Development of Functional Properties of Food Macromolecules
Inhibition of Lipid Oxidation in Emulsion and Powdery Systems
Mechanism of Emulsion Destability
Application of Enzymes to Food Systems
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論文 (192件):
Masahiko Samoto, Ryo Okuzono, Mako Igarashi, Sayuri Sakurada, Yasuki Matsumura, Akihiro Nakamura, Masayuki Shibata. Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions. Current Research in Food Science. 2025. 10. 101000-101000
Masahiro Sugiyama, Chika Kitagawa, Mako Igarashi, Kazunobu Tsumura, Akihiro Nakamura, Yasuki Matsumura, Masahiko Samoto. Relationship between soybean protein composition and breaking load of heat-induced gel prepared from acid-precipitated soybean flour. LWT. 2024. 115999-115999
Masahiro Sugiyama, Masahiko Samoto, Takashi Ichinose, Akihiro Nakamura, Kentaro Matsumiya, Yasuki Matsumura. Evaluation of the contents and ratios of five fractionated proteins to elucidate the protein composition in soybean seeds. Journal of the American Oil Chemists' Society. 2023
Fujita Y, Sakurai N, Ikeda K, Mano F, Furuya F, Shibata D, Ara T, Matsuo N, Oguri Y, Minamino H, et al. Development of biomarkers of macronutrient intake by integrated analysis of metabolome data in both human samples and food compositions. 12th IDF-WPR CONGRESS & 10th AASD Scientific Meeting. 2018
日本料理大全 向板I 切る技法、魚のおろし方 英文版 MUKOITA I, Cutting Techniques: Fish ((日本料理大全 THE JAPANESE CULINARY ACADEMY'S COMPLETE JAPANESE CUISINE))
シュハリ・イニシアティブ株式会社 2017 ISBN:4908325065
Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization(「Protein-Peptides as Emulsifying Agents」を125頁〜150頁を担当)
CRC press 2012