Authors: Funami, T Funami, M Yada, H Nakao, Y

Citation: T. Funami et al., A rheological study on the effects of heating rate and dispersing method on the gelling characteristics of curdlan aqueous dispersions, FOOD HYDROC, 14(5), 2000, pp. 509-518

Authors: Funami, T Funami, M Yada, H Nakao, Y

Citation: T. Funami et al., Rheological and thermal studies on gelling characteristics of curdlan, FOOD HYDROC, 13(4), 1999, pp. 317-324

Authors: Funami, T Funami, M Tawada, T Nakao, Y

Citation: T. Funami et al., Decreasing oil uptake of doughnuts during deep-fat frying using curdlan, J FOOD SCI, 64(5), 1999, pp. 883-888

Authors: Funami, T Funami, M Yada, H Nakao, Y

Citation: T. Funami et al., Gelation mechanism of curdlan by dynamic viscoelasticity measurements, J FOOD SCI, 64(1), 1999, pp. 129-132