Katsuyoshi Nishinari

Engineering visual realism in pureed foods for dysphagia care

While texture modification ensures safe swallowing in dysphagia, homogeneous purees often compromise visual appeal. Treating shaping as the core design objective, this review evaluates established methods for engineering visual realism in pureed foods against available evidence,...

Formation and Stability of Food Emulsions: A Review through the Lens of the Oil Phase

ABSTRACT Emulsions serve vital roles in the food industry, including structural design and delivery of functional components. As thermodynamically unstable systems, emulsions undergo various destabilization processes over time. Therefore, understanding the instability mechanisms...