Hagiwara Tomoaki | Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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概要
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- 同名の論文著者
- Department Of Food Science And Technology Tokyo University Of Marine Science And Technologyの論文著者
関連著者
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Hagiwara Tomoaki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Hagiwara Tomoaki
Department of Applied Biological Chemistry, Division of Agriculture and Agricultural Life Sciences, The University of Tokyo:(Present address)Department of Food Science and Technology, tokyo University of Fisheries
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HAGIWARA Tomoaki
Department of Food Science and Technology, Tokyo University of Fisheries
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Suzuki Toru
Department Of Ubiquitous Preventive Medicine Graduate School Of Medicine The University Of Tokyo
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TAKAI Rikuo
Department of Food Science and Technology, Tokyo University of Fisheries
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Fisheries
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Suzuki Toru
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Suzuki Toru
Department Of Cardiovascular Medicine Graduate School Of Medicine The University Of Tokyo
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Suzuki Toru
Department Of Biosphere And Environmental Sciences Faculty Of Environment Systems Rakuno Gakuen Univ
著作論文
- Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20℃ to -84℃)
- 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
- Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21℃ to -50℃
- Study on the glass transition for several processed fish muscles and its protein fractions using differential scanning calorimetry
- Maillard Reaction Rate in Various Glassy Matrices
- Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis
- The possibility of using oxidation-reduction potential to evaluate fish freshness
- Effects of Ionic Substances on the Adsorption of Egg White Proteins to a Stainless Steel Surface