Sayaka Ishihara

弾性模擬舌による凝集性抽出効果に基づくペースト状食品の食感評価システム;弾性模擬舌による凝集性抽出効果に基づくペースト状食品の食感評価システム;Texture Evaluation System of Paste Food Based on Cohesiveness Embossing Effect by Elastic Imitation Tongue

Mitsuru Higashimori, Akira Ikegami, Akihide Shibata, 2016 .

Pressure distribution-based texture sensing by using a simple artificial mastication system

Mitsuru Higashimori, Takeshi Yamamoto, Akira Ikegami, 2014, 2014 36th Annual International Conference of the IEEE Engineering in Medicine and Biology Society.

Food texture sensing by using an imitation tongue with variable elasticity

Mitsuru Higashimori, Akira Ikegami, Akihide Shibata, 2016, 2016 IEEE/SICE International Symposium on System Integration (SII).

A Multi-Fluorescent DNA/Graphene Oxide Conjugate Sensor for Signature-Based Protein Discrimination

Shunsuke Tomita, Ryoji Kurita, Sayaka Ishihara, 2017, Sensors.

Comparative mapping of crawling-cell morphodynamics in deep learning-based feature space

Akihiko Nakajima, Satoshi Sawai, Nen Saito, 2020, bioRxiv.

Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Makoto Nakauma, Fumiyo Hayakawa, Katsuyoshi Nishinari, 2014 .

Texture Evaluation of Soft Gels with Different Fracture Strains using an Artificial Tongue

Fumiyo Hayakawa, Kaoru Kohyama, Satomi Nakao, 2016 .

Texture design for products using food hydrocolloids

Makoto Nakauma, Katsuyoshi Nishinari, Kaoru Kohyama, 2012 .

Compression Test of Food Gels on Artificial Tongue and Its Comparison with Human Test

Makoto Nakauma, Takahiro Ono, Katsuyoshi Nishinari, 2013 .

Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca2+ binding.

Glyn O. Phillips, Makoto Nakauma, Katsuyoshi Nishinari, 2009 .