Hatsue Moritaka

867 total citations
49 papers, 599 citations indexed

About

Hatsue Moritaka is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Hatsue Moritaka has authored 49 papers receiving a total of 599 indexed citations (citations by other indexed papers that have themselves been cited), including 31 papers in Food Science, 18 papers in Plant Science and 15 papers in Nutrition and Dietetics. Recurrent topics in Hatsue Moritaka's work include Polysaccharides Composition and Applications (25 papers), Polysaccharides and Plant Cell Walls (17 papers) and Proteins in Food Systems (12 papers). Hatsue Moritaka is often cited by papers focused on Polysaccharides Composition and Applications (25 papers), Polysaccharides and Plant Cell Walls (17 papers) and Proteins in Food Systems (12 papers). Hatsue Moritaka collaborates with scholars based in Japan, China and India. Hatsue Moritaka's co-authors include Katsuyoshi Nishinari, Hiroyasu Fukuba, Kaoru Kohyama, Shigehiro Naito, Fumiko Nakazawa, Mineo Watase, H. Horiuchi, Mami Takahashi, Makoto Takemasa and Yoko Nitta and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Hydrocolloids and Bioscience Biotechnology and Biochemistry.

In The Last Decade

Hatsue Moritaka

44 papers receiving 571 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Hatsue Moritaka Japan 13 361 180 124 78 78 49 599
Aiqin Ma China 11 374 1.0× 92 0.5× 142 1.1× 70 0.9× 92 1.2× 22 648
Miki Yoshimura Japan 11 553 1.5× 265 1.5× 451 3.6× 43 0.6× 122 1.6× 40 767
Makoto Takemasa Japan 12 196 0.5× 122 0.7× 90 0.7× 31 0.4× 44 0.6× 19 349
Stanisław Mleko Poland 18 686 1.9× 96 0.5× 211 1.7× 30 0.4× 117 1.5× 90 995
Marta Tomczyńska‐Mleko Poland 14 361 1.0× 97 0.5× 143 1.2× 30 0.4× 91 1.2× 55 632
Ophelie Torres United Kingdom 7 426 1.2× 26 0.1× 90 0.7× 31 0.4× 51 0.7× 9 570
Brian Degner United States 16 680 1.9× 49 0.3× 187 1.5× 13 0.2× 57 0.7× 17 789
Paula Kiyomi Okuro Brazil 20 1.3k 3.7× 94 0.5× 413 3.3× 29 0.4× 90 1.2× 32 1.5k
Carla Arancibia Chile 15 497 1.4× 74 0.4× 170 1.4× 13 0.2× 95 1.2× 27 695
May Sui Mei Wee Singapore 14 468 1.3× 178 1.0× 401 3.2× 18 0.2× 34 0.4× 18 762

Countries citing papers authored by Hatsue Moritaka

Since Specialization
Citations

This map shows the geographic impact of Hatsue Moritaka's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Hatsue Moritaka with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hatsue Moritaka more than expected).

Fields of papers citing papers by Hatsue Moritaka

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Hatsue Moritaka. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Hatsue Moritaka. The network helps show where Hatsue Moritaka may publish in the future.

