Papers - MATSUKAWA Shingo
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Gelation mechanism and network structure in gels of carrageenans and their mixtures viewed at different length scales – A review
L.C. Geonzon, F.B.A Descallar, L. Du, R.G. Bacabac, & S. Matsukawa , 2020.05
Food Hydrocolloids
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Change of network structure in agarose gels by aging during storage studied by NMR and Electrophoresis
F. B.A. Descallar , S. Matsukawa , 2020.05
Carbohydrate Polymesrs
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The thickening properties of native gellan gum are due to freeze drying–induced aggregation
A. Shinsho, T. Brenner, F. B.A. Descallar, Y. Tashiro, N. Ando, Y. Zhou, H. Ogawa & S. Matsukawa , 2020.05
Food Hydrocolloids
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Gelation mechanism and network structure of mixed kappa/lambda carrageenan gels studied by macroscopic and microscopic observation methods
L. Geonzon, X. Zhuang, A. Santoya, R. G. Bacabac, J. Xie, S. Matsukawa , 2020.02
Food Hydrocoll
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The future trends of food hydrocolloids
W. Lu, K. Nishinari, S. Matsukawa, Y. Fang , 2020.01
Food Hydrocolloids
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Chapter 3: NMR Diffusion Measurements
Faith Bernadette A. Descallar, Shingo Matsukawa , 2020
New Developments in NMR
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Accuracy improvement of centroid coordinates and particle identification in particle tracking technique
Lester C. Geonzon, Shingo Matsukawa , 2019.07
Journal of Biorheology
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Network structure and gelation mechanism of kappa and iota carrageenan elucidated by multiple particle tracking
Geonzon Lester C., Bacabac Rommel G., Matsukawa Shingo , 2019.07
FOOD HYDROCOLLOIDS
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Hydrogen isotope replacement changes hydration and large scale structure, but not small scale structure, of agarose hydrogel networks (vol 42, 53, 2019)
Brenner Tom, Tuvikene Rando, Cao Yiping, Fang Yapeng, Rikukawa Masahiro, Price William S., Matsukawa Shingo , 2019.07
EUROPEAN PHYSICAL JOURNAL E
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Microscopic Characterization of Phase Separation in Mixed Carrageenan Gels Using Particle Tracking
Geonzon Lester C., Bacabac Rommel G., Matsukawa Shingo , 2019.05
JOURNAL OF THE ELECTROCHEMICAL SOCIETY
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Accuracy improvement of centroid coordinates and particle identification in particle tracking technique
Geonzon Lester C., Matsukawa Shingo , 2019
Journal of Biorheology (Web)
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Molecular diffusion in polysaccharide gels
Qiuhua Zhao, Yun Zhou, Faith B.A. Descallar, Shingo Matsukawa , 2018.06
Modern Magnetic Resonance
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Rheological properties in solutions of wormlike micelle composed of lysophosphatidylcholine/phosphatidylcholine mixture
Paphawee Nantarajit, Natdanai Fafaungwithayakul, Natsuda Vichakacharu, Shingo Matsukawa , 2018.03
Journal of Biorheology
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Jump-and-return sandwiches: A new family of binomial-like selective inversion sequences with improved performance
Brenner T, Chen J, Stait-Gardner T, Zheng G, Matsukawa S, Price WS , 2018.03
Journal of Magnetic Resonance
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Influence of the Number of Chewing Cycles on the Sweetness and Saltiness Intensity of Agarose Gel
Akiko Itazu, Hatsue Moritaka, Bona Dai, Yosiyuki Okamura, Shingo Matsukawa , 2018.03
Food Science and Technology Research
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Dynamic rheological properties of mixed carrageenan gels under large strains
Stephen L. Flores, Faith Bernadette A. Descallar, Shingo Matsukawa, Rommel G. Bacabac , 2018.02
Journal of Biorheology
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Monocationic salts of carrageenans: Preparation and physico-chemical properties
M. Robala, T. Brennerb, S. Matsukawac, H. Ogawac, K. Truusa, B. Rudolphd, R. Tuvikene , 2017.12
Food Hydrocolloids
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A study on the gelation behavior of solutions of native gellan, deacylated gellan, and their mixture by water 1H T2 measurements
Bingjie Hu, Yang Lu, Qiuhua Zhao, Shingo Matsukawa , 2017.09
Food Hydrocolloids
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Solvent Fractionation of Rambutan (Nephelium lappaceum L.) Kernel Fat for Production of Non-Hydrogenated Solid Fat: Influence of Time and Solvent Type
Busakorn Mahisanunt, Kriskamol Na Jom, Shingo Matsukawa and Utai Klinkesorn , 2017.05
Journal of King Saud University-Science