Asai, Iwao
San-Ei Gen F.F.I (Japan)
2 papers on CoChat
Most cited papers
- Verified
Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin
Funami, T., Zhang, G., Hiroe, M., Noda, S., Nakauma, M., Asai, I., Cowman, M. K., Al-Assaf, S., & Phillips, G. O. (2007) · Food Hydrocolloids
Proteins in Food SystemsPolysaccharides Composition and Applications
Cited by 225
- Verified
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
Funami, T., Kataoka, Y., Omoto, T., Goto, Y., Asai, I., & Nishinari, K. (2005) · Food Hydrocolloids
Food composition and propertiesPolysaccharides Composition and Applications
Cited by 138
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