The role of texture in the palatability and food oral processing
Nishinari, Katsuyoshi, Peyron, Marie-Agnes, Yang, Nan, Gao, Zhiming, Zhang, Ke, Fang, Yapeng, Zhao, Meng, Yao, Xiaolin, Hu, Bing, Han, Lingyu, Mleko, Stanisław, Tomczyńska-Mleko, Marta, Nagano, Takao, Nitta, Yoko, Zhang, Yin, Singh, Narpinder, Suk Meng, Aaron Goh, Pongsawatmanit, Rungnaphar, Gamonpilas, Chaiwut, Moritaka, Hatsue, Kohyama, Kaoru, Yoshimura, Miki, Hirashima, Madoka, Takemasa, Makoto, Tsutsui, Kazumi, Su, Lei
Published in Food hydrocolloids (01.02.2024)
Published in Food hydrocolloids (01.02.2024)
Get full text
Journal Article
The Food Colloid Principle in the Design of Elderly Food
Nishinari, Katsuyoshi, Takemasa, Makoto, Brenner, Tom, Su, Lei, Fang, Yapeng, Hirashima, Madoka, Yoshimura, Miki, Nitta, Yoko, Moritaka, Hatsue, Tomczynska-Mleko, Marta, Mleko, Stanisław, Michiwaki, Yukihiro
Published in Journal of texture studies (01.08.2016)
Published in Journal of texture studies (01.08.2016)
Get full text
Journal Article
Effects of adding acids before and after gelatinization on the viscoelasticity of cornstarch pastes
Hirashima, Madoka, Takahashi, Rheo, Nishinari, Katsuyoshi
Published in Food hydrocolloids (01.09.2005)
Published in Food hydrocolloids (01.09.2005)
Get full text
Journal Article
The gelatinization and retrogradation of cornstarch gels in the presence of citric acid
Hirashima, Madoka, Takahashi, Rheo, Nishinari, Katsuyoshi
Published in Food hydrocolloids (01.06.2012)
Published in Food hydrocolloids (01.06.2012)
Get full text
Journal Article
Thermal and rheological properties of agaropectin aqueous solutions
Takahashi, R., Gunma Univ., Kiryu (Japan), Hirashima, M, Tanida, Y, Nishinari, K
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2009)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2009)
Get more information
Journal Article