KAMATA Yoshiro | Department of Food Chemistry, Faculty of Agriculture, Tohoku University
スポンサーリンク
概要
- KAMATA Yoshiroの詳細を見る
- 同名の論文著者
- Department of Food Chemistry, Faculty of Agriculture, Tohoku Universityの論文著者
関連著者
-
KAMATA Yoshiro
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
-
Shibasaki Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
-
Yamauchi Fumio
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
-
Sato Masaaki
Department Of Anesthesiology Jichi Medical School
-
OCHIAI Kazuo
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
-
Ogawa Yasushi
Department Of Dermatology Nagoya University Graduate School Of Medicine
-
Sato Wataru
Department Of Environmental And Health Science Tohoku Pharmaceutical University
-
OTSUKA Sumiko
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
著作論文
- Relationship between the Properties of Emulsion Systems Stabilized by Soy Protein Digests and the Protein Conformation
- Emulsifying Properties of Soybean β-Conglycinin and Glycinin: Evaluation by Turbidimetry
- Limited Proteolysis of Soybean Beta-conglycinin
- Effect of Tryptic Digestion on Emulsifying Properties of Soy Protein
- Isolation and Identification of a New Type of β-Conglycinin in Soybean Globulins