Nakamura Akihiro
Professor
Department of Food and Life Sciences
Ibaraki University
Japan
Biography
Nakamura Akihiro at present is professor in the department of Food and life science ibaraki university, japan. He started his academic background form hiroshima unviersity department of applied biological Science.He completed his PhD in agriculture from hiroshima university itself.
Research Interest
Polysaccharides, Structure, Dispersion, Emulsification, Preservation, Stabilization
Publications
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Chivero P, Gohtani S, Yoshii H, Nakamura A (2014) Physical Properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types. Food Hydrocolloids Elsevier 39 , 34-40 2014
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Nakamura A (2014) Only Development of Soybean polysaccharide SSPS derived from Ocala and its use as food functional material Journal of Applied Osaka Journal of Japan Science of Applied Glycoscience 3: 228-233.
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Nakamur A (2014) Introduction and explanation (commerce magazine) Only Structure of water-soluble soybean polysaccharide and its physical properties in food a Food processing technology · Japan Food machinery research conference Japan Food Machinery Association 3: 12-27.
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Chivero P, Gohtani S, Yoshii H, Nakamura A (2015) Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions. Food Research International Elsevier 70, 7-14 2015
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ChiveroB P, Gohtani S, Yoshii H, Nakamura A (2016) Assessment of Soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for canonnaise-like emulsions. LWT - Food Science and Technology Elsevier 69, 59-66.
