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Department of Biochemistry and Food Science, Kagawa University | 論文
- Rheological Characteristics of Heat-Induced Custard Pudding Gels with High Antioxidative Activity
- Adiabatic Compressibility of Aqueous Solutions of Amphiphiles with an Ammonium Group as the Hydrophilic Domain
- Molecular Arrangement at Cleaved Single-Crystal Surface of Steraric Acid Observed by Atomic Force Microscope
- フラバノノール配糖体並びにプロアントシアニジン : マツノマダラカミキリ産卵刺激物質
- Sequential Comparison of Peptides Containing Half-cystine Residues from Ovalbumins of Six Avian Species(Food & Nutrition Science)
- Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream
- Effect of Bovine Globin and Globin-sugar Complexes on Rheological Properties of Dough and Bread
- Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and Different D-Aldohexoses
- Antitumor Promoters in Leaves of Jute (Corchorus capsularis and Corchorus olitorius)
- Structural and Physicochemical Characteristics of Novel Basic Proteins Isolated from Duck Egg White
- Effects of Sugars on the D Phase Emulsification of Triglyceride Using Polyoxyethylene Sorbitan Fatty Acid Ester
- Effects of Sucrose on Emulsification of Triglyceride by Polyglycerin Fatty Acid Ester
- Development of Low-Energy Methods for Preparing Food Nano-emulsions
- Seasonal Change of Volatile Compounds of Citrus sudachi during Maturation
- Effects of Polyol and Sugar on the Phase Transition in Polyglycerin Fatty Acid Ester
- 自動酸化による大豆ホスファチジルコリンリポソ-ムの物理的性質の変化〔英文〕
- SDS/水/ケロシン系単分散O/Wエマルションの安定性〔英文〕