Sayaka Ishihara

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 · 300 citations

Food Chemistry, Soybean Soluble Polysaccharide, Food Colloid +8

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

Takahiro Funami, Makoto Nakauma, Sayaka Ishihara et al. · Food Hydrocolloids · 2009 · 237 citations

Food Chemistry, Biosynthesis, Sugar Beet Pectin +8

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 · 141 citations

Materials Science, Ca2+ Binding, Biopolymer Gel +9

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 · 132 citations

Food Chemistry, Soybean-soluble Polysaccharide, Wheat Starch +5

Swallowing profiles of food polysaccharide gels in relation to bolus rheology

Sayaka Ishihara, Makoto Nakauma, Takahiro Funami et al. · Food Hydrocolloids · 2010 · 128 citations

Food Colloid, Nutrition, Food Polysaccharide Gels +2