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Perception and measurement of food texture: Solid foods

Journal of texture studies, 2018-04, Vol.49 (2), p.160-201

2018

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Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

Journal of texture studies, 2019-10, Vol.50 (5), p.369-380

2019

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Role of fluid cohesiveness in safe swallowing

NPJ science of food, 2019-04, Vol.3 (1), p.5, Article 5

2019

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Textural Characteristics of World Foods

Nishinari, Katsuyoshi

First edition., 2020

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Effects of dispersing media on the shear and extensional rheology of xanthan gum and guar gum-based thickeners used for dysphagia management

Food hydrocolloids, 2022-11, Vol.132, p.107857, Article 107857

2022

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Solution Structure of Molecular Associations Investigated Using NMR for Polysaccharides: Xanthan/Galactomannan Mixtures

The journal of physical chemistry. B, 2016-03, Vol.120 (12), p.3027-3037

2016

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Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review

Food hydrocolloids, 2020-12, Vol.109, p.105964, Article 105964

2020

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Improved effects of okara atomized by a water jet system on α-amylase inhibition and butyrate production by Roseburia intestinalis

Bioscience, biotechnology, and biochemistry, 2020-07, Vol.84 (7), p.1467-1474

2020

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Nonlinear dilatational rheology of different protein aggregates at the oil-water interface

Soft matter, 2022-03, Vol.18 (12), p.2383-2393

2022

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Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles

International journal of biological macromolecules, 2014-04, Vol.65, p.155-162

2014

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Relation between structure and rheological/thermal properties of agar. A mini-review on the effect of alkali treatment and the role of agaropectin

Food Structure, 2017-07, Vol.13, p.24-34

2017

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Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels

Food hydrocolloids, 2014-08, Vol.39, p.272-279

2014

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Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide

Molecules (Basel, Switzerland), 2024-06, Vol.29 (11), p.2622

2024

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Release of aroma components from agarose gels during human chewing: Effects of agarose molecular weight and chewing cycles

Food hydrocolloids, 2023-05, Vol.139, p.108542, Article 108542

2023

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Rheology of highly elastic iota-carrageenan/kappa-carrageenan/xanthan/konjac glucomannan gels

Food hydrocolloids, 2015-02, Vol.44, p.136-144

2015

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In situ nanomechanical properties of natural oil bodies studied using atomic force microscopy

Journal of colloid and interface science, 2020-06, Vol.570, p.362-374

2020

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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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Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus

Food hydrocolloids, 2019-04, Vol.89, p.892-900

2019

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Sucrose release from polysaccharide gels

Food & function, 2016-05, Vol.7 (5), p.213-2146

2016

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Recent advances in bioactive nanocrystal‐stabilized Pickering emulsions: Fabrication, characterization, and biological assessment

Comprehensive reviews in food science and food safety, 2023-03, Vol.22 (2), p.946-970

2023

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Food Hydrocolloids: Functionalities and Applications

1, 2021

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Effect of sodium alginate on the stability of natural soybean oil body emulsions

RSC advances, 2018-01, Vol.8 (9), p.4731-4741

2018

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Improving the Stability of Oil Body Emulsions from Diverse Plant Seeds Using Sodium Alginate

Molecules (Basel, Switzerland), 2019-10, Vol.24 (21), p.3856

2019

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Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources

Food hydrocolloids, 2014-08, Vol.39, p.295-300

2014

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Preparation and emulsifying properties of trace elements fortified gum arabic

Food hydrocolloids, 2019-03, Vol.88, p.43-49

2019

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Perception and measurement of food texture: Solid foods

Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

Role of fluid cohesiveness in safe swallowing

Textural Characteristics of World Foods

Effects of dispersing media on the shear and extensional rheology of xanthan gum and guar gum-based thickeners used for dysphagia management

Solution Structure of Molecular Associations Investigated Using NMR for Polysaccharides: Xanthan/Galactomannan Mixtures

Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review

Improved effects of okara atomized by a water jet system on α-amylase inhibition and butyrate production by Roseburia intestinalis

Nonlinear dilatational rheology of different protein aggregates at the oil-water interface

Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles

Relation between structure and rheological/thermal properties of agar. A mini-review on the effect of alkali treatment and the role of agaropectin

Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels

Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide

Release of aroma components from agarose gels during human chewing: Effects of agarose molecular weight and chewing cycles

Rheology of highly elastic iota-carrageenan/kappa-carrageenan/xanthan/konjac glucomannan gels

In situ nanomechanical properties of natural oil bodies studied using atomic force microscopy

Swallowing profiles of food polysaccharide gels in relation to bolus rheology

Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus

Sucrose release from polysaccharide gels

Recent advances in bioactive nanocrystal‐stabilized Pickering emulsions: Fabrication, characterization, and biological assessment

Food Hydrocolloids: Functionalities and Applications

Effect of sodium alginate on the stability of natural soybean oil body emulsions

Improving the Stability of Oil Body Emulsions from Diverse Plant Seeds Using Sodium Alginate

Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources

Preparation and emulsifying properties of trace elements fortified gum arabic

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