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NISHINARI Katsuyoshi  西成 勝好

Researcher Number 10254426
Other IDs
  • ORCIDhttps://orcid.org/0000-0003-2374-5868
External Links
Affiliation (based on the past Project Information) *help 2017: 上海交通大学, 化学・化学工学部, 客員教授
2014: 大阪市立大学, 大学院生活科学研究科, 名誉教授
2012: 大阪市立大学, 大学院・生活科学研究科, 特任教授
2012: 大阪市立大学, 大学院生活科学研究科, 名誉教授
2010 – 2011: 大阪市立大学, 大学院・生活科学研究科, 名誉教授 … More
2007 – 2009: Osaka City University, 大学院・生活科学研究科, 特任教授
2008: 大阪市立大学, 大学院生活科学研究科, 教授
2005: Osaka City University, Graduate School of Human Life Science, Professor, 大学院生活科学研究科, 教授
2002 – 2005: 大阪市立大学, 大学院・生活科学研究科, 教授
2002: 大阪市立大学, 生活科学部, 教授
1997 – 1998: Osaka City University, Faculty of Human Life Science, Professor, 生活科学部, 教授
1996: 大阪市立大学, 生活科学科, 教授
1994 – 1995: Univ.of Osaka City Dept.of Food Process Professor, 生活科学部, 教授
1994: 大阪府立大学, 生活科学部, 教授 Less
Review Section/Research Field
Principal Investigator
Eating habits, studies on eating habits / 食生活
Except Principal Investigator
Food science / 家政学 / Orthopaedic surgery / 林産学 / Eating habits, studies on eating habits / 食品科学・栄養科学 / 食生活
Keywords
Principal Investigator
多糖類 / 食塊 / 粘度 / ずり速度依存性 / 嚥下障害 / 実験モデル / 嚥下ロボット / 咽喉の変形と移動 / 簡易シミュレーター装置 / 4-D MRI … More / 調理と加工 / テクスチャー / 食品と咀嚼性 / フレーバーリリース / 甘味強度 / 塩味強度 / エステル / 圧縮 / 破断挙動 / 時間-強度法 / GCMS / 咀嚼模倣器 / 破砕片 / 網目構造 / ショ糖 / 寒天 / ジャム / 拡散係数 / 感覚強度 / 咀嚼筋筋電図 / 香気成分 / 呈味成分 / NMR / 拡散定数 / GCMS / ゲル / ジェラン / 分子特性解析 / 微細構造観察 / ヘリックス・コイル転移 / 破壊 / 嚥下 / ジェランガム / 力学物性 / 構造観察 / gel / gellan / molecular characterization / Atomic force microscopy / coil-helix transition / fracture / swallowing / bolus / 筋電図 / 口蓋舌筋 / 口蓋帆挙筋 / 至適嚥下量 / キサンタンガム / 粘弾性 / きざみ食 / 口腔相 / 咽頭相 / ビデオ嚥下造影検査法 / 降伏応力 / のどごし / electromyography / palatoglossus muscle / levator veli palatini muscle / optimum volume / oral phase / pharyngeal phase / Xanthan gum / Minced food … More
Except Principal Investigator
テクスチャー / DSC / 関節液 / 関節炎 / 蛋白質組成 / pH値 / 粘弾性 / 蛋白組成 / 潤滑 / 糖質研究最前線 / 構造、機能、物性制御 / クリーンな材料 / 日独セミナー / 日欧国際共同研究プロジェクト / 高機能性材料化 / ナノ材料化 / 汎用性機能材料化 / 増粘多糖類 / ・-グルカン / エルシナン / 溶液物性 / 示差屈折率 / 培養 / モル質量(分子量) / フィールドフローフラクショネーション / α-グルカン / 多角度光散乱検出器 / HPLC / ゲル / 澱粉 / アルカリ性食品 / 糊化 / 老化 / 動的粘弾性装置 / 密閉系 / 非線形性 / 大変形挙動 / 周波数分散 / RCP法 / 変位可変 / 線形性 / Dynamic viscoelasticity / Sealed system / Non-linearity / Large deformation behavior / Frequency dependence / RCP (Raised cosine pulse) / Displacemen't changeable / 高齢者 / ゼリー / 食物繊維 / カルシウム / 力学特性 / ジェランガム / 水溶性大豆多糖類 / レオロジー / ゼラチン / old persons / jelly / dietary fiber / calcium / dynamic property / 食品物性 / 食品物理化学 / 食品機能 / 食品加工 / 品質解析 / Food property / Physical chemistry on food / Food function / Food processing / Quality analysis of food / レオ・オプティクス / 分子配向 / 複屈折 / 動的粘弾性挙動 / 熱分析 / 形態変化の画像解析システム / 電子顕微鏡 / レオオプティックス / 応力光学係数 / テクスチャーモディファイヤー / 熱物性 / 小麦粉タンパク質 / レオ・オプテイクス / グルテン / 膨化 / 小麦デンプン / 画像解析 / 写真撮影による形状の経時変化の解析 / 力学物性 / TLPA / Rheo-Optical analysis / Molecular orientation / Complex modulus / Dynamic rheological behavior / Time-Lapse photographic analysis / Electron micrographs / 食品分析 / 非破壊分析 / 食品 / 光CT / おいしさ / 食感 / 栄養成分 / レーザー光分析 / 可視光分光 / 近赤外光分光 / 赤外光分光 / 赤外分光分析 / 屈折率 / 波長分散 / 食品成分 / 近赤外分光分析 / コンピュータ断層撮影 / CT / レーザ Less
  • Research Projects

    (13 results)
  • Research Products

    (225 results)
  • Co-Researchers

    (40 People)
  •  3D Scanner for nondestructive analysis of food nutrition

    • Principal Investigator
      TAKAHASHI Rheo
    • Project Period (FY)
      2013 – 2017
    • Research Category
      Grant-in-Aid for Young Scientists (A)
    • Research Field
      Food science
    • Research Institution
      Gunma University
  •  Texture control of alkalized starch pastes or starch gels

    • Principal Investigator
      HIRASHIMA MADOKA
    • Project Period (FY)
      2012 – 2014
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Mie University
  •  The relation between the flavour release and the structure/physical properties of food gels in the masticationPrincipal Investigator

    • Principal Investigator
      NISHINARI Katsuyoshi
    • Project Period (FY)
      2010 – 2012
    • Research Category
      Grant-in-Aid for Scientific Research (A)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Osaka City University
  •  Improvement of QOL in meals of persons with difficulty in deglutition by preparation of solutions for judging aspiration symptomsPrincipal Investigator

    • Principal Investigator
      NISHINARI Katsuyoshi
    • Project Period (FY)
      2007 – 2009
    • Research Category
      Grant-in-Aid for Scientific Research (A)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Osaka City University
  •  Production and Solution Properties of Elsino-Polysaccharides

    • Principal Investigator
      TAKAHASHI Rheo
    • Project Period (FY)
      2007 – 2008
    • Research Category
      Grant-in-Aid for Young Scientists (B)
    • Research Field
      Food science
    • Research Institution
      Gunma University
  •  Evaluation of the difficulty in deglutition and the development of thickening agents for dysphagiaPrincipal Investigator

    • Principal Investigator
      NISHINARI Katsuyoshi
    • Project Period (FY)
      2004 – 2005
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      OSAKA CITY UNIVERSITY
  •  糖鎖研究最前線-構造、機能、物性制御-

    • Principal Investigator
      中坪 文明
    • Project Period (FY)
      2002
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      林産学
    • Research Institution
      Kyoto University
  •  Systematic study on polysaccharide gels for the creation of new texture modifiersPrincipal Investigator

    • Principal Investigator
      NISHINARI Katsuyoshi
    • Project Period (FY)
      2002 – 2003
    • Research Category
      Grant-in-Aid for Scientific Research (A)
    • Research Field
      食生活
    • Research Institution
      OSAKA CITY UNIVERSITY
  •  Rheological Property on Structure Changes of Food Component measured by using Rheo-Optical analyzer under a Shear and Heating -Induced Condition

    • Principal Investigator
      KURAGANO Taeko, 勝田 啓子
    • Project Period (FY)
      2001 – 2003
    • Research Category
      Grant-in-Aid for Scientific Research (A)
    • Research Field
      食生活
    • Research Institution
      Konan Women's University
      Nara Women's University
  •  炎症性関節液条件下における関節軟骨面のバイオトライボロジー的考察

    • Principal Investigator
      北野 利夫
    • Project Period (FY)
      1997 – 1998
    • Research Category
      Grant-in-Aid for Exploratory Research
    • Research Field
      Orthopaedic surgery
    • Research Institution
      Osaka City University
  •  Analysis of relationship between structure and function in food and its application to food processin

    • Principal Investigator
      MATSUNO Ryuichi
    • Project Period (FY)
      1996 – 1998
    • Research Category
      Grant-in-Aid for Scientific Research (A)
    • Research Field
      食品科学・栄養科学
    • Research Institution
      KYOTO UNIVERSITY
  •  Development of mixed gellan gum jellies for old persons.

    • Principal Investigator
      MORITAKA Hatsue
    • Project Period (FY)
      1995 – 1997
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      Showa Women's University
  •  Analysis of Non-linearity and Large Deformation Behavior of Foods with Development of Trial Sealed and Displacement Changeable Type Rheometer for Dynamic Viscoelasticity.

