SHIBATA Michiyo | Department of Agricultural Chemistry, Yamaguchi University
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概要
Department of Agricultural Chemistry, Yamaguchi University | 論文
- Heat-induced Aggregation between Ovalbumin and Lysozyme(Food & Nutrition)
- Conformational Changes and Functional Properties of Acid-modified Soy Protein
- Difference in the Molecular Weight of Soluble Aggregates during Heat Denaturation between Ovalbumin and s-Ovalbumin
- Changes in the Emulsifying and Foaming Properties of Proteins during Heat Denaturation
- Determination of Molecular Weight of Soluble Ovalbumin Aggregates during Heat Denaturation Using Low Angle Laser Light Scattering Technique