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See below for past publications.

The Food Colloid Principle in the Design of Elderly Food, Katsuyoshi Nishinari, Makoto Takemasa, Tom Brenner, Lei Su, Yapeng Fang, Madoka Hirashima, Miki Yoshimura, Yoko Nitta, Hatsue Moritaka, Marta Tomczynska-Mleko, Stanisław Mleko, Yukihiro Michiwaki, Wiley , Journal of Texture Studies, 47 , (4), 2016, 284-312.

Solution Structure of Molecular Associations Investigated Using NMR for Polysaccharides: Xanthan/Galactomannan Mixtures; Makoto Takemasa, Katsuyoshi Nishinari, American Chemical Society , Journal of Physical Chemistry B, 120, (12), 2016, 3027-3037.

Structure-gelation research on gallate analogs and xyloglucan by rheology,thermal analysis and NMR, Youyu Yan, Makoto Takemasa, Chunfang Zhao, Longjiang Yu, Katsuyoshi Nishinari, Elsevier , Food Hydrocolloids, 52, 2016, 447-459

Rheology of Biological Soft Matter, Fundamentals and Applications", Chapter1 "Bridging the gap between single molecule unbinding properties and macromolecular rheology, Makoto Takemasa, Andrew N. Round, Marit Sletmoen, Bjørn Torger Stokke, Ed. Isamu Kaneda, Springer, 2016.

「食品ハイドロコロイドの開発と応用II」, 第6章「食品コロイドにおける相図の基礎と応用」 武政　誠, 西成　勝好 2015年1月 CRC Press, pp51-59.

Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization Kazumi Tsutsui, Keiko Katsuta, Teruyoshi Matoba, Makoto Takemasa, Takehiro Funami, Emiko Sato and Katsuyoshi Nishinari, Wiley , Journal of Texture Studies, 44, 21–33, 2012.

Glycan analysis using a solid state nanopore Makoto Takemasa, Masahiro Fujita, Mizuo Maeda, RSC Publishing, Nanopores for Bioanalytical Applications, Proceedings of the International conference, 2012, 89-92.

Effect of shear thinning on aspiration Toward making solutions for judging the risk of aspiration Katsuyoshi Nishinari, Makoto Takemasa, Lei Su, Yukihiro Michiwaki, Hiroshi Mizunuma, Hiro Ogoshi, Elsevier, Food hydrocolloids 25, (7), 2011, 1737-1743.

Single molecular pair interactions between hydrophobically modified hydroxyethyl cellulose and amylose determined by dynamic force spectroscopy Makokoto Takemasa, Marit Sletmoen, Bjørn Torger Stokke, American Chemical Society , Langmuir, 25, (17), 2009, 10174 –10182.

"Handbook of hydrocolloids, 2nd edition", Chapter 19, "Xyloglucan" Katuyoshi Nishinari, Makoto Takemasa, Kazuhiko Yamatoya, Mayumi Shirakawa, CRC Press, Eds. G.O. Philips and P.A. Williams, 2009, pp 535-566.

The use of micro-beam X-ray diffraction for the characterization of starch crystal structure in rice mutant kernels of waxy, amylose extender, and sugary1 Akiko Kubo, Yoshiaki Yuguchi, Makoto Takemasa, Shiho Suzuki, Hikaru Satoh, Shinichi Kitamura,Elsevier, Journal of Cereal science 48, (1), 2008, 92-97.

"Comprehensive Glycoscience, From Chemistry to Systems Biology", Volume 2: Analysis of Glycans; Polysaccharide Functional Properties, Chapter19 “Storage Plant Polysaccharides: Xyloglucans, Galactomannans, Glucomannans” Katsuyoshi Nishinari, Makoto Takemasa, Hongbin Zhang, Rheo Takahashi 2007年8月 Elsevier pp.613-652 Editors: Johannis P. Kamerling, G-J. Boons, Y. Lee, A. Suzuki, N. Taniguchi A.G.J. Voragen

「食品ハイドロコロイドの開発と応用」, ３章２節「キサンタンガム」 武政　誠, 大本　俊郎, 2007年5月 CMC出版, pp168-175 西成勝好監修

「食品ハイドロコロイドの開発と応用」, ３章７節「キシログルカン」 武政　誠, 大和谷　和彦 2007年5月 CMC 出版, pp236-246 西成勝好監修

Effect of molar mass on the synergistic interaction between xanthan and galactomannan Makoto Takemasa, Reika Matsuda, Katsuyoshi Nishinari, Rheo Takahashi, Royal Society of Chemistry, Gums and Stabilisers for the Food Industry 13, (303), 2006, 193-200.

Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides Katsuyoshi Nishinari, Bo-Sook Kim, Yapeng Fang, Yoko Nitta, Makoto Takemasa, Springer, Cellulose 13(4), 2006, 365-374.

Synergistic Interaction of Xyloglucan and Xanthan Investigated by Rheology, Differential Scanning Calorimetry, and NMR Bo-Sook Kim, Makoto Takemasa, Katsuyoshi Nishinari, American Chemical Society , Biomacromolecules 7, (4), 2006, 1223-1230.

Effect of Shear Rate on the Viscosity during the Gelling Process of Rice Starch with and without Annealing Kazumi Tsutsui, Keiko Katsuta, Teruyoshi Matoba, Takahiro Funami, Makoto Takemasa, Katsuyoshi Nishinari, Materials Research Society of Japan , Transactions of the Materials Research Society of Japan 31, (3), 2006, 715-718.

Effect of pH and Added Salt on the Synergistic Interaction between Xyloglucan and Xanthan Bo-Sook Kim, Makoto Takemasa, Katsuyoshi Nishinari, Materials Research Society of Japan, Transactions of the Materials Research Society of Japan 31, (3), 2006, 719-722.

Effect of Annealing Temperature on Gelatinization of Rice Starch Suspension As Studied by Rheological and Thermal Measurements Kazumi Tsutsui, Keiko Katsuta, Teruyoshi Matoba, Makoto Takemasa, Katsuyoshi Nishinari, American Chemical Society, Journal of Agricultural and Food Chemistry 53, (23), 2005, 9056-9063.

「界面活性剤・両親媒性高分子の最新機能」, ４章６節「天然高分子ゲルの最近の進歩」 武政　誠, 白川　真由美 2005年6月 CMC 出版, pp 248-258 坂本 一民, 国枝 博信 監修

Rheology of schizophyllan solutions in isotropic and anisotropic phase regions Yapeng Fang, Makoto Takemasa, Keiko Katsuta, Katsuyoshi Nishinari, American Institute of Physics, Journal of Rheology 48, (5), 2004, 1147-1166.

Gelation of xyloglucan by addition of epigallocatechin gallate as studied by rheology and calorimetry Yoko Nitta, Makoto Takemasa, Katsuyoshi Nishinari, American Chemical Society, Biomacromolecules 5, (4), 2004, 1206-1213.

Mechanical and dielectric studies of carrageenan sols and gels Makoto Takemasa, Akio Chiba, Munehiro Date, Wiley InterScience, Macromolecular Symposia 207, (1), 2004, 67-78.

Binding state of ions in carrageenan gels investigated by dielectric and conductmetric measurements Makoto Takemasa, Katsuyoshi Nishinari, Elsevier, Colloids and Surfaces B: Biointerfaces 38, (3-4), 2004, 231-240.

Binding state of ions in carrageenan gels investigated by dielectric and conductmetric measurements Makoto Takemasa, Takaaki Sato, Akio Chiba, Munehiro Date, Materials Research Society of Japan, Transactions of the Material Research Society of Japan 28, (3), 2003, 1001-1004.

Counterion dynamics of kappa- and iota-carrageenan aqueous solutions investigated by the dielectric properties Makoto Takemasa, Akio Chiba, Munehiro Date, American Chemical Society, Macromolecules 35, (14), 2002, 5595-5600.

Structure and formation process of cross-linking region of carrageenan gels Makoto Takemasa, Akio Chiba, Munehiro Date, Materials Research Society of Japan, Transactions of the Material Research Society of Japan 27, (3), 2002, 577-580

Gelation mechanism of kappa- and iota-carrageenan investigated by correlation between the strain optical coefficient and the dynamic shear modulus Makoto Takemasa, Akio Chiba, Munehiro Date, American Chemical Society, Macromolecules 34, (21), 2001, 7427-7434

Optical, viscoelastic, and electric properties on gelation of carrageenan gels Makoto Takemasa, Akio Chiba, Munehiro Date, Materials Research Society of Japan, Transactions of the Material Research Society of Japan 26, (2), 2001, 601-604