Nishinari, Katsuyoshi

Ions-induced gelation of alginate: Mechanisms and applications

Hu, C., Lu, W., Mata, A., Nishinari, K., & Fang, Y. (2021) · International Journal of Biological Macromolecules

Polysaccharides Composition and ApplicationsHydrogels: synthesis, properties, applications

Cited by 600

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

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

Hydrocolloid-food component interactions

Gao, Z., Fang, Y., Cao, Y., Liao, H., Nishinari, K., & Phillips, G. O. (2017) · Food Hydrocolloids

Polysaccharides Composition and ApplicationsProteins in Food Systems

Cited by 117

Unlocking the potential of future version 3D food products with next generation microalgae blue protein integration: a review

Bisht, B., Begum, J. P. S., Dmitriev, A. A., Kurbatova, A., Singh, N., Nishinari, K., Nanda, M., Kumar, S., Vlaskin, M. S., & Kumar, V. (2024) · Trends in Food Science & Technology

Additive Manufacturing and 3D Printing TechnologiesFood Industry and Aquatic Biology

Cited by 40