Katsuyoshi Nishinari

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Physics

Katsuyoshi Nishinari's Degrees

PhD Physics University of Tokyo
Masters Physics University of Tokyo
Bachelors Physics University of Tokyo

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Katsuyoshi Nishinari's Published Works

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Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Soy proteins: A review on composition, aggregation and emulsification (2014) (640)
Gelation of gellan – A review (2012) (514)
Dynamic Viscoelastic Study on the Gelation of 7S Globulin from Soybeans. (1992) (366)
Multiple steps and critical behaviors of the binding of calcium to alginate. (2007) (324)
Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties (2008) (266)
Relationships between physicochemical, morphological, thermal, rheological properties of rice starches (2006) (263)
Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆ (2005) (261)
Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch (1991) (239)
Review of the physico-chemical characteristics and properties of konjac mannan (1992) (237)
Binding behavior of calcium to polyuronates : Comparison of pectin with alginate (2008) (233)
"Weak gel"-type rheological properties of aqueous dispersions of nonaggregated kappa-carrageenan helices. (2001) (225)
Egg-box model-based gelation of alginate and pectin: A review. (2020) (214)
Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles. (2014) (199)
Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch (2005) (166)
Viscoelasticity of hyaluronic acid with different molecular weights. (1994) (159)
Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time (2009) (156)
Tailoring of xyloglucan properties using an enzyme (1998) (154)
Structural, thermal and viscoelastic characteristics of starches separated from normal, sugary and waxy maize (2006) (152)
Rheological and DSC study of sol-gel transition in aqueous dispersions of industrially important polymers and colloids (1997) (148)
Gelation behaviour of konjac glucomannan with different molecular weights. (2001) (144)
Hydrocolloid gels of polysaccharides and proteins (2000) (144)
Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations (2007) (139)
Gelation behavior of native and acetylated konjac glucomannan. (2002) (132)
Comparison of curdlan and its carboxymethylated derivative by means of Rheology, DSC, and AFM. (2006) (132)
Rheological studies on mixtures of corn starch and konjac-glucomannan (1998) (128)
Effects of Konjac-Glucomannan on the Gelatinization and Retrogradation of Corn Starch As Determined by Rheology and Differential Scanning Calorimetry (1996) (120)
Schizophyllan: A review on its structure, properties, bioactivities and recent developments (2013) (118)
Rheological studies on the gelation process of soybean 7 S and 11 S proteins in the presence of glucono-.delta.-lactone (1993) (118)
A molecular description of the gelation mechanism of konjac mannan. (2000) (116)
Effects of concentration dependence of retrogradation behaviour of dispersions for native and chemically modified potato starch (2000) (115)
Microstructure of aggregated and nonaggregated kappa-carrageenan helices visualized by atomic force microscopy. (2001) (111)
Rheology and functional properties of starches isolated from five improved rice varieties from West Africa (2011) (110)
Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca2+ binding. (2009) (109)
Effect of degree of acetylation on gelation of konjac glucomannan. (2004) (109)
Some Thoughts on The Definition of a Gel (2009) (107)
Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch (2006) (105)
.kappa.-Carrageenan gels: effect of sucrose, glucose, urea, and guanidine hydrochloride on the rheological and thermal properties (1990) (105)
Interaction in polysaccharide solutions and gels (2003) (104)
Parameters of Texture Profile Analysis (2013) (104)
16 Polysaccharide Rheology and In-Mouth Perception (2006) (98)
Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic (2008) (96)
Solution properties of pullulan (1991) (95)
Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry (1999) (95)
Rheological study of gum arabic solutions: interpretation based on molecular self-association. (2009) (93)
A molecular description of the gelation mechanism of curdlan. (2002) (92)
Rheological and thermal properties near the sol-gel transition of gellan gum aqueous solutions (1999) (91)
Effect of monovalent and divalent cations on the rheological properties of gellan gels (1991) (90)
Swallowing profiles of food polysaccharide gels in relation to bolus rheology (2011) (90)
Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum (2011) (89)
Synergistic interaction of xanthan gum with glucomannans and galactomannans (1991) (89)
Interaction between poly(ethylene glycol) and water as studied by differential scanning calorimetry (2001) (89)
Physical Gels from Biological and Synthetic Polymers (2013) (88)
Dynamic viscoelastic study on the gelation of konjac glucomannan with different molecular weights (1999) (84)
Rheology, food texture and mastication (2004) (83)
Recent advances in the understanding of heat set gelling polysaccharides (2004) (83)
Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium (2008) (82)
Ions-induced gelation of alginate: Mechanisms and applications. (2021) (81)
Gel‐sol transition of methylcellulose (1997) (80)
Structural, thermal and viscoelastic properties of potato starches (2008) (80)
Investigation of the gelation mechanism in .kappa.-carrageenan/konjac mannan mixtures using differential scanning calorimetry and electron spin resonance spectroscopy (1993) (80)
A mixed system composed of different molecular weights konjac glucomannan and kappa carrageenan: large deformation and dynamic viscoelastic study (1993) (79)
Fine Structure, Thermal and Viscoelastic Properties of Starches Separated from Indica Rice Cultivars (2007) (78)
Effects of adding acids before and after gelatinization on the viscoelasticity of cornstarch pastes (2005) (76)
Differential scanning calorimetry, rheology, x-ray, and NMR of very concentrated agarose gels (1989) (74)
On solid-like rheological behaviors of globular protein solutions (2001) (73)
Intermolecular forces in bovine serum albumin solutions exhibiting solidlike mechanical behaviors. (2000) (72)
Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements. (2019) (72)
Texture design for products using food hydrocolloids (2012) (72)
Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration (2017) (72)
Perception and measurement of food texture: Solid foods. (2018) (71)
