H. Ogawa - Concepedia

Author

H. Ogawa

Also Known As

H. OGAWA, H. Ogawa, Haruhiko OGAWA, Haruhiko Ogawa, Haruna Ogawa, Hiromu Ogawa

Publications

170

Citations

H-Index

Concepts

All Affiliations

H. Ogawa is an author at Tokyo University of Marine Science and Technology specializing in engineering, rheology, and food engineering.

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	123
2	Health Sciences	2	2	82
3	Medicine	1	1	16
4	Biomolecular Engineering	1	1	16
5	Chemical Engineering	1	1	25

H. Ogawa

Publications

154

Citations

H-Index

Page 1

	Year	Citations
Compression Properties of Fish‐Meat Gel as Affected by Gelatinization of Added Starch Chang‐Suk Kong, H. Ogawa, N. Iso Journal of Food Science EngineeringAdded StarchMechanical EngineeringFood BiophysicsMeat Quality	1999	65
Gelation Mechanism of Surimi Studied by <sup>1</sup> H NMR Relaxation Measurements Moin Uddin Ahmad, Yukihiro Tashiro, Shingo Matsukawa, Journal of Food Science	2007	31
Synthesis and properties of µ-ethynediyl-bis[trans-chlorobis(trimethylphosphine)metal] complexes H. Ogawa, Takashi Joh, Shunya Takahashi, Journal of the Chemical Society Chemical Communications Inorganic ChemistryChemical EngineeringEngineeringPhysicochemical AnalysisCoordination Complex	1985	25
Temperature Dependency of Compression Properties of Fish‐meat Gel as Affected by Added Starch Chang‐Suk Kong, H. Ogawa, N. Iso Journal of Food Science Food ChemistryDynamic ViscoelasticityEngineeringMechanical PropertiesFood Physic	1999	17
Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation Measurements Moin Uddin Ahmad, Yukihiro Tashiro, Shingo Matsukawa, Journal of Food Science Relaxation ProcessEngineeringMagnetic ResonanceGelation MechanismProtein Phase Separation	2004	16

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