Kiyoshi Kawai

Hiroshima University — Japan

Agricultural and Biological Sciences · Life Sciences

30h-index3.1kcitations192works1.12yr avg
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Research Topics

Microencapsulation and Drying Processes(65), Food composition and properties(39), Polysaccharides Composition and Applications(29), Freezing and Crystallization Processes(23), Proteins in Food Systems(15)

Publications192 total

Thermomechanical technique for determining glass transition temperature of microcrystalline cellulose powder and powder blends with amorphous maltodextrin
Journal of Food Engineering·2026
Predictive model for the surface collapse during single-step freeze-drying of liquid foods: A case study in instant coffee
Journal of Food Engineering·2026
Effect of freeze-concentrated glass transitions on the shattering behavior of frozen cabbage leaves
Food Science and Technology Research·2026
Glass transition of fried coating for deep-fried foods and its impact on the texture control
Bulletin of Applied Glycoscience·2025Open Access
Effect of thermal compression on the mechanical fusion of soy protein powder
Journal of Food Engineering·2025· 1 citedOpen Access
Finding of Phase Transition of Ice XI to Ih in 20 wt % Bovine Serum Albumin Aqueous System and Assignment of Thermal and Dielectric Relaxation Processes in the Binary System
The Journal of Physical Chemistry B·2025
Effect of Surfactant-Added Oil on the Physical Properties of Fried Coating for Deep-Fried Foods Obtained under Various Frying Conditions
Journal of Applied Glycoscience·2025· 1 citedOpen Access
Effects of starch gelatinization, rheological properties, and a top cover on the height of steamed cakes made with rice flour and wheat flour
Journal of Cereal Science·2025· 1 cited
The role of glass transition temperature (T) and storage temperature (T) in explaining the survival behavior of dried Bacillus cereus
International Journal of Food Microbiology·2025· 3 cited
Effects of Water Activity and Temperature on the Caking Properties of Amorphous Carbohydrate Powders
Journal of Applied Glycoscience·2025· 4 citedOpen Access
Effect of glass transition on compression stress, apparent density, fracture stress, dissolution time, and surface structure for thermally compressed maca (<i>Lepidium meyenii</i> Walpers) solids
Food Science and Technology Research·2025· 1 cited
Predictive model for the surface melting and puffing of freeze-dried amorphous materials
Cryobiology·2024· 1 cited
Nanometer-thick Crystalline Ice Plates in Rapidly-frozen Glucose Solution Observed by Spin-contrast-variation Small-angle Neutron Scattering
hamon·2024Open Access
Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems
Journal of Food Engineering·2024· 1 cited
Water Sorption Isotherm and Critical Water Activity of Amorphous Water-Soluble Carbohydrates Characterized by the Glass Transition Temperature
Journal of Applied Glycoscience·2024· 4 citedOpen Access
Effect of counterions on the water sorption and glass transition properties of maltobionate salts
Journal of Thermal Analysis and Calorimetry·2024Open Access
Polarized Neutrons Observed Nanometer-Thick Crystalline Ice Plates in Frozen Glucose Solution
The Journal of Physical Chemistry Letters·2023· 2 citedOpen Access
Browning Behavior of Calcium Maltobionate-water System
Journal of Applied Glycoscience·2023· 1 citedOpen Access
Effect of Water Vapor Sorption on Complex Formation in Amylose-lauric Acid Blend Powder
Journal of Applied Glycoscience·2023· 1 citedOpen Access
Effect of unfrozen water content on the physical quality of freeze-dried food model
Cryobiology·2022
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Frequent Co-authors

Toru Suzuki(12), Yoshio Hagura(9), Yoshinori Nozawa(6), Kazuhito Kajiwara(5), Ken Fukami(5), Nathdanai Harnkarnsujarit(5), Shigeyuki Sugie(5), Takashi Hamasaki(4), Rikuo Takai(4), Kazutaka Yamamoto(4), Hideki Mori(4), Tomoaki Hagiwara(3), Pariya Thanatuksorn(3), Chotika Viriyarattanasak(3), Suwalee Fong-in(3), Manabu Watanabe(3), Jiro Kitamura(3), T. NAKAMARU(3), Y Nozawa(3), Jakia Sultana Jothi(3)