Influence of xyloglucan on gelatinization and retrogradation of tapioca starch (2005) (71)
On the temperature dependence of elasticity of thermo-reversible gels (1985) (69)
Thermoreversible konjac glucomannan gel crosslinked by borax (2008) (68)
Cellulose derivatives effects on gelatinization and retrogradation of sweet potato starch (1992) (68)
Interaction in Xanthan-Glucomannan Mixtures and the Influence of Electrolyte (1994) (67)
Rheological and DSC studies of gelatinization of chemically modified starch heated at various temperatures (2000) (65)
Hydrocolloid-food component interactions (2017) (64)
Effects of pH, Potassium Chloride, and Sodium Chloride on the Thermal and Rheological Properties of Gellan Gum Gels (1995) (64)
Gel-sol transition in gellan gum solutions: I. Rheological studies on the effects of salts (1994) (63)
Effect of deacetylation rate on gelation kinetics of konjac glucomannan. (2004) (63)
Swallowing profiles of food polysaccharide solutions with different flow behaviors (2011) (63)
Effect of heating and cooling on the gelation kinetics of 7S globulin from soybeans (1994) (62)
Compression Test of Food Gels on Artificial Tongue and Its Comparison with Human Test (2013) (61)
The Effect of Sucrose on the Thermo-Reversible Gel-Sol Transition in Agarose and Gelatin (1992) (61)
Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources (2014) (61)
Role of fluid cohesiveness in safe swallowing (2019) (61)
Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels (2014) (60)
Controllable hydrophilicity-hydrophobicity and related properties of konjac glucomannan and ethyl cellulose composite films (2018) (60)
ELECTROMYOGRAPHY DURING ORAL PROCESSING IN RELATION TO MECHANICAL AND SENSORY PROPERTIES OF SOFT GELS (2011) (60)
Thermal aggregation of methylcellulose with different molecular weights (2007) (60)
Effect of alkali metal ions on the viscoelasticity of concentrated kappa-carrageenan and agarose gels (1982) (59)
DSC and rheological studies of the effects of sucrose on the gelatinization and retrogradation of acorn starch (1998) (59)
The rheological study of the interaction between alkali metal ions and kappa-carrageenan gels (1982) (59)
Non-Newtonian flow behaviour of gellan gum aqueous solutions (1999) (59)
Atomic force microscopy studies on cation-induced network formation of gellan (2004) (58)
Texture and Rheology in Food and Health (2009) (58)
Rheological and DSC changes in poly(vinyl alcohol) gels induced by immersion in water (1985) (55)
Characterization of eating difficulty by sensory evaluation of hydrocolloid gels (2014) (55)
2.19 – Storage Plant Polysaccharides: Xyloglucans, Galactomannans, Glucomannans (2007) (55)
Dynamic viscoelastic properties of glycinin and β‐conglycinin gels from soybeans (1994) (55)
Effects of sugars and polyols on the gel-sol transition of kappa-carrageenan gels (1992) (55)
Rheological properties of agarose gels with different molecular weights (1983) (54)
Synergistic gel formation of xyloglucan/gellan mixtures as sudied by rheology, DSC, and circular dichroism. (2003) (54)
Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction. (2017) (54)
Rheological and DSC studies on the interaction between gellan gum and konjac glucomannan (1996) (53)
Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate (2020) (52)
Effects of citric acid on the viscoelasticity of cornstarch pastes. (2004) (52)
Structure and Viscoelastic Properties of Starches Separated from Different Legumes (2008) (52)
Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch—2: Characterizations of starch and investigations of corn starch/fenugreek gum composite system at a relatively low starch concentration; 5 w/v% (2008) (52)
Effects of molar mass on the coil to helix transition of sodium-type gellan gums in aqueous solutions (2006) (51)
Rheological properties of agarose-gelatin gels (1980) (51)
Physicochemical characteristics of polysaccharide conjugates prepared from fresh tea leaves and their improving impaired glucose tolerance. (2014) (51)
Classification of Japanese Texture Terms (2013) (50)
Rheological properties of gum arabic solution: From Newtonianism to thixotropy (2011) (49)
Thermal and rheological properties of poly(vinyl alcohol) hydrogels prepared by repeated cycles of freezing and thawing (1988) (49)
Effects of salts on the gel-sol transition of gellan gum by differential scanning calorimetry and thermal scanning rheology☆ (1995) (48)
A zipper model approach to the thermoreversible gel-sol transition (1990) (48)
Rheology of highly elastic iota-carrageenan/kappa-carrageenan/xanthan/konjac glucomannan gels (2015) (48)
Thermal studies on the gelatinisation and retrogradation of heat–moisture treated starch (2000) (48)
Solution properties of gellan gum: change in chain stiffness between single- and double-stranded chains. (2004) (46)
Gum Arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors (2015) (46)
Effects of sodium chloride, guanidine hydrochloride, and sucrose on the viscoelastic properties of sodium hyaluronate solutions (1999) (46)
Single-phase mixed gels of xyloglucan and gellan (2004) (46)
EFFECT OF ALKALI METAL IONS ON THE RHEOLOGICAL PROPERTIES OF κ‐CARRAGEENAN AND AGAROSE GELS (1981) (46)
Emulsification properties of sugar beet pectin after modification with horseradish peroxidase. (2015) (46)
Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels. (2013) (45)
Gelation of xyloglucan by addition of epigallocatechin gallate as studied by rheology and differential scanning calorimetry. (2004) (45)
A new apparatus for rapid and easy measurement of dynamic viscoelasticity for gel-like foods. (1980) (45)
COMPARATIVE STUDY OF TEXTURE TERMS: ENGLISH, FRENCH, JAPANESE AND CHINESE (2008) (45)
Large deformation of hydrogels of poly(vinyl alcohol), agarose and kappa-carrageenan (1985) (44)
Rheological and thermal properties of milk gels formed with κ-carrageenan. I. Sodium caseinate (1999) (44)
Rheological Study on the Effect of the A5 Subunit on the Gelation Characteristics of Soybean Proteins (1991) (44)
Effects of the lyotropic series salts on the gelation of konjac glucomannan in aqueous solutions (2008) (43)
Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage (2013) (43)
Viscoelastic and fragmentation characters of model bolus from polysaccharide gels after instrumental mastication (2011) (43)
Gel—sol transition in gellan gum solutions. II. DSC studies on the effects of salts (1994) (43)
A mixed system composed of different molecular weights konjac glucomannan and κ-carrageenan. II. Molecular weight dependence of viscoelasticity and thermal properties (1996) (43)
New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategies. (2020) (42)