Co-authorship network of co-authors of Hatsue Moritaka

This figure shows the co-authorship network connecting the top 25 collaborators of Hatsue Moritaka. A scholar is included among the top collaborators of Hatsue Moritaka based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Hatsue Moritaka. Hatsue Moritaka is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Nishinari, Katsuyoshi, Sayaka Ishihara, Makoto Nakauma, et al.. (2024). Rheology of bolus as a wet granular matter – Influence of saliva on rheology of polysaccharide gel beads. Food Hydrocolloids. 150. 109704–109704. 3 indexed citations
2.
Moritaka, Hatsue, et al.. (2017). Influence of the Number of Chewing Cycles on the Sweetness and Saltiness Intensity of Agarose Gel. Food Science and Technology Research. 23(3). 437–448. 4 indexed citations
3.
Moritaka, Hatsue, et al.. (2014). Properties of the Masseter and Digastric Muscles During Swallowing of Agar Gels of Different Sizes. Nippon Shokuhin Kagaku Kogaku Kaishi. 61(7). 293–301. 3 indexed citations
4.
Nakanishi, Yukiko, et al.. (2014). Effect of κ-Carrageenan Supplementation of Cooked Rice on Blood Sugar Levels. Nippon Shokuhin Kagaku Kogaku Kaishi. 61(10). 497–507. 2 indexed citations
5.
Nakanishi, Yukiko, et al.. (2013). Effects of Added Thickeners on the Digestibility of Cooked Rice and Mechanical Properties of Cooked Rice Bolus. Nippon Shokuhin Kagaku Kogaku Kaishi. 60(8). 387–396. 4 indexed citations
6.
Kobayashi, Naoki, et al.. (2013). Relationship between Number of Chewing Cycles and Fragment Size of Agar Gels. Nippon Shokuhin Kagaku Kogaku Kaishi. 60(10). 554–562. 4 indexed citations
7.
Takahashi, Mami, Takashi Matsumoto, & Hatsue Moritaka. (2009). Pigments Production on Nitrogen Sources by Monascus anka AHU 9085. Nippon Eiyo Shokuryo Gakkaishi. 62(1). 19–23. 1 indexed citations
8.
Morishita, Mariko, et al.. (2008). Rheological and Swallowing Properties of Agar Gel Dispersed in Paste. Nippon Shokuhin Kagaku Kogaku Kaishi. 55(6). 276–286. 9 indexed citations
9.
Moritaka, Hatsue, et al.. (2004). Effects of Addition on Rheological Properties of Agar Gels Treated with Freezing-Thawing -Trehalose and Glycerin-. Nippon Shokuhin Kagaku Kogaku Kaishi. 51(8). 382–387. 2 indexed citations
10.
Moritaka, Hatsue, et al.. (2003). Effects of Calcium and Magnesium Agents on Gelatinization of Nonglutinous Rice Starch. Nippon Shokuhin Kagaku Kogaku Kaishi. 50(11). 517–522. 2 indexed citations
11.
Moritaka, Hatsue, et al.. (2003). Effects of Clcium and Magnesium Agents on Physical Properties of Nonglutinous Rice Flour Dough. Nippon Shokuhin Kagaku Kogaku Kaishi. 50(11). 523–529.
12.
Takaya, Tomohisa, et al.. (2002). The Uniaxial Compression Test as a Simulation of Mastication for the Texture Evaluation of Cooked Rice. 12(1). 11–25. 7 indexed citations
13.
OTSUKA, Megumi, et al.. (2001). Effect of Calcium Carbonate and Calcium Hydroxide on Physical Properties of Tortilla.. Nippon Shokuhin Kagaku Kogaku Kaishi. 48(10). 759–767. 1 indexed citations
14.
OTSUKA, Megumi, et al.. (2001). Effects of Calcium Carbonate and Calcium Hydroxide on Gelatinization and Retrogradation of Corn Starch.. Nippon Shokuhin Kagaku Kogaku Kaishi. 48(10). 751–758. 6 indexed citations
15.
Moritaka, Hatsue, et al.. (2001). Effect of Moderate Exercises on Preference for Organic Acid. 5(2). 118–126. 1 indexed citations
16.
Moritaka, Hatsue, et al.. (2000). Effect of Soybean Dietary Fiber on the Thermal and Rheological Properties of Gellan Gum Gels. Journal of home economics. 51(1). 33–40. 2 indexed citations
17.
Moritaka, Hatsue, et al.. (2000). Effect of Sucrose on the Thermal and Rheological Properties of Mixed κ-Carrageenan and Gelatin Gels. Journal of home economics. 51(8). 691–698. 2 indexed citations
18.
Moritaka, Hatsue, et al.. (1997). Thermal and Physical Properties of Mixed κ-Carrageenan-Gelatin Gels. Journal of home economics. 48(10). 885–892.
19.
Moritaka, Hatsue, et al.. (1994). Effects of Sucrose, Glucose, Urea and Guanidine Hydrochloride on the Rheological Properties of Gellan Gum Gels.. NIPPON SHOKUHIN KOGYO GAKKAISHI. 41(1). 9–16. 8 indexed citations
20.
Moritaka, Hatsue, et al.. (1994). Effects of Ammonium Salts on the Rheological and Thermal Properties of Gellan Gum Gels.. NIPPON SHOKUHIN KOGYO GAKKAISHI. 41(10). 662–669. 1 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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