| Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions P Chivero, S Gohtani, H Yoshii, A Nakamura LWT-Food Science and Technology 69, 59-66, 2016 | 113 | 2016 |
| Effect of droplet size on oxidation of docosahexaenoic acid in emulsion system S GOHTANI, M SIRENDI, N YAMAMOTO, K KAJIKAWA, Y YAMANO Journal of Dispersion Science and Technology 20 (5), 1319-1325, 1999 | 102 | 1999 |
| Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions P Chivero, S Gohtani, H Yoshii, A Nakamura Food Research International 70, 7-14, 2015 | 101 | 2015 |
| Effects of oil droplets on physical and sensory properties of o/w emulsion agar gel KHEE KIM, S GOHTANI, Y YAMANO Journal of texture studies 27 (6), 655-670, 1996 | 52 | 1996 |
| The structure of soy soluble polysaccharide in aqueous solution P Chivero, S Gohtani, S Ikeda, A Nakamura Food Hydrocolloids 35, 279-286, 2014 | 50 | 2014 |
| Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase S Udomrati, S Ikeda, S Gohtani Journal of food engineering 116 (1), 170-175, 2013 | 40 | 2013 |
| Effects of oil droplet and agar concentration on gel strength and microstructure of o/w emulsion gel KHEE KIM, S GOHTANI, R MATSUNO, Y YAMANO Journal of texture studies 30 (3), 319-335, 1999 | 34 | 1999 |
| Effect of sugar on starch edible film properties: plasticized effect T Ploypetchara, S Gohtani Journal of food science and technology 55, 3757-3766, 2018 | 33 | 2018 |
| Enzymatic esterification of tapioca maltodextrin fatty acid ester S Udomrati, S Gohtani Carbohydrate polymers 99, 379-384, 2014 | 33 | 2014 |
| The effect of tapioca maltodextrins on the stability of oil‐in‐water emulsions S Udomrati, S Ikeda, S Gohtani Starch‐Stärke 63 (6), 347-353, 2011 | 31 | 2011 |
| The effect of tapioca maltodextrins on the stability of oil‐in‐water emulsions S Udomrati, S Ikeda, S Gohtani Starch‐Stärke 63 (6), 347-353, 2011 | 31 | 2011 |
| Effect of dextrose equivalent of maltodextrin on the stability of emulsified coconut-oil in spray-dried powder T Matsuura, A Ogawa, M Tomabechi, R Matsushita, S Gohtani, TL Neoh, ... Journal of Food Engineering 163, 54-59, 2015 | 29 | 2015 |
| Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types P Chivero, S Gohtani, H Yoshii, A Nakamura Food Hydrocolloids 39, 34-40, 2014 | 29 | 2014 |
| Dispersion characteristics of pregelatinized waxy rice starch and its performance as an emulsifier for oil-in-water emulsions: Effect of gelatinization temperature and starch … R Yulianingsih, S Gohtani Food hydrocolloids 95, 476-486, 2019 | 28 | 2019 |
| Effects of D‐psicose on gelatinization and retrogradation of rice flour S Ikeda, C Furuta, Y Fujita, S Gohtani Starch‐Stärke 66 (9-10), 773-779, 2014 | 28 | 2014 |
| Single molecules and networks of xanthan gum probed by atomic force microscopy S Ikeda, S Gohtani, K Nishinari, Q Zhong Food science and technology research 18 (5), 741-745, 2012 | 28 | 2012 |
| Dielectric relaxation and water activity in aqueous solution of D-psicose S IKEDA, S GOHTANI, K FUKADA, Y AMO Japan Journal of Food Engineering 12 (2), 67-74, 2011 | 25 | 2011 |
| Tapioca maltodextrin fatty acid ester as a potential stabilizer for Tween 80-stabilized oil-in-water emulsions S Udomrati, S Gohtani Food Hydrocolloids 44, 23-31, 2015 | 24 | 2015 |
| Computerized image analysis of sudachi (gas cell distribution) of baked cereal products S GOHTANI, N ARIUCHI, S KAWASOME, Y YAMANO Nippon Shokuhin Kogyo Gakkaishi 39 (9), 749-754, 1992 | 24 | 1992 |
| Effects of sugars on the D phase emulsification of triglyceride using polyoxyethylene sorbitan fatty acid ester A Murakami, K Fukada, Y Yamano, S GOHTANI Journal of Oleo Science 54 (12), 633-639, 2005 | 21 | 2005 |