    • Principal Investigator
      KATSUTA Keiko
    • Project Period (FY)
      1992 – 1994
    • Research Category
      Grant-in-Aid for Developmental Scientific Research (B)
    • Research Field
      家政学
    • Research Institution
      Nara Women's University
      Niigata University

All 2017 2016 2015 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 Other

All Journal Article Presentation Book

  • [Book] 食品ハイドロコロイドの開発と応用II2015

    • Author(s)
      西成勝好,高橋亮,平島円 他45名
    • Total Pages
      7
    • Publisher
      シーエムシー出版
    • Data Source
      KAKENHI-PROJECT-24500942
  • [Book] Physical Gels from Biological and Synthetic Polymers2013

    • Author(s)
      M.Djabourov, K.Nishinari, S.B.Ross- Murphy
    • Total Pages
      368
    • Publisher
      Cambridge University Press
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Book] Physical Gels from Biological and Synthetic Polymers2013

    • Author(s)
      M.Djabourov, K.Nishinari, S.B.Ross-Murphy
    • Total Pages
      368
    • Publisher
      Cambridge University Press
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Book] コロイド分散系.『進化するテクスチャー研究』(山野善正監修)2011

    • Author(s)
      西成勝好
    • Publisher
      株式会社エヌ・ティー・エス
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Book] 進化するテクスチャー研究2011

    • Author(s)
      西成勝好
    • Publisher
      エヌ・ティー・エス
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Book] 食品・化粧品・医療分野へのゲルの応用2010

    • Author(s)
      西成勝好, 梶原莞爾, 長 崎幸夫, 金田勇
    • Publisher
      シーエムシー出版
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Book] 食品・化粧品・医療分野へのゲルの利用2010

    • Author(s)
      西成勝好、梶原莞爾、長崎幸夫、金田勇監修
    • Total Pages
      245
    • Publisher
      シーエムシー
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Book] 食品・化粧品・医療分野へのゲルの利用2010

    • Author(s)
      西成勝好、梶原莞爾、長崎幸夫、金田勇
    • Total Pages
      245
    • Publisher
      シーエムシー出版
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Book] G. O. Phillips and P. Williams Ed.2009

    • Author(s)
      K. Nishinari, H. Zhang, T. Funami
    • Publisher
      Woodhead publishing limited, in-Handbook of hydrocolloids
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Book] Chapr. 2. 2 Physico-chemistry of (1, 3)-beta-Glucans, in-Chemistry, Biochemistry, and Biology of 1-3 Beta Glucans and Related Polysaccharides2009

    • Author(s)
      M. J. Gidley, K. Nishinari, Elsevier
    • Publisher
      A. Bacic, G. B. Fincher, B. A. Stone Eds.
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Book] Woodhead publishing limited, Xyloglucan, in-Handbook of hydrocolloids2009

    • Author(s)
      K. Nishinari, M. Takemasa, K. Yamatoya, M. Shirakawa
    • Publisher
      G. O. Phillips and P. Williams Ed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Book] 食品ハイドロコロイドの開発と応用2007

    • Author(s)
      西成勝好
    • Total Pages
      368
    • Publisher
      ーエムシー出版
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Book] "Plant polysaccharides: Storage plant polysaccharides: Galactomannans, glucomannans, xyloglucans" In Comprehensive Glycoscience (J. Kamerling, G.-J. Boons, Y. Lee, A. Suzuki, N. Taniguchi, A.G.J. Voragen,, Eds.)2007

    • Author(s)
      Nishinari, Katsuyoshi; Zhang, Hongbin; Takahashi, Rheo
    • Publisher
      Elsevier Science Ltd
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Book] 食品ハイドロコロイドの開発と応用2007

    • Author(s)
      西成 勝好
    • Total Pages
      368
    • Publisher
      シーエムシー出版
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Book] Comprehensive Glycoscience; "Plant polysaccharides: Storage plant polysaccharides: Galactomannans, glucomannans, xyloglucnas"2007

    • Author(s)
      Takemasa, M.; Takahashi, R.; Zhang, H.; Nishinari, K.
    • Publisher
      Elsevier
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Book] Storage Plant Polysaccharides: Xyloglucans, Galactomannans, Glucomannans2007

    • Author(s)
      K. Nishinari, M. Takemasa, H. Zhang, R. Takahashi, Elsevier
    • Publisher
      in-Comprehensive Glycoscience
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Book] 食感創造ハンドブック2005

    • Author(s)
      西成勝好, 大越ひろ, 神山かおる, 山本隆編
    • Publisher
      サイエンスフォーラム
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Book] Sol-gel transition in polysaccharides In "Comprehensive Handbook of Calorimetry & Thermal Analysis" (M. Sorai Ed.)2004

    • Author(s)
      K.Nishinari
    • Total Pages
      3
    • Publisher
      John Wiley & Sons, Ltd.
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Creating a new texture by controlling the bubble content in konjac2017

    • Author(s)
      HIRASHIMA, Madoka / TAKAHASHI, Rheo / NISHINARI, Katsuyoshi
    • Journal Title

      International Journal of Home Economics

      Volume: 10(1) Pages: 61-70

    • Peer Reviewed / Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-25712013
  • [Journal Article] Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage2013

    • Author(s)
      R.Pongsawatmanit, P.Chantaro, K.Nishinari
    • Journal Title

      Journal of Food Engineering

      Volume: 117(3) Pages: 333-341

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] The effect of degradation on κ-carrageenan/locust bean gum/konjac glucomannan gels at acidic pH2013

    • Author(s)
      K.Yang, Z.Wang, T.Nakajima, K.Nishinari, T.Brenner
    • Journal Title

      CarbohydratePolymers

    • URL

      http://dx.doi.org/10.1016/j.carbpol.2013.04.024

    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Failure in a soft gel: Delayed failure and the dynamic yield stress2013

    • Author(s)
      T.Brenner, S.Matsukawa, K.Nishinari, R.Johannsson
    • Journal Title

      Journal of Non-Newtonian Fluid Mechanics

      Volume: 196 Pages: 1-7

    • DOI

      10.1016/j.jnnfm.2012.12.011

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Failure in a soft gel:Delayed failure and the dynamic yield stress2013

    • Author(s)
      T.Brenner, S.Matsukawa, K.Nishinari, R.Johannsson
    • Journal Title

      J.Non-Newtonian Fluid Mechanics

      Volume: 196(1) Pages: 1-7

    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Linear and non-linear rheology of mixed polysaccharide gels. Pt. I. Young's modulus, ring extension and uniaxial compression tests2013

    • Author(s)
      T.Brenner, P.Achayuthakan, K.Nishinari
    • Journal Title

      J.Texture Studies

      Volume: 44(1) Pages: 66-74

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Effect of heating-cooling on rheological properties of tapioca starch paste with and without xanthan gum2013

    • Author(s)
      P.Chantaro, R.Pongsawatmanit, K.Nishinari
    • Journal Title

      Food Hydrocolloids

      Volume: 13 Pages: 183-194

    • DOI

      10.1016/j.foodhyd.2012.10.026

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Parameters of Texture Profile Analysis2013

    • Author(s)
      K.Nishinari, K.Kohyama, H.Kumagai, T.Funami, M.C.Bourne
    • Journal Title

      Food Science and Technology Research

      Volume: 19(3)(印刷中)

    • NAID

      10031177103

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Thermoreversible gel formation of water soluble extract from Sparassis crispa2013

    • Author(s)
      NITTA, Yoko; TAKAHASHI, Rheo; NISHINARI, Katsuyoshi; UENO, Hiroshi; FUJIMOTO, Taido
    • Journal Title

      Journal of Biological Macromolecules

      Volume: 13 Pages: 33-38

    • NAID

      40019846154

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-25712013
  • [Journal Article] Compression Test of Food Gels on Artificial Tongue and Its Comparison with Human Test2013

    • Author(s)
      S.Ishihara, S.Nakao, M.Nakauma, T.Funami, K. Hori, T.Ono, K.Kohyama, K.Nishinari
    • Journal Title

      Journal of Texture Studies

      Volume: 44 Pages: 104-114

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Polymer Science Approach to Food Rheology and Processing2012

    • Author(s)
      K.Nishinari
    • Journal Title

      Proceedings of the Polymer Processing Society 28th Annual Meeting

      Volume: O-12 Pages: 117-118

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Gelation of gellan - A review2012

    • Author(s)
      E.R.Morris, K.Nishinari, M.Rinaudo
    • Journal Title

      Food Hydrocolloids

      Volume: 28 Pages: 373-411

    • DOI

      10.1016/j.foodhyd.2012.01.004

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Elution of sodium caseinate from agar-based gel matrixes in simulated gastric fluids2012

    • Author(s)
      M.Nakauma, R.Tanaka, S.Ishihara, T.Funami, K.Nishinari
    • Journal Title

      Food Hydrocolloids

      Volume: 27 Pages: 427-437

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Gelation of gellan.2012

    • Author(s)
      E.R.Morris, K.Nishinari, M.Rinaudo
    • Journal Title

      A review, Food Hydrocolloids

      Volume: 28 Pages: 373-411

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] The gelatinization and retrogradation of cornstarch gels in the presence of citric acid2012

    • Author(s)
      Madoka Hirashima, Rheo Takahashi, Katsuyoshi Nishinari
    • Journal Title

      Food Hydrocolloids

      Volume: 27

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-24500942
  • [Journal Article] Gelation of gellan-A review2012

    • Author(s)
      E.R.Morris, K.Nishinari, M.Rinaudo
    • Journal Title

      Food Hydrocolloids

      Volume: 28 Pages: 373-411

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Texture design for products using food hydrocolloids2012

    • Author(s)
      T.Funami, S.Ishihara, M.Nakauma, K.Kohyama, K.Nishinari
    • Journal Title

      Food Hydrocolloids

      Volume: 26 Pages: 412-420

    • DOI

      10.1016/j.foodhyd.2011.02.014

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] The gelatinization and retrogradation of cornstarch gels in the presence of citric acid2012

    • Author(s)
      M.Hirashima, R.Takahashi, K.Nishinari
    • Journal Title

      Food Hydrocolloids

      Volume: 27 Pages: 390-393

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Swallowing profiles of food polysaccharide solutions with different flow Behaviors2011

    • Author(s)
      M.Nakauma, S.Ishihara, T.Funami, K.Nishinari
    • Journal Title

      Food Hydrocolloids

      Volume: 25 Pages: 1165-1173

    • DOI

      10.1016/j.foodhyd.2010.11.003

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Microporous hydrogels of cellulose ether cross-linked with di-or polyfunctional glycidyl ether made for the delivery of bioactive substances2011

    • Author(s)
      O.S.Lawal, M.Yoshimura, R.Fukae, K.Nishinari
    • Journal Title

      Colloid Polym.Sci.

