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Katsuyoshi Nishinari

Katsuyoshi Nishinari

D-Index & Metrics

Chemistry

D-Index
92
Citations
28751
World Ranking
1898
National Ranking
335

Overview

Katsuyoshi Nishinari is affiliated with Hubei University of Technology in China and has a significant presence in the field of Agricultural and Biological Sciences, with a focus on Food Science, Nutrition and Dietetics, Materials Chemistry, Biomaterials, and Plant Science. Their research contributions span 183 publications in these areas, highlighting a specialized interest in food systems and related biomaterials.

Their main topics of work include:

  • Proteins in Food Systems
  • Polysaccharides Composition and Applications
  • Food composition and properties
  • Pickering emulsions and particle stabilization
  • Microencapsulation and Drying Processes
  • Polysaccharides and Plant Cell Walls
  • Food Chemistry and Fat Analysis

Nishinari has published extensively in several leading academic journals. Frequent publication venues include:

  • Food Hydrocolloids (45 publications)
  • International Journal of Biological Macromolecules (7 publications)
  • Food Chemistry (7 publications)
  • Carbohydrate Polymers (5 publications)
  • Trends in Food Science & Technology (3 publications)

Recent notable papers authored by Nishinari and colleagues include:

  • "Egg-box model-based gelation of alginate and pectin: A review" (2020), Carbohydrate Polymers
  • "Ions-induced gelation of alginate: Mechanisms and applications" (2021), International Journal of Biological Macromolecules
  • "New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategies" (2020), Advances in Colloid and Interface Science
  • "Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate" (2020), Food Hydrocolloids
  • "The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS)" (2022), Food Hydrocolloids

Their research collaborations include frequent co-authors such as Xiaolin Yao, Yapeng Fang, Nan Yang, Meng Zhao, and Zhiming Gao, reflecting an active engagement in collaborative projects and research partnerships.

Best Publications

  • Soy proteins: A review on composition, aggregation and emulsification

    K. Nishinari;Y. Fang;S. Guo;G.O. Phillips

  • Gelation of gellan – A review

    Edwin R. Morris;Katsuyoshi Nishinari;Marguerite Rinaudo

  • Egg-box model-based gelation of alginate and pectin: A review

    Lianqi Cao;Wei Lu;Analucia Mata;Katsuyoshi Nishinari

  • Dynamic Viscoelastic Study on the Gelation of 7S Globulin from Soybeans.

    Takao. Nagano;Motohiko. Hirotsuka;Hiroyuki. Mori;Kaoru. Kohyama

  • Ions-induced gelation of alginate: Mechanisms and applications.

    Chuhuan Hu;Wei Lu;Analucia Mata;Katsuyoshi Nishinari

  • Multiple steps and critical behaviors of the binding of calcium to alginate

    Yapeng Fang;Saphwan Al-Assaf;Glyn O Phillips;Katsuyoshi Nishinari

  • Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch

    Takahiro Funami;Yohei Kataoka;Toshio Omoto;Yasunori Goto

  • Relationships between physicochemical, morphological, thermal, rheological properties of rice starches

    Narpinder Singh;Lovedeep Kaur;Kawaljit Singh Sandhu;Jagdeep Kaur

  • Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

    Makoto Nakauma;Takahiro Funami;Sakie Noda;Sayaka Ishihara

  • Review of the physico-chemical characteristics and properties of konjac mannan

    K. Nishinari;P.A. Williams;G.O. Phillips

  • Binding behavior of calcium to polyuronates : Comparison of pectin with alginate

    Yapeng Fang;Saphwan Al-Assaf;Glyn O. Phillips;Katsuyoshi Nishinari

  • Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch

    Kaoru Kohyama;Katsuyoshi Nishinari

  • "Weak gel"-type rheological properties of aqueous dispersions of nonaggregated kappa-carrageenan helices.

    Shinya Ikeda;Katsuyoshi Nishinari

  • Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles.

    Huiling Kong;Jixin Yang;Yifeng Zhang;Yapeng Fang;Yapeng Fang

  • Rheological and DSC study of sol-gel transition in aqueous dispersions of industrially important polymers and colloids

    Katsuyoshi Nishinari

  • Comparison of curdlan and its carboxymethylated derivative by means of Rheology, DSC, and AFM

    Yang Jin;Hongbin Zhang;Yimei Yin;Katsuyoshi Nishinari

  • Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations

    Takahiro Funami;Mika Hiroe;Sakie Noda;Iwao Asai

  • Gelation behaviour of konjac glucomannan with different molecular weights

    H. Zhang;M. Yoshimura;K. Nishinari;M. A. K. Williams

  • Hydrocolloid gels of polysaccharides and proteins

    K Nishinari;H Zhang;S Ikeda

  • Viscoelasticity of hyaluronic acid with different molecular weights.

    Y. Kobayashi;A. Okamoto;K. Nishinari

  • Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch

    Takahiro Funami;Yohei Kataoka;Toshio Omoto;Yasunori Goto

  • Tailoring of xyloglucan properties using an enzyme

    Mayumi Shirakawa;Kazuhiko Yamatoya;Katsuyoshi Nishinari

Frequent Co-Authors

Yapeng Fang
Yapeng Fang Shanghai Jiao Tong University
Glyn O. Phillips
Glyn O. Phillips Hubei University of Technology
Peter A. Williams
Peter A. Williams Glyndŵr Universit
Narpinder Singh
Narpinder Singh Graphic Era University
Hao Yang
Hao Yang Wuhan Institute of Technology
Hiroe Kikuzaki
Hiroe Kikuzaki Nara Women's University
Timothy J. Foster
Timothy J. Foster Campden BRI (United Kingdom)
Ian T. Norton
Ian T. Norton University of Birmingham
Seyed Mohammad Ali Razavi
Seyed Mohammad Ali Razavi Ferdowsi University of Mashhad
Lei Su
Lei Su Shenzhen University

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