Perception and measurement of food texture: Solid foods von Nishinari, Katsuyoshi, Fang, Yapeng

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Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements von Nishinari, Katsuyoshi, Fang, Yapeng, Rosenthal, Andrew

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Role of fluid cohesiveness in safe swallowing von Nishinari, Katsuyoshi, Turcanu, Mihaela, Nakauma, Makoto, Fang, Yapeng

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Effects of dispersing media on the shear and extensional rheology of xanthan gum and guar gum-based thickeners used for dysphagia management von Kongjaroen, Akapong, Methacanon, Pawadee, Seetapan, Nispa, Fuongfuchat, Asira, Gamonpilas, Chaiwut, Nishinari, Katsuyoshi

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Solution Structure of Molecular Associations Investigated Using NMR for Polysaccharides: Xanthan/Galactomannan Mixtures von Takemasa, Makoto, Nishinari, Katsuyoshi

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Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review von Nagano, Takao, Arai, Yuya, Yano, Hiromi, Aoki, Takafumi, Kurihara, Shin, Hirano, Rika, Nishinari, Katsuyoshi

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Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles von Kong, Huiling, Yang, Jixin, Zhang, Yifeng, Fang, Yapeng, Nishinari, Katsuyoshi, Phillips, Glyn O.

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Nonlinear dilatational rheology of different protein aggregates at the oil-water interface von Li, Jing, Zhang, Bao, Ye, Jing, Sun, Fusheng, Liu, Yantao, Yang, Nan, Nishinari, Katsuyoshi

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Improved effects of okara atomized by a water jet system on α-amylase inhibition and butyrate production by Roseburia intestinalis von Nagano, Takao, Hirano, Rika, Kurihara, Shin, Nishinari, Katsuyoshi

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Relation between structure and rheological/thermal properties of agar. A mini-review on the effect of alkali treatment and the role of agaropectin von Nishinari, Katsuyoshi, Fang, Yapeng

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Engineering heterogeneous hierarchical hydrogels based on Artemisia sphaerocephala Krasch polysaccharide/whey protein isolate fibrils aqueous two-phase emulsion von Zhang, Pan, Gou, Qingxia, Zhang, Shiling, Mei, Xinyue, Zhao, Xu, Li, Guoliang, Fang, Yapeng, Zhao, Mouming, Nishinari, Katsuyoshi, Yao, Xiaolin

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Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels von Brenner, Tom, Tuvikene, Rando, Parker, Alan, Matsukawa, Shingo, Nishinari, Katsuyoshi

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Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide von Liu, Yantao, Sun, Yujia, Li, Diming, Li, Pengfei, Yang, Nan, He, Liang, Nishinari, Katsuyoshi

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Rheology of highly elastic iota-carrageenan/kappa-carrageenan/xanthan/konjac glucomannan gels von Brenner, Tom, Tuvikene, Rando, Fang, Yapeng, Matsukawa, Shingo, Nishinari, Katsuyoshi

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Release of aroma components from agarose gels during human chewing: Effects of agarose molecular weight and chewing cycles von Moritaka, Hatsue, Itazu, Ayako, Okamura, Yoshiyuki, Fuwa, Masako, Ishihara, Miki, Nishinari, Katsuyoshi

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In situ nanomechanical properties of natural oil bodies studied using atomic force microscopy von Yang, Nan, Su, Chunxia, Zhang, Yuemei, Jia, Junji, Leheny, Robert L., Nishinari, Katsuyoshi, Fang, Yapeng, Phillips, Glyn O.

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Swallowing profiles of food polysaccharide gels in relation to bolus rheology von Ishihara, Sayaka, Nakauma, Makoto, Funami, Takahiro, Odake, Sachiko, Nishinari, Katsuyoshi

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Effect of sodium alginate on the stability of natural soybean oil body emulsions von Su, Chunxia, Feng, Younan, Ye, Jing, Zhang, Yuemei, Gao, Zhiming, Zhao, Meng, Yang, Nan, Nishinari, Katsuyoshi, Fang, Yapeng

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Sucrose release from polysaccharide gels von Nishinari, Katsuyoshi, Fang, Yapeng

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Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus von Moritaka, Hatsue, Yamanaka, Kentaro, Kobayashi, Naoki, Ishihara, Miki, Nishinari, Katsuyoshi

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