      Volume: 289 Pages: 1261-1272

    • DOI

      10.1007/s00396-011-2458-0

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-09F09315, KAKENHI-PROJECT-22240076
  • [Journal Article] Electromyography during oral processing in relation to mechanical and sensory properties of soft gels2011

    • Author(s)
      S.Ishihara, M.Nakauma, T.Funami, T.Tanaka, K.Nishinari., K.Kohyama
    • Journal Title

      Journal of Texture Studies

      Volume: (in press)

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Electromyography during oral processing in relation to mechanical and sensory properties of soft gels2011

    • Author(s)
      S.Ishihara, M.Nakauma, T.Funami, T.Tanaka, K.Nishinari, K.Kohyama
    • Journal Title

      Journal of Texture Studies

      Volume: 42(4) Pages: 254-267

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Viscoelastic and fragmentation characters of model bolus from polysaccharide gels after instrumen -tal mastication2011

    • Author(s)
      S.Ishihara, M.Nakauma, T.Funami, S.Odake, K.Nishinari
    • Journal Title

      Food Hydrocolloids

      Volume: 25 Pages: 1210-1218

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium Sativum2011

    • Author(s)
      H.Karazhiyan, S.M.A.Razavi, G.O.Phillips, Y.Fang, S.Al-Assaf, K.Nishinari
    • Journal Title

      International Journal of Food Science and Technology

      Volume: 46 Pages: 1066-1072

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Swallowing profiles of food polysaccharide solutions with different flow behaviors2011

    • Author(s)
      M.Nakauma, S.Ishihara, T.Funami, K.Nishinari
    • Journal Title

      Food Hydrocolloids

      Volume: 25 Pages: 1165-1173

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] 寒天ゲルの物性に及ぼす豚皮由来コラーゲンペプチドの分子量の影響2011

    • Author(s)
      小野寺允, 深江亮平, 加藤陽二, 西成勝好, 吉村美紀
    • Journal Title

      日本食品科学工学会誌

      Volume: (印刷中)

    • NAID

      10028259771

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Swallowing profiles of food polysaccharide gels in relation to bolus Rheology2011

    • Author(s)
      S.Ishihara, M.Nakauma, T.Funami, S.Odake, K.Nishinari
    • Journal Title

      Food Hydrocolloids

      Volume: 25 Pages: 1016-1024

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Viscoelastic and fragmentation characters of model bolus from polysaccharide gels after instrumental mastication2011

    • Author(s)
      S.Ishihara, M.Nakauma, T.Funami, S.Odake, K. Nishinari
    • Journal Title

      Food Hydrocolloids

      Volume: 25 Pages: 1210-1218

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Rheological properties of gum arabic solution : From Newtonianism to thixotropy2011

    • Author(s)
      X.Li, Y.Fang, H.Zhang, K.Nishinari, S.Al-Assaf, G.O.Phillips
    • Journal Title

      Food Hydrocolloids

      Volume: 25 Pages: 293-238

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Swallowing profiles of food polysaccharide gels in relation to bolus rheology2011

    • Author(s)
      S.Ishihara, M.Nakauma, T.Funami, S.Odake, K.Nishinari
    • Journal Title

      Food Hydrocolloids

      Volume: 25 Pages: 1016-1024

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] 食品のおいしさの解明に 挑む感覚生理学・ 心理学・物理学・ 化学(巻頭言)2011

    • Author(s)
      西成勝好
    • Journal Title

      Food & Food Ingredients Journal of Japan

      Volume: 216(4) Pages: 299-301

    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Viscoelasticity and Phase Separation of Aqueous Na-Type Gellan Solution2010

    • Author(s)
      Y. Nitta, R. Takahashi, K. Nishinari
    • Journal Title

      Bio-macromolecules 11

      Pages: 187-191

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Visco- elasticity and Phase Separation of Aqueous Na-Type Gellan Solution2010

    • Author(s)
      Y.Nitta, R.Takahashi, K.Nishinari
    • Journal Title

      Biomacromolecules

      Volume: 11 Pages: 187-191

    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] おいしさのぶんせき, ぶんせき2010

    • Author(s)
      高橋亮, 西成勝好
    • Journal Title

      日本分析化学会

      Volume: 8号 Pages: 388-394

    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Rheological study of gum arabic solutions : Interpretation based on molecular self-association2009

    • Author(s)
      X.Li, Y.Fang, S.Al-Assaf, G.O.Phillips, K.Nishinari, H.Zhang
    • Journal Title

      Food Hydrocolloids 23

      Pages: 2394-2402

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Texture and rheology in food and health2009

    • Author(s)
      K. Nishinari
    • Journal Title

      Food Science and Technology Research 15

      Pages: 99-106

    • NAID

      10025348684

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Characterization of the conformation and comparison of shear and extensional properties of curdlan in DMSO2009

    • Author(s)
      H. Zhang, K. Nishinari
    • Journal Title

      Food Hydrocolloids 23

      Pages: 1570-1578

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Some Thoughts on The Definition of a Gel2009

    • Author(s)
      K. Nishinari
    • Journal Title

      Progress in Colloid & Polymer Science 136

      Pages: 87-94

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article]2009

    • Author(s)
      M.J.Gidley, K.Nishinari
    • Journal Title

      Chapr.2.2 Physico-chemistry of (1,3)-beta-Glucans, in "Chemistry, Biochemistry, and Biology of 1-3 Beta Glucans and Related Polysaccharides" (A.Bacic, G.B.Fincher, B.A.Stone Eds.)(Elsevier)

      Pages: 47-118

    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Viscoelasticity and Phase Separation of Aqueous Na-Type Gellan Solution2009

    • Author(s)
      Y.Nitta, R.Takahashi, K.Nishinari
    • Journal Title

      Biomacromolecules 11

      Pages: 187-191

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Rheological study of gum arabic solutions: Interpretation based on molecular self-association2009

    • Author(s)
      X. Li, Y. Fang, S. Al-Assaf, G.O. Phillips, K. Nishinari, H. Zhang
    • Journal Title

      Food Hydrocolloids 23

      Pages: 2394-2402

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] アガロペクチン水溶液の熱的・レオロジー的特性2009

    • Author(s)
      高橋亮, 平島円, 谷田陽子, 西成勝好
    • Journal Title

      日本食品科学工学会誌 56

      Pages: 591-599

    • NAID

      10026293913

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Texture and Rheology in Food and Health2009

    • Author(s)
      K.Nishinari
    • Journal Title

      Food Science & Technology Research 15

      Pages: 99-106

    • NAID

      10025348684

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Texture and Rheology in Food and Health2009

    • Author(s)
      K. Nishinari
    • Journal Title

      Food Science & Technology Research 15

      Pages: 99-106

    • NAID

      10025348684

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Some Thoughts on The Definition of a Gel2009

    • Author(s)
      K.Nishinari
    • Journal Title

      Progress in Colloid & Polymer Science 136

      Pages: 87-94

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Characterization of the conformation and comparison of shear and extensional properties of curdlan in DMSO2009

    • Author(s)
      H.Zhang, K.Nishinari
    • Journal Title

      Food Hydrocolloids 23

      Pages: 1570-1578

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Functions of fenugreek gum with various molecular weights on the gelatinization and retro-gradation behaviors of corn starch-2: Characterizations of starch and investiga-tions of corn starch/fenugreek gum com-posite system at a relatively low starch coFunctions of fenugr2008

    • Author(s)
      T. Funami, Y. Kataoka, S. Noda, M. Hiroe, S. Ishihara, I. Asai, R. Takahashi, N. Inouchi, K. Nishinari
    • Journal Title

      Food Hydrocolloids 22

      Pages: 777-787

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] 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%2008

    • Author(s)
      Funami, Takahiro; Kataoka, Yohei; Noda, Sakie; Hiroe, Mika; Ishihara, Sayaka; Asai, Iwao; Takahashi, Rheo; Inouchi, Naoya; Nishinari, Katsuyoshi
    • Journal Title

      Food Hydrocolloids 22(5)

      Pages: 777-787

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Journal Article] Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch-1: Characterizations of fenugreek gum and investigations of corn starch/fenugreek gum composite system at a relatively high starch2008

    • Author(s)
      Funami, T.; Kataoka, Y.; Noda, S.; Hiroe, M.; Ishihara, S.; Asai, I.; Takahashi, R.; Nishinari, K.
    • Journal Title

      Food Hydrocolloids 22(5)

      Pages: 763-776

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Journal Article] Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties2008

    • Author(s)
      M. Nakauma, T. Funami, S. Noda, S. Ishihara, S. Al-Assaf, K. Nishinari, G.O. Phillips
    • Journal Title

      Food Hydrocolloids 22

      Pages: 1254-1267

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Comparative study of texture terms : English, French, Japanese, and Chinese2008

    • Author(s)
      Katsuyoshi NISHINARI, ほか5名中1番目
    • Journal Title

      Journal of Texture Studies 39

      Pages: 530-568

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Effects of the lyotropic series salts on the gelation of konjac glucomannan in aqueous solutions2008

    • Author(s)
      W. Yin, H. Zhang, L. Huang, K. Nishinari
    • Journal Title

      Carbohydrate Polymers 74

      Pages: 68-78

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] 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 concentr2008

