Katsuyoshi Nishinari

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Publications in SciGraph latest 50 shown

  • 2021-05-19 Rheological and Thickening Properties in FOOD HYDROCOLLOIDS
  • 2021-05-19 Gelling Properties in FOOD HYDROCOLLOIDS
  • 2021-05-14 Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density in FOOD BIOPHYSICS
  • 2019-08-27 Co-gelation of gluten and gelatin as a novel functional material formation method in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2019-04-03 Role of fluid cohesiveness in safe swallowing in NPJ SCIENCE OF FOOD
  • 2016-06-25 Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions in FOOD BIOPHYSICS
  • 2016-03-31 Effects of conformational ordering on protein/polyelectrolyte electrostatic complexation: ionic binding and chain stiffening in SCIENTIFIC REPORTS
  • 2015-06-05 Gellan in POLYSACCHARIDES
  • 2015-01-29 Gellan in POLYSACCHARIDES
  • 2015-01-13 Microencapsulation of Lactobacillus acidophilus CGMCC1.2686: Correlation Between Bacteria Survivability and Physical Properties of Microcapsules in FOOD BIOPHYSICS
  • 2014-09-25 Gellan in POLYSACCHARIDES
  • 2011-06-05 Microporous hydrogels of cellulose ether cross-linked with di- or polyfunctional glycidyl ether made for the delivery of bioactive substances in COLLOID AND POLYMER SCIENCE
  • 2009-08-07 Chain Release Behavior of Gellan Gels in GELS: STRUCTURES, PROPERTIES, AND FUNCTIONS
  • 2009-08-07 Some Thoughts on The Definition of a Gel in GELS: STRUCTURES, PROPERTIES, AND FUNCTIONS
  • 2009-02-14 Participation of ions in promoting intermolecular associations of cell wall polysaccharides in STRUCTURAL CHEMISTRY
  • 2007-12-10 Effects of SDS on the sol–gel transition of konjac glucomannan in SDS aqueous solutions in COLLOID AND POLYMER SCIENCE
  • 2007-03-12 Unassociated Molecular Chains in Physically Crosslinked Gellan Gels in POLYMER JOURNAL
  • 2007-02-01 Rheological and related studies on industrially important polysaccharides and proteins in JOURNAL OF CENTRAL SOUTH UNIVERSITY
  • 2006-05-21 Conformation of curdlan as observed by tapping mode atomic force microscopy in COLLOID AND POLYMER SCIENCE
  • 2006-02-22 Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides in CELLULOSE
  • 1999-08 Non-Newtonian flow behaviour of gellan gum aqueous solutions in COLLOID AND POLYMER SCIENCE
  • 1999 Rheological and thermal properties near the sol-gel transition of gellan gum aqueous solutions in PHYSICAL CHEMISTRY AND INDUSTRIAL APPLICATION OF GELLAN GUM
  • 1999 Effects of sugar on the sol-gel transition in gellan gum aqueous solutions in PHYSICAL CHEMISTRY AND INDUSTRIAL APPLICATION OF GELLAN GUM
  • 1997-12 Rheological and DSC study of sol-gel transition in aqueous dispersions of industrially important polymers and colloids in COLLOID AND POLYMER SCIENCE
  • 1997-11 Effects of polyols and sugars on the structure of water in concentrated gelatin gels as studied by low temperature differential scanning calorimetry in COLLOID AND POLYMER SCIENCE
  • 1994 Relationship between Rheological Properties and Conformational States of 7S Globulin from Soybeans at Acidic pH in FOOD HYDROCOLLOIDS
  • 1994 Effects of Sugars on the Gel-Sol Transition of Agarose and k -Carrageenan in DEVELOPMENTS IN FOOD ENGINEERING
  • 1994 Rheological Study on a Mixed System of Konjac Glucomannan and Carrageenan: Effects of Molecular Weight of Konjac Glucomannan in FOOD HYDROCOLLOIDS
  • 1994 Rheological and Thermal Properties of Gellan Gum Gels in FOOD HYDROCOLLOIDS
  • 1994 Physicochemical Studies on Gelation of Soybean 7S and 11s Proteins by Glucono-δ-Lactone in DEVELOPMENTS IN FOOD ENGINEERING
  • 1994 Rheology and DSC of Curdlan — DMSO — Water Systems in FOOD HYDROCOLLOIDS
  • 1994 Effect of DMSO on the Gelation of Amylose in FOOD HYDROCOLLOIDS
  • 1994 Mixed Polysaccharide Gels Formed between Xanthan Gum and Glucomannan in FOOD HYDROCOLLOIDS
  • 1994 Large Deformation Rheology of Mixed Gels of Konjac — Kappa-Carrageenan in FOOD HYDROCOLLOIDS
  • 1994 Rheology and DSC of Gellan-Agarose Mixed Gels in FOOD HYDROCOLLOIDS
  • 1993-05 Rheological and Thermal Properties of Poly(vinyl alcohol)-Ethylene Glycol-Water Gels in POLYMER JOURNAL
  • 1992-09 The Effect of Sucrose on the Thermo-Reversible Gel-Sol Transition in Agarose and Gelatin in POLYMER JOURNAL
  • 1991 Effect of Sugars and Polyols on Water in Agarose Gels in WATER RELATIONSHIPS IN FOODS
  • 1990-11 Effect of Tetra-Alkyl Ammonium Bromide on the Rheological and Thermal Properties of Kappa-Carrageenan and Agarose Gels in POLYMER JOURNAL
  • 1989-08 Differential Scanning Calorimetry and Stress Relaxation of Partially Saponificated Poly(vinyl alcohol)-Dimethyl Sulfoxide-Water System in POLYMER JOURNAL
  • 1989-07 Effects of the Degree of Saponification and Concentration on the Thermal and Rheological Properties of Poly(vinyl alcohol)-Dimethyl Sulfoxide-Water Gels in POLYMER JOURNAL
  • 1988-12 Thermal and Rheological Properties of Agarose-Dimethyl Sulfoxide-Water Gels in POLYMER JOURNAL
  • 1986-12 Rheology, DSC and Volume or Weight Change Induced by Immersion in Solvents for Agarose and Kappa-Carrageenan Gels in POLYMER JOURNAL
  • 1986-10 Rheological and thermal properties of polysaccharide gels extracted fromAhnfeltia plicata in COLLOID AND POLYMER SCIENCE
  • 1985-09 Differential scanning calorimetry and large deformation behaviour of kappa-carrageenan gels containing alkali metal ions in COLLOID AND POLYMER SCIENCE
  • 1983-11 Rheological properties of agarose gels with different molecular weights in RHEOLOGICA ACTA
  • 1983 Thermally Stimulated Current of Solid Pullulan in STRUCTURE-PROPERTY RELATIONSHIPS OF POLYMERIC SOLIDS
  • 1982-10 The rheological study of the interaction between alkali metal ions and kappa-carrageenan gels in COLLOID AND POLYMER SCIENCE
  • 1982-05 Effect of alkali metal ions on the viscoelasticity of concentrated kappa-carrageenan and agarose gels in RHEOLOGICA ACTA
  • 1981-03 Effect of sodium hydroxide pretreatment on the relaxation spectrum of concentrated agar-agar gels in RHEOLOGICA ACTA
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