Makoto Nakauma

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

Makoto Nakauma, Takahiro Funami, Sakie Noda et al. · Food Hydrocolloids · 2007 · 304 citations

Agriculture, Food Science, Food Chemistry +16

Structural modifications of sugar beet pectin and the relationship of structure to functionality

Takahiro Funami, Makoto Nakauma, Sayaka Ishihara et al. · Food Hydrocolloids · 2009 · 239 citations

Life Sciences, Biochemistry, Food Science +14

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

Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca2+ binding

Takahiro Funami, Yapeng Fang, Sakie Noda et al. · Food Hydrocolloids · 2009 · 145 citations

Natural Sciences, Biophysics, Materials Science +16

Swallowing profiles of food polysaccharide gels in relation to bolus rheology

Sayaka Ishihara, Makoto Nakauma, Takahiro Funami et al. · Food Hydrocolloids · 2010 · 134 citations

Agriculture, Food Science, Nutritional Sciences +12