Mika Hiroe

Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin

Takahiro Funami, Guoyan Zhang, Mika Hiroe et al. · Food Hydrocolloids · 2006 · 219 citations

Food Chemistry, Food Colloid, Sugar Beet Pectin +6

Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations

Takahiro Funami, Mika Hiroe, Sakie Noda et al. · Food Hydrocolloids · 2006 · 180 citations

Rheological Measurement, Engineering, Rheological Property +5

Thermal aggregation of methylcellulose with different molecular weights

Takahiro Funami, Yohei Kataoka, Mika Hiroe et al. · Food Hydrocolloids · 2006 · 68 citations

Engineering, Polymer Science, Thermophysical Property +6

Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch—1: Characterizations of fenugreek gum and investigations of corn starch/fenugreek gum composite system at a relatively high starch concentration; 15w/v%

Takahiro Funami, Yohei Kataoka, Sakie Noda et al. · Food Hydrocolloids · 2007 · 50 citations

Food Chemistry, High Starch Concentration, Engineering +8

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; 5w/v%

Takahiro Funami, Yohei Kataoka, Sakie Noda et al. · Food Hydrocolloids · 2007 · 36 citations

Food Chemistry, Engineering, Biotechnology +8