Katsuyoshi Nishinari – författare

Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent developments. It shows the interconnections between the key aspects of gels, from molecules and structure through to rheological and functional properties, with each chapter focusing on a different class of gel. There is also a final chapter covering innovative systems and applications, providing the information needed to understand current and future practical applications of gels in the pharmaceutical, agricultural, cosmetic, chemical and food industries. Many research teams are involved in the field of gels, including theoreticians, experimentalists and chemical engineers, but this interdisciplinary book collates and rationalises the many different points of view to provide a clear understanding of these complex systems for researchers and graduate students.

A complete guide to the textural characteristics of an international array of traditional and special foodsIt is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foodsIncludes descriptions of textures and key points of flavor releaseExamines the relationships between the texture, taste, and aroma of each food presentedIs structured by geographic regionRich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

A complete guide to the textural characteristics of an international array of traditional and special foods

It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. 

Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text:

Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region

Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

A complete guide to the textural characteristics of an international array of traditional and special foods

It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. 

Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text:

Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region

Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

ItisagreatpleasureforustopresentacollectionofpapersreadattheToyoichiTanaka MemorialSymposiumonGelsheldon10-12September2008inTokyo. ProfessorToyoichi TanakaofMIThasdevelopedgelscienceafterthediscoveryofvolumephasetransition,but unfortunately he passed away so early in 2000. His friends and co-workers decided to organizeasymposiumcommemoratingthe30thanniversaryforthediscoveryofthevolume phasetransitionin1978. ThesymposiumwasheldinastyleofFaradayDiscussions. FullpaperswritteninJapanese weresentbeforehandtoalltheparticipants,anddiscussionswereactiveafterashort(5min) presentationofeachpaper. SinceJapaneselanguageisverydifferentfromEuropeanl- guages,weJapanesecouldspeakfreelywithoutanyhesitation. Althoughalltheparticipants are good at English as proved by their publication of many papers in English, yet the discussionofdelicatenuancescouldbedonebetterinJapanesethaninEnglish. Afterthesuccessfulsymposium,paperswritteninEnglishtakingintoaccountthedisc- sionsduringthesymposiumwerereviewedbyexpertscientists,andthepaperswererevised accordingly. We hope that this collection of papers is interesting and useful for all the scientistsandengineersworkingintheareaofgelsbothinacademiaandindustry.Finally, wethankallthecontributorsandreviewersfortheirenthusiasticefforts. Summer2009 MasayukiTokita KatsuyoshiNishinari v Contents StructureandFunctionalPropertiesofGels CompetitiveHydrogenBondsandCononsolvencyofPoly(N-isopropylacrylamide)s inMixedSolventsofWater/Methanol...1 FumihikoTanaka,TsuyoshiKoga,andFranc,ItisagreatpleasureforustopresentacollectionofpapersreadattheToyoichiTanaka MemorialSymposiumonGelsheldon10-12September2008inTokyo. ProfessorToyoichi TanakaofMIThasdevelopedgelscienceafterthediscoveryofvolumephasetransition,but unfortunately he passed away so early in 2000. His friends and co-workers decided to organizeasymposiumcommemoratingthe30thanniversaryforthediscoveryofthevolume phasetransitionin1978. ThesymposiumwasheldinastyleofFaradayDiscussions. FullpaperswritteninJapanese weresentbeforehandtoalltheparticipants,anddiscussionswereactiveafterashort(5min) presentationofeachpaper. SinceJapaneselanguageisverydifferentfromEuropeanl- guages,weJapanesecouldspeakfreelywithoutanyhesitation. Althoughalltheparticipants are good at English as proved by their publication of many papers in English, yet the discussionofdelicatenuancescouldbedonebetterinJapanesethaninEnglish.Afterthesuccessfulsymposium,paperswritteninEnglishtakingintoaccountthedisc- sionsduringthesymposiumwerereviewedbyexpertscientists,andthepaperswererevised