F. B. Descallar

Change of network structure in agarose gels by aging during storage studied by NMR and electrophoresis.

S. Matsukawa, F. B. Descallar, 2020, Carbohydrate polymers.

Gelation mechanism and network structure in gels of carrageenans and their mixtures viewed at different length scales – A review

R. Bacabac, S. Matsukawa, Lester C. Geonzon, 2020 .

Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan

S. Matsukawa, Lester C. Geonzon, I. Sone, 2022, Food Hydrocolloids.

Dynamic rheological properties of mixed carrageenan gels under large strains

R. Bacabac, S. Matsukawa, F. B. Descallar, 2017 .

Molecular Diffusion in Polysaccharide Gels

S. Matsukawa, Qiuhua Zhao, Yun Zhou, 2017 .

The influence of iota carrageenan on water mobility and aging of agarose gels

S. Matsukawa, F. B. Descallar, Aoran Wang, 2022 .

The thickening properties of native gellan gum are due to freeze drying–induced aggregation

T. Brenner, S. Matsukawa, H. Ogawa, 2020 .

Gelation behaviors of some special plant-sourced pectins: A review inspired by examples from traditional gel foods in China

Xi Yang, Hongyan Yang, Xudong Yang, 2022, Trends in Food Science & Technology.