    • Author(s)
      Funami, T.; Kataoka, Y.; Noda, S.; Hiroe, M.; Ishihara, S.; Asai, I.; Takahashi, R.; Inouchi, N.; Nishinari, K.
    • Journal Title

      Food Hydrocolloids 22(5)

      Pages: 777-787

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Journal Article] Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic2008

    • Author(s)
      T. Funami, M. Nakauma, S. Noda, S. Ishihara, I. Asai, N. Inouchi, K. Nishinari
    • Journal Title

      Food Hydrocolloids 22

      Pages: 1528-1540

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch-1: Characterizations of fenugreek gum and investigations of corn starch/fenugreek gum composite system at a relatively high starch concentration; 15 w/v%2008

    • Author(s)
      Funami, Takahiro; Kataoka, Yohei; Noda, Sakie; Hiroe, Mika; Ishihara, Sayaka; Asai, Iwao; Takahashi, Rheo; Nishinari, Katsuyoshi
    • Journal Title

      Food Hydrocolloids 22(5)

      Pages: 763-776

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Journal Article] Model study for large deformation of physical polymeric gels2008

    • Author(s)
      S. Kawai, Y. Nitta, K. Nishinari
    • Journal Title

      Journal of Chemical Physics 128

      Pages: 134903-134903

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts2008

    • Author(s)
      T. Funami, S. Noda, M. Hiroe, I. Asai, S. Ikeda, K. Nishinari
    • Journal Title

      Food Hydrocolloids 22

      Pages: 1273-1282

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch-2: Characteriza-tions of starch and investigations of corn starch/fenugreek gum composite system at a relatively low starch concenFunctions of fe2008

    • Author(s)
      T. Funami, Y. Kataoka, S. Noda, M. Hiroe, S. Ishihara, I. Asai, R. Takahashi, N. Inouchi, K. Nishinari
    • Journal Title

      Food Hydrocolloids 22

      Pages: 777-787

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] 生体高分子のレオロジー研究2008

    • Author(s)
      西成勝好
    • Journal Title

      日本レオロジー学会誌 36

      Pages: 195-202

    • NAID

      10025542469

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Molecular Structures of Gellan Gum Imaged with Atomic Force Microscopy in Relation to Its Rheological Behaviors in an Aqueous System. 1. Investigations of Gellan Gum with Different Acyl Contents in the Presence or Absence of Potassium2008

    • Author(s)
      Noda, Sakie; Funami, Takahiro; Nakauma, Makoto; Asai, Iwao; Takahashi, Rheo; Al-assaf, Saphwan; Ikeda, Shinya; Nishinari, Katsuyoshi; Phillips, Glyn O
    • Journal Title

      Food Hydrocolloids 22(6)

      Pages: 1148-1159

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Journal Article] 天然・生体高分子のレオロジー2008

    • Author(s)
      西成勝好
    • Journal Title

      ケミカルエンジニアリング 53

      Pages: 737-742

    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Functions of fenugreek gum with various molecular weights on the ge-latinization and retrogradation behaviors of corn starch-1: Characterizations of fenugreek gum and investigations of corn starch/fenugreek gum composite sys-tem at a relatively high staFunctions of fenugreek gum2008

    • Author(s)
      T. Funami, Y. Kataoka, S. Noda, M. Hiroe, S. Ishihara, I. Asai, R. Takahashi, K. Nishinari
    • Journal Title

      Food Hydrocolloids 22

      Pages: 763-776

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Molecular Structures of Gellan Gum Imaged with Atomic Force Microscopy in Relation to Its Rheological Behaviors in an Aqueous System. 1. Investigations of Gellan Gum with Different Acyl Contents in the Presence or Absence of Potassium2008

    • Author(s)
      Noda, S.; Funami, T.; Nakauma, M.; Asai, L.; Takahashi. R.; Al-assaf, S.; Ikeda, S.; Nishinari, K.; Phillips, G.O.
    • Journal Title

      Food Hydrocolloids 22(6)

      Pages: 1148-1159

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Journal Article] Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch-1: Characterizations of fenugreek gum and investigations of corn starch/concentration; 15 w/v%2008

    • Author(s)
      Funami, T.; Kataoka, Y.; Noda, S.; Hiroe, M.; Ishihara, S.; Asai, I.; Takahashi. R, ; Nishinari, K.
    • Journal Title

      Food Hydrocolloids 22(5)

      Pages: 763-776

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Journal Article] Molecular Structures of Gellan Gum Imaged with Atomic Force Microscopy in Relation to the rheological behavior in aqueous systems in the presence or Absence of Various Cations2008

    • Author(s)
      Funami, Takahiro; Noda, Sakie; Nakauma, Mkakoto; Ishihara, Sayaka; Takahashi, Rheo; Al-assaf, Saphwan; Ikeda, Shinya; Nishinari, Katsuyoshi; Phillips, Glyn O
    • Journal Title

      Journal of Agricultural and Food Chemistry 56(18)

      Pages: 8609-8618

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Journal Article] Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems in the presence of sodium chloride2008

    • Author(s)
      T. Funami, S. Noda, M. Nakauma, S. Ishihara, R. Takahashi, S. Al-Assaf, S. Ikeda, K. Nishinari, G.O. Phillips
    • Journal Title

      Food Hydrocolloids 23

      Pages: 548-554

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Structural, thermal and viscoelastic properties of potato starches2008

    • Author(s)
      N. Singh, N. Isono, S. Srichuwong, T. Noda, K. Nishinari
    • Journal Title

      Food Hydrocolloids 22

      Pages: 979-988

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Comparative study of texture terms: English, French, Japanese, and Chinese2008

    • Author(s)
      K. Nishinari, F. Hayakawa, C-F Xia, L. Huang, J-F. Meullenet, J-M. Sieffermann
    • Journal Title

      Journal of Texture Studies 39

      Pages: 530-568

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] 澱粉の離水に及ぼす呈味物質の影響2008

    • Author(s)
      平島円, 高橋亮, 西成勝好
    • Journal Title

      日本調理科学会誌 40(4)

      Pages: 1-8

    • NAID

      110006367127

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Journal Article] Functions of fenugreek gum with various molecular weights on the gelatmization and retrogradation behaviors of corn starch-2: Characterizations of starch and investigations of corn starch/fenugreek gum compositesystem at a relatively low starch concentrat;5w/v%$2008

    • Author(s)
      T.Funami, Y.Kataoka, S.Noda, M.Hiroe, S.Ishihara, I.Asai, R.Takahashi, N.Inouchi, and K.Nishinari
    • Journal Title

      Food Hydrocolloids 22

      Pages: 777-787

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Molecular Structures of Gellan Gum Imaged with Atomic Force Microscopy in Relation to the Rheological Behavior in Aqueous Systems in the Presence or Absence of Various Cations2008

    • Author(s)
      T. Funami, S. Noda, M. Nakauma, S. Ishihara, R. Takahash, S. Al-Assaf, S. Ikeda, K. Nishinari, G.O. Phillips
    • Journal Title

      Journal of Agricultural and Food Chemistry 56

      Pages: 8609-8618

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Fine structure, thermal and viscoelastic properties of starches separated from indica rice cultivars2007

    • Author(s)
      N. Singh, Y. Nakaura, N. Inouchi, K. Nishinari
    • Journal Title

      Starch/Staerke 59

      Pages: 10-20

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] 澱粉の離水に及ぼす呈味物質の影響2007

    • Author(s)
      平島円, 高橋亮, 西成勝好
    • Journal Title

      日本調理科学会誌 40

      Pages: 249-256

    • NAID

      110006367127

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] 性別・年齢別・地域別にみた日本語テクスチャー用語の認知状況2007

    • Author(s)
      早川文代、井奥加奈、阿久澤さゆり、米田千恵、風見由香利、西成勝好、中村好宏、馬場康維、神山かおる
    • Journal Title

      日本食品科学工学会誌 54

      Pages: 488-502

    • NAID

      10019803563

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] 寒天ゲルの物性に対するコラーゲンペプチド添加の影響2007

    • Author(s)
      吉村美紀、桑野稔子、西成勝好
    • Journal Title

      日本調理科学会誌 40

      Pages: 156-165

    • NAID

      110006317853

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] 澱粉の離水に及ぼす呈味物質の影響2007

    • Author(s)
      平島円,高橋亮,西成勝好
    • Journal Title

      日本調理科学会誌 40(4)

      Pages: 249-256

    • NAID

      110006367127

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Journal Article] Thermal Aggregation of Methylcellulose with Different Molecular Weights2007

    • Author(s)
      Funami, T.; Kataoka, Y.; Hiroe, M.; Asai, I.; Takahashi. R.; Nishinari, K.
    • Journal Title

      Food Hydrocolloids 21(4)

      Pages: 46-58

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Journal Article] Large deformation analysis of gellan gels2007

    • Author(s)
      S.Kawai, Y.Nitta and K.Nishinari
    • Journal Title

      Journal of Applied Physics 102

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Large deformation analysis of gellan gels2007

    • Author(s)
      S. Kawai, Y. Nitta, K. Nishinari
    • Journal Title

      Journal of Applied Physics 102

      Pages: 43507-43507

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Thermal Aggregation of Methylcellulose with Different Molecular Weights2007

    • Author(s)
      Funami, Takahiro; Kataoka, Yohei; Hiroe, Mika; Asai, Iwao; Takahashi, Rheo; Nishinari, Katsuyoshi
    • Journal Title

      Food Hydrocolloids 21(4)

      Pages: 46-58

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Journal Article] Influence of xyloglucan on the enzymatic degradation of soy protein isolate2007

    • Author(s)
      B-S. Kim, M. Yoshimura, Y. Sone, K. Nishinari
    • Journal Title

      Journal of Human Life Science 6

      Pages: 23-30

    • NAID

      110006648044

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Journal Article] Synergistic interaction of xyloglucan and xanthan investigated by rheology, differential scanning calorimetry, and NMR2006

