| Soy proteins: A review on composition, aggregation and emulsification K Nishinari, Y Fang, S Guo, GO Phillips Food hydrocolloids 39, 301-318, 2014 | 1081 | 2014 |
| Gelation of gellan–a review ER Morris, K Nishinari, M Rinaudo Food Hydrocolloids 28 (2), 373-411, 2012 | 806 | 2012 |
| Egg-box model-based gelation of alginate and pectin: A review L Cao, W Lu, A Mata, K Nishinari, Y Fang Carbohydrate polymers 242, 116389, 2020 | 658 | 2020 |
| Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans T Nagano, M Hirotsuka, H Mori, K Kohyama, K Nishinari Journal of Agricultural and food chemistry 40 (6), 941-944, 1992 | 601 | 1992 |
| Multiple steps and critical behaviors of the binding of calcium to alginate Y Fang, S Al-Assaf, GO Phillips, K Nishinari, T Funami, PA Williams, L Li The Journal of Physical Chemistry B 111 (10), 2456-2462, 2007 | 457 | 2007 |
| Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆ T Funami, Y Kataoka, T Omoto, Y Goto, I Asai, K Nishinari Food hydrocolloids 19 (1), 1-13, 2005 | 401 | 2005 |
| Relationships between physicochemical, morphological, thermal, rheological properties of rice starches N Singh, L Kaur, KS Sandhu, J Kaur, K Nishinari Food hydrocolloids 20 (4), 532-542, 2006 | 384 | 2006 |
| Ions-induced gelation of alginate: Mechanisms and applications C Hu, W Lu, A Mata, K Nishinari, Y Fang International Journal of Biological Macromolecules 177, 578-588, 2021 | 369 | 2021 |
| 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 M Nakauma, T Funami, S Noda, S Ishihara, S Al-Assaf, K Nishinari, ... Food Hydrocolloids 22 (7), 1254-1267, 2008 | 364 | 2008 |
| Review of the physico-chemical characteristics and properties of konjac mannan K Nishinari, PA Williams, GO Phillips Food hydrocolloids 6 (2), 199-222, 1992 | 343 | 1992 |
| Binding behavior of calcium to polyuronates: Comparison of pectin with alginate Y Fang, S Al-Assaf, GO Phillips, K Nishinari, T Funami, PA Williams Carbohydrate Polymers 72 (2), 334-341, 2008 | 342 | 2008 |
| “Weak Gel”-Type Rheological Properties of Aqueous Dispersions of Nonaggregated κ-Carrageenan Helices S Ikeda, K Nishinari Journal of Agricultural and Food Chemistry 49 (9), 4436-4441, 2001 | 334 | 2001 |
| Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch K Kohyama, K Nishinari Journal of Agricultural and Food Chemistry 39 (8), 1406-1410, 1991 | 332 | 1991 |
| Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles H Kong, J Yang, Y Zhang, Y Fang, K Nishinari, GO Phillips International journal of biological macromolecules 65, 155-162, 2014 | 310 | 2014 |
| Rheological and thermal studies of gel-sol transition in gellan gum aqueous solutions E Miyoshi, T Takaya, K Nishinari Carbohydrate Polymers 30 (2-3), 109-119, 1996 | 234 | 1996 |
| Viscoelasticity of hyaluronic acid with different molecular weights Y Kobayashi, A Okamoto, K Nishinari Biorheology 31 (3), 235-244, 1994 | 232 | 1994 |
| Rheological and DSC study of sol-gel transition in aqueous dispersions of industrially important polymers and colloids K Nishinari Colloid and Polymer Science 275, 1093-1107, 1997 | 231 | 1997 |
| Gelation behaviour of konjac glucomannan with different molecular weights H Zhang, M Yoshimura, K Nishinari, MAK Williams, TJ Foster, IT Norton Biopolymers: Original Research on Biomolecules 59 (1), 38-50, 2001 | 230 | 2001 |
| Schizophyllan: A review on its structure, properties, bioactivities and recent developments Y Zhang, H Kong, Y Fang, K Nishinari, GO Phillips Bioactive Carbohydrates and Dietary Fibre 1 (1), 53-71, 2013 | 223 | 2013 |
| Tailoring of xyloglucan properties using an enzyme M Shirakawa, K Yamatoya, K Nishinari Food hydrocolloids 12 (1), 25-28, 1998 | 223 | 1998 |
Takao NaganoDepartment of Food Science, Ishikawa Prefectural Universityishikawa-pu.ac.jp의 이메일 확인됨