Effect of the Molecular Weight Distribution of Agar on the Gel Strength
スポンサーリンク
概要
著者
-
Ogawa Hiroo
Department Of Food Science And Technology Tokyo University Of Fisheries
-
Tashiro Yuri
Department Of Food Science And Technology Tokyo University Of Fisheries
-
Iso Naomichi
Department Of Food Science And Technology Tokyo University Of Fisheries
-
Tashiro Yuri
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
-
Iso Naomichi
Department Of Foods Science And Technology Tokyo University Of Fisheries
関連論文
- Flesh quality of tilapia Oreochromis niloticus fed solely on raw Spirulina
- Molecular Weight Determination of Agar by Sedimentation Equilibrium Measurements
- Desalting and Water Restoration of Salted Jellyfish Rhizostomeae during Immersion in Water
- Trial Determination of the Ratio of Myosin and Actin in Raw Meat by Differential Scanning Calorimetry
- Changes of Rheological Properties of Cuttlefish and Squid Meat by Heat Treatment
- Applicability of the modified Mooney-Rivlin equation on rheological analysis of fish-meat gel
- Rheological Analysis of the Effect of Gelatinization of Starch Added to Fish-Meat Gel Based on Volume Changes
- Rheological Analysis in Consideration of Volume Change on Compressional Properties of Fish-Meat Gel
- Rheological Analysis of Fish-Meat Gel Added Starch Using the Large-Deformation Theory
- The Correlation between Rheological Properties and Characteristic Values of Structure for Steamed Abalone Meat
- Rheological properties and structural changes in steamed and boiled abalone meat
- Influence of pH and temperature on the ultraviolet-absorbing properties of porphyra-334
- Comparison of horse mackerel and tilapia surimi gel based on rheological and ^1H NMR relaxation properties
- Rheological properties and structural changes in raw and cooked abalone meat
- Functional Properties of Linseed Meal Fractions : Application as Nutraceutical Ingredient
- Effect of the Molecular Weight Distribution of Agar on the Gel Strength
- Sedimentation Analysis of Agar Molecule
- Improvement of the extraction procedure for hyaluronan from fish eyeball and the molecular characterization
- Relationship between the water molecules in fish-meat gel and the gel structure
- Solution properties of phycocyanin. VI. The characterization of the phycocyanin monomer.
- Solution Properties of Phycocyanin. III. Studies of the Sedimentation Equilibrium of Phycocyanin
- Solution Properties of Phycocyanin. II. Studies of the Molecular Shape and Size by Using the Shell Model
- Solution properties of phycocyanin. IV. Studies of the self-association equilibrium of phycocyanin in a pH 6.8 solution.
- Solution properties of phycocyanin. V. Studies of the self-association reaction of phycocyanin in a pH 5.4 solution.
- Solution Properties of Phycocyanin. I. Studies of Dissociation-Association by Sedimentation Measurement
- Solution properties of phycoerythrin. I. Characterization of phycoerythrin.