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Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University | 論文
- Soybean Glycinin A1aB1b Subunit Has a Molecular Chaperone-like Function to Assist Folding of the Other Subunit Having Low Folding Ability
- Inhibitory Factors of Transglutaminase in Salted Salmon Meat Paste
- Thermal gelation of salted paste from scallop striated adductor muscle
- A Novel Enzyme-Linked Immunosorbent Assay for Quantification of Soybean β-Conglycinin, a Major Soybean Storage Protein, in Soybean and Soybean Food Products
- Gelling Properties of Soybean β-Conglycinin Having Different Subunit Compositions
- Dimerization Site of Carp Myosin Heavy Chains by the Endogenous Transglutaminase
- Transglutaminase-induced Polymerization of a Mixture of Different Fish Myosins
- Effects of sorbitol on the autolysis profile of squid mantle muscle
- Preventive effects of amino acids and glutathione on the formaldehyde-induced denaturation of myofibrillar proteins
- Effects of microbial growth on the preservation of scallop muscle in a vital state
- The existence of aspolin and its trimethylamine-N-oxide demethylating activity in the muscle of freshwater fish
- Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste
- Effect of pH on the gelation of walleye pollack surimi and carp actomyosin pastes
- Purification and characterization of transglutaminase from squid gill
- Purification and characterization of trimethylamine-N-oxide demethylase from walleye pollack muscle
- Occurrence and some properties of trimethylamine-N-oxide demethylase in myofibrillar fraction from walleye pollack muscle
- The Combined Effect of Transglutaminase and Protease Inhibitors on the Thermal Gelation of Actomyosin Sol from Carp and Salmon Muscles
- A Comparison of Cross-linking of Fish Myofibrillar Proteins by Endogenous and Microbial Transglutaminases
- Effect of Transglutaminase on the Gelation of Heat-denatured Surimi
- Effect of Microbial Transglutaminase on Thermal Gelation of Carp Actomyosin Sol