Nishinari, Katsuyoshi.

Overview

Works:	0 works in 2 publications in 1 languages

Titles

Hydrocolloids by: Nishinari, Katsuyoshi.; Workshop on the Preservation of Stability under Discretization ((2001 :) (Language materials, printed)

Food Hydrocolloids = Functionalities and Applications / by: Nishinari, Katsuyoshi.; Zhang, Hongbin.; SpringerLink (Online service); Fang, Yapeng. (Language materials, printed) , [http://id.loc.gov/vocabulary/relators/edt]

Physical gels from biological and synthetic polymers by: Djabourov, Madeleine, (1949-); Ross-Murphy, S. B.; Nishinari, Katsuyoshi. (Language materials, printed)

Textural characteristics of world foods by: Nishinari, Katsuyoshi. (Language materials, printed)

Subjects

Biochemistry, general. Food Science. Hydrocolloids Food texture. Food—Biotechnology. Polymer colloids. Biochemistry.