英国York大学 Shimizuさんとの共著総説が Soft Matter in Foods に掲載
Steven Abbott, Kaja Harton, Nobuyuki Matubayasi, Seishi Shimizu, What Are Our Food/Water Isotherms Really Telling Us? A New Way to Look at Old Data, Soft Matter in Foods, Chapter. 2, page 27-47, edited by Graeme Gillies ,Dérick Rousseau, Royal Society of Chemistry (2025); ISBN: 978-1-83767-283-7. DOI: 10.1039/9781837676699-00027
