Iwao Asai

Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆

Takahiro Funami, Yohei Kataoka, Toshio Omoto et al. · Food Hydrocolloids · 2004 · 322 citations

Agriculture, Biochemistry, Food Science +16

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

Takahiro Funami, Guoyan Zhang, Mika Hiroe et al. · Food Hydrocolloids · 2006 · 220 citations

Agriculture, Biochemistry, Food Science +11

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 · 182 citations

Natural Sciences, Chemistry, Materials Science +15

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

Takahiro Funami, Yohei Kataoka, Toshio Omoto et al. · Food Hydrocolloids · 2004 · 162 citations

Agriculture, Food Science, Food Chemistry +14

Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch

Takahiro Funami, Yohei Kataoka, Toshio Omoto et al. · Food Hydrocolloids · 2004 · 136 citations

Agriculture, Food Science, Food Chemistry +15