National Food Research Institute

Tomoko Sasaki

Telephone number (direct): 029-838-8031

Job title

  • Senior Researcher, Food Physics laboratory, Food Function Division

Research theme

  • Comprehensive evaluation of technology to increase the non-digestibility of starch ingredients and analysis of rheological properties of starch

Research publications (main papers)

Original papers

  • Sasaki, T., Noel, T. R., Ring, S. G. 2008. Study on -amylase hydrolysis of potato amylopectin by a quartz crystal microbalance. J. Agric. Food Chem. 56:1091-1096.
  • Sasaki, T., Yasui, T., Kohyama, K. 2008. Influence of starch and gluten characteristics on rheological properties of wheat flour gel at small and large deformation. Cereal Chem. 85: 329-334.
  • Sasaki, T., Yasui, T., Kiribuchi-Otobe, C., Yanagisawa, T., Fujita, M., Kohyama, K. 2007. Rheological Properties of Starch Gels from Wheat Mutants with Reduced Amylose Content. Cereal Chem. 84:102-107.
  • Sasaki, T., Kohyama, K., and Yasui, T. 2004. Effect of water-soluble and insoluble non-starch polysaccharides isolated from wheat flour on the rheological properties of wheat starch gel. Carbohydr. Polym. 57:451-458.
  • Sasaki, T., Kohyama, K., Yasui, T., and Satake, T. 2004. Rheological properties of white salted noodles with different amylose content at small and large deformation. Cereal Chem. 81:226-231.

Main academic society memberships

  • American Association of Cereal Chemists (AACC)
  • Japanese Society for Food Science and Technology
  • Japan Society for Bioscience, Biotechnology and Agrochemistry
      Posted on November 13, 2008
Corporate Number 7050005005207