Katsuyoshi Nishinari

Nanli Road
Wuhan, 430068, China

Last Updated: 09/26/2026

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Found 95 publications

Pressure-induced softening of locust bean gum hydrogels: A counterintuitive alternative to freeze-thaw stiffening.

Pressure-induced softening of locust bean gum hydrogels: A counterintuitive alternative to freeze-thaw stiffening.

Journal: Proceedings of the National Academy of Sciences of the United States of America

Published: July 01, 2026

Innovative strategies for sustainable food processing: enhancing quality, reducing waste, and promoting circular economy.

Innovative strategies for sustainable food processing: enhancing quality, reducing waste, and promoting circular economy.

Journal: Food chemistry: X

Published: June 01, 2026

Enhancing rheological properties of gluten-free batter and qualities of bread using locust bean gum and its β-mannanase hydrolysates.

Enhancing rheological properties of gluten-free batter and qualities of bread using locust bean gum and its β-mannanase hydrolysates.

Journal: International journal of biological macromolecules

Published: December 16, 2025

Physicochemical properties and functionality of wet-type grinder-treated vegetables in gluten-free rice flour bread.

Physicochemical properties and functionality of wet-type grinder-treated vegetables in gluten-free rice flour bread.

Journal: Food chemistry

Published: October 20, 2025

Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia Management.

Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia Management.

Journal: Journal of texture studies

Published: September 04, 2025

Molecular docking and fluorescence spectroscopy analysis of the interaction of different polyphenols with salivary mucin and proline-rich protein toward the astringency mechanism.

Molecular docking and fluorescence spectroscopy analysis of the interaction of different polyphenols with salivary mucin and proline-rich protein toward the astringency mechanism.

Journal: Food chemistry

Published: July 10, 2025

Influence of wet-type grinder-treated okara on gas retention, specific volume, and crumb characteristics of rice flour bread.

Influence of wet-type grinder-treated okara on gas retention, specific volume, and crumb characteristics of rice flour bread.

Journal: Food research international (Ottawa, Ont.)

Published: April 21, 2025

Small Oscillatory Rheology: Evaluating Microstructure and Component Interactions in Different Food Systems.

Small Oscillatory Rheology: Evaluating Microstructure and Component Interactions in Different Food Systems.

Journal: Comprehensive reviews in food science and food safety

Published: April 04, 2025

Autophagy-Mediated Suppression of Tumor Growth by Food-Grade Lipid Nanoparticles in Mice.

Autophagy-Mediated Suppression of Tumor Growth by Food-Grade Lipid Nanoparticles in Mice.

Journal: Advanced science (Weinheim, Baden-Wurttemberg, Germany)

Published: March 06, 2025

Diffusion of sodium ions based on the interactions between gum arabic and oral mucin: Effects from the molecular weight of gum arabic.

Diffusion of sodium ions based on the interactions between gum arabic and oral mucin: Effects from the molecular weight of gum arabic.

Journal: Food chemistry

Published: February 06, 2025

Linear and non-linear rheological assessments of long-term stable water-in-water emulsions made with starch- basil seed gum mixtures.

Linear and non-linear rheological assessments of long-term stable water-in-water emulsions made with starch- basil seed gum mixtures.

Journal: International journal of biological macromolecules

Published: January 25, 2025

Acetyl and pyruvate groups affect the synergistic interaction between xanthan gum and Gleditsia sinensis polysaccharide by regulating the conformational transition of xanthan gum.

Acetyl and pyruvate groups affect the synergistic interaction between xanthan gum and Gleditsia sinensis polysaccharide by regulating the conformational transition of xanthan gum.

Journal: Carbohydrate polymers

Published: January 17, 2025

Showing 1-12 of 95

Last Updated: 09/26/2026