Katsuyoshi Nishinari

Author

Also Known As

Dan Yang, K Nishinari, K. NISHINARI, K. Nishinari, KATSUYOSHI NISHINARI, Kao Wu, Katsuyoshi NISHINARI, Katsuyoshi Nishinari, Katsuyoshi. Nishinari, Kun Zhang

612

Publications

25.6K

Citations

H-Index

208

Concepts

All Affiliations

Osaka City University Hubei University of Technology Food Research Institute Shizuoka University Shanghai Jiao Tong University

About

Katsuyoshi Nishinari is an author at Osaka City University specializing in engineering, rheology, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	62	199	11K
2	Health Sciences	40	76	4.9K
3	Language Studies	3	3	135
4	Arts	1	1	30
5	Humanities	1	1	30

Katsuyoshi Nishinari

347

Publications

19.6K

Citations

H-Index

Page 1

	Year	Citations
Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans Takao Nagano, Motohiko Hirotsuka, Hiroyuki Mori, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisFood BiophysicsAltmetric Attention ScoreSoft Matter	1992	436
Multiple Steps and Critical Behaviors of the Binding of Calcium to Alginate Yapeng Fang, Saphwan Al‐Assaf, Glyn O. Phillips, The Journal of Physical Chemistry B Critical BehaviorsEgg-box DimersBiochemistryNatural SciencesBiomineralization	2007	415
Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆ Takahiro Funami, Yohei Kataoka, Toshio Omoto, Food Hydrocolloids Food ChemistryEngineeringNatural PolymerRetrogradation BehaviorBiotechnology	2004	318
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, Food Hydrocolloids Food ChemistrySoybean Soluble PolysaccharideFood ColloidBiomanufacturingSugar Beet Pectin	2007	300
Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles Huiling Kong, Jixin Yang, Yifeng Zhang, International Journal of Biological Macromolecules Chemical EngineeringAntioxidant PropertiesChemistrySelenium Deficiency	2014	288
Binding behavior of calcium to polyuronates: Comparison of pectin with alginate Yapeng Fang, Saphwan Al‐Assaf, Glyn O. Phillips, Carbohydrate Polymers MedicineBiophysicsBiomolecular EngineeringExtracellular Matrix	2007	288
“Weak Gel”-Type Rheological Properties of Aqueous Dispersions of Nonaggregated <i>κ</i>-Carrageenan Helices Shinya Ikeda, Katsuyoshi Nishinari Journal of Agricultural and Food Chemistry	2001	286
Relationships between physicochemical, morphological, thermal, rheological properties of rice starches Narpinder Singh, Lovedeep Kaur, Kawaljit Singh Sandhu, Food Hydrocolloids Food ChemistryFood PhysicFood MicrostructureRheologyRice Starches	2005	283
Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch Kaoru Kohyama, Katsuyoshi Nishinari Journal of Agricultural and Food Chemistry EngineeringFood AnalysisSweet Potato StarchAgricultural EconomicsAltmetric Attention Score	1991	267
Review of the physico-chemical characteristics and properties of konjac mannan Katsuyoshi Nishinari, Peter A. Williams, G. O. Phillips Food Hydrocolloids Food ChemistryKonjac MannanChemistry	1992	262

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