Statistics
Publications
14
Citations
481
H-Index
14
Active since
2001
Makoto Takemasa is an author at Osaka City University specializing in rheology, food science, and natural sciences.
Publications per year
2001–2023
14
14
The Food Colloid Principle in the Design of Elderly Food
Katsuyoshi Nishinari, Makoto Takemasa, Tom Brenner et al. · Journal of Texture Studies · 2016 · 64 citations
Agriculture, Food Science, Nutrition +17
The role of texture in the palatability and food oral processing
Katsuyoshi Nishinari, Marie‐Agnès Peyron, Nan Yang et al. · Food Hydrocolloids · 2023 · 64 citations · Full text
Agriculture, Food Science, Nutrition +12
Akiko Kubo, Yoshiaki Yuguchi, Makoto Takemasa et al. · Journal of Cereal Science · 2007 · 37 citations
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