TAGUCHI Hiroshi | Research Institute for Food Science, Kyoto University
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概要
Research Institute for Food Science, Kyoto University | 論文
- Effects of Protein Composition on Gelation of Mixtures Containing Soybean 7S and 11S Globulins
- Heat-induced Transparent Gel from Hen Egg Lysozyme by a Two-step Heating Method
- Heat-induced Transparent Gel Formation of Bovine Serum Albumin
- Linear Polymerization Caused by the Defective Folding of a Non-Inhibitory Serpin Ovalbumin
- Effects of Sugars and Aspartame on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium.