Makoto Nakauma

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 9

Top Topics

Risk Assessment

Single Molecule

Top Venues

Journal of texture studies

Foods (Basel, Switzerland)

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

Publications

Takahiro Funami, Kosuke Nakano, Kazuhiro Maeda, Hiroki Yamasaki, Makoto Nakauma
Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products. Journal of texture studies (2023)
Takahiro Funami, Kosuke Nakano, Kazuhiro Maeda, Hiroki Yamasaki, Makoto Nakauma
Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products. Journal of texture studies (2023)
Takahiro Funami, Kosuke Nakano, Kazuhiro Maeda, Hiroki Yamasaki, Makoto Nakauma
Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products. Journal of texture studies (2023)
Akie Saito, Wataru Sato, Akira Ikegami, Sayaka Ishihara, Makoto Nakauma, Takahiro Funami, Tohru Fushiki, Sakiko Yoshikawa
Subjective-Physiological Coherence during Food Consumption in Older Adults. Nutrients 14 (22) (2022)
Takahiro Funami, Makoto Nakauma
Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology. Journal of texture studies (2021)
Wataru Sato, Akira Ikegami, Sayaka Ishihara, Makoto Nakauma, Takahiro Funami, Sakiko Yoshikawa, Tohru Fushiki
Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption. Nutrients 13 (12) (2021)
Takahiro Funami, Makoto Nakauma
Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions. Journal of texture studies (2021)
Wataru Sato, Kazusa Minemoto, Akira Ikegami, Makoto Nakauma, Takahiro Funami, Tohru Fushiki
Facial EMG Correlates of Subjective Hedonic Responses During Food Consumption. Nutrients 12 (4) (2020)
Kaoru Kohyama, Sayaka Ishihara, Makoto Nakauma, Takahiro Funami
Compression Test of Soft Food Gels Using a Soft Machine with an Artificial Tongue. Foods (Basel, Switzerland) 8 (6) (2019)