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Journal of Colloid and Interface Science|September 28, 2007
Factors affecting the stability of O/W emulsion in BSA solution: stabilization by electrically neutral protein at high ionic strengthJongjit Rangsansarid, Kazuhiro FukadaJournal of Oleo Science|July 20, 2011
The coalescence stability of protein-stabilized emulsions estimated by analytical photo-centrifugationNopparat Cheetangdee, Mariko Oki, Kazuhiro FukadaFoods (Basel, Switzerland)|July 27, 2024
Impact of Rare Sugar D-Allulose on Hardening of Starch Gels during Refrigerated StorageAlexandra Obenewaa Kwakye, Kazuhiro Fukada, Toya Ishii, et al.Journal of Agricultural and Food Chemistry|August 9, 2003
Preparation of antimicrobial reduced lysozyme compatible in food applicationsVisalsok Touch, Shigeru Hayakawa, Kazuhiro Fukada, et al.Journal of Colloid and Interface Science|November 13, 2003
Effects of the counterion on dielectric spectroscopy of a montmorillonite suspension over the frequency range 10(5)-10(10) HzTomoyuki Ishida, Masaya Kawase, Kiyohito Yagi, et al.Acta Crystallographica. Section E, Crystallographic Communications|May 22, 2015
Crystal structure of β-d,l-psicoseTomohiko Ishii, Genta Sakane, Akihide Yoshihara, et al.Journal of Agricultural and Food Chemistry|June 4, 2008
Influence of a rare sugar, d-Psicose, on the physicochemical and functional properties of an aerated food system containing egg albumenYuanxia Sun, Shigeru Hayakawa, Masahiro Ogawa, et al.Acta Crystallographica. Section E, Crystallographic Communications|November 24, 2015
Crystal structure of β-d,l-fructoseTomohiko Ishii, Tatsuya Senoo, Akihide Yoshihara, et al.Acta Crystallographica. Section E, Crystallographic Communications|February 13, 2016
Crystal structure of 6-de-oxy-α-l-psico-furan-oseAkihide Yoshihara, Tomohiko Ishii, Tatsuya Kamakura, et al.Acta Crystallographica. Section E, Structure Reports Online|May 27, 2014
β-d-GuloseTomohiko Ishii, Shunsuke Ohga, Kazuhiro Fukada, et al.Pageof 2