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Nihon Reoroji Gakkaishi最新文献

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Dispersion and Flow Characteristics of Super-Hydrophobic Marshmallow-Like Gel Particles in CMC Solution for Latent Heat Transportation 超疏水性类棉花糖凝胶颗粒在CMC溶液中潜热传输的分散和流动特性
IF 1.3 4区 工程技术
Nihon Reoroji Gakkaishi Pub Date : 2023-06-15 DOI: 10.1678/rheology.51.157
Takumu Otsubo, N. Miyata, M. Iwaya, M. Endo, Naotaka Nishio, R. Hidema, Hiroshi Suzuki
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引用次数: 0
研究室紹介　山口大学　大学院　創成科学研究科（工）　佐伯・貝出研究室 研究室紹介　山口大学　大学院　創成科学研究科（工）　佐伯・貝出研究室
IF 1.3 4区 工程技术
Nihon Reoroji Gakkaishi Pub Date : 2023-06-15 DOI: 10.1678/rheology.51.201
隆 佐伯, 絢 貝出
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引用次数: 0
Visualization of Aspiration due to Changes in Rheological and Tribological Parameters Using a Three-Dimensional Swallowing Simulator 基于三维吞咽模拟器的流变和摩擦学参数变化引起的吸气可视化
IF 1.3 4区 工程技术
Nihon Reoroji Gakkaishi Pub Date : 2023-06-15 DOI: 10.1678/rheology.51.149
T. Kamiya, Y. Toyama, Keigo Hanyu, Takahiro Kikuchi, Y. Michiwaki
{"title":"Visualization of Aspiration due to Changes in Rheological and Tribological Parameters Using a Three-Dimensional Swallowing Simulator","authors":"T. Kamiya, Y. Toyama, Keigo Hanyu, Takahiro Kikuchi, Y. Michiwaki","doi":"10.1678/rheology.51.149","DOIUrl":"https://doi.org/10.1678/rheology.51.149","url":null,"abstract":"","PeriodicalId":19282,"journal":{"name":"Nihon Reoroji Gakkaishi","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48389344","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Evaluation of the Crispness of Porous Foods Using the Acoustic Emission Technique 用声发射技术评价多孔食品的脆度
IF 1.3 4区 工程技术
Nihon Reoroji Gakkaishi Pub Date : 2023-04-17 DOI: 10.1678/rheology.51.73
M. Miura, Natsumi Ito, T. Miyoshi
{"title":"Evaluation of the Crispness of Porous Foods Using the Acoustic Emission Technique","authors":"M. Miura, Natsumi Ito, T. Miyoshi","doi":"10.1678/rheology.51.73","DOIUrl":"https://doi.org/10.1678/rheology.51.73","url":null,"abstract":"","PeriodicalId":19282,"journal":{"name":"Nihon Reoroji Gakkaishi","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49547860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
身近なレオロジー　その4　地震対策用製品 身边的流变学4地震对策用产品
IF 1.3 4区 工程技术
Nihon Reoroji Gakkaishi Pub Date : 2023-04-17 DOI: 10.1678/rheology.51.111
義文 山縣
{"title":"身近なレオロジー　その4　地震対策用製品","authors":"義文 山縣","doi":"10.1678/rheology.51.111","DOIUrl":"https://doi.org/10.1678/rheology.51.111","url":null,"abstract":"","PeriodicalId":19282,"journal":{"name":"Nihon Reoroji Gakkaishi","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49657965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
研究室紹介　愛媛大学　理工学研究科　理工学専攻 研究室绍介爱媛本科理工学研究科理工学专攻
IF 1.3 4区 工程技术
Nihon Reoroji Gakkaishi Pub Date : 2023-04-17 DOI: 10.1678/rheology.51.115
和則 保田
{"title":"研究室紹介　愛媛大学　理工学研究科　理工学専攻","authors":"和則 保田","doi":"10.1678/rheology.51.115","DOIUrl":"https://doi.org/10.1678/rheology.51.115","url":null,"abstract":"","PeriodicalId":19282,"journal":{"name":"Nihon Reoroji Gakkaishi","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45068769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of Homogenization Treatment of Raw Milk on the Rheological Properties of Gouda Type Cheese during the Ripening Period 原料奶均质化处理对高达奶酪成熟过程流变学特性的影响
IF 1.3 4区 工程技术
Nihon Reoroji Gakkaishi Pub Date : 2023-04-17 DOI: 10.1678/rheology.51.55
I. Kaneda, Sasara Kaneko, T. Tochihara, M. Ohnuma
{"title":"Effect of Homogenization Treatment of Raw Milk on the Rheological Properties of Gouda Type Cheese during the Ripening Period","authors":"I. Kaneda, Sasara Kaneko, T. Tochihara, M. Ohnuma","doi":"10.1678/rheology.51.55","DOIUrl":"https://doi.org/10.1678/rheology.51.55","url":null,"abstract":"","PeriodicalId":19282,"journal":{"name":"Nihon Reoroji Gakkaishi","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42561101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Foreword to Special Issue for Food Rheology 食品流变学特刊前言
IF 1.3 4区 工程技术
Nihon Reoroji Gakkaishi Pub Date : 2023-04-17 DOI: 10.1678/rheology.51.53
M. Miura
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引用次数: 0
Impact Analysis of Compression Parameters and Fracture of Gummy Candy Using the Mastication Process Simulator 利用咀嚼过程模拟机对糖果压缩参数和断裂的影响分析
IF 1.3 4区 工程技术
Nihon Reoroji Gakkaishi Pub Date : 2023-04-17 DOI: 10.1678/rheology.51.97
Motoki Inoue, Y. Toyama
{"title":"Impact Analysis of Compression Parameters and Fracture of Gummy Candy Using the Mastication Process Simulator","authors":"Motoki Inoue, Y. Toyama","doi":"10.1678/rheology.51.97","DOIUrl":"https://doi.org/10.1678/rheology.51.97","url":null,"abstract":"","PeriodicalId":19282,"journal":{"name":"Nihon Reoroji Gakkaishi","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48172823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Changes Over Time in Crispiness and Moisture Content of Tempura Prepared Using Barley Flour, Buckwheat Flour, and Job's Tears Flour 用大麦粉、荞麦粉和Job’s Tears粉制备的天妇罗的脆度和水分随时间的变化
IF 1.3 4区 工程技术
Nihon Reoroji Gakkaishi Pub Date : 2023-04-17 DOI: 10.1678/rheology.51.65
Asuka Taniguchi, Shunsaku Isaji, Takehito Sagawa, Rie Kobayashi
{"title":"Changes Over Time in Crispiness and Moisture Content of Tempura Prepared Using Barley Flour, Buckwheat Flour, and Job's Tears Flour","authors":"Asuka Taniguchi, Shunsaku Isaji, Takehito Sagawa, Rie Kobayashi","doi":"10.1678/rheology.51.65","DOIUrl":"https://doi.org/10.1678/rheology.51.65","url":null,"abstract":"","PeriodicalId":19282,"journal":{"name":"Nihon Reoroji Gakkaishi","volume":"1 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41762882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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