KATSUYOSHI NISHINARI : rechercher sur Z-Library

Annual Review of Food Science and Technology

Année:

2013

Langue:

english

Fichier:

PDF, 1.28 MB

english, 2013

Application of Microrheology in Food Science

Yang, Nan, Lv, Ruihe, Jia, Junji, Nishinari, Katsuyoshi, Fang, Yapeng

Journal:

Année:

2017

Langue:

english

Fichier:

PDF, 1.68 MB

english, 2017

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, Sayaka Ishihara, Saphwan Al-Assaf, Katsuyoshi Nishinari, Glyn O. Phillips

Journal:

Narpinder Singh, Yoshiko Nakaura, Naoyoshi Inouchi, Katsuyoshi Nishinari

Année:

2008

Langue:

english

Fichier:

PDF, 290 KB

english, 2008

Structure and Viscoelastic Properties of Starches Separated from Different Legumes

Journal:

Starch - Stärke

Année:

2008

Langue:

english

Fichier:

PDF, 420 KB

english, 2008

Rheology and functional properties of starches isolated from five improved rice varieties from West Africa

Olayide S. Lawal, Romano Lapasin, Barbara Bellich, Tajudeen O. Olayiwola, Attilio Cesàro, Miki Yoshimura, Katsuyoshi Nishinari

Journal:

Année:

2011

Langue:

english

Fichier:

PDF, 676 KB

english, 2011

Gels: Structures, Properties, and Functions Volume 131 || Some Thoughts on The Definition of a Gel

Année:

2009

Langue:

english

Fichier:

PDF, 330 KB

english, 2009

Textural Characteristics of World Foods || Food Texture – Sensory Evaluation and Instrumental Measurement

Année:

2020

Langue:

english

Fichier:

PDF, 286 KB

english, 2020

Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium

Sakie Noda, Takahiro Funami, Makoto Nakauma, Iwao Asai, Rheo Takahashi, Saphwan Al-Assaf, Shinya Ikeda, Katsuyoshi Nishinari, Glyn O. Phillips

Journal:

Année:

2008

Langue:

english

Fichier:

PDF, 1.11 MB

english, 2008

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

Takahiro Funami, Makoto Nakauma, Sakie Noda, Sayaka Ishihara, Iwao Asai, Naoyoshi Inouchi, Katsuyoshi Nishinari

Journal:

Narpinder Singh, Naoto Isono, Sathaporn Srichuwong, Takahiro Noda, Katsuyoshi Nishinari

Année:

2008

Langue:

english

Fichier:

PDF, 444 KB

english, 2008

Structural, thermal and viscoelastic properties of potato starches

Journal:

Année:

2008

Langue:

english

Fichier:

PDF, 253 KB

english, 2008

Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts

Takahiro Funami, Sakie Noda, Mika Hiroe, Iwao Asai, Shinya Ikeda, Katsuyoshi Nishinari

Journal:

HATSUE MORITAKA, SHIGEHIRO NAITO, KATSUYOSHI NISHINARI, MIKI ISHIHARA, HIROYASU FUKUBA

Année:

2008

Langue:

english

Fichier:

PDF, 632 KB

english, 2008

EFFECTS OF GELLAN GUM, CITRIC ACID AND SWEETENER ON THE TEXTURE OF LEMON JELLY

Journal:

Année:

1999

Langue:

english

Fichier:

PDF, 573 KB

english, 1999

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

Takahiro Funami, Yohei Kataoka, Toshio Omoto, Yasunori Goto, Iwao Asai, Katsuyoshi Nishinari

Journal:

Madoka Hirashima, Rheo Takahashi, Katsuyoshi Nishinari

Année:

2005

Langue:

english

Fichier:

PDF, 241 KB

english, 2005

Effects of adding acids before and after gelatinization on the viscoelasticity of cornstarch pastes

Journal:

Narpinder Singh, Lovedeep Kaur, Kawaljit Singh Sandhu, Jagdeep Kaur, Katsuyoshi Nishinari

Année:

2005

Langue:

english

Fichier:

PDF, 219 KB

english, 2005

Relationships between physicochemical, morphological, thermal, rheological properties of rice starches

