Denaturation Temperature of Soy Protein under Low Moisture Conditions(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1989-04-23
著者
-
Doi Etsushiro
Research Institute for Food Science, Kyoto University
-
Kitabatake Naofumi
Research Institute for Food Science, Kyoto University
-
Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
-
Kitabatake Naofumi
Research Institute For Food Science Kyoto University
-
Doi Etsushiro
Research Institute For Food Science Kyoto University
-
Kitabatake N
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
-
TAHARA Mineo
Research Institute for Food Science, Kyoto University
-
Tahara Mineo
Research Institute For Food Science Kyoto University
関連論文
- Effects of Protein Composition on Gelation of Mixtures Containing Soybean 7S and 11S Globulins
- Heat-induced Transparent Gel from Hen Egg Lysozyme by a Two-step Heating Method
- Heat-induced Transparent Gel Formation of Bovine Serum Albumin
- Effects of Tripalmitin and Saffiower Oil on the Content of Short-chain Fatty Acids in the Cecum and on the Fecal Excretion of Lipids in Rats
- Effects of Corn Oil and Pectin on the Production of Short-chain Fatty Acids in the Cecum, on the Growth of Colonic Bacteria, and on the Liver Cholesterol Level in Rats
- Effects of Gum Arabic and Pectin on the Emulsification, the Lipase Reaction, and the Plasma Cholesterol Level in Rats(Food & Nutrition)
- Effects of Pectin and Lard on the Production of Short-chain Fatty Acids in the Cecum, on the Growth of Colonic Bacteria, and on the Liver Cholesterol Level in Rats(Food & Nutrition)
- Role of the Carbohydrate Chain and Two Phosphate Moieties in the Heat-Induced Aggregation of Hen Ovalbumin
- Analysis of Molecular Interactions in Heat-induced Aggregation of a Non-inhibitory Serpin Ovalbumin Using a Molecular Chaperone(Biochemistry & Molecular Biology)
- Ovalbumin-Related Gene Y Protein Bears Carbohydrate Chains of the Ovomucoid Type