Takahiro Funami

发表

Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Makoto Nakauma, Fumiyo Hayakawa, Katsuyoshi Nishinari, 2014 .

Texture Evaluation of Soft Gels with Different Fracture Strains using an Artificial Tongue

Fumiyo Hayakawa, Kaoru Kohyama, Satomi Nakao, 2016 .

The formulation design of elderly special diets

T. Funami, Takahiro Funami, 2016 .

Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts

Shinya Ikeda, Katsuyoshi Nishinari, K. Nishinari, 2008 .

Atomic Force Microscopy Imaging of Food Polysaccharides

T. Funami, Takahiro Funami, 2010 .

Binding behavior of calcium to polyuronates : Comparison of pectin with alginate

Glyn O. Phillips, Katsuyoshi Nishinari, Yapeng Fang, 2008 .

Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch

Katsuyoshi Nishinari, K. Nishinari, T. Funami, 2005 .

Facial EMG Correlates of Subjective Hedonic Responses During Food Consumption

Akira Ikegami, Makoto Nakauma, Wataru Sato, 2020, Nutrients.

Multiple steps and critical behaviors of the binding of calcium to alginate.

Katsuyoshi Nishinari, Yapeng Fang, Yapeng Fang, 2007, The journal of physical chemistry. B.

Texture design for products using food hydrocolloids

Makoto Nakauma, Katsuyoshi Nishinari, Kaoru Kohyama, 2012 .

Compression Test of Food Gels on Artificial Tongue and Its Comparison with Human Test

Makoto Nakauma, Takahiro Ono, Katsuyoshi Nishinari, 2013 .

Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca2+ binding.

Glyn O. Phillips, Makoto Nakauma, Katsuyoshi Nishinari, 2009 .