Toya Ishii

Toya Ishii

Kagawa University - Takamatsu / Japan
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4593862
香川大学
person_outline Toya Ishii's MOST POPULAR ARTICLES
1-) Interfacial and emulsifying properties of crude and purified soybean oil bodiesT Ishii, K Matsumiya, Y Nambu, M Samoto, M Yanagisawa, Y MatsumuraFood Structure 12, 64-72, 2017422017
2-) Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approachesT Ishii, K Matsumiya, M Aoshima, Y Matsumuranpj Science of Food 2 (1), 15, 2018322018
3-) Soybean lipophilic proteins—Origin and functional properties as affected by interaction with storage proteinsY Matsumura, J Sirison, T Ishi, K MatsumiyaCurrent Opinion in Colloid & Interface Science 28, 120-128, 2017322017
4-) Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and β-conglycininJ Sirison, T Ishii, K Matsumiya, M Samoto, M Kohno, Y MatsumuraFood Hydrocolloids 112, 106345, 2021352021
5-) Combinational effects of acid and salt addition on colloidal, interfacial, and emulsifying properties of purified soybean oil bodiesT Ishii, K Matsumiya, Y MatsumuraFood Hydrocolloids 111, 106213, 2021202021