Funami, Takahiro

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

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

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