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Masayuki Matsuno

Observed name: 松野, 正幸
ORCID: 0009-0005-9317-437X
Observed ORCID: 0009-0005-9317-437X
OpenAlex ID: A5087024468
Viscosity changes of soymilk due to vacuum evaporation with moderate heating
2019 · Makoto Shimoyamada, Akari Ishiyama, et al. · LWT · 13
Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating
2023 · Kazuya Murakami, Masayuki Matsuno, et al. · Journal of Food Process Engineering · 8
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Viscosity of evaporated soymilk prepared in the laboratory using normal and 11S ‐lacking soybean seeds
2022 · Makoto Shimoyamada, Hayato Masuda, et al. · Journal of the Science of Food and Agriculture · 3
Effects of pH and salt concentration on freeze–thaw fractionation of soymilk protein
2024 · Masayuki Matsuno, Kazuya Murakami, et al. · Journal of the Science of Food and Agriculture · 2
Efficient Production of High‐Concentration Lycopene Nanoemulsions by an Evaporation Technique: A Response Surface Optimization Approach
2026 · Hana Kobayashi, Kazuya Murakami, et al. · Journal of Food Science
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Kinetic Study on the Conversion of Soy Isoflavones in Soymilk during Ohmic Heating
2026 · Kazuya Murakami, Masayuki Matsuno, et al. · ACS Food Science & Technology
Enhancing bioaccessibility of isoflavone aglycones in fermented soymilk: Effects of different lactic acid bacterial strains and thermal treatments
2026 · An Guo, Kazuya Murakami, et al. · Food Science and Technology Research
Development of a method to discriminate the freeze-thaw fractionation ability of soymilk protein and soymilk concentration technology
2025 · Masayuki Matsuno · 日本食品科学工学会大会講演要旨集 =
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Effect of amino acids, especially cysteine, on viscosity increase of evaporated soymilk
2024 · Makoto Shimoyamada, Miho Nogamoto, et al. · Food Science and Technology Research
豆乳分散系の安定性に関するイオン性添加物の影響評価（要約）
· 松野, 正幸 · Institutional Repositories DataBase (IRDB)
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Works count: 11
Citation count: 26
H-index: 3
I10-index: 1
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