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Katsuyoshi Nishinari

Osaka City University
Hubei University of Technology

435

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13988

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Fabrication of iron loaded whey protein isolate/gum arabic nanoparticles and its adsorption activity on oil-water interface

2021 Food Hydrocolloids
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Electrostatic Interaction-Based Fabrication of Calcium Alginate-Zein Core-Shell Microcapsules of Regulable Shapes and Sizes.

2021 Langmuir
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Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregates

2021 Food Hydrocolloids
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Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications.

2021 Food Chemistry
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Surface properties of gluten deposited on cold plasma-activated glass

2021 Food Hydrocolloids
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Effect of pH on the mechanical, interfacial, and emulsification properties of chitosan microgels

2021 Food Hydrocolloids
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Improve the physical and oxidative stability of O/W emulsions by moderate solidification of the oil phase by stearic acid

2021 Lwt - Food Science and Technology
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Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters

2021 Food Structure
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Construction of Artemisia sphaerocephala Krasch. Polysaccharide based hydrogel complexed with pullulan and gelatin crosslinked by ferric ions

2021 Food Chemistry
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Applying a wet-type grinder to wheat bran for developing breads

2021
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