accordingly. We hope that this collection of papers is interesting and useful for all the scientistsandengineersworkingintheareaofgelsbothinacademiaandindustry. Finally, wethankallthecontributorsandreviewersfortheirenthusiasticefforts. Summer2009 MasayukiTokita KatsuyoshiNishinari v Contents StructureandFunctionalPropertiesofGels CompetitiveHydrogenBondsandCononsolvencyofPoly(N-isopropylacrylamide)s inMixedSolventsofWater/Methanol...1 FumihikoTanaka,TsuyoshiKoga,andFranccoiseM. Winnik RheologicalPropertiesofSolutionsofaPolyampholyticBlockCopolymer...9 TomomitsuSekitani,KenjiUrayama,ManabuTsuruta,Masahiko Mitsuzuka,andToshikazuTakigawa Helix-CoilTransitionandAssociationBehaviorofWater-SolublePolypeptides HavingHydrophobicAlkylSideChains...15 KatsuhiroInomata,TomokazuTakai,NoriyoshiOhno,YoshiakiYamaji, ErinaYamada,HidekiSugimoto,andEijiNakanishi EffectsofSurfactantsontheLinearRheologyofTelechelic AssociatingPolymers...23 TsutomuIndei Time-DependentFlowPropertiesofTransientHydrogelswith TemporalNetworkJunctions...31 IsamuKaneda,TsuyoshiKoga,andFumihikoTanaka StressGrowthinTransientPolymerNetworksunderStartup ShearFlow...39 TsuyoshiKoga,FumihikoTanaka,andIsamuKaneda Self-assemblingStructuresandSol-GelTransitionofOptically ActiveandRacemic12-HydroxystearicAcidsinOrganicSolvents...47 HiroyukiTakeno,TomomitsuMochizuki,KazutoYoshiba,ShingoKondo, andToshiakiDobashi TheGelPointandNetworkFormationinthePolymerisation ofanEpoxy-AmineSystemIncludingRingFormation...55 YutakaTanaka,JohnL. Stanford,andRobert. F. T. Stepto TheEffectiveSurfaceRoughnessScalingoftheGelationSurface PatternFormation...63 T. Mizoue,M. Tokita,H. Honjo,H. J. Barraza,andH. Katsuragi DiscontinuousGrowthofOnionStructureUnderShear...69 ShujiFujii vii viii Contents StudyonSelf-AssemblyofTelechelicHydrophobicallyModi?ed Poly(N-isopropylacrylamide)inWater...77 TaisukeFujimoto,EmiYoshimoto,andMasahikoAnnaka SomeThoughtsontheDe?nitionofaGel...87 KatsuyoshiNishinari SwellingofGels StructuralTransitionofNon-ionicPoly(acrylamide)Gel...95 Sada-atsuMukai,HirohisaMiki,VasylGaramus,Regine Willmeit,andMasayukiTokita SwellingEquilibriumofaGelinBinaryMixedSolvents...101 HirohisaMiki,ShinYagihara,Sada-atsuMukai,andMasyukiTokita RevisittoSwellingKineticsofGels...107 KenjiUrayama,NaokiMurata,ShojiNosaka,MasahiroKojima, andToshikazuTakigawa EffectofResidualSwellingSolventonNanoporeFormationinReplication ofSwollenHydrogelNetwork...113 Ken-ichiKurumada,AtsushiSuzuki,EmikoOtsuka,SusumuBaba,Youhei Seto,KeisukeMorita,andTakanoriNakamura SwellingPropertiesofPhysicallyCross-linkedPVAGelsPrepared byaCast-dryingMethod...121 EmikoOtsukaandAtsushiSuzuki In?uenceofHeatingTemperatureonCookingCurveofRice...127 KunioNakamura,AtsukoAkutsu,AyumiOtake,andHatsueMoritaka IndustrialandbiomedicalApplication EffectsofThicknessandCurvatureontheAdhesionProperties ofCylindricalSoftMaterialsbyaPointContactMethod...135 D. Sakasegawa,M. Goto,andA. Suzuki ElectrophoresisofDyesandProteinsinPoly(Acrylamide)GelContaining ImmobilizedBilayerMembranes...143 HirokiIshihara,GohMatsuo,TakanoriSasaki,YukoSaito,MakotoDemura, andKaoruTsujii AnApplicationofMicrocapsulesHavingEnzyme-degradableGel MembraneToCellCulture...149 ToshiakiDobashi,MichiruKoike,KentaroKobayashi,YasuyukiMaki, TakaoYamamoto,andSusumuTanaka DevelopmentofaNovelHydrogeltoPreventBacterial InfectiousDiseases...155 NorihiroKato,AzumiKobayashi,HiroshiMotohashi,YuOzonoe,Tomohiro Morohoshi,andTsukasaIkeda EffectofParticlesAlignmentonGiantReductioninDynamic ModulusofHydrogelsContainingNeedle-ShapedMagneticParticles...163 TetsuMitsumata,YuheiKosugi,andShunsukeOuchi Contents ix MolecularDiffusioninPolysaccharideGelSystemsasObservedbyNMR...171 ShingoMatsukawa,DaisukeSagae,andAkikoMogi ChainReleaseBehaviorofGellanGels...177 KhandkerS. HossainandKatsuyoshiNishinari GelFormationofRecombinantFibrinogenLackingaCTermini...187 KenjiKuboa,YukaMasuda,YoshiharuToyama,NobukazuNameki, NobuoOkumura,andMasanoriOchiai DynamicLightScatteringStudyofPigVitreousBody...195 ToyoakiMatsuura,NaokazuIdota,YoshiakiHara,andMasahikoAnnaka TheRelationshipBetweentheChangesinLocalStiffnessofChicken Myo?brilandtheTendernessofMuscleDuringPostmortemAging...205 T. Iwasaki,Y. Hasegawa,K. Yamamoto,andK. Nakamura Index...211 ProgrColloidPolymSci(2009)136:1-8 DOI:10. 1007/2882_2009_1 CompetitiveHydrogenBondsandCononsolvency ofPoly(N-isopropylacrylamide)sinMixedSolvents ofWater/Methanol 1 1 2 FumihikoTanaka ,TsuyoshiKoga ,andFranc,oiseM.