Hydrogen bonding enhances the electrostatic complex coacervation between κ-carrageenan and gelatin (2015) (42)
Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic (2016) (42)
Effects of Sodium Chloride and Calcium Chloride on the Interaction between Gellan Gum and Konjac Glucomannan (1996) (41)
Asymmetrical-flow field-flow fractionation with on-line multiangle light scattering detection. 1. Application to wormlike chain analysis of weakly stiff polymer chains. (2003) (41)
Effect of alkali pretreatment on the rheological properties of concentrated agar-agar gels (1983) (40)
DSC and rheological studies on aqueous dispersions of curdlan (1997) (40)
Effects of sugars and polyols on the gel-sol transition of agarose by differential scanning calorimetry (1992) (40)
Effect of sodium alginate on the stability of natural soybean oil body emulsions (2018) (39)
Gelation behaviors of schizophyllan‐sorbitol aqueous solutions (2004) (39)
Viscoelasticity and phase separation of aqueous Na-type gellan solution. (2010) (38)
Effect of shear thinning on aspiration – Toward making solutions for judging the risk of aspiration (2011) (38)
Rheological study on the rennet-induced gelation of casein micelles with different sizes (1994) (38)
Rheological study on gelation of soybean 11S protein by glucono-.delta.-lactone (1992) (37)
Junction Multiplicity in Thermoreversible Gelation (1996) (37)
Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent (2020) (37)
The Food Colloid Principle in the Design of Elderly Food (2016) (36)
Effects of the addition of hyaluronate segments with different chain lengths on the viscoelasticity of hyaluronic acid solutions. (1996) (36)
Rheological properties and conformational states of β‐conglycinin gels at acidic pH (1994) (35)
Soy as a food ingredient (2018) (35)
Changes in the viscoelasticity of maize starch pastes by adding sucrose at different stages (2005) (34)
Effect of heating–cooling on rheological properties of tapioca starch paste with and without xanthan gum (2013) (34)
Stability, microstructure and rheological behavior of konjac glucomannan-zein mixed systems. (2018) (34)
Gelation and gel properties of polysaccharides gellan gum and tamarind xyloglucan (2005) (34)
Gelling characteristics of curdlan aqueous dispersions in the presence of salts (2007) (33)
Effects of Potassium Chloride and Sodium Chloride on the Thermal Properties of Gellan Gum Gels. (1992) (33)
NUMERICAL SIMULATION OF THE SWALLOWING OF LIQUID BOLUS (2011) (33)
Effect of potassium ions on the rheological and thermal properties of gellan gum gels (1993) (33)
The influence of agar gel texture on sucrose release (2014) (33)
Effect of zein-based microencapsules on the release and oxidation of loaded limonene (2018) (33)
Effects of glucose, mannose and konjac glucomannan on the gel–sol transition in gellan gum aqueous solutions by rheology and DSC (1998) (33)
Synergistic interaction of xyloglucan and xanthan investigated by rheology, differential scanning calorimetry, and NMR (2006) (33)
Mapping the Complex Phase Behaviors of Aqueous Mixtures of κ-Carrageenan and Type B Gelatin. (2015) (33)
RHEOLOGICAL PROPERTIES OF AQUEOUS AGAROSE‐GELATIN GELS (1980) (32)
Effects of polyhydric alcohols on thermal and rheological properties of polysaccharide gels. (1987) (32)
Effects of sugar on the gel-sol transition of agarose and K-carrageenan : Chemical and rheological changes during phase transition in food (1995) (31)
Effects of the Degree of Saponification and Concentration on the Thermal and Rheological Properties of Poly(vinyl alcohol)-Dimethyl Sulfoxide-Water Gels (1989) (31)
Relation between structure and rheological/thermal properties of agar. A mini-review on the effect of alkali treatment and the role of agaropectin☆ (2017) (31)
Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions. (2000) (30)
Effect of the degree of saponification on the rheological and thermal properties of poly(vinyl alcohol) gels (1989) (30)
Structural changes during heat-induced gelation of globular protein dispersions. (2001) (29)
Dynamic viscoelasticity and anomalous thermal behaviour of concentrated agarose gels (1987) (29)
Physico-chemistry of (1,3)-β-Glucans (2009) (29)
Characterization and properties of gellan-κ-carrageenan mixed gels (1996) (29)
Protein/polysaccharide cogel formation based on gelatin and chemically modified schizophyllan. (2005) (28)
Solid-like mechanical behaviors of ovalbumin aqueous solutions. (2001) (28)
Application of Microrheology in Food Science. (2017) (28)
Sucrose release from polysaccharide gels. (2016) (28)
Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems in the presence or absence of various cations. (2008) (28)
Rheological and thermal properties of carrageenan gels. Effect of sulfate content (1987) (28)
Understanding the multi-scale structure and digestion rate of water chestnut starch (2019) (28)
Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems in the presence of sodium chloride (2009) (28)
Mechanisms of oligoguluronate modulating the calcium-induced gelation of alginate (2015) (27)
Effect of the Introduced Charge on the Thermal Behavior of N-Isopropylacrylamide Gels in Water and NaCl Solutions (2000) (27)
Rheological characterization of schizophyllan aqueous solutions after denaturation–renaturation treatment (2004) (27)
Thermally stimulated current and creep of solid amylose (1983) (26)
Rheology of schizophyllan solutions in isotropic and anisotropic phase regions (2004) (26)
Rheological and thermal properties of agarose and kappa-carrageenan gels containing urea, guanidine hydrochloride or formamide (1986) (26)
All-Natural Food-Grade Hydrophilic-Hydrophobic Core-Shell Microparticles: Facile Fabrication Based on Gel-Network-Restricted Antisolvent Method. (2019) (26)
Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review (2020) (26)
Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions (2016) (26)
The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion (2018) (25)
Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts (2008) (25)
DSC study on properties of water in concentrated agarose gels (1988) (25)
Structure and tribology of κ-carrageenan gels filled with natural oil bodies (2020) (25)
Ambient storage of microencapsulated Lactobacillus plantarum ST-III by complex coacervation of type-A gelatin and gum arabic. (2017) (25)
Structure of junction zones in poly (vinyl alcohol) gels by rheological and thermal studies (1996) (25)
Collection of Japanese Texture Terms (Studies on Japanese texture terms Part 1) (2005) (25)
Physical Chemistry and Industrial Application of Gellan Gum (1999) (25)