    • Author(s)
      B.S.Kim, M.Takemasa, K.Nishinari
    • Journal Title

      Biomacromolecules 7(4)

      Pages: 1223-1230

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Anomalous rheological behaviour of gum Arabic solutions2006

    • Author(s)
      S.Tanaka, Y.Fang, K.Nishinari
    • Journal Title

      Food & Food Ingredients Journal of Japan 211・3

      Pages: 216-221

    • NAID

      40007267529

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Synergistic interaction of xyloglucan and xanthan investigated by rheology, differential scanning calorimetry, and NMR2006

    • Author(s)
      B.S.Kim, M.Takemasa, K.Nishinari
    • Journal Title

      Biomacromolecules 7・4

      Pages: 1223-1230

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Anomalous rheological behaviour of gum Arabic solutions2006

    • Author(s)
      S.Tanaka, Y.Fang, K.Nishinari
    • Journal Title

      Food & Food Ingredients Journal of Japan 211(3)

      Pages: 216-221

    • NAID

      40007267529

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Study on hydrogels in food physics2005

    • Author(s)
      K.Nishinari
    • Journal Title

      Nippon Shokuhin Kagaku Kogaku Kaishi 52(9)

      Pages: 385-390

    • NAID

      130000052411

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] 食べ物および食べる過程とレオロジー2005

    • Author(s)
      西成勝好
    • Journal Title

      日本バイオレオロジー学会誌(B&R) 9・1

      Pages: 3-15

    • NAID

      130001932280

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] おいしさを創るハイドロコイド2005

    • Author(s)
      西成勝好, 船見孝博
    • Journal Title

      令凍2005年5月号 80・931

      Pages: 7-14

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] 固有粘度の異なるキサンタンガムの物性とニンジンのきざみ食の咀嚼性2005

    • Author(s)
      吉村美紀, 桑野稔子, 船見孝博, 西成勝静
    • Journal Title

      日本咀嚼学会雑誌 15・2

      Pages: 48-57

    • NAID

      10016929383

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Effects of molar mass on the coil to helix transition of sodium-type gellan gums in aqueous solutions2005

    • Author(s)
      E.Ogawa, R.Takahashi, H.Yajima, K.Nishinari
    • Journal Title

      Food Hydrocolloids 20・2-3

      Pages: 378-385

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Evaluation and control of food texture2005

    • Author(s)
      K.Nishinari, M.Hirashima
    • Journal Title

      Japan Food Science 44(8)

      Pages: 19-25

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] 食品の物性におけるハイドロゲルに関する研究2005

    • Author(s)
      西成勝好
    • Journal Title

      日本食品科学工学会誌 52・9

      Pages: 385-390

    • NAID

      130000052411

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] キサンタンガムを添加したきざみ食の嗜好特性について2005

    • Author(s)
      吉村美紀, 桑野稔子, 盛崎利恵, 西成勝好
    • Journal Title

      日本咀嚼学会雑誌 14・2

      Pages: 50-61

    • NAID

      10014493663

    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Effects of molar mass on the coil to helix transition of sodium-type gellan gums in aqueous solutions2005

    • Author(s)
      E.Ogawa, R.Takahashi, H.Yajima, K.Nishinari
    • Journal Title

      Food Hydrocolloids 20(2-3)

      Pages: 378-385

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] 日本語テクスチャー用語の収集2005

    • Author(s)
      早川文代, 井奥加奈, 阿久澤さゆり, 齋藤昌義, 西成勝好, 山野善正, 神山かおる
    • Journal Title

      日本食品科学工学会誌 52・8

      Pages: 337-346

    • NAID

      10019043861

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Collection of Japanese texture terms(Studies on Japanese texture expressions Part1.)2005

    • Author(s)
      F.Hayakawa, K.Ioku, S.Akuzawa, M.Saito, K.Nishinari, Y.Yamano, K.Kohyama
    • Journal Title

      Nippon Shokuhin Kagaku Kogaku Kaishi 52(8)

      Pages: 337-346

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] 食品のテクスチャー評価と改質技術2005

    • Author(s)
      西成勝好, 平島円
    • Journal Title

      ジャパンフードサイエンス 44・8

      Pages: 19-25

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Hydrocolloids for creating palatable foods2005

    • Author(s)
      K.Nishinari, T.Funami
    • Journal Title

      Reito 80(931)

      Pages: 7-14

    • NAID

      10015666427

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Rheology in foods and eating process2005

    • Author(s)
      K.Nishinari
    • Journal Title

      Japanese Journal of Biorheology 9(1)

      Pages: 3-15

    • NAID

      130001932280

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] 固有粘度の異なるキサンタンガムの物性とニンジンのきざみ食の咀嚼性2005

    • Author(s)
      吉村美紀, 桑野稔子, 船見孝博, 西成勝好
    • Journal Title

      日本咀嚼学会雑誌 15・2

      Pages: 48-57

    • NAID

      10016929383

    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] New texture modifiers- Present situation and future problems2005

    • Author(s)
      K.Nishinari
    • Journal Title

      Japanese Journal of Cookery Science 38(5)

      Pages: 397-403

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Rheological Properties of Xanthan Gum of Different Intrinsic Viscosity and Mastication of the Minced Carrots2005

    • Author(s)
      M.Yoshimura, T.Kuwano, T.Funami, K.Nishinari
    • Journal Title

      Japanese Society for Mastication Science and Health Promotion 15(2)

      Pages: 48-57

    • NAID

      10016929383

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] 食感の創出素材-テクスチャーモディファイヤーの現状と課題2005

    • Author(s)
      西成勝好
    • Journal Title

      日本調理科学会誌 38・5

      Pages: 397-403

    • NAID

      110001877004

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] A simple and rapid measurement of the viscosity and its application for thickening agents2004

    • Author(s)
      Y.Toyama, A.Takeba, M.Takami, K.Murao, B.S.Kim, K.Nishinari, T.Imoto
    • Journal Title

      The Japanese Society of Dysphagia Rehabilitation 8(2)

      Pages: 213-213

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] キサンタンガムを添加したきざみ食の嗜好特性について2004

    • Author(s)
      吉村美紀, 桑野稔子, 盛綺利恵, 西成勝好
    • Journal Title

      日本咀嚼学会雑誌 14・2

      Pages: 50-61

    • NAID

      10014493663

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] トロミ調整食品『トロメイク』で粘性を調整したバリウム製剤の物性評価2004

    • Author(s)
      外山義雄, 竹端彩, 高見正雄, 村尾周久, 金保叔, 西成勝好, 清水隆雄, 藤岡誠司, 音無弘子
    • Journal Title

      日本摂食嚥下リハビリテーション学会誌 8・2

      Pages: 213-213

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] 簡易粘度計の試作検討とトロミ評価への適用2004

    • Author(s)
      外出義雄, 竹端彩, 高見正雄, 村尾周久, 金保叔, 西成勝好, 井元俊之
    • Journal Title

      日本摂食嚥下リハビリテーション学会誌 8・2

      Pages: 213-213

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Rheology, food texture and mastication2004

    • Author(s)
      K.Nishinari
    • Journal Title

      J. Texture Studies 35

      Pages: 113-124

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Rheological characterization of contrast medium containing barium ; viscosity of the contrast medium was controlled by a thickening agent "toromake"2004

    • Author(s)
      Y.Toyama, A.Takeba, M.Takami, K.Murao, B.S.Kim, K.Nishinari, T.Shimizu, S.Hujioka, H.Otonashi
    • Journal Title

      The Japanese Society of Dysphagia Rehabilitation 8(2)

      Pages: 213-213

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] 簡易粘度計の試作検討とトロミ評価への適用2004

    • Author(s)
      外山義雄, 竹端彩, 高見正雄, 村尾周久, 金保叔, 西成勝好, 井元俊之
    • Journal Title

      日本摂食・嚥下リハビリテーション学会雑誌 8・2

      Pages: 213-213

    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] トロミ調整食品『トロメイク』で粘性を調整したバリウム製剤の物性評価2004

    • Author(s)
      外山義雄, 竹端彩, 高見正雄, 村尾周久, 金保叔, 西成勝好, 清水隆雄, 藤岡誠司, 音無弘子
    • Journal Title

      日本摂食・嚥下リハビリテーション学会雑誌 8・2

      Pages: 213-213

    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Rheological Properties and Sensory Evaluation of the Minced Foods with Xanthan Gum2004

    • Author(s)
      M.Yoshimura, T.Kuwano, R.Morisaki, K.Nishinari
    • Journal Title

      Japanese Society for Mastication Science and Health Promotion 14(2)

      Pages: 50-61

    • NAID

      10014493663

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Rheology, food texture and mastication2004

    • Author(s)
      K.Nishinari
    • Journal Title

      J.Texture Studies 35

      Pages: 113-124

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels

    • Author(s)
      T.Brenner, Z.Wang, P.Achayuthakan, T.Nakajima, K.Nishinari
    • Journal Title

      Carbohydrate Polymers

    • URL

      http://dx.doi.org/doi:10.1016/j.carbpol.2013.04.020

    • Data Source
      KAKENHI-PROJECT-22240076
  • [Journal Article] Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides

    • Author(s)
      K.Nishinari, B.S.Kim, Y.Fang, Y.Nitta, M.Takemasa
    • Journal Title

      Cellulose (in press)

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides

    • Author(s)
      K.Nishinari, B.S.Kim, Y.Fang, Y.Nitta, M.Takemasa
    • Journal Title

      Cellulose (in press)

    • Data Source
      KAKENHI-PROJECT-16300237
  • [Journal Article] Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides

    • Author(s)
      K.Nishinari, B.S.Kim, Y.Fang, Y.Nitta, M.Takemasa
    • Journal Title

      Cellulose (in press)

