Publications by authors named "Junko Matsuki"

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Characterization of the Interactions between Cereal Flour and "Nata Puree" in Batter.
Ken Tokuyasu, Junko Matsuki, Kenji Yamagishi, Masakazu Ike

J Appl Glycosci (1999)· November 2022

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Changes in fine structure of amylopectin and internal structures of starch granules in developing endosperms and culms caused by starch branching enzyme mutations of japonica rice.
Yasunori Nakamura, Akiko Kubo, Masami Ono, Kazuki Yashiro, Go Matsuba, Junko Matsuki

Plant Mol Biol· March 2022

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"Nata Puree," a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan.
Ken Tokuyasu, Kenji Yamagishi, Junko Matsuki, Daisuke Nei, Tomoko Sasaki

J Appl Glycosci (1999)· November 2021

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One Pot Cooking of Rice Grains for Preparation of Rice-Gel Samples Using a Small-Scale Viscosity Analyzer: Small-scale Rice-gel Preparation from Grains.
Junko Matsuki, Tomoko Sasaki, Koichi Yoza, Junichi Sugiyama, Hideo Maeda

J Appl Glycosci (1999)· November 2019

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Purification of Branched Dextrin from Nägeli Amylodextrin by Ethanol Precipitation and Characterization of Its Aggregation Property in Methanol-Water.
Junko Matsuki, Masahisa Wada, Tomoko Sasaki, Koichi Yoza, Ken Tokuyasu

J Appl Glycosci (1999)· August 2019

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Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions.
Tomoko Sasaki, Junko Matsuki, Koichi Yoza, Junichi Sugiyama, Hideo Maeda

Food Sci Nutr· February 2019

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Characterization of starch granules in rice culms for application of rice straw as a feedstock for saccharification.
Junko Matsuki, Jeung-Yil Park, Riki Shiroma, Yumiko Arai-Sanoh, Masashi Ida

Biosci Biotechnol Biochem· December 2010

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Pretreatment of microcrystalline cellulose flakes with CaCl2 increases the surface area, and thus improves enzymatic saccharification.
Ken Tokuyasu, Mine Tabuse, Maki Miyamoto, Junko Matsuki, Koichi Yoza

Carbohydr Res· May 2008

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