Effects of polyols and sugars on the structure of water in concentrated gelatin gels as studied by low temperature differential scanning calorimetry (1997) (25)
Rheology, DSC and Volume or Weight Change Induced by Immersion in Solvents for Agarose and Kappa-Carrageenan Gels (1986) (25)
Physical properties and microstructure of rennet gels from casein micelles of different sizes (1994) (25)
Instrumental Uniaxial Compression Test of Gellan Gels of Various Mechanical Properties Using Artificial Tongue and Its Comparison with Human Oral Strategy for the First Size Reduction (2014) (24)
Preparation and emulsifying properties of trace elements fortified gum arabic (2019) (24)
Characteristics of Opaque and Translucent Parts of High Temperature Stressed Grains of Rice (2013) (24)
Calcium binding and calcium-induced gelation of sodium alginate modified by low molecular-weight polyuronate (2016) (24)
Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate. (2019) (24)
Specific binding of trivalent metal ions to λ-carrageenan. (2018) (24)
Mixed Gels Formed with Konjac Mannan and Xanthan Gum (1991) (24)
Thermally induced coil‐to‐helix transition of sodium gellan gum with different molar masses in aqueous salt solutions (2005) (23)
Gelation Properties of Soymilk and Soybean 11S Globulin from Japanese-grown Soybeans. (1992) (23)
Study on the heat-induced conformational changes of β-conglycinin by FTIR and CD analysis (1995) (22)
Electromyography analysis of natural mastication behavior using varying mouthful quantities of two types of gels (2016) (22)
Microencapsulation of Lactobacillus acidophilus CGMCC1.2686: Correlation Between Bacteria Survivability and Physical Properties of Microcapsules (2015) (22)
Thermal measurements of curdlan in aqueous suspension during gelation (2000) (22)
Voltammetric characterization on the hydrophobic interaction in polysaccharide hydrogels. (2007) (22)
A Novel Liquid-Crystalline Phase in Dilute Aqueous Solutions of Methylcellulose (2006) (22)
A Note on Instrumental Measures of Adhesiveness and Their Correlation with Sensory Perception (2014) (22)
Thermal and Rheological Properties of Agarose-Dimethyl Sulfoxide-Water Gels (1988) (22)
Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. II. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation (2014) (22)
Effects of gellan gum, citric acid and sweetener on the texture of lemon jelly (1999) (21)
Dynamic Viscoelasticity of Iota Carrageenan Gelling System near Sol-Gel Transition (1997) (21)
The gelatinization and retrogradation of cornstarch gels in the presence of citric acid (2012) (21)
Interaction of gum arabic with fatty acid studied using electron paramagnetic resonance. (2010) (21)
A theory for the rise of the electric birefringence of rigid macromolecules at high field strength (1969) (21)
Sucrose release from agar gels: Effects of dissolution order and the network inhomogeneity (2015) (21)
Protection mechanism of alginate microcapsules with different mechanical strength for Lactobacillus plantarum ST-III (2017) (21)
A gel network constituted by rigid schizophyllan chains and nonpermanent cross-links. (2004) (21)
Comparative study on foaming and emulsifying properties of different beta-lactoglobulin aggregates. (2019) (21)
Conformation of curdlan as observed by tapping mode atomic force microscopy (2006) (21)
Longitudinal Vibrations of High-Elastic Gels as a Method for Determining Viscoelastic Constants (1976) (21)
Unassociated Molecular Chains in Physically Crosslinked Gellan Gels (2007) (20)
Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal) (2019) (20)
Morphological, structural, thermal, and rheological characteristics of starches separated from apples of different cultivars. (2005) (20)
The effect of the linear charge density of carrageenan on the ion binding investigated by differential scanning calorimetry, dc conductivity, and kHz dielectric relaxation. (2004) (20)
Calcium binding and calcium-induced gelation of normal low-methoxyl pectin modified by low molecular-weight polyuronate fraction (2017) (20)
Differential Scanning Calorimetry and Stress Relaxation of Partially Saponificated Poly(vinyl alcohol)-Dimethyl Sulfoxide-Water System (1989) (20)
Model study for large deformation of physical polymeric gels. (2008) (20)
Single Molecules and Networks of Xanthan Gum Probed by Atomic Force Microscopy (2012) (20)
Microencapsulation of probiotic lactobacilli with shellac as moisture barrier and to allow controlled release. (2020) (19)
The role of emulsification strategy on the electrospinning of β-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate. (2021) (19)
The future trends of food hydrocolloids (2020) (19)
Viscoelastic, dielectric, and piezoelectric behavior of solid amylose (1980) (19)
Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase (2016) (19)
Effects of conformational ordering on protein/polyelectrolyte electrostatic complexation: ionic binding and chain stiffening (2016) (19)
Effects of pH and DMSO content on the thermal and rheological properties of high methoxyl pectin-water gels (1993) (19)
Rheology of hyaluronan solutions under extensional flow. (2001) (18)
Phase separation induced molecular fractionation of gum arabic--sugar beet pectin systems. (2013) (18)
Failure in a soft gel: Delayed failure and the dynamic yield stress (2013) (18)
Rheological properties of an anomalous poly(vinyl alcohol) gel (1982) (18)
The effect of degradation on κ-carrageenan/locust bean gum/konjac glucomannan gels at acidic pH. (2013) (18)
Effects of esterified tapioca starch on the physical and thermal properties of Japanese white salted noodles prepared partly by residual heat (2014) (18)
In situ nanomechanical properties of natural oil bodies studied using atomic force microscopy. (2020) (17)
Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties (2015) (17)
Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions (2016) (17)
Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides (2006) (17)
The effect of glucono-δ-lactone on the gelation time of soybean 11S protein: concentration dependence (1992) (17)
Microporous hydrogels of cellulose ether cross-linked with di- or polyfunctional glycidyl ether made for the delivery of bioactive substances (2011) (17)
Rheological properties of mixtures of protein-polysaccharide-dynamic viscoelasticity of blend gels of acylated gelatin, kappa-carrageenan, and agarose. (1983) (17)
Effect of sodium hydroxide pretreatment on the relaxation spectrum of concentrated agar-agar gels (1981) (17)
Solution Structure of Molecular Associations Investigated Using NMR for Polysaccharides: Xanthan/Galactomannan Mixtures. (2016) (17)
Dielectric, viscoelastic and broad-line NMR study of konjac glucomannan films (1992) (17)
