Oe Hideo | The Research Institute For Food Science Kyoto University:(present Address)shiga Junior College Of Cu

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概要

• Oe Hideoの詳細を見る
• 同名の論文著者
• The Research Institute For Food Science Kyoto University:(present Address)shiga Junior College Of Cuの論文著者

関連著者

• Hirose Masaaki

  The Research Institute For Food Science Kyoto Univesity

• OE Hideo

  The Research Institute for Food Science, Kyoto University

• Hirose Masaaki

  The Research Institute For Food Science Kyoto University

• Oe Hideo

  The Research Institute For Food Science Kyoto University:(present Address)shiga Junior College Of Cu

• Doi Etsushiro

  The Research Institute For Food Science Kyoto Univesity

• Hirose M

  The Research Institute For Food Science Kyoto Univesity

• Doi Etsushiro

  The Research Institute For Food Science Kyoto University

• Hirose M

  The Division Of Applied Life Sciences The Graduate School Of Agriculture Kyoto University

• Hirose Masaaki

  Graduate School Of Agriculture Kyoto Univ.

• Mizutani K

  Maruzen Pharmaceuticals Co.

• Hirose Masaaki

  Division Of Applied Life Sciences The Graduate School Of Agriculture Kyoto University

• MIZUTANI Kimihiko

  The Research Institute for Food Science, Kyoto University

• YAMASHITA Honami

  The Research Institute for Food Science, Kyoto University

• NISHIZAWA Yuriko

  The Research Institute fo Food Science, Kyoto University

• Nishizawa Yuriko

  The Research Institute Fo Food Science Kyoto University

• Yamashita H

  Biotechnology Research Center Toyama Prefectural University

• Hayakawa Y

  Institute Of Low Temperature Science Hokkaido University

• Yamashita H

  Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.

• Yamashita Honami

  The Research Institute For Food Science Kyoto University

• Mizutani Kimihiko

  Division Of Applied Life Science Graduate School Of Agriculture Kyoto University

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著作論文

• Structural Characteristics of the Disulfide-reduced Ovotransferrin N-Lobe Analyzed by Protein Fragmentation
• Thiol-dependent Gelation of Conalbumin in the Presence of Denaturant(Food & Nutrition)
• Thiol-dependent Gelation of Conalbumin: Use of Thiosalicylic Acid and Its Removal from the Gel(Food & Nutrition)
• Effects of Anions on the Thiol-dependent Gelation of Conalbumin(Food & Nutrition)
• Conformation Changes and Subsequent Gelation of Conalbumin by a Thiol Reagent(Biological Chemistry)

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