KUMAGAI Hitoshi | Department of Food Science and Nutrition, Kyoritsu Women’s University

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著作論文

Relationship between the Rheological Properties of Thickener Solutions and Their Velocity through the Pharynx as Measured by the Ultrasonic Pulse Doppler Method
FE-P9 Mechanism of deamidation of food proteins by cation-exchange resins of the carboxylate type(Section IX Food Engineering)
Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation
Enhanced Calcium Absorption in the Small Intestine by a Phytate-removed Deamidated Soybean Globulin Preparation
Influence of Phytate Removal and Structural Modification on the Calcium-binding Properties of Soybean Globulins
Analysis of Water Sorption Behavior of Native and Denatured Proteins by Solution Thermodynamics
Relationship between Flow Properties of Thickener Solutions and Their Velocity through the Pharynx Measured by the Ultrasonic Pulse Doppler Method
Changes in Activity Coefficient γ_w of Water and the Foaming Capacity of Protein during Hydrolysis(Food & Nutrition Science)
Analysis of Water Sorption Isotherms of Superabsorbent Polymers by Solution Thermodynamics
Application of Solution Thermodynamics to the Water Sorption Isotherms of Food Materials
Critical Radius and Time Course of Expansion of an Isolated Bubble in Wheat Flour Dough under Temperature Rise(Food & Nutrition)
Scaling Analysis of the Concentration Dependence on Elasticity of Agarose Gel
Dynamic Light Scattering Analysis on Critical Behavior of Cluster Size Distribution of Polyacrylamide and Agarose Solutions near the Sol-Gel Transition Point
X-Ray Study of Calcium Phosphates Formed in the Presence of Citrate
Concentration Dependence of Mechanical Properties of Gelatin near the Sol-Gel Transition Point
Concentration Dependence of Mechanical Properties of Polyacrylamide near the Sol-Gel Transition Point
Inhibitory Activity of Alginates against the Formation of Calcium Phosphate
Effect of Salt Addition on the Fractal Structure of Aggregates Formed by Heating Dilute BSA Solutions
Analysis of Aggregate Structure in Food Protein Gels with the Concept of Fractal
Fractal Analysis of Aggregates Formed by Heating Dilute BSA Solutions Using Light Scattering Methods
Effect of Freezing on Electrical and Rheological Properties of Food Materials
Analysis of the Dielectric Relaxation of a Gelatin Solution
Synthesis and Characterization of a Tetrahedral and Octahedral Cobalt(II) Alternate Chain Complex
Estimation of the Stability of Foam Containing Hydrophobic Particles by Parameters in the Capillary Model(Food & Nutrition)
Estimation of Foam Stability by Parameters in the Capillary Model(Food & Nutrition)
Rate Analysis of the Freeze Drying of Liquid Foods by a Modified Uniformly Retreating Ice Front Model(Food & Nutrition)
Rate Analysis of Freeze Drying of a Model System by a Uniformly Retreating Ice Front Model(Food & Nutrition)
Synthesis and Structure of Novel Vanadium(III)Compounds Having a Cyclic Core
Development of a Model for Analyzing the Swelling Rate of Ionic Gels on the Basis of the Diffusion of Mobile Ions: Application to the pH-Sensitive Swelling of a Polyelectrolyte Complex Gel Prepared from Xanthan and Chitosan
Analysis of the pH-Sensitive Swelling Rate of a Polyelectrolyte Complex Gel Prepared from Xanthan and Chitosan by the Collective Diffusion Model
Method for Analyzing pH-Sensitive Swelling of Amphoteric Hydrogels : Application to a Polyelectrolyte Complex Gel Prepared from Xanthan and Chitosan
Physicochemical Study of Calcium-binding Properties of Chemical Substances as Inhibitors against Calcium Phosphate Insolubilization
Inhibitory Activity of Oligo- and Poly-L-glutamic Acids against Calcium Phosphate Insolubilization and Calcium Binding with Special Relevance to Their Molecular Weight Dependence
Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation

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