Toya Ishii

Interfacial and emulsifying properties of crude and purified soybean oil bodies

Toya Ishii, Kentaro Matsumiya, Yuko Nambu et al. · Food Structure · 2016 · 75 citations

Agriculture, Food Science, Food Engineering +10

Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches

Toya Ishii, Kentaro Matsumiya, Mai Aoshima et al. · npj Science of Food · 2018 · 65 citations · Full text

Engineering, Chemical Engineering, Food Science +17

Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and β-conglycinin

Jiraporn Sirison, Toya Ishii, Kentaro Matsumiya et al. · Food Hydrocolloids · 2020 · 49 citations

Agriculture, Biochemistry, Food Science +9

Combinational effects of acid and salt addition on colloidal, interfacial, and emulsifying properties of purified soybean oil bodies

Toya Ishii, Kentaro Matsumiya, Yasuki Matsumura · Food Hydrocolloids · 2020 · 29 citations

Agriculture, Food Science, Food Engineering +14

Anti-freeze effect of Enoki mushroom extract on the quality preservation of frozen whipped cream

Naoki Arai, Ayako Fujiwara, Michiyo Wakuda et al. · Journal of Food Engineering · 2020 · 25 citations

Agriculture, Biochemistry, Food Science +16