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Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology

Food hydrocolloids, 2011-12, Vol.25 (8), p.1904-1914

Funami, Takahiro

2011

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In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers- A review

Food hydrocolloids, 2017-07, Vol.68, p.2-14

Funami, Takahiro

2017

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The Formulation Design of Elderly Special Diets

Journal of texture studies, 2016-08, Vol.47 (4), p.313-322

Funami, Takahiro

2016

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Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions

Journal of texture studies, 2021-12, Vol.52 (5-6), p.567-577

2021

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Swallowing profiles of food polysaccharide gels in relation to bolus rheology

Food hydrocolloids, 2011-07, Vol.25 (5), p.1016-1024

2011

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Effect of maximal voluntary tongue pressure and mechanical properties of gels on tongue pressure production when squeezing gels

Food hydrocolloids, 2022-03, Vol.124, p.107323, Article 107323

2022

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Structural modifications of sugar beet pectin and the relationship of structure to functionality

Food hydrocolloids, 2011-03, Vol.25 (2), p.221-229

2011

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Influences of food hardness on the particle size distribution of food boluses

Archives of oral biology, 2013-03, Vol.58 (3), p.293-298

2013

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Facial EMG Correlates of Subjective Hedonic Responses During Food Consumption

Nutrients, 2020-04, Vol.12 (4), p.1174

2020

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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

Food hydrocolloids, 2008-10, Vol.22 (7), p.1254-1267

2008

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Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate

Food research international, 2019-02, Vol.116 (C), p.232-240

2019

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Instrumental food texture evaluation in relation to human perception

Food hydrocolloids, 2022-03, Vol.124, p.107253, Article 107253

2022

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Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption

Nutrients, 2021-11, Vol.13 (12), p.4216

2021

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

The journal of physical chemistry. B, 2007-03, Vol.111 (10), p.2456-2462

2007

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Parameters of Texture Profile Analysis

Food Science and Technology Research, 2013, Vol.19(3), pp.519-521

2013

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Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Food hydrocolloids, 2014-07, Vol.38, p.95-103

2014

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Atomic force microscopy imaging of food polysaccharides

Food Science and Technology Research, 2010, Vol.16(1), pp.1-12

Funami, Takahiro

2010

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Influence of guar gum on granule morphologies and rheological properties of maize starch

Carbohydrate polymers, 2008-04, Vol.72 (1), p.95-101

2008

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Subjective-Physiological Coherence during Food Consumption in Older Adults

Nutrients, 2022-11, Vol.14 (22), p.4736

2022

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

Food hydrocolloids, 2005, Vol.19 (1), p.1-13

2005

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Tongue pressure modulation for initial gel consistency in a different oral strategy

PloS one, 2014-03, Vol.9 (3), p.e91920-e91920

2014

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Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic

Food hydrocolloids, 2008-12, Vol.22 (8), p.1528-1540

2008

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Coordination of tongue pressure production, hyoid movement, and suprahyoid muscle activity during squeezing of gels

Archives of oral biology, 2020-03, Vol.111, p.104631-104631, Article 104631

2020

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Electromyography analysis of natural mastication behavior using varying mouthful quantities of two types of gels

Physiology & behavior, 2016-07, Vol.161, p.174-182

2016

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Viscoelastic and fragmentation characters of model bolus from polysaccharide gels after instrumental mastication

Food hydrocolloids, 2011-07, Vol.25 (5), p.1210-1218

2011

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Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology

In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers- A review

The Formulation Design of Elderly Special Diets

Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions

Swallowing profiles of food polysaccharide gels in relation to bolus rheology

Effect of maximal voluntary tongue pressure and mechanical properties of gels on tongue pressure production when squeezing gels

Structural modifications of sugar beet pectin and the relationship of structure to functionality

Influences of food hardness on the particle size distribution of food boluses

Facial EMG Correlates of Subjective Hedonic Responses During Food Consumption

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

Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate

Instrumental food texture evaluation in relation to human perception

Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption

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

Parameters of Texture Profile Analysis

Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Atomic force microscopy imaging of food polysaccharides

Influence of guar gum on granule morphologies and rheological properties of maize starch

Subjective-Physiological Coherence during Food Consumption in Older Adults

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

Tongue pressure modulation for initial gel consistency in a different oral strategy

Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic

Coordination of tongue pressure production, hyoid movement, and suprahyoid muscle activity during squeezing of gels

Electromyography analysis of natural mastication behavior using varying mouthful quantities of two types of gels

Viscoelastic and fragmentation characters of model bolus from polysaccharide gels after instrumental mastication

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