ItisagreatpleasureforustopresentacollectionofpapersreadattheToyoichiTanaka MemorialSymposiumonGelsheldon10-12September2008inTokyo. ProfessorToyoichi TanakaofMIThasdevelopedgelscienceafterthediscoveryofvolumephasetransition,but unfortunately he passed away so early in 2000. His friends and co-workers decided to organizeasymposiumcommemoratingthe30thanniversaryforthediscoveryofthevolume phasetransitionin1978. ThesymposiumwasheldinastyleofFaradayDiscussions. FullpaperswritteninJapanese weresentbeforehandtoalltheparticipants,anddiscussionswereactiveafterashort(5min) presentationofeachpaper. SinceJapaneselanguageisverydifferentfromEuropeanl- guages,weJapanesecouldspeakfreelywithoutanyhesitation. Althoughalltheparticipants are good at English as proved by their publication of many papers in English, yet the discussionofdelicatenuancescouldbedonebetterinJapanesethaninEnglish. Afterthesuccessfulsymposium,paperswritteninEnglishtakingintoaccountthedisc- sionsduringthesymposiumwerereviewedbyexpertscientists,andthepaperswererevised accordingly. We hope that this collection of papers is interesting and useful for all the scientistsandengineersworkingintheareaofgelsbothinacademiaandindustry.Finally, wethankallthecontributorsandreviewersfortheirenthusiasticefforts. Summer2009 MasayukiTokita KatsuyoshiNishinari v Contents StructureandFunctionalPropertiesofGels CompetitiveHydrogenBondsandCononsolvencyofPoly(N-isopropylacrylamide)s inMixedSolventsofWater/Methanol...1 FumihikoTanaka,TsuyoshiKoga,andFranc,ItisagreatpleasureforustopresentacollectionofpapersreadattheToyoichiTanaka MemorialSymposiumonGelsheldon10-12September2008inTokyo. ProfessorToyoichi TanakaofMIThasdevelopedgelscienceafterthediscoveryofvolumephasetransition,but unfortunately he passed away so early in 2000. His friends and co-workers decided to organizeasymposiumcommemoratingthe30thanniversaryforthediscoveryofthevolume phasetransitionin1978. ThesymposiumwasheldinastyleofFaradayDiscussions. FullpaperswritteninJapanese weresentbeforehandtoalltheparticipants,anddiscussionswereactiveafterashort(5min) presentationofeachpaper. SinceJapaneselanguageisverydifferentfromEuropeanl- guages,weJapanesecouldspeakfreelywithoutanyhesitation. Althoughalltheparticipants are good at English as proved by their publication of many papers in English, yet the discussionofdelicatenuancescouldbedonebetterinJapanesethaninEnglish.Afterthesuccessfulsymposium,paperswritteninEnglishtakingintoaccountthedisc- sionsduringthesymposiumwerereviewedbyexpertscientists,andthepaperswererevised accordingly. We hope that this collection of papers is interesting and useful for all the scientistsandengineersworkingintheareaofgelsbothinacademiaandindustry. Finally, wethankallthecontributorsandreviewersfortheirenthusiasticefforts. Summer2009 MasayukiTokita KatsuyoshiNishinari v Contents StructureandFunctionalPropertiesofGels CompetitiveHydrogenBondsandCononsolvencyofPoly(N-isopropylacrylamide)s inMixedSolventsofWater/Methanol...1 FumihikoTanaka,TsuyoshiKoga,andFranccoiseM. Winnik RheologicalPropertiesofSolutionsofaPolyampholyticBlockCopolymer...9 TomomitsuSekitani,KenjiUrayama,ManabuTsuruta,Masahiko Mitsuzuka,andToshikazuTakigawa Helix-CoilTransitionandAssociationBehaviorofWater-SolublePolypeptides HavingHydrophobicAlkylSideChains...15 KatsuhiroInomata,TomokazuTakai,NoriyoshiOhno,YoshiakiYamaji, ErinaYamada,HidekiSugimoto,andEijiNakanishi EffectsofSurfactantsontheLinearRheologyofTelechelic AssociatingPolymers...23 TsutomuIndei Time-DependentFlowPropertiesofTransientHydrogelswith