Hiroko Ashida

Surface topographic analysis of early stages of fat bloom of dark chocolate with 3D-laser scanning confocal microscopy (3D-LSCM)

Kiyotaka Sato, Hiroko Ashida, Akira Morita, 2020 .

Extraction of water-soluble polysaccharides from kidney beans and examination of their protein dispersion and stabilization properties under acidic conditions.

A. Nakamura, Hiroko Ashida, Hitomi Ohboshi, 2021, Food research international.

Functional properties of soy protein hydrolysates obtained by selective proteolysis

K. Inouye, Tsutomu Saito, Hiroko Ashida, 2005 .

Properties of Rice Cooked with Commercial Water-soluble Soybean Polysaccharides Extracted under Weakly Acidic Conditions from Soybean Cotyledons

Tomohiko Mori, A. Nakamura, Hiroko Ashida, 2003, Bioscience, biotechnology, and biochemistry.

Visualization of Gluten, Starch, and Butter in Pie Pastry by Fluorescence Fingerprint Imaging

N. Yokoya, J. Sugiyama, K. Fujita, 2015, Food and Bioprocess Technology.

Preparation of microcapsules of W/O/W emulsions containing a polysaccharide in the outer aqueous phase by spray‐drying

S. Adachi, R. Matsuno, Hiroko Ashida, 2004 .

Predicting the Heating Temperature of Soymilk Products Using Fluorescence Fingerprints

J. Sugiyama, Kotaro Nishi, Mizuki Tsuta, 2017, Food and Bioprocess Technology.