研究業績
発表論文リスト (1996～2017年)
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
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1997
1996
- T. Hagiwara, P. Nattawut, M. Shibata, T. Sakiyama,Monitoring of adsorption behaviors of bovine serum albumin onto a stainless steel surface by the quartz crystal microbalance based on admittance analysis. Bioscience Biotechnology and Biochemistry 81, 783-789.
- P. Klinmalai, T. Hagiwara, T. Sakiyama, S. Ratanasumawong,Chitosan effects on physical properties, texture, and microstructure of flat rice noodles. LWT- Food Science and Technology 76, 117-123.
- 田口尭麻呂, 高橋幸幹,﨑山高明,萩原知明, 東北産マダラ由来不凍タンパク質(AFP)の特性解析と中間精製. 日本冷凍空調学会論文集, 印刷中.
- 高橋幸幹, 田口尭麻呂,宮城晃太, 大瀧恵莉, 﨑山高明,萩原知明, 東北産水産物からの不凍タンパク質(AFP)の探索. 日本冷凍空調学会論文集, 印刷中.
- S. Ratanasumawong, T. Hagiwara and T. Sakiyama, Effect of sodium chloride on adsorption of shrimp proteins from pink shrimp (Pandalus eous) on stainless steel surface. Food Science and Technology Research, in press.
- T. Hagiwara, M. Suzuki, Y. Hasegawa, S. Isago, H. Watanabe and T. Sakiyama, Temperature effect on adsorption of proteins from Pink shrimp (Pandalus eous) onto a stainless steel surface. Food Science and Technology Research, in press.
- T. Hagiwara, S. Hagihara, A. Handa, N. Sasagawa, R. Kawashima and T. Sakiyama, Pretreatment with citric acid or a mixture of nitric acid and citric acid to suppress egg white protein deposit formation on stainless steel surfaces and to ease its removal during cleaning. Food Control 53: 35-40 (2015).
- Y. A. Llave, T. Hagiwara and T. Sakiyama, Artificial neural network model for prediction of cold spot temperature in retort sterilization of starch-based foods. Journal of Food Enginnering 109: 553-560 (2012).
- H. Sugiyama, T. Hagiwara, H. Watanabe and T. Sakiyama, Effects of ionic substances on the adsorption of egg white proteins to a stainless steel surface. Bioscience, Biotechnology, and Biochemistry 76:467-472 (2012).
- Y. Llave, T. Hagiwara and T. Sakiyama, Effects of composition and temperature on the specific heat of Japanese anchovy (Engraulis japonicus) muscle. Netsu Bussei 26: 122-127 (2012).
- M. Anzai, T. Hagiwara, M. Watanabe, J. Komiyama and T. Suzuki, Relationship between enthalpy relaxation and water sorption of ball-milled potato starch. Journal of Food Engineering 104: 43-48(2011).
- 七崎裕介，萩原知明，崎山高明, 固体表面からの芽胞の脱離性に及ぼす残存乳成分の影響. 日本食品工学会誌 12: 91-98 (2011).
- Y. Nanasaki, T. Hagiwara, H. Watanabe and T. Sakiyama, Removability of bacterial spores made adherent to solid surfaces from suspension with and without drying. Food Control 21:1472-1477 (2010).
- S. Thammathongchat, T. Hagiwara and T. Sakiyama, Adsorption of tropomyosin from pink shrimp (Pandalus eous) on stainless steel surface. Food Control 21: 1250-1253 (2010).
- M. P. Ortega, T. Hagiwara, H. Watanabe and T. Sakiyama, Adhesion behavior and removability of Esherichia coli on stainless steel surface. Food Control 21: 573-578 (2010).
- 大森智史, 今道純利, 新谷進, 松長正見, 萩原知明, 渡邊学, 渡辺尚彦, 﨑山高明, 気液二相流によるステンレス鋼配管の洗浄特性と洗浄水削減効果. 日本食品工学会誌 11:125-132 (2010).
- T. Hagiwara, T. Sakiyama and H. Watanabe, Molecular simulation of bovine b-lactoglobulin adsorbed onto a model positively charged solid surface. Langmuir 5: 226-234 (2009).
