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Journal of Texture Studies|November 29, 2021
Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheologyTakahiro Funami, Makoto NakaumaJournal of Texture Studies|October 4, 2021
Instrumental characteristics from extensional rheology and tribology of polysaccharide solutionsTakahiro Funami, Makoto NakaumaNPJ Science of Food|July 16, 2019
Role of fluid cohesiveness in safe swallowingKatsuyoshi Nishinari, Mihaela Turcanu, Makoto Nakauma, et al.Foods (Basel, Switzerland)|June 1, 2019
Compression Test of Soft Food Gels Using a Soft Machine with an Artificial TongueKaoru Kohyama, Sayaka Ishihara, Makoto Nakauma, et al.Journal of Texture Studies|April 22, 2023
Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat productsTakahiro Funami, Kosuke Nakano, Kazuhiro Maeda, et al.Nutrients|April 26, 2020
Facial EMG Correlates of Subjective Hedonic Responses During Food ConsumptionWataru Sato, Kazusa Minemoto, Akira Ikegami, et al.Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE Engineering in Medicine and Biology Society. Annual International Conference|January 9, 2015
Pressure distribution-based texture sensing by using a simple artificial mastication systemTakeshi Yamamoto, Mitsuru Higashimori, Makoto Nakauma, et al.Current Research in Food Science|June 23, 2025
Dynamic concordance between subjective and facial EMG hedonic responses during the consumption of gel-type foodWataru Sato, Sayaka Ishihara, Akira Ikegami, et al.Bioscience, Biotechnology, and Biochemistry|January 9, 2010
Functions of gum arabic and soybean soluble polysaccharide in cooked rice as a texture modifierSayaka Ishihara, Makoto Nakauma, Takahiro Funami, et al.Journal of Texture Studies|December 6, 2017
In vivo measurement of swallowing by monitoring thyroid cartilage movement in healthy subjects using thickened liquid samples and its comparison with sensory evaluationTakahiro Funami, Shingo Matsuyama, Akira Ikegami, et al.Pageof 2