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18篇 您的检索式：作者名="Takahiro Funami"

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		题名	作者	年代	出处	被引量
	1	Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean- soluble polysaccharide and gum arabic 显示文摘	Takahiro Funami Makoto Nakauma Sakie Noda	2008	Food Hydrocolloids2008，22，8：	1
	2	Gelling characteristics of curdlan aqueous dispersions in the presence of salts显示文摘	Takahiro Funami Katsuyoshi Nishinari	2006	Food Hydrocolloids2006，，1：	1
	3	Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch显示文摘	Takahiro Funami Yohei Kataoka Toshio Omoto Yasunori Goto Iwao Asai Katsuyoshi Nishinari	2004	Food Hydrocolloids2004，，1：	1
	4	Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca^2+ binding 显示文摘	Takahiro Funami Yapeng Fang Sakie Noda	2009	Food Hydrocolloids2009，23，7：	1
	5	Structural modifications of sugar beet pectin and the relationship of structure to functionality显示文摘	Takahiro Funami Makoto Nakauma Sayaka Ishihara Rie Tanaka Takeo Inoue Glyn O. Phillips	2009	Food Hydrocolloids2009，，2：	1
	6	Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties显示文摘	Makoto Nakauma Takahiro Funami Sakie Noda Sayaka Ishihara Saphwan Al-Assaf Katsuyoshi Nishinari Glyn O. Phillips	2007	Food Hydrocolloids2007，，7：	1
	7	Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca2+binding显示文摘	Takahiro Funami Yapeng Fang	2009	Food Hydrocolloids2009，，23：	1
	8	Influence of guar gum on granule morphologies and rheological properties of maize starch 显示文摘	Takao Nagano Eri Tamaki Takahiro Funami	2008	Carbohydrate Polymers2008，72，：	1
	9	Effects of Non-ionic Polysaccharides on the Gelatinization and Retrogradation Behavior of Wheat Starch显示文摘	Takahiro Funami Yohei Kataoka Toshio Omoto	2005	Food Hydrocolloids2005，19，：	1
	10	Influence of guar gum on granule morphologies and rheological properties of maize starch 显示文摘	Takao Nagano Eri Tamaki Takahiro Funami	2008	Carbohydrate Polymers2008，72，1：	1
	11	Gelling characteristics of curdlan aqueous dispersions in the presence of salts显示文摘	Takahiro Funami Katsuyoshi Nishinari	2006	Food hydrocolloids2006，21，1：	1
	12	Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations显示文摘	Takahiro Funami Mika Hiroe Sakie Noda Iwao Asai Shinya Ikeda Katsuyoshi Nishinari	2007	Food Hydrocolloids2007，4，：	1
	13	Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin显示文摘	Takahiro Funami Guoyan Zhang Mika Hiroe Sakie Noda Makoto Nakauma Iwao Asai Mary K. Cowman Saphwan Al-Assaf Glyn O. Phillips	2006	Food Hydrocolloids2006，，8：	1
	14	Effects of non-ionic polysaccharides on the gelatinization and retrograda- tion behavior of wheat stareh显示文摘	Takahiro Funami Yohei Kataoka Toshio Omoto	2005	Food Hydrocolloids2005，19，1：	1
	15	Rheological properties of sodium alginate in an aqueous system during gelationin relation to supermoleeular structures and C2 + binding 显示文摘	Takahiro Funami Yapeng Fang Sakie Noda	2009	Food Hydroeolloids2009，23，2：	1
	16	Thermal and rheological properties of curdlan gel in minced pork gel 显示文摘	Takahiro Funami Hideo Yada and Yukihiro Nakao	1998	Food Hydrocolloids1998，12，1：	1
	17	Influence of guar gum on granule morphologies and rheological properies of maize starch显示文摘	Takao Nagano Eri Tamaki Takahiro Funami		0，，01：	1
	18	Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch显示文摘	Takahiro Funami Yohei Kataoka Toshio Omoto	2005	Food Hydrocolloids2005，19，：	1

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