共 63 条
[51]
Azenishi K., Yoshimura M., Kitamoto N., Sakai T., Physical proper ti es and sensor y characteri stics of j ell y foods prepared using various commercial gelling agents, J. Integr. Stud. Diet. Habits, 25, pp. 171-183, (2014)
[52]
Horiuchi M., Akachi T., Fujii R., Kawakami M., Furukawa H., 3D Food Printing for Soft Foods Such as Nursing Food: Ef fects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object, Jpn. J. Food Eng, 22, pp. 27-38, (2021)
[53]
Hayakawa F., Ioku K., Akuzawa S., Saito M., Nishinari K., Yamano Y., Kohyama K., Collection of Japanese Texture Terms (Studies on Japanese texture terms Par t 1), J. Jpn. Soc. Food Sci. Technol, 52, pp. 337-346, (2005)
[54]
Hayakawa F., Kazami Y., Ioku K., Akuzawa S., Nishinari K., Kohyama K., Collection and Analysis of Foods Associated with Japanese Texture Terms” (in Japanese), J. Jpn. Soc. Food Sci. Technol, 58, pp. 359-374, (2011)
[55]
Hayakawa F., Kazami Y., Nishinari K., Ioku K., Akuzawa S., Yamano Y., Baba Y., Kohyama K., Classification of J apanese Texture Terms, J. Texture Stud, 44, pp. 140-159, (2013)
[56]
Kikuchi T., Yoshikawa C., Okumura T., Mechanical proper ties of PC (polycarbonate) printed objects made by fused deposition modeling rapid prototyping-Utilization for predicting mechanical proper ties of actual products-(Netsuyoukaisekisoushiki rapiddopurototaipingu ni yori sakusei shita PC (porika-bone-to) zoukeibutsu no kikaitekiseishitsu-Jitsuseihin no kikaitekiseishitsu yosoku e no katsuyou-), Seikei―Kakou, 17, pp. 38-41, (2005)
[57]
Ki gure T., Yokoyama Y., Yamauchi Y., Yamanaka T., Influence of part-build orientation on mechanical properties of resin plates built by SLS, Bulletin of Tokyo Metropolitan Industrial Technology Research Institute, 8, pp. 72-75, (2013)
[58]
Takahashi T., Kawano A., Nakagawa Y., Ogoshi H., Physical Properties and Masticability of Burdock Prepared for Easy Eating, J. Cooker y Sci. Jpn, 40, pp. 314-322, (2007)
[59]
Tamura S., Softening Mechanism of Cooked Vegetables (Part 2) Comparison between Cooking Properties of Cell Wall of Parenchyma of Burdock Root and Those of Japanese Radish Root Previously Reported in Part 1, J. Home Econ. Jpn, 40, pp. 995-1002, (1989)
[60]
Nishinari K., Problems in the physical properties and measurement of food (Shokuhin no butsuriteki seishitsu to sokutei ni okeru shomondai), J. Home Econ. Jpn, 64, pp. 811-822, (2013)