Novel nano-particulated exopolysaccharide produced by Klebsiella sp. PHRC1.001. (2017) (16)
Gel‐sol transition in gellan aqueous solutions (1995) (16)
Sucrose release from agar gels and sensory perceived sweetness (2016) (16)
The effect of monovalent cations and anions on the rheological properties of kappa-carrageenan gels (1988) (16)
Effects of sugar on the sol-gel transition in gellan gum aqueous solutions (1999) (16)
Sucrose release from agar gels: Correlation with sucrose content and rheology (2015) (16)
On the temperature dependence of the elasticity of agarose gels (1984) (16)
Polysaccharide-protein interaction: a rheological study of the gel-sol transition of a gelatin-methylcellulose-water system. (1993) (16)
Rheological and Thermal Behavior of Mixed Gelatin/Konjac Glucomannan Gels (2014) (16)
Effect of annealing temperature on gelatinization of rice starch suspension as studied by rheological and thermal measurements. (2005) (15)
Effect of stereoregularity and molecular weight on the mechanical properties of poly(vinyl alcohol) hydrogel (2011) (15)
Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC) (2017) (15)
Aggregation behaviour and stability of maize germ oil body suspension. (2014) (15)
Chain Release Behavior of Gellan Gels (2009) (15)
Effect of arabinogalactan protein complex content on emulsification performance of gum arabic. (2019) (15)
Spectrophotometric System for the Quality Evaluation of Unevenly Colored Food (1987) (14)
Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects (2016) (14)
Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier (2010) (14)
Rheological studies on commercial egg white using creep and compression measurements (2001) (14)
Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications. (2021) (13)
Gels, emulsions and application of hydrocolloids at Phillips Hydrocolloids Research Centre (2017) (13)
The reinforcement of gellan gel network by the immersion into salt solution. (2006) (13)
Gels: Structures, Properties, and Functions (2009) (13)
Trivalent iron induced gelation in Artemisia sphaerocephala Krasch. polysaccharide. (2019) (13)
Longitudinal Vibrations of a Cylindrical Gel in Viscous Liquids in a Method for Measuring Viscoelastic Constants (1977) (12)
New Application of Konjac Glucomannan as a Texture Modifier (1997) (12)
High Acyl Gellan Networks Probed by Rheology and Atomic Force Microscopy (2013) (12)
The rise process of the electric birefringence of poly-γ-benzyl-l-glutamate at high fields (1970) (12)
Molar mass effect in food and health (2020) (12)
Ca2+-Induced Egg White Isolate Gels with Various Microstructure (2014) (12)
Protein/Polysaccharide Electrostatic Complexes and Their Applications in Stabilizing Oil-in-Water Emulsions. (2015) (12)
Large deformation analysis of gellan gels (2007) (12)
Structure-gelation research on gallate analogs and xyloglucan by rheology, thermal analysis and NMR (2016) (12)
Effect of acidification on the protection of alginate-encapsulated probiotic based on emulsification/internal gelation. (2016) (11)
Conformational Transition of Polyelectrolyte As Influenced by Electrostatic Complexation with Protein. (2016) (11)
Surface properties of ion-inducted whey protein gels deposited on cold plasma treated support (2017) (11)
Effect of sugars and polyols on water in agarose gels. (1991) (11)
Utilization of Ca2+-induced setting of alginate or low methoxyl pectin for noodle production from Japonica rice (2018) (11)
Improving the Stability of Oil Body Emulsions from Diverse Plant Seeds Using Sodium Alginate (2019) (11)
Some Problems in Measurements of Mechanical Properties of Tofu (Soybean Curd) (1992) (11)
Research Survey of Japanese Consumers on Texture Vocabulary (Studies on Japanese texture terms Part 2) (2006) (11)
Mixed Polysaccharide Gels Formed between Xanthan Gum and Glucomannan (1994) (11)
Improved effects of okara atomized by a water jet system on α-amylase inhibition and butyrate production by Roseburia intestinalis (2020) (11)
Effects of Granule Size and Size Distribution on Rheological Behavior of Chemically Modified Potato Starch (2002) (11)
Curdlan (2021) (11)
Fabrication of iron loaded whey protein isolate/gum Arabic nanoparticles and its adsorption activity on oil-water interface (2021) (11)
Sol‐gel transition of biopolymer dispersions (2000) (11)
Rheology in Food and Health (2007) (10)
Changes in the rheological properties of the cell wall of plant seedlings under simulated microgravity conditions. (1994) (10)
Rheological evidence of the gelation behavior of hyaluronan-gellan mixtures. (2000) (10)
The effect of sodium thiocyanate on thermal and rheological properties of kappa-carrageenan and agarose gels (1989) (10)
Rheological Properties of Mixed Gels: Gelatin, Konjac Glucomannan and Locust Bean Gum (2014) (10)
Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties. (2020) (10)
Effect of pH on the mechanical, interfacial, and emulsification properties of chitosan microgels (2021) (10)
In Situ Observations of Thermoreversible Gelation and Phase Separation of Agarose and Methylcellulose Solutions under High Pressure. (2015) (10)
Tongue-palate squeezing of soft gels in food oral processing (2020) (10)
Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus (2019) (9)
Effect of ammonium salts on rheological and thermal properties of kappa-carrageenan gels (1990) (9)
Rheological Properties of Gum Arabic Solution: the Effect of Arabinogalactan Protein Complex (AGP) (2011) (9)
Effects of SDS on the sol–gel transition of konjac glucomannan in SDS aqueous solutions (2008) (9)
Acoustic Analysis of the Swallowing Sounds of Food with Different Physical Properties Using the Cervical Auscultation Method (2013) (9)
The effect of thermal history on the elasticity of K-type gellan gels. (2014) (9)
Transverse Vibrations of Viscoelastic Cylinders (1977) (9)
Near Infra‐red Monitoring of Enzymatic Hydrolysis of Starch (1989) (9)
Interfacial behaviour of β-lactoglobulin aggregates at the oil-water interface studied using particle tracking and dilatational rheology. (2021) (9)
Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. I. Young's Modulus, Ring Extension and Uniaxial Compression Tests. (2013) (9)
Differential scanning calorimetry and large deformation behaviour of kappa-carrageenan gels containing alkali metal ions (1985) (9)
Rheological Studies of Agar-agar Gels Prepared from Makusa (Gelidium amansii) Gathered in Different Seasons (1981) (9)
EFFECTS OF VARIOUS INGREDIENTS ON THE TEXTURE OF MILK JELLY (1998) (8)
The Uniaxial Compression Test as a Simulation of Mastication for the Texture Evaluation of Cooked Rice (2002) (8)
