Kanoh S | Mie Univ. Mie Jpn

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概要

• KANOH Satoshiの詳細を見る
• 同名の論文著者
• Mie Univ. Mie Jpnの論文著者

関連著者

• Kanoh S

  Mie Univ. Mie Jpn

• Niwa E

  Mie Univ. Mie Jpn

• Kanoh S

  Univ. Tokyo Tokyo Jpn

• Niwa Eiji

  Faculty Of Bioresources Mie University

• Kanoh Satoshi

  Faculty Of Fisheries Mie University

• Kanoh Satoshi

  Faculty Of Bioresources Mie University

• Nowsad A

  Faculty Of Fisheries Bangladesh Agricultural University

• Nowsad A

  Faculty Of Bioresources Mie University

• Nowsad Alam

  Faculty Of Fisheries Bangladesh Agricultural University

• CHEN En-sheng

  Faculty of Fisheries, Mie University

• Chen En-sheng

  Faculty Of Bioresources Mie University

• Nakayama Tsutomu

  Faculty Of Fisheries Mie University

• NAKAYAMA Teruo

  Faculty of Bioresources, Mie University

• Nakayama Teruo

  Faculty Of Bioresources Mie University

• KATOH Emi

  Faculty of Bioresources, Mie University,

• LIU Dajia

  Faculty of Bioresources, Mie University

• Katoh Emi

  Faculty Of Bioresources Mie University

• Ueno S

  Univ. Electro-communications Chofu‐shi Jpn

• INUZUKA Kumiko

  Faculty of Bioresources, Mie University

• MATSU-URA Yumiko

  Faculty of Bioresources, Mie University

• UENO Seiji

  Faculty of Bioresources, Mie University

• ZAHANGIR HOSSAIN

  Faculty of Bioresources, Mie University

• OHNISHI Miki

  Faculty of Bioresources, Mie University

• Ueno Seiji

  Faculty Of Bioresources Mie University

• Ohnishi Miki

  Faculty Of Bioresources Mie University

• Zahangir Hossain

  Faculty Of Bioresources Mie University

• Matsuura Y

  Okayama Prefectural Univ Okayama Jpn

• Inuzuka Kumiko

  Faculty Of Bioresources Mie University

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著作論文

• Influence of the Fluidity of Water within a Hydrogel Model on Its Physical Parameters(Food & Nutrition)
• Cross-sectional Area-corrected Compression Modulus of Food Gel(Food & Nutrition)
• Contribution of Transglutaminase to the Setting of Fish Pastes at Various Temperatures
• Effect of Sarcoplasmic Proteins on the Setting of Transglutaminase-free Paste
• Contribution of SS Bonds to the Elasticity of Actomyosin Gel in which Coexisting Transglutaminase was inactivated
• Effect of Reagents Related to Non-covalent Bonds of Proteins on the Dynamic Visco-elasticity of Suwari Gel
• Species-Specificity of Suwari Gel-Formability of Fish Flesh Paste in Which Transglutaminase was Inactivated
• Contribution of Transglutaminase on the Setting of Various Actomyosin Pastes
• Setting of Transglutaminase-free Actomyosin Paste Prepared from Alaska Pollack Surimi
• Setting of Surimi Paste in Which Transglutaminase Is Inactivated by N-Ethylmaleimide
• Setting of Surimi Paste in Which Transglutaminase Is Inactivated by p-Chloromercuribenzoate
• Mechanism for the Gelation of Unheated Surimi by Vinegar Curing
• Influence of the Fluidity of Water on the Visco-elasticity of Food Hydrogels examined by using Models of a Closed System(Food & Nutrition)
• Thermal Exposure of Basic Amino Acid Residues of Fish Muscle Proteins Examined by Van Slyke Method

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