumiyo Hayakawa, Tamoko Sasaki
- Organizer
  The 16th Gums and Stabilisers for the Food Industry
- Place of Presentation
  Conference Centre Hof van Wageningen(オランダ)
- Year and Date
  2011-06-29
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] カードランを使用した餅様食品のテクスチャー評価2011
- Author(s)
  梯悦宏、木田隆生、早川文代、佐々木朋子、神山かおる
- Organizer
  第60回高分子討論会
- Place of Presentation
  岡山大学(岡山県)
- Year and Date
  2011-09-30
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] Relations between mastication variables, mechanical properties and sensory scores of cheese samples with various textures2011
- Author(s)
  Kohyama Kaoru、Hayakawa Fumiyo、Sasaki Tomoko
- Organizer
  The 16th Gums and Stabilisers for the Food Industry
- Place of Presentation
  Conference Centre Hof van Wageningen(オランダ)
- Year and Date
  2011-06-29
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] Effect of non-starch polysaccharides on the in vitro digestibility of raw starches2010
- Author(s)
  佐々木朋子
- Organizer
  Plant polysaccharide and applied glycoscience workshop 2010
- Place of Presentation
  笹川記念会館(東京)
- Year and Date
  2010-07-30
- Data Source
  KAKENHI-PROJECT-21580166
[Presentation] Effect of non-starch polysaccharides on the in vitro digestibility of raw starches2010
- Author(s)
  佐々木朋子
- Organizer
  Plant polysaccharide and applied glycoscience workshop 2010
- Place of Presentation
  笹川記念会館
- Year and Date
  2010-07-30
- Data Source
  KAKENHI-PROJECT-21580166
[Presentation] Monitoring human eating behaviour with inexpensive sensors2010
- Author(s)
  Kohyama, K., Hayakawa, F., Sasaki, T.
- Organizer
  International Conference on Food Oral Processing
- Place of Presentation
  University of Leeds, UK
- Year and Date
  2010-07-06
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] 蕎麦のテクスチャーにおける調理後の時間変化2010
- Author(s)
  神山かおる, 羽生隆, 早川文代, 佐々木朋子
- Organizer
  日本農芸化学会2010年度大会
- Place of Presentation
  東京大学
- Year and Date
  2010-03-28
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] 蕎麦のテクスチャーにおける調理後の時間変化2010
- Author(s)
  神山かおる、羽生隆、早川文代、佐々木朋子
- Organizer
  日本農芸化学会2010年度大会
- Place of Presentation
  東京大学(東京都)
- Year and Date
  2010-03-28
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] Monitoring human eating behaviour with inexpensive sensors2010
- Author(s)
  Kohyama Kaoru、Hayakawa Fumiyo、Sasaki Tomoko
- Organizer
  International Conference on Food Oral Processing
- Place of Presentation
  University of Leeds(英国)
- Year and Date
  2010-07-06
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] テクスチャー試験における測定速度の影響2009
- Author(s)
  野内義之, 佐々木朋子, 神山かおる
- Organizer
  日本食品科学工学会第56回大会
- Place of Presentation
  名城大学
- Year and Date
  2009-09-12
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] ヒトの咀嚼挙動を変化させる固形状食品の力学的特性2009
- Author(s)
  神山かおる、佐々木朋子
- Organizer
  日本食品工学会第10回年次大会
- Place of Presentation
  石川県立大学(石川県)
- Year and Date
  2009-08-02
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] Effect of starch characteristics on the in vitro digestibility of concentrated starch gels prepared from waxy rice2009
- Author(s)
  佐々木朋子
- Organizer
  38th Meeting of the UJNR food and agriculture panel meeting
- Place of Presentation
  つくば国際会議場(茨城)
- Year and Date
  2009-10-06
- Data Source
  KAKENHI-PROJECT-21580166
[Presentation] Food mechanical properties measured at very large deformation modulate human mastication behaviour2009
- Author(s)
  Kohyama Kaoru、Sasaki Tomoko、Hayakawa Fumiyo
- Organizer
  The 8th Pangborn Sensory Science Symposium
- Place of Presentation
  Stazione Leopolda Florence(イタリア)
- Year and Date
  2009-07-28
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] Effect of starch characteristics on the in vitro digestibility of concentrated starch gels prepared from waxy rice2009
- Author(s)
  佐々木朋子
- Organizer
  38th Meeting of the UJNR food and agriculture panel meeting
- Place of Presentation
  つくば国際会議場
- Year and Date
  2009-10-06
- Data Source
  KAKENHI-PROJECT-21580166
[Presentation] ヒトの咀嚼挙動を変化させる固形状食品の力学的特性2009
- Author(s)
  神山かおる, 佐々木朋子
- Organizer
  日本食品工学会第10回(2009年度)年次大会
- Place of Presentation
  石川県立大学
- Year and Date
  2009-08-02
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] Food mechanical properties measured at very large deformation modulate human mastication behaviour2009
- Author(s)
  K.Kohyama, T.Sasaki, F.Hayakawa
- Organizer
  The 8th Pangborn Sensory Science Symposium
- Place of Presentation
  Stazione Leopolda Italy, Florence, Italy
- Year and Date
  2009-07-28
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] 2バイトテクスチャー試験における試験速度条件の検討2009
- Author(s)
  神山かおる, 佐々木朋子, 野内義之, 船見孝博, 西成勝好
- Organizer
  第57回レオロジー討論会
- Place of Presentation
  宇部全日空ホテル
- Year and Date
  2009-10-07
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] テクスチャー試験における測定速度の影響2009
- Author(s)
  野内義之、佐々木朋子、神山かおる
- Organizer
  日本食品科学工学会第56回大会
- Place of Presentation
  名城大学(愛知県)
- Year and Date
  2009-09-12
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] 2バイトテクスチャー試験における試験速度条件の検討2009
- Author(s)
  神山かおる、佐々木朋子、野内義之、船見孝博、西成勝好
- Organizer
  第57回レオロジー討論会
- Place of Presentation
  宇部全日空ホテル(山口県)
- Year and Date
  2009-10-07
- Data Source
  KAKENHI-PROJECT-21300274
[Presentation] 餅硬化性が異なる餅米品種の澱粉物理化学的特性
- Author(s)
  佐々木朋子、神山かおる、岡本和之
- Organizer
  日本農芸化学会2014年度大会
- Place of Presentation
  明治大学（神奈川県）
- Data Source
  KAKENHI-PROJECT-25450195
[Presentation] 非澱粉製多糖類の澱粉消化性および血糖値上昇抑制効果
- Author(s)
  佐々木朋子、神山かおる
- Organizer
  日本食品科学工学会第６０回記念大会
- Place of Presentation
  実践女子大学（東京都）
- Data Source
  KAKENHI-PROJECT-25450195
[Presentation] 馬鈴薯澱粉の酵素分解性に及ぼす非澱粉性多糖類との相互作用の影響
- Author(s)
  佐々木朋子
- Organizer
  日本応用糖質科学会平成24年度大会
- Place of Presentation
  東京農工大学（東京）
- Data Source
  KAKENHI-PROJECT-21580166
[Presentation] 米粉パンの老化に及ぼすアミロペクチン再結晶化の影響
- Author(s)
  佐々木朋子
- Organizer
  日本農芸化学会2013年度大会
- Place of Presentation
  東北大学（宮城）
- Data Source
  KAKENHI-PROJECT-21580166

