Noda, Sakie
San-Ei Gen F.F.I (Japan)
2 papers on CoChat
Most cited papers
- Verified
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
Cited by 309
- 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
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