Concepedia

Katsuhiro Kawachi

KK

6

Publications

265

Citations

6

H-Index

1994

Active since

Affiliations

Daiichi Kogyo Seiyaku (Japan)(Current)

Gifu University

Michigan State University

University of Shiga Prefecture

Katsuhiro Kawachi is an author at Daiichi Kogyo Seiyaku (Japan) specializing in engineering, food texture, and food engineering.

Top concepts

EngineeringHealthRheologyFood TextureFood TechnologyFood EngineeringMaterial ScienceCorrosionFood SafetySoft Matter

Publications per year

1994–2003

6

Publications

6

Yttria concentration dependence of tensile strength in yttria-stabilized zirconia

Junya Kondoh, Hirohisa Shiota, Katsuhiro Kawachi et al. · Journal of Alloys and Compounds · 2003 · 96 citations

Materials Science, Engineering, Strength Property +3

Rheological Properties of Cheddar Cheese as Influenced by Fat Reduction and Ripening Time

Z. Ustunol, Katsuhiro Kawachi, James F. Steffe · Journal of Food Science · 1995 · 61 citations

Rheological Measurement, Engineering, Health Sciences +12

Arnott Test Correlates with Dynamic Rheological Properties for Determining Cheddar Cheese Meltability

Z. Ustunol, Katsuhiro Kawachi, James F. Steffe · Journal of Food Science · 1994 · 46 citations

Rheological Measurement, Cheese Meltability, Dynamic Rheological Properties +14

High-temperature neutron powder diffraction study of cerium dioxide up to 1770 K

Masatomo Yashima, Daiju Ishimura, Yasuo Yamaguchi et al. · Chemical Physics Letters · 2003 · 32 citations

Changes in Aging Behavior and Defect Structure of Yttria‐Fully‐Stabilized ZrO <sub>2</sub> with Sc <sub>2</sub> O <sub>3</sub> Doping

Junya Kondoh, Yoichi Tomii, Katsuhiro Kawachi · Journal of the American Ceramic Society · 2003 · 17 citations

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