Takahiro Yagishita

Partial Replacement of Waxy Cornstarch by Recrystallized Amylose Retards the Development of Insulin Resistance in Rats

T. Morita, Hiroyuki Ito, K. Takeya, 2006, Bioscience, biotechnology, and biochemistry.

In Vitro and In Vivo Digestibility of Recrystallized Amylose and Its Application for Low Glycemic Foods

T. Morita, Junya Hayashi, K. Takeya, 2006 .

Thermal behavior of potato starch and water-vaporization behavior of its paste controlled with amino acid and peptide-rich food materials.

Koji Takahashi, M. Hattori, Tadashi Yoshida, 2010, Journal of food science.

Physicochemical properties of monosodium glutamate-compounded tapioca starch exceeds those of simple heat-moisture treated starch.

Koji Takahashi, S. Endo, Takahiro Yagishita, 2011, Journal of food science.

Controlled Water Content, Crispness and Retrogradation of Fried Coatings with Monosodium Glutamate-compounded Starch

Koji Takahashi, S. Endo, Takahiro Yagishita, 2011 .

Improved Gelatinization Behavior of Tapioca Starch by Compounding with Amino Acids

Koji Takahashi, S. Endo, Takahiro Yagishita, 2008 .