Cellulose and its derivatives: towards biomedical applications von Seddiqi, Hadi, Oliaei, Erfan, Honarkar, Hengameh, Jin, Jianfeng, Geonzon, Lester C., Bacabac, Rommel G., Klein-Nulend, Jenneke

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Network structure and molecular mechanisms of food gels viewed from macroscopic, microscopic and molecular levels von Descallar, Faith Bernadette A., Yang, Xi, Geonzon, Lester C., Matsukawa, Shingo

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Interaction between silica particles with poly(ethylene oxide) studied using an optical tweezer: insignificant effect of poly(ethylene oxide) on long-range double layer interaction von Geonzon, Lester C., Kobayashi, Motoyoshi, Sugimoto, Takuya, Adachi, Yasuhisa

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K-Carrageenan Stimulates Pre-Osteoblast Proliferation and Osteogenic Differentiation: A Potential Factor for the Promotion of Bone Regeneration? von Cao, Wei, Jin, Jianfeng, Wu, Gang, Bravenboer, Nathalie, Helder, Marco N., Pathak, Janak L., Zandieh-Doulabi, Behrouz, Hogervorst, Jolanda M. A., Matsukawa, Shingo, Geonzon, Lester C., Bacabac, Rommel G., Schulten, Engelbert A. J. M., Klein-Nulend, Jenneke

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Accuracy improvement of centroid coordinates and particle identification in particle tracking technique von Geonzon, Lester C., Matsukawa, Shingo

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Network structure and gelation mechanism of kappa and iota carrageenan elucidated by multiple particle tracking von Geonzon, Lester C., Bacabac, Rommel G., Matsukawa, Shingo

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Adsorption kinetics of polyacrylamide-based polyelectrolyte onto a single silica particle studied using microfluidics and optical tweezers von Geonzon, Lester C., Kobayashi, Motoyoshi, Sugimoto, Takuya, Adachi, Yasuhisa

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Microscopic Characterization of Phase Separation in Mixed Carrageenan Gels Using Particle Tracking von Geonzon, Lester C., Bacabac, Rommel G., Matsukawa, Shingo

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Effect of shear flow on the hydrodynamic drag force of a spherical particle near a wall evaluated using optical tweezers and microfluidics von Geonzon, Lester C, Kobayashi, Motoyoshi, Adachi, Yasuhisa

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Gelation mechanism and network structure of mixed kappa carrageenan/lambda carrageenan gels studied by macroscopic and microscopic observation methods von Geonzon, Lester C., Zhuang, Xinye, Santoya, Amos M., Bacabac, Rommel G., Xie, Jingli, Matsukawa, Shingo

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Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking von Geonzon, Lester C., Santoya, Amos M., Jung, Hwabin, Yuson, Hannah, Bacabac, Rommel G., Matsukawa, Shingo

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Study on salinity penetration process into fish meat by simulation and MRI von Geonzon, Lester C., Yuson, Hannah A., Takahashi, Kigen, Matsukawa, Shingo

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(Invited) Phase Separation in Mixed Polysaccharide Gels von Geonzon, Lester C., Flores, Stephen L., Bacabac, Rommel Gaud, Matsukawa, Shingo

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Change of network structure in agarose solution during gelation studied by multiple particle tracking and NMR measurements von Jung, Hwabin, Geonzon, Lester C., Yoon, Won Byong, Matsukawa, Shingo

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Gelation mechanism and network structure in gels of carrageenans and their mixtures viewed at different length scales – A review von Geonzon, Lester C., Descallar, Faith Bernadette A., Du, Lei, Bacabac, Rommel G., Matsukawa, Shingo

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Elaborating Spatiotemporal Hierarchical Structure of Carrageenan Gels and Their Mixtures during Sol–Gel Transition von Geonzon, Lester C., Hashimoto, Kei, Oda, Tatsuro, Matsukawa, Shingo, Mayumi, Koichi

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Microrheological properties and local structure of ι-carrageenan gels probed by using optical tweezers von Geonzon, Lester C., Kobayashi, Motoyoshi, Tassieri, Manlio, Bacabac, Rommel G., Adachi, Yasuhisa, Matsukawa, Shingo

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Understanding the rheological properties from linear to nonlinear regimes and spatiotemporal structure of mixed kappa and reduced molecular weight lambda carrageenan gels von Geonzon, Lester C., Enoki, Takato, Humayun, Sanjida, Tuvikene, Rando, Matsukawa, Shingo, Mayumi, Koichi

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Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan von Sone, Izumi, Hosoi, Moe, Geonzon, Lester C., Jung, Hwabin, Descallar, Faith Bernadette, Bingjie, Hu, Matsukawa, Shingo

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Elucidating the rheological and thermal properties of mixed fish and pork skin gelatin gels: Effects of cooling conditions and incubation times von Geonzon, Lester C., Takagi, Hazuku, Hayano, Yumika, Draget, Kurt Ingar, Nordgård, Catherine Taylor, Matsukawa, Shingo

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