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16300237
  • [Presentation] 高pHでの澱粉の老化2017

    • Author(s)
      平島 円 / 奥野 美咲 / 高橋 亮 / 磯部 由香 / 西成 勝好
    • Organizer
      日本調理科学会平成29年度大会
    • Data Source
      KAKENHI-PROJECT-25712013
  • [Presentation] The way of controlling the bubble content in konjac products2016

    • Author(s)
      Madoka HIRASHIMA / Shizuka KATO / Emika TAKAHASHI / Rheo TAKAHASHI / Yuka ISOBE / Katsuyoshi NISHINARI
    • Organizer
      XXIII IFHE World Congress 2016
    • Place of Presentation
      Daejeon, KOREA
    • Year and Date
      2016-08-01
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-25712013
  • [Presentation] 高pHにおける澱粉の糊化2016

    • Author(s)
      平島 円 / 奥野 美咲 / 高橋 亮 / 磯部 由香 / 西成 勝好
    • Organizer
      日本調理科学会平成28年度大会
    • Place of Presentation
      名古屋
    • Year and Date
      2016-08-29
    • Data Source
      KAKENHI-PROJECT-25712013
  • [Presentation] アルカリ性におけるコーンスターチゲルの特性2015

    • Author(s)
      平島円、伊藤愛、高橋亮、磯部由香、西成勝好
    • Organizer
      日本家政学会第60回(平成27年度) 中部支部大会
    • Place of Presentation
      名古屋市
    • Year and Date
      2015-09-05
    • Data Source
      KAKENHI-PROJECT-25712013
  • [Presentation] 撹拌方法および気泡安定剤によるこんにゃく粉水懸濁液の気泡量の変化2013

    • Author(s)
      加藤静香,平島円,高橋亮,磯部由香,西成勝好
    • Organizer
      日本調理科学会
    • Place of Presentation
      奈良
    • Data Source
      KAKENHI-PROJECT-25712013
  • [Presentation] Effects of adding sucrose before or after gelatinization on the gel strength of cornstarch gels2013

    • Author(s)
      HIRASHIMA, Madoka; TAKAHASHI, Rheo; NISHINARI, Katsuyoshi
    • Organizer
      ARAHE 17th Biennial International Congress 2013
    • Place of Presentation
      Singapore
    • Data Source
      KAKENHI-PROJECT-25712013
  • [Presentation] ショ糖または食塩添加タピオカ澱粉の糊化2013

    • Author(s)
      平島円,安藤唯,加藤裕美子,高橋亮,磯部由香,西成勝好
    • Organizer
      日本調理科学会平成25年度大会
    • Place of Presentation
      奈良女子大学
    • Data Source
      KAKENHI-PROJECT-24500942
  • [Presentation] 寒天ゲルの破壊によるフレーバーリリース2013

    • Author(s)
      山田恭正, 垣見奈々美,玉井愛海,西成勝好
    • Organizer
      日本農芸化学会2013年度大会
    • Place of Presentation
      東北大学
    • Year and Date
      2013-03-26
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Effects of adding sucrose before and after gelatinization on the gel strength of cornstarch gels2013

    • Author(s)
      Madoka Hirashima, Rheo Takahashi, Katsuyoshi Nishinari
    • Organizer
      17th Biennial International ARAHE Congress 2013
    • Place of Presentation
      Nationl Institute of Education, Singapore
    • Data Source
      KAKENHI-PROJECT-24500942
  • [Presentation] ショ糖または食塩添加タピオカ澱粉の糊化2013

    • Author(s)
      平島円,安藤唯,高橋亮,磯部由香,西成勝好
    • Organizer
      日本調理科学会
    • Place of Presentation
      奈良
    • Data Source
      KAKENHI-PROJECT-25712013
  • [Presentation] 撹拌方法および気泡安定剤によるこんにゃく粉水懸濁液の気泡量の変化2013

    • Author(s)
      加藤静香,平島円,高橋亮,磯部由香,西成勝好
    • Organizer
      日本調理科学会平成25年度大会
    • Place of Presentation
      奈良女子大学
    • Data Source
      KAKENHI-PROJECT-24500942
  • [Presentation] ショ糖 添加寒天ゲルからのショ糖のリリースと甘味強度2012

    • Author(s)
      K.Yang, Z.Wang, 西成 勝好 , 菊崎泰枝早川文代, 神山かおる
    • Organizer
      日本調理科学会平成 24 年度大会
    • Place of Presentation
      秋田大学
    • Year and Date
      2012-08-24
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品の咀嚼・嚥下過程の解析2012

    • Author(s)
      T.Brenner , P.Achayuthakan, 田中 良巳 , 山口敦, K.Yang, Z.Wang, 西成勝好
    • Organizer
      第35回日本バイオレオロジー学会年会
    • Place of Presentation
      朱鷺メッセ
    • Year and Date
      2012-06-02
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品ゲルの破壊によるバナナのフレーバーリリース2012

    • Author(s)
      山田恭正,玉木友梨,西成勝好
    • Organizer
      日本食品科学工学会第59回大会
    • Place of Presentation
      藤女子大学
    • Year and Date
      2012-08-31
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品ゲルのテクスチャーとフレーバーリリース,1. ショ糖添加寒天ゲルからのショ糖のリリース2012

    • Author(s)
      菊崎泰枝, 大 倉花鈴, 西成勝好
    • Organizer
      日本家政学会第64回大会
    • Place of Presentation
      大阪市立大学
    • Year and Date
      2012-05-13
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Hydrocolloids controlling the texture and flavor release2012

    • Author(s)
      K.Nishinari
    • Organizer
      16th IUFoST World Congress of Food Science and Technology
    • Place of Presentation
      Iguasu, Brazil
    • Year and Date
      2012-08-07
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] レオロジー特性の異なるゲル状食品の咀嚼・嚥下動態-寒天ゲルの甘味の Time-Intensity 法による解析-2012

    • Author(s)
      神山かおる, 早川文代, 島田宏美, 風 見由香利, 西成勝好
    • Organizer
      第60回レオロジー討論会
    • Place of Presentation
      名古屋大学
    • Year and Date
      2012-09-26
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品ゲルのインビトロ咀嚼過程におけるフレーバーリリースとゲルのテクスチャー2012

    • Author(s)
      山田恭正,大久保祐希,佐竹由香,島田美聡,西成勝好
    • Organizer
      日本家政学会第64回大会
    • Place of Presentation
      大阪市立大学
    • Year and Date
      2012-05-13
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Interaction between tastants and hydrocolloids2012

    • Author(s)
      K.Nishinari
    • Organizer
      International Seminar "Colloidal Interactions of Food Materials"
    • Place of Presentation
      Kyoto University
    • Year and Date
      2012-10-05
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Polymer science approach to food rheology and processing (Keynote Lecture)2012

    • Author(s)
      K.Nishinari
    • Organizer
      the 28th International Conference of the Polymer Processing Society (PPS-28)
    • Place of Presentation
      Pattaya, Thailand
    • Year and Date
      2012-12-13
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] こんにゃくの調製方法と気泡混入率2012

    • Author(s)
      加藤静香,平島円,高橋亮,磯部由香,西成勝好
    • Organizer
      日本調理科学会平成24年度大会
    • Place of Presentation
      秋田大学
    • Data Source
      KAKENHI-PROJECT-24500942
  • [Presentation] Sucrose release from agar gels as studied by uniaxial compression and sensory evaluation2012

    • Author(s)
      Z.Wang, K.Yang, F.Hayakawa, K.Kohyama, K.Nishinari
    • Organizer
      2nd International Conference on Food Oral Processing
    • Place of Presentation
      ボーヌ国際会議場(フランス)
    • Year and Date
      2012-07-02
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] タピオカ澱粉の糊化・老化に対するキサンタンガム添加の影響2012

    • Author(s)
      P.Chantaro, R.Pongsawatmanit, 西成勝好
    • Organizer
      日本農芸化学会2012年度大会
    • Place of Presentation
      京都女子大学
    • Year and Date
      2012-03-24
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] サゴ澱粉の調理性2012

    • Author(s)
      平島円,増永千尋,磯部由香,高橋亮,西成勝好
    • Organizer
      平成24年度日本調理科学会近畿支部,東海・北陸支部合同研究発表会
    • Place of Presentation
      園田学園女子大学
    • Data Source
      KAKENHI-PROJECT-24500942
  • [Presentation] 食品ゲルのテクスチャーとフレーバーリリース, 2.ショ糖添加寒天ゲルからのショ糖のリリース2012

    • Author(s)
      西成 勝好 , W.Zheng, Y.Kun, 菊崎泰枝
    • Organizer
      日本家政学会第64回大会
    • Place of Presentation
      大阪市立大学
    • Year and Date
      2012-05-13
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Sucrose Release from Agar Gels: Effect of Texture of Gels, Compression Speed and Sucrose Concentration2012

    • Author(s)
      K.Yang, Z.Wang, F.Hayakawa, K.Kohyama, K.Nishinari
    • Organizer
      日本食品科学工学会第59回大会
    • Place of Presentation
      藤女子大学
    • Year and Date
      2012-08-31
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品ゲルのレオロジー特性とフレーバーリリース2011

    • Author(s)
      西成勝好, W.Zheng, 菊崎泰枝
    • Organizer
      日本調理科学会平成 23 年度大会
    • Place of Presentation
      高崎健康福祉大学
    • Year and Date
      2011-08-30
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] シリコンラバー舌を使用した食品ゲルの咀嚼シミュレーション2011

    • Author(s)
      山口敦, 西成勝好
    • Organizer
      第59回レオロジー討論会
    • Place of Presentation
      桐生市市民文化会館
    • Year and Date
      2011-10-07
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品におけるテクスチャー:咀嚼・嚥下のシミュレーション2011

