Search Results1-18 of  18

  • Matsukawa Shingo ID: 9000019012915

    Articles in CiNii:1

    • Estimation of the hydrodynamic screening length in κ-carrageenan solutions using NMR diffusion measurements (Special Issue : NMR of Polymers : Recent advances and innovations) (2012)
  • MATSUKAWA Shingo ID: 9000356590488

    Articles in CiNii:1

    • Translated paper : A study on Growing of Ice Crystal after Breaking of Super Cooling Condition by Numerical Simulations and MRI Measurements (2017)
  • MATSUKAWA SHINGO ID: 9000001431682

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2005 from CiNii)

    Articles in CiNii:2

    • Comparison of horse mackerel and tilapia surimi gel based on rheological and ^1H NMR relaxation properties (2005)
    • Influence of pH and temperature on the ultraviolet-absorbing properties of porphyra-334 (2005)
  • MATSUKAWA SHINGO ID: 9000254576776

    Tokyo University of Fisheries (2002 from CiNii)

    Articles in CiNii:1

    • Ability of gelation of carrageenans studied by NMR and rheological methods (2002)
  • MATSUKAWA Shingo ID: 9000001310996

    Japan Atomic Energy Research Institute (2005 from CiNii)

    Articles in CiNii:2

    • Mechanical Property of F82H Steel Doped with Boron and Nitrogen (2004)
    • Heat Treatment Effects on Microstructures and DBTT of F82H Steel Doped with Boron and Nitrogen (2005)
  • MATSUKAWA Shingo ID: 9000006789614

    Articles in CiNii:10

    • Elucidation of Structure and Dynamics in Biopolymer Solutions Through Measurements of Relaxation Times and Diffusion Coefficients by NMR (2003)
    • Studies on Dynamics in Polysaccharide Solution Using NMR (2011)
    • Dynamic Behavior of Water Molecules in Food Gels Observed by Wide-line NMR (2011)
  • MATSUKAWA Shingo ID: 9000019237216

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2012 from CiNii)

    Articles in CiNii:1

    • Estimation of the hydrodynamic screening length in κ-carrageenan solutions using NMR diffusion measurements (2012)
  • MATSUKAWA Shingo ID: 9000283912027

    Graduate School of Science and Technology, Tokyo University of Marine Science and Technology (2014 from CiNii)

    Articles in CiNii:1

    • Thermally Induced Gelation of Mixed Phosphatidylcholine Aqueous Solution Containing Wormlike Micelle Structure (2014)
  • MATSUKAWA Shingo ID: 9000386353955

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2017 from CiNii)

    Articles in CiNii:1

    • A study on Growing of Ice Crystal after Breaking of Super Cooling Condition by Numerical Simulations and MRI Measurements (2017)
  • Matsukawa Shingo ID: 9000257843095

    Japan Atomic Energy Research Institute (2004 from CiNii)

    Articles in CiNii:1

    • Mechanical Property of F82H Steel Doped with Boron and Nitrogen (2004)
  • Matsukawa Shingo ID: 9000273010179

    Department of Food Science & Technology, Tokyo University of Marine Science and Technology (2014 from CiNii)

    Articles in CiNii:1

    • Effect of setting temperature on the mechanical properties of surimi gels (2014)
  • Matsukawa Shingo ID: 9000283286927

    Japan Atomic Energy Research Institute (2005 from CiNii)

    Articles in CiNii:1

    • Tempering Treatment Effect on Mechanical Properties of F82H Steel Doped with Boron and Nitrogen (2005)
  • Matsukawa Shingo ID: 9000345433545

    Graduate School of Food Science and Technology, Tokyo University of Marine Science and Technology (2016 from CiNii)

    Articles in CiNii:1

    • Rheological properties and interactions between polysaccharides in mixed carrageenan solutions (2016)
  • Matsukawa Shingo ID: 9000361699563

    Tokyo University of Marine Science and Technology, Faculty of Marine Science (2017 from CiNii)

    Articles in CiNii:1

    • Influence of the Number of Chewing Cycles on the Sweetness and Saltiness Intensity of Agarose Gel (2017)
  • Matsukawa Shingo ID: 9000382669973

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2017 from CiNii)

    Articles in CiNii:1

    • Rheological properties in solutions of wormlike micelle composed of lysophosphatidylcholine/phosphatidylcholine mixture (2017)
  • Matsukawa Shingo ID: 9000382669977

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2017 from CiNii)

    Articles in CiNii:1

    • Dynamic rheological properties of mixed carrageenan gels under large strains (2017)
  • Matsukawa Shingo ID: 9000402098168

    Articles in CiNii:1

    • A study on Growing of Ice Crystal after Breaking of Super Cooling Condition by Numerical Simulations and MRI Measurements (2017)
  • Matsukawa Shingo ID: 9000403168008

    Graduate School of Food Science and Technology, Tokyo University of Marine Science and Technology (2019 from CiNii)

    Articles in CiNii:1

    • Accuracy improvement of centroid coordinates and particle identification in particle tracking technique (2019)
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