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1-14
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Results: 14
Authors:
TANI F
SHIRAI N
ONISHI T
VENELLE F
YASUMOTO K
DOI E
Citation: F. Tani et al., TEMPERATURE CONTROL FOR KINETIC REFOLDING OF HEAT-DENATURED OVALBUMIN, Protein science, 6(7), 1997, pp. 1491-1502
Authors:
KOIKE A
NEMOTO N
DOI E
Citation: A. Koike et al., STRUCTURE AND DYNAMICS OF OVALBUMIN GELS .1. GEL INDUCED BY HIGH-TEMPERATURE HEAT-TREATMENT, Polymer, 37(4), 1996, pp. 587-593
Authors:
KOHYAMA K
MURATA M
TANI F
SANO Y
DOI E
Citation: K. Kohyama et al., EFFECTS OF PROTEIN-COMPOSITION ON GELATION OF MIXTURES CONTAINING SOYBEAN 7S AND 11S GLOBULINS, Bioscience, biotechnology, and biochemistry, 59(2), 1995, pp. 240-245
Authors:
KINOSHITA K
SAITO T
DOI E
Citation: K. Kinoshita et al., CONCEPT AND SERVICE OF NETWORK INTEGRATION, NTT review, 7(2), 1995, pp. 49-57
Authors:
MOTOMURA K
HASHIMOTO Y
YAMAMOTO H
FUJITA K
DOI E
Citation: K. Motomura et al., MANAGEMENT INTEGRATION TECHNOLOGIES, NTT review, 7(2), 1995, pp. 66-74
Authors:
TANI F
MURATA M
HIGASA T
GOTO M
KITABATAKE N
DOI E
Citation: F. Tani et al., MOLTEN GLOBULE STATE OF PROTEIN MOLECULES IN HEAT-INDUCED TRANSPARENTFOOD GELS, Journal of agricultural and food chemistry, 43(9), 1995, pp. 2325-2331
Authors:
KOHYAMA K
SANO Y
DOI E
Citation: K. Kohyama et al., RHEOLOGICAL CHARACTERISTICS AND GELATION MECHANISM OF TOFU (SOYBEAN CURD), Journal of agricultural and food chemistry, 43(7), 1995, pp. 1808-1812
Authors:
MURAMATSU K
DOI E
KAWAI S
Citation: K. Muramatsu et al., IMMUNOSUPPRESSIVE EFFECT OF 15-DEOXYSPERGUALIN APPLIED TO PERIPHERAL-NERVE ALLOTRANSPLANTATION IN THE RAT, Experimental neurology, 132(1), 1995, pp. 82-90
Authors:
WATANABE T
KITABATAKE N
DOI E
Citation: T. Watanabe et al., METHOD FOR THE ACCURATE MEASUREMENT OF FREEZING-INDUCED DENATURATION OF OVALBUMIN WITH 5,5'-DITHIOBIS-(2-NITROBENZOIC ACID), Bioscience, biotechnology, and biochemistry, 58(2), 1994, pp. 359-362
Authors:
KITABATAKE N
DOI E
KINEKAWA YI
Citation: N. Kitabatake et al., SIMPLE AND RAPID METHOD FOR MEASURING TURBIDITY IN GELS AND SOLE FROMMILK WHEY-PROTEIN, Journal of food science, 59(4), 1994, pp. 769-772
Authors:
KITABATAKE N
DOI E
Citation: N. Kitabatake et E. Doi, IMPROVEMENT OF PROTEIN GEL BY PHYSICAL AND ENZYMATIC TREATMENT, Food reviews international, 9(4), 1993, pp. 445-471
Authors:
DOI E
Citation: E. Doi, GELS AND GELLING OF GLOBULAR-PROTEINS, Trends in food science & technology, 4(1), 1993, pp. 1-5
Authors:
KITABATAKE N
DOI E
TRIVEDI AB
Citation: N. Kitabatake et al., TOXICITY EVALUATION OF THE MYCOTOXINS, CITRININ AND OCHRATOXIN-A, USING SEVERAL ANIMAL-CELL LINES, Comparative biochemistry and physiology. C. Comparative pharmacologyand toxicology, 105(3), 1993, pp. 429-433
Authors:
BENTRIVEDI A
HIROTA M
DOI E
KITABATAKE N
Citation: A. Bentrivedi et al., FORMATION OF A NEW TOXIC COMPOUND, CITRININ H1, FROM CITRININ ON MILDHEATING IN WATER, Journal of the Chemical Society. Perkin transactions. I, (18), 1993, pp. 2167-2171
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