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Nutrients|December 28, 2021
Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food ConsumptionWataru Sato, Akira Ikegami, Sayaka Ishihara, et al.Nutrients|November 26, 2022
Subjective-Physiological Coherence during Food Consumption in Older AdultsAkie Saito, Wataru Sato, Akira Ikegami, et al.Carbohydrate Polymers|March 19, 2013
Formulation of a pectin gel that efficiently traps mycotoxin deoxynivalenol and reduces its bioavailabilityChikako Tamura, Makoto Nakauma, Hiroko Furusawa, et al.Food Research International (Ottawa, Ont.)|February 6, 2019
Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginateBangheng Zhang, Bing Hu, Makoto Nakauma, et al.Journal of Agricultural and Food Chemistry|August 20, 2008
Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems in the presence or absence of various cationsTakahiro Funami, Sakie Noda, Makoto Nakauma, et al.Journal of Oral Rehabilitation|November 15, 2023
Relationship between maximal isometric tongue pressure and limit of fracture force of gels in tongue squeezingKazuhiro Murakami, Naohiko Kasakawa, Kazuhiro Hori, et al.Archives of Oral Biology|December 24, 2019
Coordination of tongue pressure production, hyoid movement, and suprahyoid muscle activity during squeezing of gelsKazuhiro Murakami, Kazuhiro Hori, Yoshitomo Minagi, et al.Journal of Texture Studies|February 23, 2021
Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowingKazuhiro Murakami, Yoshitsugu Tokuda, Kazuhiro Hori, et al.Pageof 2