MATSUMURA Yasuki | Research Institute for Food Science, Kyoto University
スポンサーリンク
概要
関連著者
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MATSUMURA Yasuki
Research Institute for Food Science, Kyoto University
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Matsumura Yasuki
Research Institute For Food Science Kyoto University
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Mori Tomohiko
Research Institute For Food Science Kyoto University
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Matsumura Yasuki
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Zheng Bai-an
Research Institute For Food Science Kyoto University
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Mori T
Ri Center Nara Medical University
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Matsumura Y
Graduate School Of Agriculture Kyoto University
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IKURA Koji
Department of Applied Biology, Faculty of Textile Science, Kyoto Institute of Technology
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MOTOKI Masao
Food Research & Development Laboratories, Ajinomoto Co., Inc.
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Mori T
Research Institute For Food Science Kyoto University
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Ikura Koji
Department Of Applied Biology Faculty Of Textile Science Kyoto Institute Of Technology
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Motoki Masao
Food Research & Development Laboratories Ajinomoto Co. Inc.
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Mori T
Kyoto Sangyo Univ. Kyoto Jpn
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KAWASE Shin-ichiro
Research Institute for Food Science, Kyoto University
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MURAKAMI Hiroshi
Research Institute for Food Science, Kyoto University
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Chanyongvorakul Yuporn
Research Institute for Food Science, Kyoto University
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Sakamoto Hiroko
Food Research & Development Laboratories, Ajinomoto Co., Inc.
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Mori Tomohiko
Food Research & Development Laboratories, Ajinomoto Co., Inc.
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Kawase Shin-ichiro
Research Institute For Food Science Kyoto University
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Ikura K
Department Of Applied Biology Kyoto Institute Of Technology
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Okamura Emiko
The Institute For Chemical Research Kyoto University
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Hidaka Hiroshi
Hannan R & D Center Fuji Oil Co. Ltd.
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Miyabe Masaaki
Hannan R & D Center, Fuji Oil Co., Ltd.
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Miyabe Masaaki
Hannan R & D Center Fuji Oil Co. Ltd.
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Sakamoto Hiroko
Food Research & Development Laboratories Ajinomoto Co. Inc.
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Murakami Hiroshi
Research And Development Center Nippon Meat Packers Inc.
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Murakami Hiroshi
Research Institute For Food Science Kyoto University
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Chanyongvorakul Yuporn
Research Institute For Food Science Kyoto University
著作論文
- Effects of Deamidation and Fragmentation on Antioxidative Activity of α-Zein
- Gelation of Bean 11S Globulins by Ca^ -Independent Transglutaminase
- 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