- T. Hagiwara, T. Sakiyama and H. Watanabe, Estimation of water diffusion coefficients in freeze-concentrated matrices of sugar solutions using molecular dynamics. Food Biophysics 4:340-346 (2009)
- M. L. Herrera, J. I. M’Cann, C. Ferrero, T. Hagiwara, N. E. Zaritzky and R. W. Hartel, Thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids. Food Biophysics 2 :20-28 (2007).
- 山田晃弘, 日佐和夫, 福岡美香, 萩原知明, 崎山高明, 渡辺尚彦, 多品種少量食品製造現場におけるHACCP実施の問題点. 日本食品工学会誌8:59-71 (2007).
- S. Thammathongchat, M. Fukuoka, T. Hagiwara, T. Sakiyama and H. Watanabe, Water holding capacity profile that governs water migration in starchy food during boiling. Japan Journal of Food Engineering 8:131-136 (2007).
- T. Hagiwara, R. W. Hartel and S. Matsukawa, Relationship between recrystallization rate of ice crystals in sugar solutions and water mobility in freeze-concentrated matrix. Food Biophysics 1:74-82 (2006).
- 小城陽子, 渡辺学, 高井陸雄, 萩原知明, 鈴木徹, 凍結食品中の氷結晶粒の形態変化と凝集プロセスのフラクタルによる評価. 日本冷凍空調学会論文集 23:299-304 (2006).
- T. Sakiyama, Y. Honda, M. Fukuoka, T. Hagiwara and H. Watanabe, Survival of Escherichia coli on polypropylene surface fouled with organic soil of different water contents. Japan Journal of Food Engineering 7:249-253 (2006).
- K. Kawai, T. Hagiwara, R. Takai, T. Suzuki, Comparative investigation by two analytical approaches of enthalpy relaxation for glassy glucose, sucrose, maltose, and trehalose. Pharmaceutical Research 22, 490-495.
- K. Kawai, T. Hagiwara, R. Takai, T. Suzuki, The rate of non-enzymatic browning reaction in model freeze-dried food system in the glassy state. Innovative Food Science and Emerging Technologies 6, 346-350.
- 大河内正一, 大波英幸, 庄司未来, 大野慶晃, 池田茂男, 阿岸祐幸, 萩原知明, 鈴木徹, 電解還元系の人工温泉水の皮膚および髪に与える効果. 温泉科学 55, 55-63.
- 川井清司, 萩原知明, 高井陸雄, 鈴木徹, ガラス状態にある凍結乾燥食品のメイラード反応速度に及ぼす還元糖の影響. 日本食品工学会誌 6, 59-64.
- Tomoaki Hagiwara, Jianzhong Mao, Toru Suzuki, Rikuo Takai, Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21℃ to -50℃. Food Science and Technology Research 11, 407-411.
- T. Hashimoto, T. Suzuki, T. Hagiwara, R. Takai,Study on the glass transition for several processed fish muscles and its protein fractions using differential scanning calorimetry. Fisheries Science 70, 1144-1152.
- K. Kawai, T. Hagiwara, R. Takai, T. Suzuki, Maillard reaction rate in various glassy matrices. Bioscience, Biotechnology, and Biochemistry 68, 2285-2288.
- T. Hashimoto, T. Hagiwara, T. Suzuki, R. Takai, Study on the enthalpy relaxation of Katsuobushi (dried glassy fish meat) by differential scanning calorimetry and effect of physical aging upon its water sorption ability. Japan Journal of Food Engineering 5, 11-19.
- T. W. Agustini, T. Suzuki, T. Hagiwara, R. Takai, Effects of water state upon freshness change of raw tuna meat during storage. 21st International Congress of Refrigeration - Serving the Needs of Mankind ICR0422.
- Y-J. Kim, T. Hagiwara, K. Kawai, T. Suzuki, R. Takai, Kinetic Process of enthalpy relaxation of glassy starch and effect of physical aging upon its water vapor permeability properties. Carbohydrate Polymers 53, 289-296.
