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34. Nitta, Y., Kim, B. S., Nishinari, K., Shirakawa, M., Yamatoya, K., Oomoto, T., Asai, I.. Synergistic Gel Formation of Xyloglucan/Gellan Mixtures as Studied by Rheology, DSC, and Circular Dichroism. Biomacromolecules, vol.4, no.6, 1654-1660.

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35. Nitta, Y., Fang, Y., Takemasa, M., Nishinari, K.. Gelation of Xyloglucan by Addition of Epigallocatechin Gallate as Studied by Rheology and Differential Scanning Calorimetry. Biomacromolecules, vol.5, no.4, 1206-1213.

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36. 10.3136/nskkk.45.398 Okadome, H., Toyoshima, H., Sudo, M., Ando, I., Numaguchi, K., Horisue, N. and Ohtsubo, K. (1998). Palatability evaluation for Japonica rice grains based on multiple physical measurements of individual cooked rice grain. Nippon Shokuhin Kogyo Gakkaishi , 45 , 398-407 (In Japanese with English summary). 

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37. 10.1177/154405910308200817 Onozuka, M., Fujita, M., Watanabe, K., Hirano, Y., Niwa, M., Nishiyama, K., Saito, S. (2003). Age-related changes in brain regional activity during chewing: A functional magnetic resonance imaging study. J. Dental Res. , 82 , 657-660. 

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38. Pongsawatmanit, Rungnaphar, Temsiripong, Theeranan, Ikeda, Shinya, Nishinari, Katsuyoshi. Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch. Journal of food engineering, vol.77, no.1, 41-50.

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39. Shiba, K. and Nishinari, K. (2007). Seaweed polysaccharides, in “Development and Application of Food Hydrocolloids”, ed by K.Nishinari (In Japanese), CMC Publications, Tokyo, pp. 196-211. 

40. Szczesniak, A.S.. Texture is a sensory property. Food quality and preference, vol.13, no.4, 215-225.

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41. 10.2740/jisdh.12.53 Uwabe, M. and Nishinari, K. (2001). Effects of the addition of mocal paste to bread on the textural and nutritional properties. J. Integrated Study Dietary Habits , 12 , 53-61 (In Japanese). 

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44. 10.3136/nskkk.54.143 Yoshimura, M., Naito, S., Nagano, T. and Nishinari, K. (2007). Effect of concentration of soybean powder on the rheological properties and the network structure of soybean curd prepared from powdered soybean. Nippon Shokuhin Kagaku Kogaku Kaishi , 54 , 143-151 (In Japanese with English summary and figure captions). 

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45. 10.3136/nskkk.51.115 Yoshimura, M., Shibata, F., Eto, M. and Nishinari, K. (2004). Rheological studies on gelation process of dispersion of powdered soybean in the presence of glucono- δ- lactone. Nippon Shokuhin Kagaku Kogaku Kaishi , 51 , 115-122 (In Japanese with English summary and figure captions). 

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46. Yoshimura, M., Takaya, T., Nishinari, K.. Effects of Konjac-Glucomannan on the Gelatinization and Retrogradation of Corn Starch As Determined by Rheology and Differential Scanning Calorimetry. Journal of agricultural and food chemistry, vol.44, no.10, 2970-2976.

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47. Yoshimura, Miki, Takaya, Tomohisa, Nishinari, Katsuyoshi. Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry. Food hydrocolloids, vol.13, no.2, 101-111.

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