Nakauma, Makoto

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

Nakauma, M., Funami, T., Noda, S., Ishihara, S., Al-Assaf, S., Nishinari, K., & Phillips, G. O. (2008) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

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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

Formulation of a pectin gel that efficiently traps mycotoxin deoxynivalenol and reduces its bioavailability

Tamura, C., Nakauma, M., Furusawa, H., Kadota, T., Kamata, Y., Nishijima, M., Itoh, S., & Sugita-Konishi, Y. (2013) · Carbohydrate Polymers

Mycotoxins in Agriculture and FoodPolysaccharides Composition and Applications

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