Updated on 2026/08/20

写真a

 
YANO Hiroko
 
Title
Assistant Professor

Research Areas

  • starch, rheology

Graduating School

  • Yamagata University, Faculty of Engineering

    2016.03, Graduated

Graduate School

  • Yamagata University, Graduate School of Organic Materials Science

    Master's Course, 2017.09, Completed

  • Yamagata University, Graduate School of Organic Materials Science

    Doctor's Course, 2020.09, Completed

External Career

  • , Assistant Professor, 2020.10 - 2022.04

  • Yamagata University, 2022.05 -

Academic Society Affiliations

  • The Japanese Society of Applied Glycoscience

 

Papers

  • Development of a Rice Bread Baking Method via Gelatinization Temperature Control Using Modified Starch, Ｊｏｕｒｎａｌ　ｏｆ　Ａｐｐｌｉｅｄ　Ｇｌｙｃｏｓｃｉｅｎｃｅ, 72(4) n/a, 2025.11

    Yano, H; Murashita, K; Sato, R; Koda, T; Nishioka, A

    Single Author

  • Development of Thermoplastic Starch Using a Shear and Heat Milling Machine Without Water Addition, POLYMER ENGINEERING AND SCIENCE, 65(11) 6055-6061, 2025.11

    Okamoto, A; Yano, H; Koda, T; Yamada, T; Nishioka, A

    Single Author

  • Maleic Acid-Modified Starch Synthesized by Shear and Cooling Milling Method, STARCH-STARKE, 77(7) , 2025.07

    Yano, H; Sato, M; Koda, T; Nishioka, A

    Single Author

  • Effect of Molecular Architecture of Rice Starch on the Baking Qualities and 　 Rheological Properties of Pure Rice Bread, NIHON REOROJI GAKKAISHI, 45(1) 33-37, 2016

    Hiroko Yano, Tomonori Koda, Ken Miyata, Taichi Nishio, 　Naoko Fujita, and Akihiro Nishioka

    Multiple Authorship (Only Japanese)

  • Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten-Free Pizza, FOOD SCIENCE & NUTRITION, 14(6) e72006, 2026.06

    Vargas, AL; Sato, R; Yano, H; Koda, T; Nishioka, A; Araki, T

    Single Author

  • Effect of Low-Crystallinity Cellulose Produced by Shear and Cool Milling on Polyamide 6 Composites, JOURNAL OF APPLIED POLYMER SCIENCE, 143(3) , 2026.01

    Saito, T; Yano, H; Koda, T; Nishioka, A

    Single Author

  • Mixed State Diagrams of Rice Starch/glycerol/water Ternary Systems, JOURNAL OF OLEO SCIENCE, 75(4) 443-454, 2026

    Torii, K; Oda, Y; Takahashi, A; Kawana, R; Kimata, M; Koda, T; Yano, H; Nishioka, A; Nonomura, Y

    Single Author

  • Synergistic Enhancement of β-Phase Crystallization in Poly(vinylidene fluoride) by Adding Organo-Modified Montmorillonite and Cellulose Nanofiber, ACS OMEGA, 10(35) 39978-39983, 2025.09

    Hoshi, M; Koda, T; Yano, H; Nishioka, A

    Single Author

  • Molecular Chain Structure of Starch with Superior Molding Processability, Hosokawa Powder Technology Foundation ANNUAL REPORT, 32(0) 106-109, 2025.05

    YANO Hiroko

    Single Author

  • A unique plant-based whipped cream made only with water, oil, and starch and its texture evaluation using a modified overrun formula, Journal of Biorheology, 39(1-2) 45-48, 2025

    Nozawa Erika, Ishimura Ryo, Yodokawa Takumu, Irokawa Takehiro, Yano Hiroko, Koda Tomonori, Nishioka Akihiro, Takahashi Tatsuhiro

    Single Author

  • Relationship between the nanometer-scale structures of amylopectin molecules and temperature dependence of internal structures of starch granules in endosperm of starch<i> branching</i><i> enzyme</i><i> 2b</i> (<i> be2b</i> ) allelic mutant lines from<i> japonica</i> rice, RESULTS IN CHEMISTRY, 9 , 2024.07

    Yashiro, K; Sato, S; Kondo, Y; Nakamura, Y; Yano, H; Koda, T; Nishioka, A; Takashima, Y; Matsuba, G

    Single Author

  • Kneading history of additive starch batter affecting rheological properties of rice bread batter, Food Science and Technology Research, 29(5) 377-384, 2023

    Abiko Marin, Koda Tomonori, Yano Hiroko, Fujita Naoko, Nishioka Akihiro

    Single Author

  • Effect of Molecular Architecture of Rice Starch on the Baking Qualities and Rheological Properties of Pure Rice Bread, NIHON REOROJI GAKKAISHI, 45(1) 33-37, 2017

    Yano, H; Koda, T; Miyata, K; Nishio, T; Fujita, N; Nishioka, A

    Single Author

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