    • Author(s)
      K.Nishinari
    • Organizer
      第4回食材、テクスチャー、エマルジョン、フレーバーに関する国際フォーラム
    • Place of Presentation
      オランダ・ワーゲニンゲン(招待講演)
    • Year and Date
      2011-07-01
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食・健康・高分子・ゲル2011

    • Author(s)
      西成勝好
    • Organizer
      第60回高分子討論会
    • Place of Presentation
      岡山大学
    • Year and Date
      2011-09-30
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] ソフトマテリアルを用いたin vitro測定系によるゲル状食品の摂食様式の推定2011

    • Author(s)
      石原清香, 木子理美, 中馬誠, 船見孝博, 神山かおる, 西成勝好
    • Organizer
      日本食品科学工学会第58回大会
    • Place of Presentation
      東北大学川内北キャンパス
    • Year and Date
      2011-09-11
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] The role of structure and texture on flavour release from polysaccharidegels2011

    • Author(s)
      W.Zheng, 西成勝好
    • Organizer
      日本レオロジー学会2011年通常総会および第38年会
    • Place of Presentation
      京都リサーチパーク
    • Year and Date
      2011-05-20
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] The role of structure and texture on flavour release from polysaccharide gels2011

    • Author(s)
      W.Zheng, 西成 勝好
    • Organizer
      日本レオロジー学会 2011年第38年会
    • Place of Presentation
      京都リサーチパーク
    • Year and Date
      2011-05-20
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] ゲル状食品のテクスチャー用語の体系化2011

    • Author(s)
      早川文代, 風見由香利, 阿久澤さゆり, 井奥加奈, 西成勝好
    • Organizer
      (社)日本家政学会第63回大会
    • Place of Presentation
      和洋女子大学
    • Year and Date
      2011-05-29
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品ゲルの咀嚼シミュレーション2011

    • Author(s)
      山口誠, 西成勝好
    • Organizer
      日本食品科学工学会第58回大会
    • Place of Presentation
      東北大学川内北キャンパス
    • Year and Date
      2011-09-11
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食後血糖値に対する分子量の異なるキシログルカン摂取の影響2011

    • Author(s)
      西成勝好, 武政誠, K.S.Hossain, 曽根良昭, 藤原政嘉, 絵本正憲, 羽生大記
    • Organizer
      第65回日本栄養・食糧学会大会
    • Place of Presentation
      お茶の水女子大学
    • Year and Date
      2011-05-14
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食・健康・高分子・ゲル2011

    • Author(s)
      西成勝好
    • Organizer
      第60回高分子討論会
    • Place of Presentation
      岡山大学津島キャンパス(招待講演)
    • Year and Date
      2011-09-30
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品ゲルのレオロジー特性とフレーバーリリース2011

    • Author(s)
      西成勝好, W.Zheng, 菊崎泰枝
    • Organizer
      日本調理科学会平成23年度大会
    • Place of Presentation
      高崎健康福祉大学
    • Year and Date
      2011-08-30
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 動的粘弾性によるゾルゲル転移2011

    • Author(s)
      西成勝好
    • Organizer
      日本栄養材形状機能研究会、第17回用語ワーキンググループ
    • Place of Presentation
      大阪(招待講演)
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Polymer and colloids science approach to food2011

    • Author(s)
      K.Nishinari
    • Organizer
      第5回レオロジー トレイニング シンポジウム
    • Place of Presentation
      中国・上海(招待講演)
    • Year and Date
      2011-07-12
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 角度付プローブによる食品ゲルの咀嚼シミュレーション2011

    • Author(s)
      山口敦, 西成勝好
    • Organizer
      第59回レオロジー討論会
    • Place of Presentation
      桐生市市民文化会館
    • Year and Date
      2011-10-07
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] シリコンソフトマテリアルを用いた咀嚼モデル装置による各種ゲルの圧縮2011

    • Author(s)
      山口敦, 西成勝好
    • Organizer
      日本レオロジー学会2011年通常総会および第38年会
    • Place of Presentation
      京都リサーチパーク
    • Year and Date
      2011-05-20
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Solutions for judging the risk of aspiration2011

    • Author(s)
      K.Nishinari
    • Organizer
      第16回食品工業のための増粘安定剤に関する会議
    • Place of Presentation
      オランダ・ワーゲニンゲン
    • Year and Date
      2011-06-30
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Analysis of the mechanism of aspiration by using polysaccharide solutions and the effects of xyloglucan polysaccharides on lowering the blood glucose2011

    • Author(s)
      K.Nishinari
    • Organizer
      中国昆明国際生物活性多糖検討会
    • Place of Presentation
      中国・昆明(招待講演)
    • Year and Date
      2011-10-25
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] シリコンラバー舌を用いた咀嚼モデルデバイスによる高分子多糖類ゲルの圧縮2011

    • Author(s)
      山口敦, 西成勝好
    • Organizer
      日本食品工学会第12回(2011年度)年次大会
    • Place of Presentation
      京都テルサ
    • Year and Date
      2011-08-06
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品ゲルの咀嚼とフレーバーリリース2011

    • Author(s)
      W.Zheng, 西成勝好
    • Organizer
      日本食品工学会第12回(2011年度)年次大会
    • Place of Presentation
      京都テルサ
    • Year and Date
      2011-08-06
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] ハイドロコロイドによる食品のテクスチャーコントロールと咀嚼・嚥下・消化・吸収2010

    • Author(s)
      西成勝好
    • Organizer
      日本バイオレオロジー学会バイオレオロジーリサーチフォーラム
    • Place of Presentation
      東京医科歯科大学(招待講演)
    • Year and Date
      2010-09-09
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食べる・レオロジー2010

    • Author(s)
      西成勝好
    • Organizer
      日本レオロジー学会関西支部第50回記念講演会
    • Place of Presentation
      キャンパスプラザ京都(招待講演)
    • Year and Date
      2010-11-26
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 日本食品科学工学の研究動向と中日交流の意義2010

    • Author(s)
      西成勝好
    • Organizer
      日本食品科学工学会中国食品科学技術学会日中食品シンポジウム
    • Place of Presentation
      北京友誼賓館(招待講演)
    • Year and Date
      2010-11-05
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] In situ Observation of Heat-and Pressure-Induced Gelation of Methylcellulose Aqueous Solutions2010

    • Author(s)
      L.Su, Z.Wang, Y.Minamikawa, N.Kometani, K.Nishinari
    • Organizer
      5th Pacific Rim Conference on Rheology
    • Place of Presentation
      Hokkaido University
    • Year and Date
      2010-08-06
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Structure-gelation research on gallate analogs and xyloglucan by rheology and thermal analysis2010

    • Author(s)
      Y.Yan, L.Yu, K.Nishinari.
    • Organizer
      The 10th International Hydrocolloids Conference
    • Place of Presentation
      Shanghai Jiao Tong University, China
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Preparation and rheological characterization of solutions for judging the risk of aspiration2010

    • Author(s)
      K.Nishinari, M.Takemasa, L.Su, Y.Michiwaki, H.Mizunuma, H.Ogoshi
    • Organizer
      International Conference on Food Oral Processing
    • Place of Presentation
      University of Leeds, UK
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Ephemeral journey to the hydrocolloidal universe2010

    • Author(s)
      K.Nishinari
    • Organizer
      The 10th International Hydrocolloids Conference Food Hydrocolloids Trust Medal Lecture
    • Place of Presentation
      Shanghai Jiao Tong University, China(招待講演)
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Effects of non-starch polysaccharides on gelatinization and retrogradation of starch2010

    • Author(s)
      K.Nishinari
    • Organizer
      Symposium on Starch Physicochemical and Physiological Aspects, IUFoST World Congress of Food Science and Technology
    • Place of Presentation
      Cape Town(招待講演)
    • Year and Date
      2010-08-25
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Sol-gel transition of Methylcellulose2010

    • Author(s)
      K.Nishinari, T.Funami, R.Taka-hashi, Y.Yin, H.Zhang, L.Su, R.Minamikawa, N.Kometani
    • Organizer
      Macro2010 : 43rd IUPAC World Polymer Congress Polymer Science in the Service of Society
    • Place of Presentation
      SECC, Glasgow, UK
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品とゲル2010

    • Author(s)
      西成勝好
    • Organizer
      高分子学会高分子ゲル研究会講座「食品とゲル」
    • Place of Presentation
      東京海洋大学(招待講演)
    • Year and Date
      2010-10-22
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品のテクスチャーと咀嚼2009

    • Author(s)
      西成勝好
    • Organizer
      第32回日本バイオレオロジー学会シンポジウム
    • Place of Presentation
      群馬県桐生市
    • Year and Date
      2009-06-05
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] コンニャクグルコマンナン寒天混合ゲルの力学特性と咀嚼性について2009

    • Author(s)
      坂雄太、吉村美紀、西成勝好
    • Organizer
      第57回レオロジー討論会
    • Place of Presentation
      山口県宇部市
    • Year and Date
      2009-10-07
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] 2バイトテクスチャー試験における試験速度条件の検討2009

    • Author(s)
      神山かおる、野内義之、佐々木朋子、船見孝博、西成勝好
    • Organizer
      第57回レオロジー討論会
    • Place of Presentation
      山口県宇部市
    • Year and Date
      2009-10-07
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] やわらかいゲル摂食時の表面筋電位測定とゲルの力学特性との関連について2009

    • Author(s)
      石原清香、中馬誠、船見孝博、西成勝好、神山かおる
    • Organizer
      第57回レオロジー討論会
    • Place of Presentation
      山口県宇部市
    • Year and Date
      2009-10-07
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] トロミ調整食品を添加した飲料の特性について2009

    • Author(s)
      岩崎裕子、高橋智子、西成勝好、大越ひろ
    • Organizer
      第57回レオロジー討論会
    • Place of Presentation
      山口県宇部市
    • Year and Date
      2009-10-07
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] バイオレオロジーと食・健康2008

