| Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans T Nagano, M Hirotsuka, H Mori, K Kohyama, K Nishinari Journal of Agricultural and Food Chemistry 40 (6), 941-944, 1992 | 590 | 1992 |
| Influence of guar gum on granule morphologies and rheological properties of maize starch T Nagano, E Tamaki, T Funami Carbohydrate Polymers 72 (1), 95-101, 2008 | 121 | 2008 |
| Effect of heating and cooling on the gelation kinetics of 7S globulin from soybeans T Nagano, H Mori, K Nishinari Journal of Agricultural and Food Chemistry 42 (7), 1415-1419, 1994 | 103 | 1994 |
| Dynamic viscoelastic properties of glycinin and β‐conglycinin gels from soybeans T Nagano, T Akasaka, K Nishinari Biopolymers: Original Research on Biomolecules 34 (10), 1303-1309, 1994 | 93 | 1994 |
| Dynamic viscoelastic study on the gelation properties of β-conglycinin-rich and glycinin-rich soybean protein isolates T Nagano, Y Fukuda, T Akasaka Journal of Agricultural and Food Chemistry 44 (11), 3484-3488, 1996 | 79 | 1996 |
| Soy as a food ingredient K Nishinari, Y Fang, T Nagano, S Guo, R Wang Proteins in food processing, 149-186, 2018 | 76 | 2018 |
| Rheological properties and conformational states of β‐conglycinin gels at acidic pH T Nagano, H Mori, K Nishinari Biopolymers: Original Research on Biomolecules 34 (2), 293-298, 1994 | 58 | 1994 |
| Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels: Magnesium chloride-induced gels T Nagano, M Tokita Food Hydrocolloids 25 (7), 1647-1654, 2011 | 49 | 2011 |
| Effect of dietary cellulose nanofiber and exercise on obesity and gut microbiota in mice fed a high-fat-diet T Nagano, H Yano Bioscience, Biotechnology, and Biochemistry 84 (3), 613-620, 2020 | 45 | 2020 |
| Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review T Nagano, Y Arai, H Yano, T Aoki, S Kurihara, R Hirano, K Nishinari Food Hydrocolloids 109, 105964, 2020 | 37 | 2020 |
| Study on the heat-induced conformational changes of β-conglycinin by FTIR and CD analysis T Nagano, T Akasaka, K Nishinari Food Hydrocolloids 9 (2), 83-89, 1995 | 37 | 1995 |
| Dietary cellulose nanofiber modulates obesity and gut microbiota in high-fat-fed mice T Nagano, H Yano Bioactive Carbohydrates and Dietary Fibre 22, 100214, 2020 | 25 | 2020 |
| The inhibitory effect of soybean and soybean isoflavone diets on 2, 4-dinitrofluorobenzene-induced contact hypersensitivity in mice T Nagano, W Wu, K Tsumura, H Yonemoto-Yano, T Kamada, K Haruma Bioscience, Biotechnology, and Biochemistry 80 (5), 991-997, 2016 | 23 | 2016 |
| Improved effects of okara atomized by a water jet system on α-amylase inhibition and butyrate production by Roseburia intestinalis T Nagano, R Hirano, S Kurihara, K Nishinari Bioscience, Biotechnology, and Biochemistry 84 (7), 1467-1474, 2020 | 21 | 2020 |
| Impact of ω-5 gliadin on wheat-dependent exercise-induced anaphylaxis in mice M Tanaka, T Nagano, H Yano, T Matsuda, TM Ikeda, K Haruma, Y Kato Bioscience, Biotechnology, and Biochemistry 75 (2), 313-317, 2011 | 18 | 2011 |
| Rheological studies on commercial egg white using creep and compression measurements T Nagano, K Nishinari Food hydrocolloids 15 (4-6), 415-421, 2001 | 17 | 2001 |
| Dietary soyasaponin attenuates 2, 4‐dinitrofluorobenzene‐induced contact hypersensitivity via gut microbiota in mice T Nagano, M Katase, K Tsumura Clinical & Experimental Immunology 195 (1), 86-95, 2019 | 15 | 2019 |
| Proteins in food processing K Nishinari, Y Fang, T Nagano, S Guo, R Wang Woodhead Publishing, 2018 | 15 | 2018 |
| Inhibitory effects of dietary soyasaponin on 2, 4‐dinitrofluorobenzene‐induced contact hypersensitivity in mice T Nagano, M Katase, K Tsumura, M Saito, T Matsuda Experimental Dermatology 26 (3), 249-254, 2017 | 15 | 2017 |
| Inhibitory effects of dietary soy isoflavone and gut microbiota on contact hypersensitivity in mice T Nagano, M Katase, K Tsumura Food Chemistry 272, 33-38, 2019 | 14 | 2019 |
