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Author

Tomochika Sogabe

Observed name: 曽我部, 知史
ORCID: 0000-0001-7807-0111
Observed ORCID: 0000-0001-7807-0111
OpenAlex ID: A5022381606
Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie
2017 · Tomochika Sogabe, Kiyoshi Kawai, et al. · Journal of Food Engineering · 43
Effect of glass transition on the hardness of a thermally compressed soup solid
2018 · Takumi Mochizuki, Tomochika Sogabe, et al. · Journal of Food Engineering · 21
Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb
2021 · Tomochika Sogabe, Rika Kobayashi, et al. · Journal of Texture Studies · 18
Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria
2021 · Shuto Mikajiri, Tomochika Sogabe, et al. · Food Biophysics · 13
Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried lactic acid bacteria at various water activities
2022 · Ruodan Cao, Tomochika Sogabe, et al. · Cryobiology · 11
Prediction and control of glass transition temperature for hydrogenated starch hydrolysates and its impact on the texture modification of gummy
2021 · Yuichi Kashiwakura, Tomochika Sogabe, et al. · Food Hydrocolloids · 10
Effects of Glass Transition, Operating Process, and Crystalline Additives on the Hardness of Thermally Compressed Maltodextrin
2020 · Takumi Mochizuki, Alex Eduardo Alvino Granados, et al. · Food Engineering Reviews · 7
Water Sorption Isotherm and Critical Water Activity of Amorphous Water-Soluble Carbohydrates Characterized by the Glass Transition Temperature
2024 · Yuichi Kashiwakura, Tomochika Sogabe, et al. · Journal of Applied Glycoscience · 5
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Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems
2024 · Kiyoshi Kawai, Tomochika Sogabe, et al. · Journal of Food Engineering · 4
Effect of water activity on the mechanical glass transition and dynamical transition of bacteria
2022 · Tomochika Sogabe, Hiroshi Nakagawa, et al. · Biophysical Journal · 4
Effect of polymer addition on the physical properties of freeze-dried soup solid
2021 · Tomochika Sogabe, Koichi Ohira, et al. · Journal of Food Science and Technology · 2
Effects of polyol on the porous structure and texture for cakes
2025 · Miyu Yamanoi, Tomochika Sogabe, et al. · 日本食品科学工学会大会講演要旨集 =
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Effect of Protectants Made From Sucrose and Antioxidant Blends On The Stability of Freeze-Dried Lactic Acid Bacteria
2021 · Ruodan Cao, Tomochika Sogabe, et al. · Cryobiology
Improvement In The Physical Properties of Freeze-Dried Soup With The Addition of Gelling Agent
2021 · Tomochika Sogabe, Koichi Ohira, et al. · Cryobiology
Works count: 16
Citation count: 138
H-index: 7
I10-index: 6
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