TemporalNetworkJunctions...31 IsamuKaneda,TsuyoshiKoga,andFumihikoTanaka StressGrowthinTransientPolymerNetworksunderStartup ShearFlow...39 TsuyoshiKoga,FumihikoTanaka,andIsamuKaneda Self-assemblingStructuresandSol-GelTransitionofOptically ActiveandRacemic12-HydroxystearicAcidsinOrganicSolvents...47 HiroyukiTakeno,TomomitsuMochizuki,KazutoYoshiba,ShingoKondo, andToshiakiDobashi TheGelPointandNetworkFormationinthePolymerisation ofanEpoxy-AmineSystemIncludingRingFormation...55 YutakaTanaka,JohnL. Stanford,andRobert. F. T. Stepto TheEffectiveSurfaceRoughnessScalingoftheGelationSurface PatternFormation...63 T. Mizoue,M. Tokita,H. Honjo,H. J. Barraza,andH. Katsuragi DiscontinuousGrowthofOnionStructureUnderShear...69 ShujiFujii vii viii Contents StudyonSelf-AssemblyofTelechelicHydrophobicallyModi?ed Poly(N-isopropylacrylamide)inWater...77 TaisukeFujimoto,EmiYoshimoto,andMasahikoAnnaka SomeThoughtsontheDe?nitionofaGel...87 KatsuyoshiNishinari SwellingofGels StructuralTransitionofNon-ionicPoly(acrylamide)Gel...95 Sada-atsuMukai,HirohisaMiki,VasylGaramus,Regine Willmeit,andMasayukiTokita SwellingEquilibriumofaGelinBinaryMixedSolvents...101 HirohisaMiki,ShinYagihara,Sada-atsuMukai,andMasyukiTokita RevisittoSwellingKineticsofGels...107 KenjiUrayama,NaokiMurata,ShojiNosaka,MasahiroKojima, andToshikazuTakigawa EffectofResidualSwellingSolventonNanoporeFormationinReplication ofSwollenHydrogelNetwork...113 Ken-ichiKurumada,AtsushiSuzuki,EmikoOtsuka,SusumuBaba,Youhei Seto,KeisukeMorita,andTakanoriNakamura SwellingPropertiesofPhysicallyCross-linkedPVAGelsPrepared byaCast-dryingMethod...121 EmikoOtsukaandAtsushiSuzuki In?uenceofHeatingTemperatureonCookingCurveofRice...127 KunioNakamura,AtsukoAkutsu,AyumiOtake,andHatsueMoritaka IndustrialandbiomedicalApplication EffectsofThicknessandCurvatureontheAdhesionProperties ofCylindricalSoftMaterialsbyaPointContactMethod...135 D. Sakasegawa,M. Goto,andA. Suzuki ElectrophoresisofDyesandProteinsinPoly(Acrylamide)GelContaining ImmobilizedBilayerMembranes...143 HirokiIshihara,GohMatsuo,TakanoriSasaki,YukoSaito,MakotoDemura, andKaoruTsujii AnApplicationofMicrocapsulesHavingEnzyme-degradableGel MembraneToCellCulture...149 ToshiakiDobashi,MichiruKoike,KentaroKobayashi,YasuyukiMaki, TakaoYamamoto,andSusumuTanaka DevelopmentofaNovelHydrogeltoPreventBacterial InfectiousDiseases...155 NorihiroKato,AzumiKobayashi,HiroshiMotohashi,YuOzonoe,Tomohiro Morohoshi,andTsukasaIkeda EffectofParticlesAlignmentonGiantReductioninDynamic ModulusofHydrogelsContainingNeedle-ShapedMagneticParticles...163 TetsuMitsumata,YuheiKosugi,andShunsukeOuchi Contents ix MolecularDiffusioninPolysaccharideGelSystemsasObservedbyNMR...171 ShingoMatsukawa,DaisukeSagae,andAkikoMogi ChainReleaseBehaviorofGellanGels...177 KhandkerS. HossainandKatsuyoshiNishinari GelFormationofRecombinantFibrinogenLackingaCTermini...187 KenjiKuboa,YukaMasuda,YoshiharuToyama,NobukazuNameki, NobuoOkumura,andMasanoriOchiai DynamicLightScatteringStudyofPigVitreousBody...195 ToyoakiMatsuura,NaokazuIdota,YoshiakiHara,andMasahikoAnnaka TheRelationshipBetweentheChangesinLocalStiffnessofChicken Myo?brilandtheTendernessofMuscleDuringPostmortemAging...205 T. Iwasaki,Y. Hasegawa,K. Yamamoto,andK. Nakamura Index...211 ProgrColloidPolymSci(2009)136:1-8 DOI:10. 1007/2882_2009_1 CompetitiveHydrogenBondsandCononsolvency ofPoly(N-isopropylacrylamide)sinMixedSolvents ofWater/Methanol 1 1 2 FumihikoTanaka ,TsuyoshiKoga ,andFranc,oiseM.

The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice.

The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.