Sakie Noda

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

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

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

Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic

Takahiro Funami, Makoto Nakauma, Sakie Noda et al. · Food Hydrocolloids · 2007 · 133 citations

Pharmacy, Biochemistry, Food Science +15