Isao Kobayashi

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 8

Top Topics

Health Risk Assessment

Tissue Engineering

Top Venues

Journal of the science of food and agriculture

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Ankita Singh, Takumi Umeda, Isao Kobayashi
Formulation and Characterization of Soybean Oil-in-Water Emulsions Stabilized Using Gelatinized Starch Dispersions from Plant Sources. Molecules (Basel, Switzerland) 29 (9) (2024)
Zaitian Wang, Hiroyuki Kozu, Kunihiko Uemura, Isao Kobayashi, Sosaku Ichikawa
Effect of mechanical properties on in vitro dynamic digestion of starch contained in hydrogels. Journal of the science of food and agriculture 104 (6) (2024)
Zaitian Wang, Hiroyuki Kozu, Kunihiko Uemura, Isao Kobayashi, Sosaku Ichikawa
Effect of mechanical properties on in vitro dynamic digestion of starch contained in hydrogels. Journal of the science of food and agriculture 104 (6) (2024)
Ankita Singh, Takumi Umeda, Isao Kobayashi
Formulation and Characterization of Soybean Oil-in-Water Emulsions Stabilized Using Gelatinized Starch Dispersions from Plant Sources. Molecules (Basel, Switzerland) 29 (9) (2024)
Yoshihisa Wakita, Mayumi Takahashi, Shinri Tamiya, Isao Kobayashi
Effect of marination in lemon juice on beef tenderization and in vitro gastric digestibility. Journal of the science of food and agriculture (2023)
Zaitian Wang, Hiroyuki Kozu, Kunihiko Uemura, Isao Kobayashi, Sosaku Ichikawa
Effect of mechanical properties on in vitro dynamic digestion of starch contained in hydrogels. Journal of the science of food and agriculture (2023)
Zaitian Wang, Hiroyuki Kozu, Kunihiko Uemura, Isao Kobayashi, Sosaku Ichikawa
Effect of mechanical properties on in vitro dynamic digestion of starch contained in hydrogels. Journal of the science of food and agriculture (2023)
Sunsanee Udomrati, Thidarat Pantoa, Shoichi Gohtani, Mitsutoshi Nakajima, Kunihiko Uemura, Isao Kobayashi
Oil-in-water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility. Journal of the science of food and agriculture 100 (6) (2020)