Tomochika Sogabe

Effect of polymer addition on the physical properties of freeze-dried soup solid

K. Kawai, Tomochika Sogabe, Koichi Ohira, 2021, Journal of Food Science and Technology.

Prediction and control of glass transition temperature for hydrogenated starch hydrolysates and its impact on the texture modification of gummy

K. Kawai, T. Fujii, T. Tochio, 2021, Food Hydrocolloids.

Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried lactic acid bacteria at various water activities.

K. Kawai, Tomochika Sogabe, Shuto Mikajiri, 2022, Cryobiology.

Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria

K. Kawai, Toru Suzuki, T. Kikawada, 2021, Food Biophysics.

Effects of Glass Transition, Operating Process, and Crystalline Additives on the Hardness of Thermally Compressed Maltodextrin

K. Kawai, Alex Eduardo Alvino Granados, Tomochika Sogabe, 2020, Food Engineering Reviews.

Effect of glass transition on the hardness of a thermally compressed soup solid

K. Kawai, Y. Hagura, Tomochika Sogabe, 2019, Journal of Food Engineering.