Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Naoko Yuno-Ohta"'
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 68:380-387
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47fe96dd0ab80dd7ead283b97fcc6d0e
https://doi.org/10.3136/nskkk.68.380
https://doi.org/10.3136/nskkk.68.380
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 68:10-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e881ed036547942eb22dbc22b16b1cc4
https://doi.org/10.3136/nskkk.68.10
https://doi.org/10.3136/nskkk.68.10
Publikováno v:
Colloids and surfaces. B, Biointerfaces. 208
In the present study, the mechanism for gelation of dried egg whites (DEWs) samples, which were differentially pretreated with dry-heat treatment and alkaline pH, were investigated using dynamic viscoelastic measurements and ultrasound spectroscopy f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b75fb45b238eddb829a8c60a3ae1b073
https://pubmed.ncbi.nlm.nih.gov/34438296
https://pubmed.ncbi.nlm.nih.gov/34438296
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 65:508-517
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebd189fd9b3f82ce15aeb590ded4ac5b
https://doi.org/10.3136/nskkk.65.508
https://doi.org/10.3136/nskkk.65.508
Publikováno v:
Colloid and Polymer Science. 294:1065-1073
The effect of ovomucoid on gelation of β-lactoglobulin—as induced by heating and subsequent cooling—was investigated using a mixture of 5 % (w/v) ovomucoid/5 % (w/v) β-lactoglobulin and pure β-lactoglobulin solutions (5 and 10 % (w/v)) with su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30a83f03f294cc5e36dac63ce13e16b2
https://doi.org/10.1007/s00396-016-3864-0
https://doi.org/10.1007/s00396-016-3864-0
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 61:183-191
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7d28b3905a2690249a73f19aabce5bd
https://doi.org/10.3136/nskkk.61.183
https://doi.org/10.3136/nskkk.61.183
Autor:
Kinuka Ohtaka, Mie Shimojima, Atsuko Kobayashi, Yuko Sasaki-Sekimoto, Takashi Nobusawa, Koichi Hori, Tsubasa Kato, Satoshi Kondo, Hiroyuki Ohta, Naoko Yuno-Ohta
Publikováno v:
ResearcherID
Frontiers in Plant Science
Frontiers in Plant Science
Klebsormidium flaccidum is a charophytic alga living in terrestrial and semiaquatic environments. K. flaccidum grows in various habitats, such as low-temperature areas and under desiccated conditions, because of its ability to tolerate harsh environm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c26a714c96b9a0aafc38ddcec2d3d18
https://doi.org/10.3389/fpls.2016.00952
https://doi.org/10.3389/fpls.2016.00952
Autor:
Naoko Yuno-Ohta
Publikováno v:
Colloid and Polymer Science. 287:1487-1491
We investigated the effects of cysteine on β-lactoglobulin interactions using ultrasound spectroscopy, rheological measurements, and differential scanning calorimetry. Changes in ultrasonic velocity and attenuation were monitored using ultrasound sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86abbfcd90833e8181e6636509c2f104
https://doi.org/10.1007/s00396-009-2125-x
https://doi.org/10.1007/s00396-009-2125-x
Publikováno v:
Journal of Food Science. 74:E285-E290
Wheat flour has an ability of forming dough by mixing with water, which exhibits a rheological property required for making bread. The major protein is gluten, which is a valuable protein material for food industry. In this study, gluten protein gels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5de061b22e7427d898d0febd02829845
https://doi.org/10.1111/j.1750-3841.2009.01197.x
https://doi.org/10.1111/j.1750-3841.2009.01197.x
Autor:
Naoko Yuno-Ohta, Noriko Masuda
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 55:143-150
魚肉水溶性タンパク質濃縮物（WSPC）は不均質で水分散性の乏しいサスペンジョンであるが，脂肪酸塩を添加し室温でインキュベーションすることによりタンパク質二次構造の変化が認め
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa0922ef2d5b5d10fb01a451e2c84260
https://doi.org/10.3136/nskkk.55.143
https://doi.org/10.3136/nskkk.55.143