Food Scientific Study on Soybean Glycoside Components
Characteristics of the Lipid・Protein Particles in Soymilk.
大豆加工食品の機能性と呈味性
大豆配糖体成分の食品科学的研究
豆乳中の脂質・タンパク質複合体粒子の性質
全件表示
論文 (96件):
Wanida T. Chitisankul, Mei Itabashi, Haereon Son, Yuya Takahashi, Ayaka Ito, Warunee Varanyanond, Chigen Tsukamoto. Soyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristics. LWT. 2021. 146
Haereon Son, Kyosuke Mukaiyama, Yohei Omizu, Chigen Tsukamoto. A fragmentation database of soyasaponins by liquid chromatography with a photodiode array detector and tandem mass spectrometry. Analytical Science and Technology. 2021. 34. 4. 172-179
Panneerselvam Krishnamurthy, Chigen Tsukamoto, Masao Ishimoto. Reconstruction of the evolutionary histories of ugt gene superfamily in legumes clarifies the functional divergence of duplicates in specialized metabolism. International Journal of Molecular Sciences. 2020. 21. 5
Jagadeesh Sundaramoorthy, Gyu Tae Park, Hae Reon Son, Chigen Tsukamoto, Jeong-Dong Lee, Hak Soo Seo, Jong Tae Song. Molecular analysis of two novel missense mutations in the sg-1 gene associated with group a saponin biosynthesis in soybean. Crop Science. 2019. 59. 6. 2634-2641