Improve the physical and oxidative stability of O/W emulsions by moderate solidification of the oil phase by stearic acid (2021) (8)
Stability and Oil Migration of Oil-in-Water Emulsions Emulsified by Phase-Separating Biopolymer Mixtures. (2016) (8)
Rheological and related studies on industrially important polysaccharides and proteins (2007) (8)
New texture modifiers of food. Interactions between different food hydrocolloids and their usability. (1996) (8)
Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization. (2013) (8)
Rheology of Hydrogels (1989) (8)
Dielectric and viscoelastic properties of cellulose derivatives (1991) (8)
Modulating the in vitro gastric digestion of heat-induced beta-lactoglobulin aggregates: Incorporation with polysaccharide. (2021) (8)
In situ observation of heat- and pressure-induced gelation of methylcellulose by fluorescence measurement. (2014) (8)
Rheological and DSC studies of mixtures of gellan gum and konjac glucomannan (1997) (7)
Participation of ions in promoting intermolecular associations of cell wall polysaccharides (2009) (7)
In situ pH-decrease-induced gelation of sodium alginate/carboxymethylated konjac glucomannan (2008) (7)
Near Infrared Spectra of Caffeine and its Related Compounds and their Application to Determination of Caffeine Content in Green Tea (1987) (7)
INTRODUCTION TO A SPECIAL ISSUE OF JTS (2004) (7)
Comparative studies on fracture characteristics of food gels subjected to uniaxial compression and torsion. (2003) (7)
Fibrillar assembly of whey protein isolate and gum Arabic as iron carrier for food fortification (2022) (7)
Effects of Sugars on the Gel-Sol Transition of Agarose and k -Carrageenan (1994) (7)
Interaction between bovine serum albumin and chitooligosaccharides: I. Molecular mechanism. (2021) (7)
Effect of Concentration of Soybean Powder on the Rheological Properties and the Network Structure of Soybean Curd Prepared from Powdered Soybean (2007) (7)
Rheology in Food and Eating (2003) (7)
Advances in Bioactivity of MicroRNAs of Plant-Derived Exosome-Like Nanoparticles and Milk-Derived Extracellular Vesicles. (2022) (7)
Surface and rheological properties of egg white albumin/gelatin dispersions gelled on cold plasma-activated glass (2019) (7)
Rheology and DSC of Curdlan — DMSO — Water Systems (1994) (7)
Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures. (2018) (7)
Studies on molecular motion of polysaccharides in the solid state by broad‐line nuclear magnetic resonance (1984) (7)
Protein-Polysaccharide Interactions: Phase Behaviour and Applications (2014) (7)
Collection and Analysis of Foods Associated with Japanese Texture Terms (2011) (7)
Effects of Sucrose, Glucose, Urea and Guanidine Hydrochloride on the Rheological Properties of Gellan Gum Gels (1994) (7)
The Effect of Sesame Oil Contents on the Mechanical Properties of Gomatofu (Sesame Tofu) (食品レオロジー特集号) (2005) (7)
Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method (2021) (6)
Rheological and thermal properties near the sol-gel transition of gellan gum aqueous solutions. Discussion (1999) (6)
Novel strategy for enhancing the color intensity of β-Carotene: Enriching onto the oil-water interface. (2020) (6)
Viscosity Behavior of Xanthan Solutions Measured as a Function of Shear Rate (2015) (6)
Rheological Properties and Sensory Evaluation of the Minced Foods with Xanthan Gum (2004) (6)
A comparative study of milk gels formed with κ-carrageenan or low-methoxy pectin (2000) (6)
Co-gelation of gluten and gelatin as a novel functional material formation method (2019) (6)
Colloidal nutrition science to understand food-body interaction (2021) (6)
Effects of sugars on gelatinisation and retrogradation of corn starch (2001) (5)
Rheological Properties and Sensory Evaluation of the Minced Foods with Thickening Agents (2003) (5)
Phase state of the gellan gum-SDS-water system (2003) (5)
Electrostatic Interaction-Based Fabrication of Calcium Alginate-Zein Core-Shell Microcapsules of Regulable Shapes and Sizes. (2021) (5)
Hydrophobically modified chitosan microgels stabilize high internal phase emulsions with high compliance. (2022) (5)
On the Vibrational Properties of High-Elastic Gels (1974) (5)
RHEOLOGICAL STUDIES OF AQUEOUS DISPERSIONS OF MICROPARTICULATED CELLULOSE (1998) (5)
Rheological and Thermal Properties of Poly(vinyl alcohol)-Ethylene Glycol-Water Gels (1993) (5)
Rheological Properties of Xanthan Gum of Different Intrinsic Viscosity and Mastication of Minced Carrots (2005) (5)
Rheological and Thermal Studies on the Sol-Gel Transition of Aqueous Solutions of Enzymatically Modified Xyloglucan (1998) (5)
Interaction of Ternary Biopolymers Obtained from Microwave Dry-heated Mixtures of Gluten, Whey Protein Concentrate and Kaolinite (2017) (4)
Interfacial and emulsion-stabilizing properties of zein nanoparticles: differences among zein fractions (α-, β-, and γ-zein). (2021) (4)
Effect of Freezing Process on the Texture of Vegetables (1976) (4)
Iron encapsulated microstructured gel beads using an emulsification-gelation technique for an alginate-caseinate matrix. (2020) (4)
Preparation and stability of nano-scaled gel beads of λ-carrageenan bound with ferric ions. (2018) (4)
Nonlinear dilatational rheology of different protein aggregates at the oil-water interface. (2022) (4)
Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters (2021) (4)
Corrigendum to “Rheology and structure of mixed kappa-carrageenan /iota-carrageenan gels” [Food Hydrocoll 39C (2014) 272–279] (2015) (4)
Rheological and thermal properties of polysaccharide gels extracted fromAhnfeltia plicata (1986) (4)
Surface properties of gluten deposited on cold plasma-activated glass (2021) (4)
Rheological and DSC studies of chemically modified starch (2000) (4)
Relationship between Texture of Kamaboko and Its Mechanical Properties (1990) (4)
In situ observation of gelation of methylcellulose aqueous solution with viscosity measuring instrument in the diamond anvil cell. (2018) (4)
Effect of Tetra-Alkyl Ammonium Bromide on the Rheological and Thermal Properties of Kappa-Carrageenan and Agarose Gels (1990) (4)
Construction of Artemisia sphaerocephala Krasch. Polysaccharide based hydrogel complexed with pullulan and gelatin crosslinked by ferric ions (2021) (4)
Elution of sodium caseinate from agar-based gel matrixes in simulated gastric fluids (2012) (4)
Effects of xyloglucan with different molar masses on glucose in blood (2020) (4)
Synergistic interaction of xyloglucan and xanthan investigated by rheology, differential scanning calorimetry, and NMR. (2006) (4)
RHEOLOGICAL AND DSC STUDIES OF AQUEOUS DISPERSIONS AND GELS OF CURDLAN (1998) (4)
Seed gum-based delivery systems and their application in encapsulation of bioactive molecules. (2022) (4)
