Katsuyoshi, Nishinari: search on Z-Library

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1

Acoustic Analysis of the Swallowing Sounds of Food with Different Physical Properties Using the Cervical Auscultation Method

Taniwaki, Mitsuru, Gao, Zhihong, Nishinari, Katsuyoshi, Kohyama, Kaoru

Journal:

Journal of Texture Studies

Year:

2013

Language:

english

File:

PDF, 1.28 MB

english, 2013

2

Application of Microrheology in Food Science

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

Journal:

Annual Review of Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 1.68 MB

english, 2017

3

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:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 290 KB

english, 2008

4

Structure and Viscoelastic Properties of Starches Separated from Different Legumes

Narpinder Singh, Yoshiko Nakaura, Naoyoshi Inouchi, Katsuyoshi Nishinari

Journal:

Starch - Stärke

Year:

2008

Language:

english

File:

PDF, 420 KB

english, 2008

5

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

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 342 KB

english, 2020

6

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:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 676 KB

english, 2011

7

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

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 286 KB

english, 2020

8

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

Nishinari, Katsuyoshi

Year:

2009

Language:

english

File:

PDF, 330 KB

english, 2009

9

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:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 632 KB

english, 2008

10

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

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 112 KB

english, 2020

11

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

Narpinder Singh, Naoyoshi Inouchi, Katsuyoshi Nishinari

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 616 KB

english, 2006

12

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

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

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 318 KB

english, 2006

13

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:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 241 KB

english, 2005

14

Parameters of Texture Profile Analysis

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

Journal:

Food Science and Technology Research

Year:

2013

Language:

english

File:

PDF, 223 KB

english, 2013

15

Structural, thermal and viscoelastic properties of potato starches

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

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 253 KB

english, 2008

16

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

Madoka Hirashima, Rheo Takahashi, Katsuyoshi Nishinari

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 219 KB

english, 2005

17

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

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 370 KB

english, 2020

18

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

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 70 KB

english, 2020

19

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:

Year:

2016

Language:

english

File:

PDF, 1.13 MB

english, 2016

20

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

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

Journal:

Journal of Texture Studies

Year:

1999

Language:

english

File:

PDF, 573 KB

english, 1999

21

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

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

Journal:

Macromolecular Symposia

Year:

1997

Language:

english

File:

PDF, 540 KB

english, 1997

22

Textural Characteristics of World Foods || Front Matter

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 193 KB

english, 2020

23

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:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 444 KB

english, 2008

24

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:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 1.11 MB

english, 2008

25

Gelation of gellan – A review

Edwin R. Morris, Katsuyoshi Nishinari, Marguerite Rinaudo

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 3.14 MB

english, 2012

26

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

Year:

1996

Language:

english

File:

PDF, 328 KB

english, 1996

27

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

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 337 KB

english, 2020

28

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

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

Journal:

Bioactive Carbohydrates and Dietary Fibre

Year:

2013

Language:

english

File:

PDF, 1.28 MB

english, 2013

29

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

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 214 KB

english, 2020

30

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

Kaoru Kohyama, Hiroki Iida, Katsuyoshi Nishinari

Journal:

Food Hydrocolloids

Year:

1993

Language:

english

File:

PDF, 970 KB

english, 1993

31

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

Kaoru Kohyama, Yoh Sano, Katsuyoshi Nishinari

Journal:

Food Hydrocolloids

Year:

1996

Language:

english

File:

PDF, 1.02 MB

english, 1996

32

The Relationship Between the Sensory Properties of Cooked Rice and the Water Uptake of Raw Rice.

MIWA, Shoji, KURODA, Akira, ODA, Hideharu, TAKAYA, Tomohisa, NISHINARI, Katsuyoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2002

File:

PDF, 505 KB

2002

33

Textural Characteristics of World Foods || Food Textures in the United States of America

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 63 KB

english, 2020

34

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

Year:

1989

Language:

english

File:

PDF, 370 KB

english, 1989

35

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

Mineo Watase, Katsuyoshi Nishinari

Journal:

Macromolecular Chemistry and Physics

Year:

1987

Language:

english

File:

PDF, 377 KB

english, 1987

36

Textural Characteristics of World Foods || Textural Characteristics of British Foods

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 184 KB

english, 2020

37

Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

Gao, Zhiming, Zhao, Junjun, Huang, Ying, Yao, Xiaolin, Zhang, Ke, Fang, Yapeng, Nishinari, Katsuyoshi, Phillips, Glyn O., Jiang, Fatang, Yang, Hao

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 1.81 MB

english, 2017

38

Textural Characteristics of World Foods || Textural Characteristics of Traditional French Foods

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 78 KB

english, 2020

39

Food Hydrocolloids || Molecular Weight Dependency of Antimicrobial Activity by Chitosan Oligomers

Nishinari, Katsuyoshi, Doi, Etsushiro

Year:

1993

Language:

english

File:

PDF, 596 KB

english, 1993

40

Voltammetric Characterization on the Hydrophobic Interaction in Polysaccharide Hydrogels

Yin, Yimei, Zhang, Hongbin, Nishinari, Katsuyoshi

Journal:

Journal of Physical Chemistry B

Year:

2007

Language:

english

File:

PDF, 99 KB

english, 2007

41

Textural Characteristics of World Foods || Textural Characteristics of Spanish Foods

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 301 KB

english, 2020

42

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

Shinya Ikeda, Katsuyoshi Nishinari, E. Allen Foegeding

Journal:

Year:

2000

Language:

english

File:

PDF, 208 KB

english, 2000

43

Textural Characteristics of World Foods || Textural Characteristics of German Foods

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 410 KB

english, 2020

44

Gelation Behavior of Native and Acetylated Konjac Glucomannan

Huang, Long, Takahashi, Rheo, Kobayashi, Shinsaku, Kawase, Tokuzo, Nishinari, Katsuyoshi

Journal:

Biomacromolecules

Year:

2002

Language:

english

File:

PDF, 159 KB

english, 2002

45

Textural Characteristics of World Foods || Textural Characteristics of Traditional Finnish Foods

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 84 KB

english, 2020

46

Thermoreversible konjac glucomannan gel crosslinked by borax

Shanjun Gao, Jinming Guo, Katsuyoshi Nishinari

Journal:

Carbohydrate Polymers

Year:

2008

Language:

english

File:

PDF, 355 KB

english, 2008

47

Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels

Brenner, Tom, Wang, Zheng, Achayuthakan, Piyada, Nakajima, Tetsuya, Nishinari, Katsuyoshi

Journal:

Carbohydrate Polymers

Year:

2013

Language:

english

File:

PDF, 2.09 MB

english, 2013

48

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

Brenner, Tom, Tuvikene, Rando, Parker, Alan, Matsukawa, Shingo, Nishinari, Katsuyoshi

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.11 MB

english, 2014

49

Textural Characteristics of World Foods || Textural Characteristics of Canadian Foods

Nishinari, Katsuyoshi

Year:

2020

Language:

english

File:

PDF, 239 KB

english, 2020

50

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

Mineo Watase, Katsuyoshi Nishinari

Journal:

Macromolecular Chemistry and Physics

Year:

1985

Language:

english

File:

PDF, 261 KB

english, 1985

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