1. KOHYAMA Kaoru (00353938)

# of Collaborated Projects: 4 results

# of Collaborated Products: 30 results
2. HAYAKAWA Fumiyo (00282905)

# of Collaborated Projects: 2 results

# of Collaborated Products: 13 results
3. KUMAGAI Hitoshi (20215015)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. TANIGOME Atsuko (30586326)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

SASAKI Tomoko 佐々木 朋子

Sasaki Tomoko 佐々木 朋子

Research Projects

Research Products

Co-Researchers

Effects of plant protein on food structure and digestibility of nutritional componentsPrincipal Investigator

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Effect of food structure on starch digestion for slow glucose releasePrincipal Investigator

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Study on mechanism of effects of food processing on glycemic responsePrincipal Investigator

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Study on controlling starch digestibility for improving food functionalityPrincipal Investigator

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Systematic analysis of mechanical properties and mastication process for development of foods for the elderly

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Study on physicochemical and functional properties of slowly digestible starch that causes a slow rise in blood glucose after ingestionPrincipal Investigator

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Development of a rapid sensory analysis system by quantitative characterization of relationships between Japanese texture terms and foods

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[Book] Relations between mastication variables, mechanical properties and sensory scores of cheese samples with various textures、『Gums and Stabilisers for the Food Industry 16』2012

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[Journal Article] Impact of chemical and rheological properties on 3D printability and starch digestibility of potato pastes from different cultivars2023

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[Journal Article] Influence of xanthan gum and gluten on in vitro digestibility and textural properties of rice bread2022

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[Journal Article] Effects of processing methods of rice gel on starch digestibility and textural properties2020

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[Journal Article] Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions2019

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[Journal Article] 澱粉消化性および食後血糖値に対する澱粉系食品の物理的特性の影響2018

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NAID

Data Source

[Journal Article] Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread2017

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[Journal Article] Comparison of Starch Physicochemical Properties of Waxy Rice Cultivars with Different Hardening Rates2017

SASAKI Tomoko 佐々木朋子

Sasaki Tomoko 佐々木朋子