Effects of molecular weight of added collagen-peptide from porcine skin on rheological and thermal properties of agar gels. (2011) (3)
The extrusion test and sensory perception revisited: Some comments on generality and the effect of measurement temperature. (2017) (3)
Interactions between schizophyllan and curdlan molecules in solutions (2014) (3)
Properties and Applications of Soy Proteins (2014) (3)
Roasting Conditions of Sesame Seeds and Their Effect on the Mechanical Properties of Gomatofu (Sesame Tofu) (2007) (3)
EFFECT OF DE-ESTERIFICATION ON THE RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN GELS (1981) (3)
Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density (2021) (3)
Thermal and rheological properties of agaropectin aqueous solutions. (2009) (3)
Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures (2020) (3)
Effect of Heat Treatment on Dilute Solution Properties of Sugar Beet Pectin (2013) (3)
Rheological study and a phase diagram on mixture of corn starch and konjac glucomannan (2000) (3)
Effects of collagen-peptide on physical properties of agar gels (2003) (3)
Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro. (2018) (3)
Effects of NaCl and temperature on the gelation of soybean glycinin (2000) (3)
The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS) (2022) (3)
Stability improvement of emulsion gel fabricated by Artemisia sphaerocephala Krasch. polysaccharide fractions. (2022) (3)
Gel Formation of Natural Polymers (1993) (3)
Effects of the addition of hyaluronate segments with different chain lengths on the viscoelasticity of hyaluronic acid soutions (1995) (3)
An agar structured fluid prepared by pipe wall shear as dysphagia diet (2022) (3)
The Effect of pH on the Rheological Properties of the Mixed Gels of Acylated Gelatin and Agarose (1984) (3)
CONFORMATIONAL AND RHEOLOGICAL PROPERTIES OF HYALURONAN (2002) (3)
Effect of Coexistence of Gelatin on Gelation of Agarose (1983) (3)
Rheology and DSC of Gellan-Agarose Mixed Gels (1994) (3)
Effect of Temperatures Higher than 100°C on the Rheological Properties of Spray-Dried Egg White (2001) (3)
Effects of dispersing media on the shear and extensional rheology of xanthan gum and guar gum-based thickeners used for dysphagia management (2022) (3)
The Relationship Between the Sensory Properties of Cooked Rice and the Water Uptake of Raw Rice. (2002) (3)
Thermoreversible gel formation of water soluble extract from Sparassis crispa (2013) (2)
Effect of molar mass on the synergistic interaction between xanthan and galactomannan (2006) (2)
Study on soybean curd using compression test and confocal laser scanning microscopy (2003) (2)
Molecular Motions in Cellulose Derivatives (1992) (2)
Effects of sodium chloride, guanidine hydrochloride and sucrose on the rheological properties of hyaluronic acid solutions (1995) (2)
Application of network models to physical gels (1995) (2)
Gels in Food Science and Engineering. (1997) (2)
Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregates (2021) (2)
Thermally Stimulated Current of Solid Pullulan (1983) (2)
Stress relaxation, dynamic viscoelasticity and differential scanning calorimetry of kappa-carrageenan gels containing sodium salts: Effect of anions (1985) (2)
Effects of the Addition of Mocal Paste to Bread on the Textural and Nutritional Properties (2001) (2)
On the difference between dielectric and piezoelectric relaxation (1978) (2)
The Properties of Mixture Solutions of Xanthan Gum/Gellan Gum and Mastication of Minced Foods for Aged Person (2008) (2)
Microbial Polysaccharides: Control the Mouthfeel. (1996) (2)
Effects of Taste Substances on the Physical Properties of Corn Starch Pastes. I. Sour Seasonings (Citric Acid and Acetic Acid) (2003) (2)
Rheological Studies on Biopolymers (2008) (1)
Gelation process of amylose‐DMSO‐water system (1993) (1)
Relationship between Rheological Properties and Conformational States of 7S Globulin from Soybeans at Acidic pH (1994) (1)
Helix-coli transition in thermoreversible gels (2002) (1)
Physical Gels from Biological and Synthetic Polymers: Techniques for the characterization of physical gels (2013) (1)
Anomalous Diffusion of Particles Dispersed in Xanthan Solutions Subjected to Shear Flow (2018) (1)
Gelling Properties (2021) (1)
Microstructure determined the gel properties of gelatin/dextran more than the macrophase separation (1)
Rheological and Thermal Properties of Gellan Gum Gels (1994) (1)
Studies on Chewing Gum Base Made from Tannic Acid and Gelatin (1988) (1)
The pH-dependent phase separation kinetics of type-A gelatin and dextran with different initial microstructures (2022) (1)
Rheological study on gelation of soybean 11S protein by glucono-.delta.-lactone. [Erratum to document cited in CA116:234084] (1994) (1)
Physical Gels from Biological and Synthetic Polymers: Hydrophobically associated networks (2013) (1)
Functions of guar gums with different molecular weights on the gelatinization and retrogradation behavior of corn starch (2004) (1)
Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches: A physicochemical, organoleptic, in-vitro and in-vivo study. (2022) (1)
Effect of Compression Speed on the Stress-Strain Curves of Spray-Dried Egg White Gels (2003) (1)
Changes in Physical Properties of Tea Leaves by Steaming (1985) (1)
Structural Change of Water-Effect of Sugars and Polyols on the Water in Agarose Gels (1991) (1)
Foam properties and interfacial behavior of the heteroprotein complex of type-A gelatin/sodium caseinate (2022) (1)
Effects of alkali metal salts on the viscoelasticity of funoran and λ-carrageenan (2000) (1)
Physical Gels from Biological and Synthetic Polymers: Helical structures from neutral biopolymers (2013) (1)
Rheological Properties of Spirulinan (1989) (1)
Rheological properties of κ-carrageenan weak gels (2002) (1)
RHEOLOGICAL PROPERTIES OF PULLULAN BY TSCr (1980) (1)
Intrinsic viscosity and partial specific volume of hyaluronic acid (1996) (1)
Free communication 249–256: Mucus and biopolymersF256. Effects of sodium chloride, guanidine hydrochloride and sucrose on the rheological properties of hyaluronic acid solutions (1995) (1)
Thermal Analysis of Food Hydrocolloids (1988) (1)
A Study of the Gelation of the Polysaccharide Curdlan (2001) (1)
Physical Gels from Biological and Synthetic Polymers: Ionic gels (2013) (1)
Physicochemical Studies on Gelation of Soybean 7S and 11s Proteins by Glucono-δ-Lactone (1994) (1)
Studies on Japanese texture terms, 1: Collection of Japanese texture terms (2005) (1)
Gelation through phase transformation in synthetic and natural polymers (2013) (1)
Large Deformation Rheology of Mixed Gels of Konjac — Kappa-Carrageenan (1994) (1)
