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Food Science Laboratory, Miyagi University of Education | 論文
- Electrochemical Coagulation of Soybean Protein ; Tofu (Soybean Curd) Production by an Electro-Reaction
- Enzyme Immobilization on Ion Exchangers by Forming an Enzyme Coating with Transglutaminase as a Crosslinker
- Enzyme Immobilization on Glycosylated Edible Proteins(Food & Nutrition)
- Enzyme Immobilization by the Formation of Enzyme Coating on Small Pore-size Ion-Exchangers(Biological Chemistry)
- Stability of Enzyme Activity Immobilized on Glycosylated Egg White Beads and Some General Carriers in a Flow System