| Foreword | Role of Taste on the Palatability of Food | Tohru Fushiki | Division of Food Science & Biotechnology, Graduate School of Agriculture, Kyoto University |  |
| Feature Articles: Role of Taste on the Palatability of Food | Physiological Mechanism of Taste Transduction in Taste Receptor Cells | Yukako Hayashi | Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University |  |
| Contribution of oral Sensory Receptors to Palatability | Satoshi Wakisaka | Department of Oral Anatomy and Developmental Biology, Osaka University Graduate School of Dentistry |  |
| Sweetening Agents and the Molecular Basis of a Sweet Taste | Keisuke Ohta
Nobuyuki Ide | Graduate School of Agriculture, Kyoto University |  |
| Naofumi Kitabatake | Graduate School of Agriculture, Kyoto University
Graduate School of Global and Environmental Studies, Kyoto University |
| Brain Mechanisms Related to Evaluation of Palatability and Determination of Food Intake | Takashi Yamamoto | Department of Nursing and Medical Care, Faculty of Health Science, Kio University |  |
| Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging | Toshihide Nishimura | School of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University |  |
| Feature Articles: Natural Hydrocolloid Emulsifiers (2) | Phillips Hydrocolloids Research Ltd. and San-Ei Gen F.F.I., Inc. International Hydrocolloids Forum - Natural Hydrocolloid Emulsifiers Part II | Glyn O. Phillips | Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute
Phillips Hydrocolloids Research Ltd. |  |
| Enhancement of the Performance of Sugar Beet Pectin as an Emulsifier | Takahiro Funami
Makoto Nakauma
Sakie Noda
Sayaka Ishihara | San-Ei Gen F.F.I., Inc. |  |
| Saphwan Al-Assaf | Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute |
| Glyn O. Phillips | Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute
Phillips Hydrocolloids Research Ltd. |
| Characterization of Sugar Beet Pectin in Relation to Emulsion Functionality | Jan A. Staunstrup
Claus Rolin | CP Kelco Aps |  |
| Emulsification Properties of GATIFOLIA (Gum Ghatti) Used for Emulsions in Food Products | Takao Ido
Takeshi Ogasawara
Tsuyoshi Katayama
Yasushi Sasaki | San-Ei Gen F.F.I., Inc. |  |
| Saphwan Al-Assaf | Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute |
| Glyn O. Phillips | Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute
Phillips Hydrocolloids Research Ltd. |
| Characteristics of the Adsorbed Component of Gum Ghatti Responsible for its Oil-Water Interface Advantages | Tsuyoshi Katayama
Takao Ido
Yasushi Sasaki
Takeshi Ogasawara | San-Ei Gen F.F.I., Inc. |  |
| Saphwan Al-Assaf | Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute |
| Glyn O. Phillips | Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute
Phillips Hydrocolloids Research Ltd. |
| Correlation of Gum Arabic Molecular Weight Parameters with Emulsification Performance | Saphwan Al-Assaf
Jesus Cirre
Marina Andres-Brull
Makoto Sakata
Catherine McKenna
John Grimsey
Glyn O. Phillips | Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute |  |
| Factors Affecting the Emulsification Performance of Gum Arabic | Makoto Sakata | Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute |  |
Tsuyoshi Katayama
Takeshi Ogasawara
Yasushi Sasaki | San-Ei Gen F.F.I., Inc. |
| Saphwan Al-Assaf | Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute |
| Glyn O. Phillips | Glyn O. Phillips Hydrocolloid Research Centre, North East Wales Institute
Phillips Hydrocolloids Research Ltd. |
| Review | Risk Assessment of Carcinogens: A New Approach Based on Scientific Evidence | Shoji Fukushima | Japan Bioassay Research Center, Japan Industrial Safety and Health Association |  |