| title | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|
| Adhesion in Foods: Fundamental Principles and Applications | 978-1-118-85161-6 | 2017 | |
| Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification | 978-1-4398-7588-9 | 2013 | Madoka Hirashima |
| Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications | 978-1-4200-5223-7 | 2009 | |
| Water-Soluble Polymer Applications in Foods | 978-0-632-05429-9 | 2003 | |
CRC Press · Wiley · Wiley-Blackwell