Shingo Matsukawa

2.7k total citations
103 papers, 2.0k citations indexed

About

Shingo Matsukawa is a scholar working on Food Science, Plant Science and Aquatic Science. According to data from OpenAlex, Shingo Matsukawa has authored 103 papers receiving a total of 2.0k indexed citations (citations by other indexed papers that have themselves been cited), including 47 papers in Food Science, 24 papers in Plant Science and 21 papers in Aquatic Science. Recurrent topics in Shingo Matsukawa's work include Proteins in Food Systems (37 papers), Polysaccharides Composition and Applications (30 papers) and Polysaccharides and Plant Cell Walls (23 papers). Shingo Matsukawa is often cited by papers focused on Proteins in Food Systems (37 papers), Polysaccharides Composition and Applications (30 papers) and Polysaccharides and Plant Cell Walls (23 papers). Shingo Matsukawa collaborates with scholars based in Japan, China and Estonia. Shingo Matsukawa's co-authors include Isao Ando, Tom Brenner, Tokuko Watanabe, Lester C. Geonzon, Rando Tuvikene, Rommel G. Bacabac, Bona Dai, Lei Du, Katsuyoshi Nishinari and Hiroo Ogawa and has published in prestigious journals such as The Journal of Chemical Physics, Chemistry of Materials and Progress in Polymer Science.

In The Last Decade

Shingo Matsukawa

96 papers receiving 1.9k citations

Peers

Countries citing papers authored by Shingo Matsukawa

Since Specialization

Citations

This map shows the geographic impact of Shingo Matsukawa'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 Shingo Matsukawa with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Shingo Matsukawa more than expected).

Fields of papers citing papers by Shingo Matsukawa

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Shingo Matsukawa. 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 Shingo Matsukawa. The network helps show where Shingo Matsukawa may publish in the future.

Co-authorship network of co-authors of Shingo Matsukawa

This figure shows the co-authorship network connecting the top 25 collaborators of Shingo Matsukawa. A scholar is included among the top collaborators of Shingo Matsukawa 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 Shingo Matsukawa. Shingo Matsukawa is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Gelation mechanism of gellan in coexisting trivalent with monovalent cations as studied by NMR and particle tracking 2025 ·Food Hydrocolloids ·Chuhuan Hu, Xi Yang, (unknown), (unknown), (unknown), Shingo Matsukawa	1
2	Microstructure of mixed κ‐ and ι‐carrageenan gels viewed by rheology and solid‐state NMR 2025 ·Journal of Food Science ·(unknown), (unknown), Shingo Matsukawa	1
3	Multiscale structural and mechanical characterization of acid milk gels with low-concentration fish gelatin during gelation and cold storage 2025 ·Food Hydrocolloids ·Izumi Sone, (unknown), Lester C. Geonzon, (unknown), Chuhuan Hu, Catherine Taylor Nordgård, Koichi Mayumi, Shingo Matsukawa	1
4	Gelation mechanism and network structure of mixed cold-water fish gelatin and pork skin gelatin elaborated at the molecular level 2025 ·Food Hydrocolloids ·Lester C. Geonzon, (unknown), (unknown), (unknown), Yoko Nitta, Koichi Mayumi, Shingo Matsukawa	0
5	Understanding the rheological properties from linear to nonlinear regimes and spatiotemporal structure of mixed kappa and reduced molecular weight lambda carrageenan gels 2024 ·Food Hydrocolloids ·Lester C. Geonzon, (unknown), Sanjida Humayun, Rando Tuvikene, Shingo Matsukawa, Koichi Mayumi	8
6	The effects of stem bromelain on the gelation behavior of kappa carrageenan under linear and nonlinear rheological regimes 2023 ·Food Hydrocolloids ·(unknown), Lester C. Geonzon, (unknown), (unknown), (unknown), (unknown), (unknown), (unknown), Shingo Matsukawa, Rommel G. Bacabac	4
7	Structural and physicochemical characterization of funoran extracted from Gloiopeltis furcata by different methods 2023 ·Algal Research ·(unknown), Xi Yang, (unknown), Rando Tuvikene, Shingo Matsukawa	6
8	Microrheological properties and local structure of ι-carrageenan gels probed by using optical tweezers 2022 ·Food Hydrocolloids ·Lester C. Geonzon, Motoyoshi Kobayashi, Manlio Tassieri, Rommel G. Bacabac, Yasuhisa Adachi, Shingo Matsukawa	15
9	K-Carrageenan Stimulates Pre-Osteoblast Proliferation and Osteogenic Differentiation: A Potential Factor for the Promotion of Bone Regeneration? 2021 ·Molecules ·Wei Cao, Jianfeng Jin, Gang Wu, Nathalie Bravenboer, Marco N. Helder, Janak L. Pathak, Behrouz Zandieh‐Doulabi, Jolanda M. A. Hogervorst, Shingo Matsukawa, Lester C. Geonzon, Rommel G. Bacabac, E.A.J.M. Schulten, Jenneke Klein‐Nulend	26
10	Change of network structure in agarose gels by aging during storage studied by NMR and electrophoresis 2020 ·Carbohydrate Polymers ·(unknown), Shingo Matsukawa	24
11	Characterization of O/W Pickering emulsion by NMR 2019 ·(unknown), Shingo Matsukawa, Surangna Jain, Thunnalin Winuprasith	1
12	Hydrogen isotope replacement changes hydration and large scale structure, but not small scale structure, of agarose hydrogel networks 2019 ·The European Physical Journal E ·Tom Brenner, Rando Tuvikene, Yiping Cao, Yapeng Fang, Masahiro Rikukawa, William S. Price, Shingo Matsukawa	4
13	Jump-and-return sandwiches: A new family of binomial-like selective inversion sequences with improved performance 2018 ·Journal of Magnetic Resonance ·Tom Brenner, (unknown), Timothy Stait‐Gardner, Gang Zheng, Shingo Matsukawa, William S. Price	9
14	Influence of the Number of Chewing Cycles on the Sweetness and Saltiness Intensity of Agarose Gel 2017 ·Food Science and Technology Research ·(unknown), Hatsue Moritaka, Bona Dai, (unknown), Shingo Matsukawa	4
15	Anomalous diffusion of poly(ethylene oxide) in agarose gels 2016 ·International Journal of Biological Macromolecules ·Tom Brenner, Shingo Matsukawa	8
16	NMR study on the network structure of a mixed gel of kappa and iota carrageenans 2016 ·Carbohydrate Polymers ·Bingjie Hu, Lei Du, Shingo Matsukawa	38
17	Effect of solvent transfer in agar gels on stress relaxation under large deformation 2014 ·Carbohydrate Polymers ·Shingo Matsukawa, (unknown), Qiuhua Zhao, (unknown), (unknown), Hiroo Ogawa	8
18	Molecular mobility and microscopic structure changes in κ-carrageenan solutions studied by gradient NMR 2013 ·Carbohydrate Polymers ·Qiuhua Zhao, Tom Brenner, Shingo Matsukawa	23
19	Elucidation of gelation mechanism and molecular interactions of agarose in solution by 1H NMR 2012 ·Carbohydrate Research ·Bona Dai, Shingo Matsukawa	39
20	Elucidation of Structure and Dynamics in Biopolymer Solutions Through Measurements of Relaxation Times and Diffusion Coefficients by NMR 2003 ·KOBUNSHI RONBUNSHU ·Shingo Matsukawa, (unknown), (unknown), (unknown), Tokuko Watanabe	1

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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