Gohtani, Shoichi
Gohtani, Shoichi
Verified email at ag.kagawa-u.ac.jp
Title
Cited by
Cited by
Year
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
711999
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
492016
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
482015
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
441996
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
262013
The structure of soy soluble polysaccharide in aqueous solution
P Chivero, S Gohtani, S Ikeda, A Nakamura
Food Hydrocolloids 35, 279-286, 2014
252014
Enzymatic esterification of tapioca maltodextrin fatty acid ester
S Udomrati, S Gohtani
Carbohydrate polymers 99, 379-384, 2014
252014
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
241992
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
231999
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
222011
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
222011
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
192005
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
172015
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
162015
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
152012
Effects of voluntary resistance exercise and high-protein snack on bone mass, composition, and strength in rats given glucocorticoid injections
T Matsuo, T Nozaki, K Okamura, K MATSUMOTO, T DOI, S GOHTANI, ...
Bioscience, biotechnology, and biochemistry 67 (12), 2518-2523, 2003
152003
Development of low-energy methods for preparing food nano-emulsions
M Miyanoshita, C Hashida, S Ikeda, S Gohtani
Journal of Oleo Science 60 (7), 355-362, 2011
132011
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
122014
Effect of oil droplets on brittleness of o/w emulsion gel
KH Kim, S Gohtani, Y Yamano
Journal of dispersion science and technology 18 (2), 199-210, 1997
121997
Stability and uniformity of oil droplets in preparation of O/W emulsion agar gel
Y YAMANO, Y KAGAWA, KH KIM, S GOHTANI
Food Science and Technology International, Tokyo 2 (1), 16-18, 1996
121996
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Articles 1–20