Journal:

Narpinder Singh, Naoyoshi Inouchi, Katsuyoshi Nishinari

Année:

2006

Langue:

english

Fichier:

PDF, 318 KB

english, 2006

Structural, thermal and viscoelastic characteristics of starches separated from normal, sugary and waxy maize

Journal:

Edwin R. Morris, Katsuyoshi Nishinari, Marguerite Rinaudo

Année:

2006

Langue:

english

Fichier:

PDF, 616 KB

english, 2006

Gelation of gellan – A review

Journal:

Zhang, Yifeng, Kong, Huiling, Fang, Yapeng, Nishinari, Katsuyoshi, Phillips, Glyn O.

Année:

2012

Langue:

english

Fichier:

PDF, 3.14 MB

english, 2012

Schizophyllan: A review on its structure, properties, bioactivities and recent developments

Journal:

Bioactive Carbohydrates and Dietary Fibre

Année:

2013

Langue:

english

Fichier:

PDF, 1.28 MB

english, 2013

Effects of Sodium Chloride and Calcium Chloride on the Interaction between Gellan Gum and Konjac Glucomannan

Miyoshi, Emako, Takaya, Tomohisa, Williams, Peter Anthony, Nishinari, Katsuyoshi

Journal:

Journal of Agricultural and Food Chemistry

Année:

1996

Langue:

english

Fichier:

PDF, 328 KB

english, 1996

Rheological and DSC studies of mixtures of gellan gum and konjac glucomannan

Miyoshi, Emako, Takaya, Tomohisa, Nishinari, Katsuyoshi, Williams, Peter A.

Journal:

Macromolecular Symposia

Année:

1997

Langue:

english

Fichier:

PDF, 540 KB

english, 1997

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

Nishinari, Katsuyoshi, Fang, Yapeng

Journal:

Food Structure

Année:

2016

Langue:

english

Fichier:

PDF, 1.13 MB

english, 2016

Parameters of Texture Profile Analysis

NISHINARI, Katsuyoshi, KOHYAMA, Kaoru, KUMAGAI, Hitoshi, FUNAMI, Takahiro, BOURNE, Malcolm C.

Journal:

Food Science and Technology Research

Année:

2013

Langue:

english

Fichier:

PDF, 223 KB

english, 2013

Textural Characteristics of World Foods || Textural Characteristics of Greek Foods

Année:

2020

Langue:

english

Fichier:

PDF, 112 KB

english, 2020

Textural Characteristics of World Foods || Front Matter

Année:

2020

Langue:

english

Fichier:

PDF, 193 KB

english, 2020

Textural Characteristics of World Foods || Texture Characteristics of US Foods

Année:

2020

Langue:

english

Fichier:

PDF, 70 KB

english, 2020

Textural Characteristics of World Foods || Textural Characteristics of Traditional Russian Foods

Année:

2020

Langue:

english

Fichier:

PDF, 214 KB

english, 2020

Textural Characteristics of World Foods || Textural Characteristics of Nigerian Foods

Année:

2020

Langue:

english

Fichier:

PDF, 370 KB

english, 2020

Textural Characteristics of World Foods || Textural Characteristics of Traditional Mexican Foods

Année:

2020

Langue:

english

Fichier:

PDF, 342 KB

english, 2020

Textural Characteristics of World Foods || Textural Characteristics of Iranian Foods

Shinya Ikeda, Katsuyoshi Nishinari, E. Allen Foegeding

Année:

2020

Langue:

english

Fichier:

PDF, 337 KB

english, 2020

Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions

Journal:

Biopolymers

Année:

2000

Langue:

english

Fichier:

PDF, 208 KB

english, 2000

Structural changes during heat-induced gelation of globular protein dispersions

Shinya Ikeda, Katsuyoshi Nishinari

Journal:

Biopolymers

Année:

2001

Langue:

english

Fichier:

PDF, 257 KB

english, 2001

In situ pH-decrease-induced gelation of sodium alginate/carboxymethylated konjac glucomannan

Shanjun Gao, Chengdong Wu, Katsuyoshi Nishinari

Journal:

