1. [1] H. Kumagai, H. Kumagai, T. Hagiwara; Physical Properties of Foods and Effect of Water on Them I Physical Properties and Water in Food Engineering (in Japanese) . Japan J. Food. Eng., 9, 79-89 (2008) .
2. [2] H. Kumagai; “Physical Properties of Foods and Effect of Water on Them II Electrical Properties and Dielectric Relaxation” (in Japanese) . Japan J. Food. Eng., 9, 123-134 (2008) .
3. [3] H. Kumagai, H. Kumagai, M. Takada, “Introduction to Food Engineering : Basic Theory on Food Manufacturing and Preservation” (“Shokuhinkogaku Nyumon : Shokuhin no seizo-hozo no kangaekata”, in Japanese) , I & K Corporation (Tokyo, Japan) , 2005.
4. [4] H. Kumagai, K. Nakamura, J. Fujiwhara; DSC Measurement of Frozen Water in Liquid Foods, Agric. Biol. Chem., 49, 3097-3101 (1985) .
5. [5] S. Dohi, Y. Hagura, K. Suzuki; Control of Ice Fraction by Capacitance Measurement for Prevention of Collapse during Freeze Drying of Food (in Japanese) , Nippon Shokuhin Kagaku Kogaku Kaishi, 50, 356-360 (2003) .