    • Author(s)
      西成勝好
    • Organizer
      日本バイオレオロジー学会岡小天賞受賞講演
    • Place of Presentation
      東京都
    • Year and Date
      2008-06-05
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] 天然・生体高分子のレオロジー的研究2008

    • Author(s)
      西成勝好
    • Organizer
      日本レオロジー学会受賞講演
    • Place of Presentation
      東京都
    • Year and Date
      2008-05-14
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] 多糖類の物性と嚥下2008

    • Author(s)
      西成勝好
    • Organizer
      日本応用糖質学会ワークショップ
    • Place of Presentation
      静岡市
    • Year and Date
      2008-05-23
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] Chain Release and Rheological Change of Polysaccharide Gels Immersed in Various Solvents2008

    • Author(s)
      K. Nishinari, K.S. Hossain, M. Takemasa, Y. Nitta, S. Tanaka, Y. Fang
    • Organizer
      9th Hydrocolloids International Conference
    • Place of Presentation
      Singapore
    • Year and Date
      2008-06-17
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] Texture and Rheology in Food and Health, Food Technology Symposium, Japan-Brazil Memorial Symposium on Science and Technology 1908-20082008

    • Author(s)
      K. Nishinari
    • Organizer
      100 Years of Japanese Immigration to Brazil
    • Place of Presentation
      Sao Paulo, Brazil
    • Year and Date
      2008-06-23
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] -食品ハイドロコロイドの視点から-、第8回IUFoST Japan公開シンポジウム、食品科学工学の未来-チェンジとチャレンジ2008

    • Author(s)
      西成勝好
    • Organizer
      第55回日本食品科学工学会、招待講演
    • Place of Presentation
      京都市
    • Year and Date
      2008-09-06
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] Gelation of Mixed Polysaccharide Dispersions2008

    • Author(s)
      K. Nishinari
    • Organizer
      International Workshop on Food Dispersion Systems, 招待講演
    • Place of Presentation
      つくば市
    • Year and Date
      2008-12-02
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] 澱粉の糊化および老化に及ぼす澱粉濃度と酸の影響2007

    • Author(s)
      平島円, 高橋亮, 西成勝好
    • Organizer
      創立40周年日本調理科学会平成19年度大会
    • Place of Presentation
      お茶の水女子大学
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Presentation] Influence of Molecular Structure Imaged with Atomic Force Microscopy on the Rheological Properties of Gellan Gum in an Aqueous System2007

    • Author(s)
      Funami, T.; Noda, S.; Nakauma, M.; Takahashi, R.; Al-assaf, S.; Nishinari, K.; Phillips, G.O.
    • Organizer
      GelSympo2007 Polymer Gels: Fundamentals and Functional Control
    • Place of Presentation
      University of Tokyo
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Presentation] 多糖類・タンパク質のゾル・ゲル状態のレオロジー特性2007

    • Author(s)
      西成勝好
    • Organizer
      第1回栄養剤形状機能研究会
    • Place of Presentation
      東京都
    • Year and Date
      2007-09-01
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] カスタードクリームの性状に及ぼす加熱温度の影響2007年5月11-13日2007

    • Author(s)
      平島円, 石野左記子, 石見百江, 高橋亮, 西成勝好
    • Organizer
      日本家政学会第59年大会
    • Place of Presentation
      長良川国際会議場
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Presentation] ガラクトマンナン類による澱粉の膨潤・老化挙動の制御2007

    • Author(s)
      野田咲絵, 船見孝博, 廣江美佳, 石原清香, 中馬誠, 浅井以和夫, 高橋亮, 西成勝好
    • Organizer
      日本レオロジー学会第34年会
    • Place of Presentation
      京大会館
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Presentation] Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of gellan gum in an aqueous system2007

    • Author(s)
      Funami, Takahiro; Noda, Sakie; Nakauma, Makoto; Takahashi, Rheo; Al-assaf, Saphwan; Nishinari, Katsuyoshi; Phillips, Glyn O
    • Organizer
      The Food Hydrocolloids Trust: 14th Gums and Stabilisers for the Food Industry Conference
    • Place of Presentation
      North East Wales Institute, Wrexham, UK
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Presentation] キシログルカンとキサンタンの相乗効果における分子量の影響2007

    • Author(s)
      金保 叔、武政 誠、曽根 良昭、西成 勝好
    • Organizer
      第55回レオロジー討論会
    • Place of Presentation
      金沢市
    • Year and Date
      2007-11-03
    • Data Source
      KAKENHI-PROJECT-19200051
  • [Presentation] Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of gellan gum in an aqueous system2007

    • Author(s)
      Funami. T.; Noda, S.; Nakauma, M.; Takahashi, R.; Al-assaf, S.; Nishinari, K.; Phillips, G.O.
    • Organizer
      The Food Hydrocolloids Trust: 14th Gums and Stabilisers for the Food Industry Conference
    • Place of Presentation
      Wrexham, UK
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Presentation] Influence of Molecular Structure Imaged with Atomic Force Microscopy on the Rheological Properties of Gellan Gum in an Aqueous System2007

    • Author(s)
      Funami, Takahiro; Noda, Sakie; Nakauma, Makoto; Takahashi, Rheo; Al-assaf, Saphwan; Nishinari, Katsuyoshi; Phillips, Glyn O
    • Organizer
      GelSympo2007 Polymer Gels: Fundamentals and Functional Control
    • Place of Presentation
      The University of Tokyo, Japan
    • Data Source
      KAKENHI-PROJECT-19780093
  • [Presentation] レオロジー特性の異なるゲル状食品の咀嚼・嚥下動態-寒天ゲルの甘味のTime-Intensity法による解析-

    • Author(s)
      神山かおる, 早川文代, 島田宏美, 風見由香利, 西成勝好
    • Organizer
      第60回レオロジー討論会
    • Place of Presentation
      名古屋大学
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Sucrose Release from Agar Gels: Effect of Texture of Gels, CompressionSpeed and Sucrose Concentration

    • Author(s)
      K.Yang, Z.Wang, F.Hayakawa, K.Kohyama, K.Nishinari
    • Organizer
      日本食品科学工学会第59回(2012年)大会
    • Place of Presentation
      藤女子大学
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] アルカリ性でのコーンスターチ糊液の特性

    • Author(s)
      平島円,武馬克実,高橋亮,磯部由香,西成勝好
    • Organizer
      日本調理科学会平成26年度大会
    • Place of Presentation
      広島県立大学
    • Year and Date
      2014-08-28 – 2014-08-29
    • Data Source
      KAKENHI-PROJECT-24500942
  • [Presentation] 咀嚼回数によるアガロースゲルのテクスチャー特性及び呈味強度の影響

    • Author(s)
      K.Yang, Z.Wang, 西成勝好, 菊崎泰枝, 早川文代, 神山かおる
    • Organizer
      日本調理科学会 平成24年度大会
    • Place of Presentation
      秋田大学
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品ゲルのテクスチャーとフレーバーリリース 1.ショ糖添加寒天ゲルからのショ糖のリリース

    • Author(s)
      菊崎泰枝, 大倉花鈴, 西成勝好
    • Organizer
      日本家政学会第64回大会
    • Place of Presentation
      大阪市立大学
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Sucrose release from agar gels as studied by uniaxial compression and sensory evaluation

    • Author(s)
      Z.Wang, K.Yang, F.Hayakawa, K.Kohyama, K.Nishinari
    • Organizer
      2nd International Conference on Food Oral Processing
    • Place of Presentation
      ボーヌ国際会議場(フランス)
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品ゲルのインビトロ咀嚼過程におけるフレーバーリリースとゲルのテクスチャー

    • Author(s)
      山田恭正, 大久保祐希, 佐竹由香, 島田美聡, 西成勝好
    • Organizer
      日本家政学会第64回大会
    • Place of Presentation
      大阪市立大学
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] In situ observation of sol-gel transition of agarose aqueous solution studied by fluorescence measurement

    • Author(s)
      L.Su, Z.Wang, Y.Minamikawa, N.Kometani, K.Nishinari
    • Organizer
      11th International Hydrocolloid Conference
    • Place of Presentation
      Purdue University (USA)
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Rheological properties of tapioca starch and xanthan gum mixtures as affected by heating-cooling

    • Author(s)
      P.Chantaro, R.Pongsawatmanit, K.Nishinari
    • Organizer
      11th International Hydrocolloid Conference
    • Place of Presentation
      Purdue University (USA)
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Polymer Science Approach to Food Rheology and Processing

    • Author(s)
      K.Nishinari
    • Organizer
      28th International Conference of the Polymer Processing Society (PPS-28)
    • Place of Presentation
      Pattaya (Thailand)
    • Invited
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] Hydrocolloids controlling the texture and flavor release

    • Author(s)
      K.Nishinari
    • Organizer
      16th World Congress of Food Science and Technology
    • Place of Presentation
      イグアス国際会議場(ブラジル)
    • Invited
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 寒天ゲルの破壊によるフレーバーリリース

    • Author(s)
      山田恭正, 垣見奈々美, 玉井愛海, 西成勝好
    • Organizer
      日本農芸化学会2013年度大会
    • Place of Presentation
      東北大学
    • Data Source
      KAKENHI-PROJECT-22240076
  • [Presentation] 食品ゲルの破壊によるバナナのフレーバーリリース

    • Author(s)
      山田恭正, 玉木友梨, 西成勝好
    • Organizer
      日本食品科学工学会第59回(2012年)大会
    • Place of Presentation
      藤女子大学
    • Data Source
      KAKENHI-PROJECT-22240076
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    # of Collaborated Products: 38 results
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  • 18.  NAKANISHI Kazuhiro (90026584)
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    # of Collaborated Projects: 1 results
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  • 26.  NAKAMURA Kunio (80000826)
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