Concepedia

Toshio Hagiwara

TH

Statistics

Publications

2

Citations

95

H-Index

2

Active since

1998

Affiliations

Utsunomiya University(Current)

Toshio Hagiwara is an author at Utsunomiya University specializing in food rheology, food engineering, and whey protein isolates.

Publications per year

1998–2006

2

Publications

2

Gel Formation from Industrial Milk Whey Proteins under Hydrostatic Pressure:  Effect of Hydrostatic Pressure and Protein Concentration

Choemon Kanno, Tai-Hau Mu, Toshio Hagiwara et al. · Journal of Agricultural and Food Chemistry · 1998 · 71 citations

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Effects of Sugars on the Cross-Linking Formation and Phase Separation of High-Pressure Induced Gel of Whey Protein from Bovine Milk

Jinsong He, Norihiro Azuma, Toshio Hagiwara et al. · Bioscience Biotechnology and Biochemistry · 2006 · 24 citations · Full text

, , +17

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