- T. Hagiwara, R. Hayashi, T. Suzuki, R. Takai, Fractal analysis of ice crystals in frozen fish meat. Japan Journal of Food Engineering 4, 11-16.
- T. Hashimoto, T. Hagiwara, T. Suzuki, R. Takai, Study on the glass transition of Katsuobishi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis. Fisheries Science 69, 1288-1295.
- T. Hagiwara, T. Suzuki, R. Takai, Quantitative characterization of morphology of ice crystal in frozen foods by using the concept of fractal. 21st International Congress of Refrigeration - Serving the Needs of Mankind ICR0421.
- T. W. Agustini, T. Suzuki, T. Hagiwara, S. Ishizaki, M. Tanaka, R. Takai, Change of K value and water state of yellowfin tuna (Tunnus albacares) meat stored in wide temperature range (20℃ to -84℃). Fisheries Science 67. 306-313.
- 酒井昇, 萩原知明, 楊暉, 東條愛, 豆腐凝固過程の熱移動解析. 日本食品科学工学会誌 48, 733-737.
- Y. Kato, T. Hagiwara, T. Suzuki, R. Takai, The effect of thermal history on the glass transition of dried gelatin gel. Transactions of the Material Research Society of Japan 26, 659-662.
- T. W. Agustini, M. Suzuki, T. Suzuki, T. Hagiwara, S. Okouchi, R. Takai, The possibility of using oxidation-reduction potential to evaluate fish freshness. Fisheries Science 67, 547-549.
- Y. J. Kim, T. Suzuki, T. Hagiwara, I. Yamaji, R. Takai, Enthalpy relaxation and glass to rubber transition of amorphous potato starch formed by ball-milling. Carbohydrate Polymers 46, 1-6.
- T. Hagiwara, H. Kumagai, T. Suzuki, R. Takai, Analysis of heat-induced BSA aggregates by scattering methods. Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins 423-428.
- H. Kumagai, T. Hagiwara, O. Miyawaki, K. Nakamura, Evaluation of the fractal dimension for aggregates in heat-induced BSA gels. Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins 417-422.
- 君塚道史, 鈴木徹, 萩原知明, 高井陸雄, 水溶液系における過冷却解消温度について. 低温生物工学会誌 46, 1-5.
- 川井清司, 鈴木徹, 萩原知明, 高井陸雄, ポリリン酸塩及びアデノシン系リン酸エステルのガラス転移に関する研究. 低温生物工学会誌 46, 2-6.
- H. Kumagai, T. Matsunaga, T. Hagiwara, Effect of salt addition on fractal structure of aggregates formed by heating dilute BSA solutions. Bioscience, Biotechnology, and Biochemistry 63, 223-225.
- S. Ikeda, E. A. Foegeding, T. Hagiwara, Rheological study on fractal nature of protein gel structure. Langmuir 15, 8584-8589.
- T. Hagiwara, H. Kumagai, T. Matsunaga, The fractal analysis of elasticity of BSA and β-lactoglobulin gels. Journal of Agricultural and Food Chemistry 45, 3807-3812.
- T. Hagiwara, H. Kumagai, T. Matsunaga, K. Nakamura, Analysis of aggregate structure in food protein gels with a concept of fractal. Bioscience, Biotechnology, and Biochemistry 61, 1663-1667.
著書
- 萩原知明, 7章新技術への展開. 「水産物の先進的な冷凍流通技術と品質制御-高品質―水産物のグローバル流通を可能に」（日本水産学会シリーズ186）日本水産学会, 東京. 2017; 90-111.
- 萩原知明, 食品低温利用の化学・生化学.「冷凍空調便覧IV巻食品・生物編」（日本冷凍空調学会編）日本冷凍空調学会, 東京. 2013; 32-37.
- 萩原知明, 鈴木徹, 高井陸雄,凍結解凍技術による小型魚の高度品質保持技術.「水産物の品質・鮮度とその高度保持技術」（中添純一，山中英明編）恒星社厚生閣，東京．2004; 129-132.
