Takahiro Funami

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

Binding behavior of calcium to polyuronates: Comparison of pectin with alginate

Yapeng Fang, Saphwan Al‐Assaf, Glyn O. Phillips et al. · Carbohydrate Polymers · 2007 · 288 citations

Medicine, Biophysics, Biomolecular Engineering +1

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