Iwao Asai

发表

Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic

K. Nishinari, Sayaka Ishihara, M. Nakauma, 2008 .

Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch—2: Characterizations of starch and investigations of corn starch/fenugreek gum composite system at a relatively low starch concentration; 5 w/v%

K. Nishinari, Sayaka Ishihara, T. Funami, 2008 .

Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆

K. Nishinari, T. Funami, T. Omoto, 2005 .

Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium

K. Nishinari, G. Phillips, M. Nakauma, 2008 .

Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin

G. Phillips, M. Nakauma, T. Funami, 2007 .

Ninety-day oral toxicity study of rhamsan gum, a natural food thickener produced from Sphingomonas ATCC 31961, in Crl:CD(SD)IGS rats.

A. Hagiwara, Y. Doi, T. Omoto, 2010, The Journal of toxicological sciences.

Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations

K. Nishinari, T. Funami, I. Asai, 2007 .

Taxifolin 3-arabinoside from Fragaria x ananassa

T. Omoto, I. Asai, K. Shimomura, 1995 .

Thermal aggregation of methylcellulose with different molecular weights

K. Nishinari, T. Funami, I. Asai, 2007 .