1. Effect of carrot puree in vegetable juice on linguapalatal swallowing pressure. Issue 2 (29th December 2017) Authors: Moritaka, Hatsue; Mineki, Machiko; Kobayashi, Makoto; Ono, Takahiro; Hori, Kazuhiro Other Names: Nishinari Katsuyoshi guestEditor. Journal: Journal of texture studies Issue: Volume 49:Issue 2(2018) Page Start: 240 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus. (April 2019) Authors: Moritaka, Hatsue; Yamanaka, Kentaro; Kobayashi, Naoki; Ishihara, Miki; Nishinari, Katsuyoshi Journal: Food hydrocolloids Issue: Volume 89(2019) Page Start: 892 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Release of aroma components from agarose gels during human chewing: Effects of agarose molecular weight and chewing cycles. (May 2023) Authors: Moritaka, Hatsue; Itazu, Ayako; Okamura, Yoshiyuki; Fuwa, Masako; Ishihara, Miki; Nishinari, Katsuyoshi Journal: Food hydrocolloids Issue: Volume 139(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The Food Colloid Principle in the Design of Elderly Food. Issue 4 (8th July 2016) Authors: Nishinari, Katsuyoshi; Takemasa, Makoto; Brenner, Tom; Su, Lei; Fang, Yapeng; Hirashima, Madoka; Yoshimura, Miki; Nitta, Yoko; Moritaka, Hatsue; Tomczynska‐Mleko, Marta; Mleko, Stanisław; Michiwaki, Yukihiro Journal: Journal of texture studies Issue: Volume 47:Issue 4(2016) Page Start: 284 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