Concepedia

Toyohiko Katano

TK

Statistics

Publications

2

Citations

126

H-Index

2

Active since

2018

Affiliations

Tokyo University of Marine Science and Technology(Current)

Toyohiko Katano is an author at Tokyo University of Marine Science and Technology specializing in health sciences, food processing, and food technology.

Top concepts

Publications per year

2018–2020

2

Publications

2

Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing

Ru Jia, Toyohiko Katano, Yasushi Yoshimoto et al. · Food Hydrocolloids · 2018 · 74 citations

, , +3

Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing

Ru Jia, Toyohiko Katano, Yasushi Yoshimoto et al. · Food Hydrocolloids · 2020 · 52 citations

, , +5

1–2 of 2