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Department of Food Science, Rakuno Gakuen University | 論文
- Hydrostatic Pressure-induced Aggregation of Myosin Molecules in 0.5M KCl at pH 6.0
- The Heat-induced Gelation of Myosin Rods Prepared from Chicken Leg and Breast Muscles(Food & Nutrition)
- 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)
- Effects of Temperature, Actin-myosin Ratio, pH, and Salt and Protein Concentrations on Heat-induced Gelling of Cardiac Myosin and Reconstituted Actomyosin(Biological Chemistry)
- The Protein of Meat Tenderized by Papain-treatment and On-carcass Aging : Changes in physico-chemical properties and electrophoretic patterns
- Enumerating embeddings of homologically (k-1)-connected n-manifolds in Euclidean (2n-k)-space : Dedicated to Professor Nobuo Shimada on his 60th birthday
- Variation of Proteins in Myofibrils and Connective Tissue of Chicken Red and White Skeletal Muscles Influenced by Under-nutrition(Biological Chemistry)
- Variation of Proteins in Subcellular Sarcoplasmic Fractions of Chicken Red and White Skeletal Muscles Influenced by Under-nutrition(Biological Chemistry)
- A COMPARISON OF INTERACTION OF CARP AND RABBIT MYOSINS WITH SODIUM DODECYL SULFATE UNDER NON-REDUCING CONDITIONS