Hydrocolloids-Gelation of Biopolymers- (2004) (0)
Food/Eating and Macromolecules (2008) (0)
Effects of sodium chloride and sucrose on the conformational and rheological properties of sodium hyaluronate solutions (2000) (0)
Rheological studies on the effects of the temperature of heat-moisture treatment on the retrogradation of corn starch (2000) (0)
Physical Gels from Biological and Synthetic Polymers: Introduction (2013) (0)
Transparent thermoreversible gels of β-(1 → 6)-branched β-(1 → 3)-glucan derived from the cauliflower mushroom Sparassis crispa (2023) (0)
Applying Nanotechnology to Okara for Developing Soy Protein Gel-Based Foods (2020) (0)
Effects of sucrose and sodium chloride on the syneresis for cornstarch pastes (2005) (0)
Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation (2023) (0)
Effect of molecular weight on the synergistic interaction of xanthan/galactomannan (2005) (0)
Compression Test of Food Gels on an Artificial Tongue and its Comparison with Sensory Tests (2014) (0)
Effect of heat temperatures higher than 100°C on the microstructure and the molecular structure of spray-dried egg white gels (2003) (0)
Professor Dr Etsushiro Doi, 1930–1996 (1997) (0)
S0501-2-5 Flow analysis of liquid bolus based on X-ray video fluorography (2010) (0)
Binding site of xanthan/galactomannan synergistic interaction investigated by NMR (2005) (0)
Rheological and Thickening Properties (2021) (0)
Inﬂ uence of xyloglucan on the enzymatic degradation of soy protein isolate (2007) (0)
Relationship between texture and flavor release during in-vitro mastication of gels (2012) (0)
Physical Gels from Biological and Synthetic Polymers: Preface (2013) (0)
Relation between flavour release and texture/structure of food gels (2012) (0)
General properties of polymer networks (2013) (0)
Rheological Effects of Different Interactions in Kappa-carrageenan/Locust Bean Gum/Konjac Glucomamman Gels (2014) (0)
Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part I. preparation and characterization (2023) (0)
Effect of defatting of rice on the gelatinization (2000) (0)
The effect of sodium alginate on the nanomechanical properties and interaction between oil body droplets studied using atomic force microscopy (2023) (0)
Formation and application of edible oleogels prepared by dispersing soy fiber particles in oil phase. (2022) (0)
Gelation of Konjac Glucomannan with Different Degree of Acetylation (2003) (0)
Effects of lyotropic series salts on the functional properties of bambara groundnut (Voandzeia subterranean) protein isolate (2022) (0)
Response surface analysis using the AIC statistic for a constrained region inside of the Scheffé simplex lattice (2000) (0)
The flavor release of agarose gel (2013) (0)
The 4th International Conference on Gums and Stabilisers for the Food Industry (1988) (0)
Cold gelation of whey protein isolate with sugars in an ultrasound environment (2023) (0)
Preface to Part 1 (2000) (0)
Study for the taste of the cookies with vegetable powders (2013) (0)
Tartary buckwheat-derived exosome-like nanovesicles against starch digestion and their interaction mechanism (2023) (0)
Rheological Properties of Mixed Agar Gels and Collagen-Peptide from Tilapia Scales (2012) (0)
TSC study of solid polysaccharides (1983) (0)
Everlasting memories of Alina Szczesniak and Malcolm Bourne. (2018) (0)
Rheological Study on a Mixed System of Konjac Glucomannan and Carrageenan: Effects of Molecular Weight of Konjac Glucomannan (1994) (0)
Aerated whey protein gels as a controlled release system of creatine investigated in an artificial stomach (2022) (0)
Corrigendum to “Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties” (J. Dairy Sci. 103:8709–8720) (2020) (0)
Release of aroma components from agarose gels during human chewing: Effects of agarose molecular weight and chewing cycles (2023) (0)
Enhancing the loading and swelling capacity of cellulose crystal through difunctional and multifunctional epoxy crosslinkers and the effects on the elasticity and plasticity: A computational study (2020) (0)
Globin protein gelation: the effect of pH and temperature (1990) (0)
Physical Gels from Biological and Synthetic Polymers: Innovative systems and applications (2013) (0)
Preface to Part 2 (2000) (0)
Textural Characteristics of Japanese Foods (2020) (0)
Thermal and Rheological Properties of Agarose-Ethylene Glycol-Water Gels (1991) (0)
Ultrafast gelation of hyaluronan hydrogels via alternate compression-decompression (2023) (0)
Sol-Gel Transition of Sodium Gellan Gums with Different Molar Masses in Aqueous Solutions (2009) (0)
Effects of Ammonium Salts on the Rheological and Thermal Properties of Gellan Gum Gels (1994) (0)
Rheological Control of Kneaded Glutinous Rice Flour Dough to lmprove the Manipulation (2004) (0)
Effect of DMSO on the Gelation of Amylose (1994) (0)
Physical Gels from Biological and Synthetic Polymers: The sol–gel transition (2013) (0)
VSI: Fundamentals and Application of Food Hydrocolloids (2023) (0)
Foaming properties of the complex of chitooligosaccharides and bovine serum albumin and its application in angel cake (2022) (0)
Time-Lapse Photographic Analysis (TLPA) of Chou Expansion during Baking, and Rheological Properties of Stored Chou Paste before and during Heating (2003) (0)
Effect of compression speed on the stress-strain curves of egg white gel (2002) (0)
Effects of Potassium Gum Gels Chloride and SodiumChlorideon the Thermal Properties of Gellan (2018) (0)
Effect of simulated saliva components on the in vitro digestion of peanut oil body emulsion (2021) (0)
Conference reportFood hydrocolloids symposium, University of Tokyo, December 7–8, 1988 (1989) (0)
Wet Grinder-Treated Okara Improved Both Mechanical Properties and Intermolecular Forces of Soybean Protein Isolate Gels (2022) (0)
The 5th International Conference on Gums and Stabilisers for the Food Industry (1990) (0)
Rheological studies of Hydroxypropylated and Cross-linked Potato Starch (2000) (0)
High-Performance Hydrogels via Alternate Compression–Decompression (2022) (0)
Critical Behaviour of Gelation of Alginate/Xanthan Mixtures Induced by Ca2+ Ions (2013) (0)
Applying a Wet-Type Grinder to Wheat Bran for Developing Breads (2021) (0)
Physical Gels from Biological and Synthetic Polymers: Colloidal gels from proteins and peptides (2013) (0)

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What Schools Are Affiliated With Katsuyoshi Nishinari?

Katsuyoshi Nishinari is affiliated with the following schools:

Kyoto University
Hubei University of Technology
Kagoshima University
Osaka Metropolitan University
University of Tokyo
Shanghai Jiao Tong University