Citation: K. Kohyama et al., A MIXED SYSTEM COMPOSED OF DIFFERENT MOLECULAR-WEIGHTS KONJAC GLUCOMANNAN AND KAPPA-CARRAGEENAN - LARGE-DEFORMATION AND DYNAMIC VISCOELASTIC STUDY, Food hydrocolloids, 7(3), 1993, pp. 213-226
Citation: K. Nishinari et D. Takahashi, ANALYTICAL PROPERTIES OF ULTRADISCRETE BURGERS-EQUATION AND RULE-184 CELLULAR-AUTOMATON, Journal of physics. A, mathematical and general, 31(24), 1998, pp. 5439-5450
Citation: K. Nishinari et al., A NEW-TYPE OF SOLITON BEHAVIOR IN A 2-DIMENSIONAL PLASMA SYSTEM, Journal of the Physical Society of Japan, 62(6), 1993, pp. 2021-2029
Citation: K. Nishinari et al., A NEW-TYPE OF SOLITON BEHAVIOR OF THE DAVEY-STEWARTSON EQUATIONS IN APLASMA SYSTEM, Theoretical and mathematical physics, 99(3), 1994, pp. 745-753
Authors:
MASUDA Y
KAMISAKA S
YAMAMOTO R
HOSON T
NISHINARI K
Citation: Y. Masuda et al., CHANGES IN THE RHEOLOGICAL PROPERTIES OF THE CELL-WALL OF PLANT SEEDLINGS UNDER SIMULATED CONDITIONS, Biorheology, 31(2), 1994, pp. 171-177
Citation: T. Nagano et al., DYNAMIC VISCOELASTIC PROPERTIES OF GLYCININ AND BETA-CONGLYCININ GELSFROM SOYBEANS, Biopolymers, 34(10), 1994, pp. 1303-1309
Citation: T. Nagano et al., EFFECT OF HEATING AND COOLING ON THE GELATION KINETICS OF 7S GLOBULINFROM SOYBEANS, Journal of agricultural and food chemistry, 42(7), 1994, pp. 1415-1419
Citation: M. Watase et K. Nishinari, EFFECT OF POTASSIUM-IONS ON THE THEOLOGICAL AND THERMAL-PROPERTIES OFGELLAN GUM GELS, Food hydrocolloids, 7(5), 1993, pp. 449-456
Authors:
MORITAKA H
NISHINARI K
NAKAHAMA N
FUKUBA H
Citation: H. Moritaka et al., EFFECTS OF AMMONIUM-SALTS ON THE RHEOLOGI CAL AND THERMAL-PROPERTIES OF GELLAN GUM GELS, J JPN SOC F, 41(10), 1994, pp. 662-669
Citation: M. Yoshimura et al., EFFECTS OF KONJAC-GLUCOMANNAN ON THE GELATINIZATION AND RETROGRADATION OF CORN STARCH AS DETERMINED BY RHEOLOGY AND DIFFERENTIAL SCANNING CALORIMETRY, Journal of agricultural and food chemistry, 44(10), 1996, pp. 2970-2976
Citation: M. Watase et K. Nishinari, EFFECTS OF PH AND DMSO CONTENT ON THE THERMAL AND RHEOLOGICAL PROPERTIES OF HIGH METHOXYL PECTIN-WATER GELS, Carbohydrate polymers, 20(3), 1993, pp. 175-181
Citation: H. Moritaka et al., EFFECTS OF PH, POTASSIUM-CHLORIDE, AND SODIUM-CHLORIDE ON THE THERMALAND RHEOLOGICAL PROPERTIES OF GELLAN GUM GELS, Journal of agricultural and food chemistry, 43(6), 1995, pp. 1685-1689
Citation: K. Nishinari et al., EFFECTS OF POLYOLS AND SUGARS ON THE STRUCTURE OF WATER IN CONCENTRATED GELATIN GELS AS STUDIED BY LOW-TEMPERATURE DIFFERENTIAL SCANNING CALORIMETRY, Colloid and polymer science, 275(11), 1997, pp. 1078-1082
Citation: E. Miyoshi et al., EFFECTS OF SALTS ON THE GEL-SOL TRANSITION OF GELLAN GUM BY DIFFERENTIAL SCANNING CALORIMETRY AND THERMAL SCANNING RHEOLOGY, Thermochimica acta, 267, 1995, pp. 269-287
Authors:
MIYOSHI E
TAKAYA T
WILLIAMS PA
NISHINARI K
Citation: E. Miyoshi et al., EFFECTS OF SODIUM-CHLORIDE AND CALCIUM-CHLORIDE ON THE INTERACTION BETWEEN GELLAN GUM AND KONJAC GLUCOMANNAN, Journal of agricultural and food chemistry, 44(9), 1996, pp. 2486-2495
Authors:
MORITAKA H
NISHINARI K
NAKAHAMA N
FUKUBA H
Citation: H. Moritaka et al., EFFECTS OF SUCROSE, GLUCOSE, UREA AND GUA NIDINE-HYDROCHLORIDE ON THERHEOLOGICAL PROPERTIES OF GELLAN GUM GELS, J JPN SOC F, 41(1), 1994, pp. 9-16
Authors:
FUJII K
KAWATA M
KOBAYASHI Y
OKAMOTO A
NISHINARI K
Citation: K. Fujii et al., EFFECTS OF THE ADDITION OF HYALURONATE SEGMENTS WITH DIFFERENT CHAIN LENGTHS ON THE VISCOELASTICITY OF HYALURONIC-ACID SOLUTIONS, Biopolymers, 38(5), 1996, pp. 583-591
Citation: T. Yajima et K. Nishinari, EXACT-SOLUTIONS FOR INITIAL-VALUE PROBLEMS OF THE DAVEY-STEWARTSON-I EQUATION UNDER SOME LOCALIZED INITIAL CONDITIONS, Journal of the Physical Society of Japan, 67(4), 1998, pp. 1157-1162
