Masatsugu Tamura

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Publications (18)

• Influence of production area and storage on starch digestibility and glycemic properties of rice flour
  Journal of the Science of Food and Agriculture 2026 DOI: 10.1002/jsfa.70538
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• Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains
  Food Hydrocolloids for Health 2023 DOI: 10.1016/j.fhfh.2023.100150
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• Storage performance of non-waxy Japonica rice varieties preferred by Japanese consumers: Evaluation of physicochemical properties and in vitro starch digestibility
  International Journal of Gastronomy and Food Science 2023 DOI: 10.1016/j.ijgfs.2023.100772
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• Relationship between starch digestibility and physicochemical properties of aged rice grain
  LWT 2021 DOI: 10.1016/j.lwt.2021.111887
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• Comparison of standard and non-standard buckwheat groats for cooking, physicochemical and nutritional properties, and in vitro starch digestibility
  Future Foods 2021 DOI: 10.1016/j.fufo.2021.100029
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• Starch digestibility of various Japanese commercial noodles made from different starch sources
  Food Chemistry 2019 DOI: 10.1016/j.foodchem.2019.01.026
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• Effect of post‐cooking storage on texture and in vitro starch digestion of Japonica rice
  Masatsugu Tamura, Jaspreet Singh, Lovedeep Kaur +1 more
  Journal of Food Process Engineering 2019 DOI: 10.1111/jfpe.12985
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• Studies of the texture, functional components and in vitro starch digestibility of rolled barley
  Food Chemistry 2019 DOI: 10.1016/j.foodchem.2018.09.016
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• Impact of food structure and cell matrix on digestibility of plant-based food
  Current Opinion in Food Science 2018 DOI: 10.1016/j.cofs.2018.01.003
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• In vitro examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice
  Food Bioscience 2018 DOI: 10.1016/j.fbio.2017.12.014
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• Evaluation of the physical and functional properties of barley noodle with added gluten
  Nippon Shokuhin Kagaku Kogaku Kaishi 2017 DOI: 10.3136/nskkk.64.567
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• The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain
  Food Research International 2017 DOI: 10.1016/j.foodres.2017.01.019
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• Impact of structural characteristics on starch digestibility of cooked rice
  Masatsugu Tamura, Jaspreet Singh, Lovedeep Kaur +1 more
  Food Chemistry 2016 DOI: 10.1016/j.foodchem.2015.04.019
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• Impact of the degree of cooking on starch digestibility of rice - An in vitro study
  Masatsugu Tamura, Jaspreet Singh, Lovedeep Kaur +1 more
  Food Chemistry 2016 DOI: 10.1016/j.foodchem.2015.03.127
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• Evaluation of digestibility of cooked rice grain using in vitro digestion technique
  Agricultural Engineering International: CIGR Journal 2015
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• Changes in histological tissue structure and textural characteristics of rice grain during cooking process
  Food Structure 2014 DOI: 10.1016/j.foostr.2013.10.003
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• Changes in nonwaxy Japonica rice grain textural-related properties during cooking
  Journal of Food Quality 2014 DOI: 10.1111/jfq.12085
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• Visualization of the coated layer at the surface of rice grain cooked with varying amounts of cooking water
  Journal of Cereal Science 2012 DOI: 10.1016/j.jcs.2012.06.002
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