Katsuyoshi Nishinari

Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans

Takao Nagano, Motohiko Hirotsuka, Hiroyuki Mori et al. · Journal of Agricultural and Food Chemistry · 1992 · 436 citations

Engineering, Food Analysis, Food Biophysics +20

Multiple Steps and Critical Behaviors of the Binding of Calcium to Alginate

Yapeng Fang, Saphwan Al‐Assaf, Glyn O. Phillips et al. · The Journal of Physical Chemistry B · 2007 · 415 citations

Critical Behaviors, Egg-box Dimers, Biochemistry +11

Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆

Takahiro Funami, Yohei Kataoka, Toshio Omoto et al. · Food Hydrocolloids · 2004 · 318 citations

Food Chemistry, Engineering, Natural Polymer +6

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

Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles

Huiling Kong, Jixin Yang, Yifeng Zhang et al. · International Journal of Biological Macromolecules · 2014 · 288 citations

Chemical Engineering, Antioxidant Properties, Chemistry +1