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Carbohydrate Research|December 4, 2012
Elucidation of gelation mechanism and molecular interactions of agarose in solution by 1H NMRBona Dai, Shingo MatsukawaInternational Journal of Biological Macromolecules|August 7, 2016
Anomalous diffusion of poly(ethylene oxide) in agarose gelsTom Brenner, Shingo MatsukawaCarbohydrate Polymers|July 29, 2020
Change of network structure in agarose gels by aging during storage studied by NMR and electrophoresisFaith Bernadette A Descallar, Shingo MatsukawaBiomacromolecules|May 11, 2004
Binding effect of Cu(2+) as a trigger on the sol-to-gel and the coil-to-helix transition processes of polysaccharide, gellan gumSho Kanesaka, Tokuko Watanabe, Shingo MatsukawaCarbohydrate Polymers|June 18, 2016
NMR study on the network structure of a mixed gel of kappa and iota carrageenansBingjie Hu, Lei Du, Shingo MatsukawaCarbohydrate Polymers|April 27, 2013
Molecular mobility and microscopic structure changes in κ-carrageenan solutions studied by gradient NMRQiuhua Zhao, Tom Brenner, Shingo MatsukawaJournal of Food Science and Technology|January 27, 2025
Water uptake by freeze-dried potato and soybean powders: experiments and simulationsKoki Ryo, Xi Yang, Shingo MatsukawaJournal of Food Science|February 17, 2025
Microstructure of mixed κ- and ι-carrageenan gels viewed by rheology and solid-state NMRBingjie Hu, Faith Bernadette A Descallar, Shingo MatsukawaLipids|August 13, 2005
Effects of droplet size on the oxidative stability of oil-in-water emulsionsKyoko Nakaya, Hideki Ushio, Shingo Matsukawa, et al.Scientific Reports|August 20, 2025
Encapsulation of polyphenol rich extract from rambutan (Nephelium lappaceum L.) peel for application as dual functional ingredient in ice creamSupakchon Klongdee, Wattinee Katekhong, Weerachet Jittanit, et al.Pageof 3