Katsuyoshi Nishinari

Norsk Hydro (Germany) — Germany

Agricultural and Biological Sciences · Life Sciences

81h-index25.6kcitations612works6.42yr avg
OpenAlex↗ORCID↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Polysaccharides Composition and Applications(319), Proteins in Food Systems(242), Polysaccharides and Plant Cell Walls(169), Food composition and properties(119), Hydrogels: synthesis, properties, applications(47)

Publications611 total

Marshmallow as a model foamed gel for dysphagia-friendly transitional food
Applied Food Research·2025Open Access
Meat analogues: Role of plant protein functionality and processing strategies for quality enhancement
Food and Humanity·2025
Linear and non-linear rheological assessments of long-term stable water-in-water emulsions made with starch- basil seed gum mixtures
International Journal of Biological Macromolecules·2025· 1 cited
Nanofibril-induced modification of heat-set whey protein isolate hybrid gel: The impact of nanofibril morphology
Food Hydrocolloids·2025
Influence of wet-type grinder-treated okara on gas retention, specific volume, and crumb characteristics of rice flour bread
Food Research International·2025· 1 cited
Structural stabilization and nutrients delivery of emulsion gels under electrostatic assembly of whey protein isolate fibril and Artemisia sphaerocephala Krasch polysaccharide
Food Hydrocolloids·2025· 4 cited
Autophagy‐Mediated Suppression of Tumor Growth by Food‐Grade Lipid Nanoparticles in Mice
Advanced Science·2025Open Access
Self-Healing Injectable Double Cross-Linked Hydrogels and Oriented Network-Structured Aerogels as Foodborne Macromolecular Wound Healing Systems
ACS Applied Materials & Interfaces·2025· 4 cited
Stabilization Mechanisms, Rheological and Tribological Characterization of Water-in-Water Emulsions: Role of Waxy Corn Starch Nanocrystals and Basil Seed Gum
Food Biophysics·2025
Rheology and NMR studies of true gel formation and gelation mechanism for lentinan
Food Hydrocolloids·2025· 3 citedOpen Access
Diffusion of sodium ions based on the interactions between gum arabic and oral mucin: Effects from the molecular weight of gum arabic
Food Chemistry·2025· 5 cited
Acetyl and pyruvate groups affect the synergistic interaction between xanthan gum and Gleditsia sinensis polysaccharide by regulating the conformational transition of xanthan gum
Carbohydrate Polymers·2025· 6 citedOpen Access
Enhanced chiffon cake quality using tannic acid cross‐linked diacylglycerol oleogels as a replacement of butter
Journal of the Science of Food and Agriculture·2025· 2 citedOpen Access
Research advances on the astringency mechanism and its regulation based on macromolecular interactions with salivary proteins using tribology
Food Bioscience·2025· 2 cited
Formation and interfacial characteristics of water-in-water pickering emulsion stabilized by nanoparticles with different morphologies
LWT·2025· 4 citedOpen Access
Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnology
Materials Today Bio·2025· 1 citedOpen Access
Catalytic nucleation effect of the insoluble fraction of Persian gum on amyloid fibrillation of whey protein isolate
Food Hydrocolloids·2025· 5 cited
Direct visualization of the side-by-side self-assembly of high and low acyl gellan gum by AFM
Carbohydrate Polymers·2025· 6 cited
Food Education for Children
2025
Industry 4.0 digital transformation: Shaping the future of food quality
Food Control·2024· 12 cited
page 1 of 31Next →

Frequent Co-authors

Takahiro Funami(11), Glyn O. Phillips(9), Yapeng Fang(6), Yapeng Fang(6), Kaoru Kohyama(5), Peter A. Williams(5), Iwao Asai(5), Makoto Nakauma(5), Shinya Ikeda(5), Saphwan Al‐Assaf(4), Sakie Noda(4), Sayaka Ishihara(4), Miki Yoshimura(4), G. O. Phillips(3), Wei Lü(3), Yohei Kataoka(3), Toshio Omoto(3), Yasunori Goto(3), Yapeng Fang(3), Martin A. K. Williams(3)