Shingo Matsukawa

tokyo university of marine science and technology

H指数:32

被引数:2,738

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The gelation mechanism and network structure of polysaccharide food gels as studied from macroscopic, microscopic to molecular levels — A review of methodologies

多糖食品凝胶的凝胶化机制和网络结构研究：从宏观、微观到分子层面的方法学综述

Food Hydrocolloids

IF12.4

2026-08-220

PRE

Macroscopic and microscopic insights into the co-aggregation behavior of mixed fish gelatins with different melting points

宏观和微观视角下不同熔点的混合鱼明胶共聚集行为研究

Food Hydrocolloids

IF12.4

2026-05-260

PRE

Multiscale structural and mechanical characterization of acid milk gels with low-concentration fish gelatin during gelation and cold storage

酸牛奶凝胶在凝胶化和冷储存期间的多尺度结构与力学表征，使用低浓度鱼明胶

Food Hydrocolloids

IF12.4

2025-10-140

OAAI

Gelation mechanism of gellan in coexisting trivalent with monovalent cations as studied by NMR and particle tracking

由NMR和粒子追踪研究的高良胶在共存的二价与一价阳离子存在下的胶凝机制

FOOD HYDROCOLLOIDS

IF12.4

2025-05-140

PRE

Microstructure of mixed κ- and ι-carrageenan gels viewed by rheology and solid-state NMR

JOURNAL OF FOOD SCIENCE

IF3.4

2025-02-170

PRE

Elucidating the rheological and thermal properties of mixed fish and pork skin gelatin gels: Effects of cooling conditions and incubation times

FOOD HYDROCOLLOIDS

IF12.4

2024-11-010

PRE

Kinetic behavior of the network structure changes in funoran gelation studied by rheological and NMR measurements

CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS

IF6.5

2024-06-011

OAAI

Understanding the rheological properties from linear to nonlinear regimes and spatiotemporal structure of mixed kappa and reduced molecular weight lambda carrageenan gels

了解从线性到非线性的流变特性以及混合 κ 和分子量降低的 λ 卡拉胶凝胶的时空结构

FOOD HYDROCOLLOIDS

IF12.4

2024-05-012

PRE

The effects of stem bromelain on the gelation behavior of kappa carrageenan under linear and nonlinear rheological regimes

FOOD HYDROCOLLOIDS

IF12.4

2024-05-011

PRE

Cellulose nanocrystal stabilized pickering nanoemulsions and their coalescence stability studied by fluorescence microscopy

FOOD HYDROCOLLOIDS

IF12.4

2024-04-010

PRE

Study on the Diffusion Coefficients of Molecules in Precursor Varnishes and Solid Polyimides for Understanding the Polyimide Curing Process

INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

IF3.9

2024-03-082

PRE

Elaborating Spatiotemporal Hierarchical Structure of Carrageenan Gels and Their Mixtures during Sol-Gel Transition

MACROMOLECULES

IF5.2

2023-10-209

PRE

Change of network structure in agarose solution during gelation studied by multiple particle tracking and NMR measurements

FOOD HYDROCOLLOIDS

IF12.4

2023-08-014

VSI: Fundamentals and application of food hydrocolloids

FOOD HYDROCOLLOIDS

IF12.4

2023-07-010

PRE

Microrheological properties and local structure of ι-carrageenan gels probed by using optical tweezers

FOOD HYDROCOLLOIDS

IF12.4

2023-04-019

Rheological elucidation of the viscoelastic properties and network interaction of mixed high-methoxyl pectin and kappa-carrageenan gels

FOOD HYDROCOLLOIDS

IF12.4

2022-08-0117

PRE

Effect of moisture uptake on the texture of dried laver Porphyra. (Nori) studied by mechanical characterization and NMR measurements

FOOD HYDROCOLLOIDS

IF12.4

2022-03-014

The influence of iota carrageenan on water mobility and aging of agarose gels

FOOD HYDROCOLLOIDS

IF12.4

2022-02-016

Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking

FOOD HYDROCOLLOIDS

IF12.4

2022-02-014

Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan

FOOD HYDROCOLLOIDS

IF12.4

2022-02-014

Shingo Matsukawa

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