What is he best known for?
The fields of study he is best known for:
- Enzyme
- Organic chemistry
- Starch
Yasuhito Takeda spends much of his time researching Amylose, Amylopectin, Starch, Chromatography and Molecule.
His work carried out in the field of Amylose brings together such families of science as Hydrolysis and Phosphorus.
He combines subjects such as Crystallography, Wheat starch, Polymer chemistry and Analytical chemistry with his study of Amylopectin.
Starch is a subfield of Food science that Yasuhito Takeda studies.
His studies in Chromatography integrate themes in fields like Isoamylase and Starch granule.
Molecule is a subfield of Organic chemistry that Yasuhito Takeda explores.
His most cited work include:
- Multi-branched nature of amylose and the action of debranching enzymes (398 citations)
- Measurement of the chain length of amylopectin and its relevance to the origin of crystalline polymorphism of starch granules (219 citations)
- Structures of branched molecules of amyloses of various origins, and molar fractions of branched and unbranched molecules (169 citations)
What are the main themes of his work throughout his whole career to date?
Yasuhito Takeda mainly investigates Starch, Amylose, Amylopectin, Food science and Chromatography.
His Starch study which covers Chemical composition that intersects with Canna.
His Amylose research is multidisciplinary, incorporating perspectives in Isoamylase, Phosphorus, Molecule and Polymer chemistry.
His Amylopectin study combines topics in areas such as Crystallography, Mole and Polysaccharide.
The Food science study which covers Chemical structure that intersects with Defatting.
Yasuhito Takeda interconnects Fructose and Glucose-6-phosphate isomerase in the investigation of issues within Chromatography.
He most often published in these fields:
- Starch (72.53%)
- Amylose (62.64%)
- Amylopectin (60.44%)
What were the highlights of his more recent work (between 2003-2014)?
- Starch (72.53%)
- Amylose (62.64%)
- Amylopectin (60.44%)
In recent papers he was focusing on the following fields of study:
Starch, Amylose, Amylopectin, Food science and Biochemistry are his primary areas of study.
His study in Starch is interdisciplinary in nature, drawing from both Granule and Particle size.
His Amylose research is multidisciplinary, incorporating elements of Branching, Cultivar and Polysaccharide.
His Amylopectin study incorporates themes from Analytical chemistry, Chromatography, Polymer chemistry and Retrogradation.
His Food science research integrates issues from Fiber, Morphology, Amylase and Chemical composition.
The various areas that Yasuhito Takeda examines in his Biochemistry study include Phaseolus and Sodium.
Between 2003 and 2014, his most popular works were:
- Granule-bound starch synthase I is responsible for biosynthesis of extra-long unit chains of amylopectin in rice. (132 citations)
- Physicochemical properties and amylopectin structures of large, small, and extremely small potato starch granules (113 citations)
- The Principles of Starch Gelatinization and Retrogradation (68 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Organic chemistry
- Biochemistry
Yasuhito Takeda focuses on Starch, Amylose, Amylopectin, Biochemistry and Food science.
His research in Starch intersects with topics in Endosperm, Precipitation and Polymer chemistry.
His work deals with themes such as Branching, Starch synthase and Biosynthesis, which intersect with Endosperm.
The concepts of his Precipitation study are interwoven with issues in Isoamylase, Chromatography and Mole.
His studies deal with areas such as Fiber, Morphology, Amylase and Chemical composition as well as Food science.
The study incorporates disciplines such as Granule, Sodium and Particle size in addition to Potato starch.
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