Journal of Applied Polymer Science

Année:

2008

Langue:

english

Fichier:

PDF, 191 KB

english, 2008

Large deformation of hydrogels of poly(vinyl alcohol), agarose and kappa-carrageenan

Mineo Watase, Katsuyoshi Nishinari

Journal:

Macromolecular Chemistry and Physics

Année:

1985

Langue:

english

Fichier:

PDF, 261 KB

english, 1985

Rheological and thermal properties of carrageenan gels. Effect of sulfate content

Mineo Watase, Katsuyoshi Nishinari

Journal:

Macromolecular Chemistry and Physics

Année:

1987

Langue:

english

Fichier:

PDF, 377 KB

english, 1987

Effect of the degree of saponification on the rheological and thermal properties of poly(vinyl alcohol) gels

Mineo Watase, Katsuyoshi Nishinari

Journal:

Macromolecular Chemistry and Physics

Année:

1989

Langue:

english

Fichier:

PDF, 370 KB

english, 1989

Thermoreversible konjac glucomannan gel crosslinked by borax

Shanjun Gao, Jinming Guo, Katsuyoshi Nishinari

Journal:

Carbohydrate Polymers

Année:

2008

Langue:

english

Fichier:

PDF, 355 KB

english, 2008

Effects of glucose, mannose and konjac glucomannan on the gel–sol transition in gellan gum aqueous solutions by rheology and DSC

Emako Miyoshi, Tomohisa Takaya, Katsuyoshi Nishinari

Journal:

Polymer Gels and Networks

Année:

1998

Langue:

english

Fichier:

PDF, 299 KB

english, 1998

Fine Structure, Thermal and Viscoelastic Properties of Starches Separated from Indica Rice Cultivars

Narpinder Singh, Yoshiko Nakaura, Naoyoshi Inouchi, Katsuyoshi Nishinari

Journal:

Starch - Stärke

Année:

2007

Langue:

english

Fichier:

PDF, 503 KB

english, 2007

RHEOLOGICAL PROPERTIES OF AQUEOUS AGAROSE-GELATIN GELS

HATSUE MORITAKA, KATSUYOSHI NISHINARI, HISAYA HORIUCHI, MINEO WATASE

Journal:

MINEO WATASE, KATSUYOSHI NISHINARI

Année:

1980

Langue:

english

Fichier:

PDF, 527 KB

english, 1980

EFFECT OF ALKALI METAL IONS ON THE RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN AND AGAROSE GELS

Journal:

MINEO WATASE, KATSUYOSHI NISHINARI

Année:

1981

Langue:

english

Fichier:

PDF, 623 KB

english, 1981

EFFECT OF DE-ESTERIFICATION ON THE RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN GELS

Journal:

Année:

1981

Langue:

english

Fichier:

PDF, 328 KB

english, 1981

RHEOLOGY, FOOD TEXTURE AND MASTICATION

KATSUYOSHI NISHINARI

Journal:

Année:

2004

Langue:

english

Fichier:

PDF, 580 KB

english, 2004

Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch

Takahiro Funami, Yohei Kataoka, Toshio Omoto, Yasunori Goto, Iwao Asai, Katsuyoshi Nishinari

Journal:

Année:

2005

Langue:

english

Fichier:

PDF, 184 KB

english, 2005

Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch

Takahiro Funami, Yohei Kataoka, Toshio Omoto, Yasunori Goto, Iwao Asai, Katsuyoshi Nishinari

Journal:

Kaoru Kohyama, Hiroki Iida, Katsuyoshi Nishinari

Année:

2005

Langue:

english

Fichier:

PDF, 298 KB

english, 2005

A mixed system composed of different molecular weights konjac glucomannan and kappa carrageenan: large deformation and dynamic viscoelastic study

Journal:

Kaoru Kohyama, Yoh Sano, Katsuyoshi Nishinari

Année:

1993

Langue:

english

Fichier:

PDF, 970 KB

english, 1993

A mixed system composed of different molecular weights konjac glucomannan and κ-carrageenan. II. Molecular weight dependence of viscoelasticity and thermal properties

Journal: