Educational Background |
Osaka@City@University |
License |
National Registered Dietitian |
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Research Interests |
To explore the biological events occurring in the cells, e.g. interaction of biopolymers and substances originating from foods |
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- Rheological and related study of gelation of xyloglucan in the presence
of small molecules and other polysaccharides. K. Nishinari, B.S. Kim, Y.
Fang, Y. Nitta, M. Takemasa Cellulose., 13, 365-374 (2006)
- The reinforcement of gellan gel network by the immersion into salt solution.
Y. Nitta, S. Ikeda, and K. Nishinari Int.
J. Biol. Macromol., 38, 145-147 (2006)
- Gelation and gel properties of polysaccharides gellan gum and tamarind
xyloglucan. Y. Nitta
and K. Nishinari J.
Biol. Macromol., 5, 47-52 (2005)
- Gelation of xyloglucan by addition of epigallocatechin gallate as studied
by rheology and differential scanning calorimetry. Y.
Nitta, Y. Fang, M. Takemasa and K. Nishinari Biomacromolecules,
5, 1206-1213 (2004)
- Atomic force microscopy studies on cation-induced network formation of
gellan. S Ikeda,
Y. Nitta, T Temsiripong, R Pongsawatmanit, K Nishinari Food
Hydrocoll., 18, 727-735 (2004)
- Single-phase mixed gels of xyloglucan and gellan. S Ikeda,
Y. Nitta, B S Kim, T Temsiripong, R Pongsawatmanit, K Nishinari Food
Hydrocoll., 18, 669-675 (2004)
- Gellan gum (Review in Japanese) Y. Nitta and K. Nishinari FFI
Journal, 208, 930-934 (2003)
- Synergistic gel formation of xyloglucan/gellan mixture as studied by rheology,
DSC and circular dichroism. Y. Nitta,
B.S. Kim, K. Nishinari, M. Shirakawa, K. Yamatoya, T. Oomoto, and I.
Asai Biomacromolecules,
4,
1654-1660 (2003)
- Gel formation of K-gellan in the presence of SDS. Y. Nitta, S. Ikeda, and K. Nishinari Trans.
Mat. Res. Soc. J , 28, 957-960 (2003)
- Synergistic interaction of xyloglucan and Na-type gellan. Y. Nitta, M. Shirakawa, and K. Nishinari Proceedings of 3rd International Symposium on Food Rheology and Structure (2003) pp.181-184
- Helix-coil transition in thermoreversible gels. K. Nishinari, Y. Nitta, E. Miyoshi, S. Ikeda, and T. Takaya Gums
and Stabilisers for the Food Industory
11, Eds. Phillips GO and Williams PA, Royal Society of Chemistry Press, Cambridge,
(2002) pp.85-94
- Helix-coil transition in gellan gum gels. Y. Nitta, S. Ikeda, T. Takaya, and K. Nishinari Trans.
Mat. Res. Soc. J, 26, 621-624, (2001)
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