Mori Tomohiko | Research Institute For Food Science Kyoto University

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• MORI Tomohikoの詳細を見る
• 同名の論文著者
• Research Institute For Food Science Kyoto Universityの論文著者

関連著者

• Mori Tomohiko

  Research Institute For Food Science Kyoto University

• Matsumura Yasuki

  Research Institute For Food Science Kyoto University

• MATSUMURA Yasuki

  Research Institute for Food Science, Kyoto University

• Utsumi Shigeru

  Research Institute For Food Science Kyoto University

• NAKAMURA Takashi

  Hohnen Oil Co., Ltd.

• Mori T

  Ri Center Nara Medical University

• UTSUMI Shigeru

  Research Institute for Food Science, Kyoto University

• Matsumura Yasuki

  Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University

• Kawase Shin-ichiro

  Research Institute For Food Science Kyoto University

• Zheng Bai-an

  Research Institute For Food Science Kyoto University

• Matsumura Y

  Graduate School Of Agriculture Kyoto University

• Murakami Hiroshi

  Research And Development Center Nippon Meat Packers Inc.

• Mori T

  Kyushu Univ. Fukuoka Jpn

• Nakamura T

  Nichirei Research Institute

• MURAKAMI Hiroshi

  Research Institute for Food Science, Kyoto University

• Nakamura T

  Tokyo National Coll. Technology Tokyo Jpn

• Utsumi S

  Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University

• Murakami Hiroshi

  Research Institute For Food Science Kyoto University

• MORI Tomohiko

  Research Institute for Food Science, Kyoto University

• Hatada Yuji

  Tochigi Research Laboratories Of Kao Corporation

• Mori T

  Research Institute For Food Science Kyoto University

• Hayashi Y

  Research Institute For Food Science Kyoto University

• HAKAMADA Yoshihiro

  Tochigi Research Laboratories of Kao Corporation

• KAWASE Shin-ichiro

  Research Institute for Food Science, Kyoto University

• Hayashi Yukako

  Research Institute For Food Science Kyoto University

• Hayashi Y

  Department Of Medicinal Chemistry Center For Frontier Research In Medicinal Science Kyoto Pharmaceut

• Okamura Emiko

  The Institute For Chemical Research Kyoto University

• Hidaka Hiroshi

  Hannan R & D Center Fuji Oil Co. Ltd.

• Satake Chikako

  Research Institute For Food Science Kyoto University

• Miyabe Masaaki

  Hannan R & D Center, Fuji Oil Co., Ltd.

• Miyabe Masaaki

  Hannan R & D Center Fuji Oil Co. Ltd.

• TSUNENARI Takashi

  Research Institute for Food Science, Kyoto University

• MATSUSHITA SETSURO

  Research Institute for food Science, Kyoto University

• HATA TADAO

  Research Institute for food Science, Kyoto University

• Tsunenari Takashi

  Research Institute For Food Science Kyoto University:(present Address)department Of Physiology Keio

• Matsushita Setsuro

  Research Institute For Food Science Kyoto University

• EGAMI Masaaki

  Research Institute for Food Science, Kyoto University

• NAKAMURA Takashi

  Research Institute for Fundamental Physics Kyoto University

• Egami Masaaki

  Research Institute For Food Science Kyoto University

• Hata Tadao

  Research Institute For Food Science Kyoto University

• HARADA Kyuya

  National Institute of Agrobiological Resources

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著作論文

• Effects of Deamidation and Fragmentation on Antioxidative Activity of α-Zein
• Interactions During Heat-induced Gelation in a Mixed System of Soybean 7S and 11S Globulins(Food & Nutrition)
• Mechanism of Heat-Induced Gelation and Gel Properties of Soybean 7S Globulin(Food & Nutrition)
• Effects of Carnauba Wax Addition on Physical States of Palm Kernel Oil-in-Water Emulsions
• Conformational Changes and Surface Properties of Legumin from Broad Beans in Relation to Its Thermal Aggregation
• Relationships of Molecular Forces to Rheological and Structural Properties of Legumin Gels from Broad Beans
• Relationship between the Thermal Denaturation and Gelling Properties of Legumin from Broad Beans
• Effects of Ionic Compositions of the Medium on Monosodium Glutamate Binding to Taste Epithelial Cells
• Effects of Fragmentation and Deamidation on the Antioxidative Activity of C Hordein
• ENZYME ACTIVITIES ASSOCIATED WITH RIBOSOMES FROM SOYBEAN SEEDLINGS
• Interaction of Gum Arabic, Maltodextrin and Pullulan with Lipids in Emulsions
• Occurrence of Dissociable and Undissociable Soybean Glycinin
• Effects of Fragmentation and Deamidation on the Antioxidative Activity of C Hordein.
• Formation of Pseudoglycinins from Intermediary Subunits of Glycinin and Their Gel Properties and Network Structure
• A Micro-method for the Measurement of Gel Properties of Soybean 11S Globulin

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