SHIOMI Norio | Department of Food Science, Rakuno Gakuen University
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概要
Department of Food Science, Rakuno Gakuen University | 論文
- Hydrostatic Pressure-induced Aggregation of Myosin Molecules in 0.5M KCl at pH 6.0
- Heat-induced Gelation of Myosin Filaments(Biological Chemistry)
- Effects of SH groups, ε-NH_2 groups, ATP, and Myosin Subfragments on Heat-induced Gelling of Cardiac Myosin and Comparison with Skeletal Myosin and Actomysin Gelling Capacity(Biological Chemistry)
- Heat-induced Gelation of Myosin from Leg and Breast Muscles of Chicken(Biological Chemistry)
- The Structure of Myosin Filaments and the Properties of Heat-induced Gel in the Presence and Absence of C-Protein(Biological Chemistry)