Enzyme Immobilization on Glycosylated Edible Proteins(Food & Nutrition)

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STUDIES ON THE PAPER CHROMATOGRAPHY OF GLUCOSE POLYMERS (I) Correlation of the Colour Reaction with the Chemical Structure (II) Correlation of the Rf Value with the Chemical Structure
Effective Digestion of Casein with Agar Gel-Entrapped Cell Wall Fraction-Bound Enzymes of Aspergillus oryzae as Immobilized Proteases
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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)
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Relationship between the Limited Proteolysis of Glycinin and Its Conformation(Food & Nutrition)
Localization and Partial Characterization of Acid Proteinase Bound on Aspergillus oryzae Cell Wall Fraction on Media Compositions
STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCHARIDES IV. ON THE β-LINKED SUGARS IN THE OLIGOSACCHARIDES FRACTION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCARIDES III. ON THE SUGAR COMPOSITION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
Isolation and Electrophoretic Analysis of Heat-induced Products of Mixed Soybean 7S and 11S Globulins
On the Role of Disulfide Bonds in Polymerization of Soybean 7S Globulin during Storage
Effect of Acetylation on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems
Determination of Sulfhydryl and Disulfide Contents of Soybean 11S Globulin and Their Change by Lyophilization
Spectroscopic Studies on the Aggregates and the Dissociates Induced by Heating Soybean 11S Globulin in the Presence of N-Ethylmaleimide
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Electrophoretical and Differential Thermal Analysis of Soybean 11S Globulin Heated in the Presence of N-Ethylmaleimide
Isolation and Identification of a New Type of β-Conglycinin in Soybean Globulins
Effects of Lipids on the Rheological Properties of Aqueous Soybean Protein Dispersions
Analysis of the State of Aromatic Amino Acid Residues in Heated Soybean 7S Globulin by Absorption Derivative Spectrophotometry and Spectrofluorimetry
Effect of Trimethylammonium Residue-containing Compounds on Gel Formation with Heating and Freezing of Soybean Protein
Rheological Behavior of Soybean Protein-Lipid-Water Gel, from a Small Distortion to Rupture
Effect of Alkalic Salts on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems

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