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60篇 您的检索式：作者名="Funami T"

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	题名	作者	年代	出处	被引量
1	Visual observation of CO2 foaming of polypropylene-clay nanocompo-sites显示文摘	Taki K Yanagimoto T Funami E	2004	Polymer Engineering and Science2004，44，：	1
2	Gelation mechanism of curdlan by dynamic viscoelasticity measurements 显示文摘	FUNAMI T UNAMI M YADA H	1999	Journal of Food Science1999，64，1：	1
3	A rheological studyon the effects of heating rate and dispersing method on the gellingcharacteristics of curdlan aqueous dispersions显示文摘	T Funami M Funami H Yada Y Nakao	2000	Food Hyro-colloids2000，14，：	1
4	Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch 显示文摘	Funami T Kataoka Y Omoto T	2005	Food Hydrocolloids2005，19，1：	1
5	Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble Polysaccharide and gum arabic 显示文摘	Funami T Nakauma M Noda S	2008	Food Hydrocolloids2008，22，8：	1
6	Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts显示文摘	FUNAMI T NODA S HIROE M	2008	Food Hydrocolloids2008，22，7：	1
7	Curdlan properties for application in fat mimetics formeat products显示文摘	Funami T,Yada H,Nakao Y	1998	Food Sci1998，63，2：	1
8	Visual observation of CO2 foaming of polypropylene-clay nanocomposites 显示文摘	Taki K Yanagimoto T Funami E	2004	Poly- mer Engineering and Science2004，44，6：	1
9	Chemoradiation for patients with esophageal cancer aged 80 and older显示文摘	Uno T KawaKami H Funami Y	2001	Anti cancer Res2001，21，6：	1
10	Effects of non–ionic polysaccharides on the gelatinization and retro gradation behavior of wheat starch显示文摘	Funami T Kataoka Y Omoto T	2005	Food Hydrocolloids2005，19，：	1
11	Thermal and rheological propertiesof curdlan gel in minced pork gel显示文摘	FUNAMI T YADA H NAKAO Y	1998	Food Hydrocolloids1998，12，1：	1
12	Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch显示文摘	Funami T Kataokaa Y Omoto T		0，，：	1
13	Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch显示文摘	Funami T Kataoka Y Omotoa T	2005	Food Hydroeolloids2005，19，：	1
14	Influence of guar gum on granule morphologies and rheological properties of maize starch 显示文摘	Nagano T Tamaki E Funami T	2008	Carbohydrate Polymers2008，72，1：	1
15	Thermal and rheological properties of curdlan gel in minced pork gel 显示文摘	Funami T Yada H Nakao Y	1998	Food Hydrocolloids1998，12，1：	1
16	Swallowing profiles of food polysaccharide gels in relation to bolus rhe- ology显示文摘	Ishihara S Nakauma M Funami T	2011	Food Hydrocolloids2011，25，5：	1
17	Effect of non-ionic polysaccharides on the gelatihization and retrogradation behavior of wheat starch显示文摘	Funami T Kataoka Y Omoto T Gota Y Asai I Nishinari K	2005	Food Hydrolloids2005，113，：	1
18	Influence of non-starch polysaccharides isolate from wheat flour on the gelatinization and gelation of wheat starches 显示文摘	Funami T	2005	Food Hydrocolloids2005，19，：	1
19	Visual observation of CO2 foaming of polypropylene-clay nanocomposites显示文摘	K Taki T Yanagimoto E Funami	2004	Polymer Engineering and Science2004，44，6：	1
20	Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch:Soybean-soluble Polysaccharide and gum Arabic显示文摘	Funami T Nakauma M Noda S	2008	Food Hydrocolloids2008，22，：	1

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