Yoko Nitta,   Ph.D

 

 




Educational Background
Osaka@City@University
License
National Registered Dietitian

Research Interests
To explore the biological events occurring in the cells, e.g. interaction of biopolymers and substances originating from foods

Pubulications
  1. 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)
  2. 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)
  3. Gelation and gel properties of polysaccharides gellan gum and tamarind xyloglucan. Y. Nitta and K. Nishinari J. Biol. Macromol., 5, 47-52 (2005)
  4. 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)
  5. 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)
  6. 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)
  7. Gellan gum (Review in Japanese) Y. Nitta and K. Nishinari FFI Journal, 208, 930-934 (2003)
  8. 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)
  9. 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)
  10. 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
  11. 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
  12. 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)