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Ken Tokuyasu

National Agriculture and Food Research Organization

86

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1678

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“Nata puree,” a novel food material for upgrading vegetable powders, made by bacterial cellulose gel disintegration in the presence of (1,3)(1,4)-β-glucan

2021 Journal of applied glycoscience
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Evaluation of the Enzymatic Saccharification Efficiency of an Energy Crop, Erianthus arundinaceus, Pretreated with Ca(OH)2 Using both Countercurrent Washing System and pH Adjustment by Nonpressurized CO2

2021 Journal of applied glycoscience
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Control of pH by CO 2 Pressurization for Enzymatic Saccharification of Ca(OH) 2 -Pretreated Rice Straw in the Presence of CaCO 3

2020 Journal of applied glycoscience
- Masakazu Ike
- Ken Tokuyasu
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Isolation, characterization, and application of thermotolerant Streptomyces sp. K5 for efficient conversion of cellobiose to chitinase using pulse- feeding strategy

2020 Process Biochemistry
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Association of Branched Dextrin from Nägeli Amylodextrin in Water for Screening of Additives Affecting Starch Gel Properties

2020 Starch-starke
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Effects of Processing Methods of Rice Gel on Starch Digestibility and Textural Properties

2020 Cereal Chemistry
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The RURAL (reciprocal upgrading for recycling of ash and lignocellulosics) process: a simple conversion of agricultural resources to strategic primary products for the rural bioeconomy.

2020 Bioresource Technology Reports
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Reusable Floating Beads with Immobilized Xylose-Fermenting Yeast Cells for Simultaneous Saccharification and Fermentation of Lime-Pretreated Rice Straw

2019 Journal of applied glycoscience
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Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions

2019 Food Science and Nutrition
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Washing Lime-Pretreated Rice Straw with Carbonated Water Facilitates Calcium Removal and Sugar Recovery in Subsequent Enzymatic Saccharification

2019 Journal of applied glycoscience
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