Gohtani, Shoichi
Kagawa University
H-index: 20
Asia-Japan
Top articles of Gohtani, Shoichi
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
The Influence of Oil Concentration on the Rheological Properties of Flaxseed Oil Emulsion Stabilized by Pregelatinized Waxy Rice Starch | Food Science and Technology | Rini Yulianingsih Shoichi Gohtani | 2023 |
Effect of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil) on the physical properties and their interaction (Part II) | Journal of Food Processing and Preservation | Thongkorn Ploypetchara Shoichi Gohtani | 2021/10 |
The influence of stirring speed and type of oil on the performance of pregelatinized waxy rice starch emulsifier in stabilizing oil-in-water emulsions | Journal of food engineering | Rini Yulianingsih Shoichi Gohtani | 2020/9/1 |
Change in characteristics of film based on rice starch blended with sucrose, maltose, and trehalose after storage | Journal of food science | Thongkorn Ploypetchara Shoichi Gohtani | 2020/5 |
Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility | Journal of the Science of Food and Agriculture | Sunsanee Udomrati Thidarat Pantoa Shoichi Gohtani Mitsutoshi Nakajima Kunihiko Uemura | 2020/4 |
Effects of water‐soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil‐in‐water emulsion during in vitro gastrointestinal … | International journal of food science & technology | Sunsanee Udomrati Thidarat Pantoa Shoichi Gohtani Mitsutoshi Nakajima Kunihiko Uemura | 2020/4 |
Effects of Esterified Maltodextrin on In Vitro Gastrointestinal Digestibility of Tween 80‐Stabilized Oil‐in‐water Emulsion | European Journal of Lipid Science and Technology | Sunsanee Udomrati Thidarat Pantoa Shoichi Gohtani Mitsutoshi Nakajima Kunihiko Uemura | 2020/12 |
Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions | Food Science and Biotechnology | Sunsanee Udomrati Nopparat Cheetangdee Shoichi Gohtani Vipa Surojanametakul Supakchon Klongdee | 2020/3 |
Characteristics of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil): Part I–Filmogenic solution behavior and mechanical properties | Journal of Food Science | Thongkorn Ploypetchara Shoichi Gohtani | 2020/10 |
