Sachio MATSUMOTO

Agricultural and Biological Sciences · Life Sciences

14h-index1.1kcitations77works0.02yr avg
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Research Topics

Proteins in Food Systems(25), Polysaccharides Composition and Applications(15), Surfactants and Colloidal Systems(13), Pickering emulsions and particle stabilization(12), Rheology and Fluid Dynamics Studies(10)

Publications77 total

Interactions Between the Dispersed Globules of W/O/W Emulsions in the Presence of Proteins and Saccharides
2020
PROTEINS AND SUGARS IN WATER/OIL/WATER EMULSIONS
Surfactant science series·2018· 1 cited
Pioneer Works on Rheology of Foodstuffs in Japan (食品レオロジー特集号)
日本レオロジー学会誌·2005
Pioneer Works on Rheology of Foodstuffs in Japan
Nihon Reoroji Gakkaishi·2005· 1 citedOpen Access
Retardation Phenomenon Applied to the Thermal Conduction in Foodstuffs during a Variety of Heating Procedures
Nihon Reoroji Gakkaishi·2005· 5 citedOpen Access
Detection of the Thermal Conduction Induced Close by the Heating Plane in Foodstuffs during Different Procedures of Heating
Journal of home economics·2003· 3 cited
Thermal Conduction along by the One-Dimensional Axis in Foodstuffs during Heating in a Metal Vessel
Journal of home economics·2001· 6 cited
調理科学における物性研究:その1.認識論:分析と総合
Medical Entomology and Zoology·1999
FACTORS AFFECTING THE VISCOELASTIC PROPERTIES OF ALBUMEN FOAMS1
Journal of Texture Studies·1995· 6 cited
Fundamental Studies on Food Emulsions. Interactions between the Oil Globules in Aqueous Media.
Nippon Shokuhin Kagaku Kogaku Kaishi·1995· 2 cited
Joint Symposium on Advances in Cereal Science
Nippon Shokuhin Kagaku Kogaku Kaishi·1995Open Access
Characterization of W/O/W-Type Emulsions.
Journal of Society of Cosmetic Chemists of Japan·1995Open Access
Proteins and Sugars Affecting the Zeta Potential and Stability of Dispersed Vesicular Globules in W/O/W Emulsions
Food Hydrocolloids·1994· 9 cited
Characterization of W/O/W Emulsions with a View to Possible Food Applications
1994· 1 cited
Effect of sugars on the physicochemical properties of W/O/W emulsions
Journal of Colloid and Interface Science·1991· 14 cited
Effect of Proteins on the Zeta Potential of Dispersed Vesicular Globules in W/O/W Emulsions
Bulletin of the Chemical Society of Japan·1991· 9 cited
Preparation and state of macroemulsions stabilized by small-molecule surfactants
Food Hydrocolloids·1989· 6 cited
A Comparative Study on the Formation of O/W/O and W/O/W Emulsions
Journal of Japan Oil Chemists Society·1989· 7 citedOpen Access
The Viscosity of Emulsions
Nihon Reoroji Gakkaishi·1989· 3 citedOpen Access
Correlation between surface reflectivity and retrogradation of cooked glutinous and non-glutinous rices.
Journal of the Japanese Society of Starch Science·1989· 2 citedOpen Access
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Frequent Co-authors

Daizo Yonezawa(10), Yoshiko Kita(4), Masanori Kohda(4), Kazushige Suzuki(3), Takehiko Watanabe(3), Keiko Nagao(3), Takeshi Inoue(2), Tomoyoshi Mita(2), Ken‐ichi Yamada(2), Yoshiro Ueda(2), Koichi Ueda(2), Sôzaburo Ono(2), Hidenori FUKUDA(2), Masanosuke Takagi(2), Naofumi Morita(2), Keiko Ikura(1), Shu-Ichi Murata(1), Eiko Iguchi(1), T. Ohta(1), Hiroshi Makino(1)