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Publications by Jiroh KANAMORI
Improvement of the Off-Flavor of Soy Protein Isolate by Removing Oil-Body Associated Proteins and Polar Lipids
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Related publications
Foaming Properties of Soy Protein Isolate Hydrolysates
Journal of Food and Nutrition Sciences
Molecular Dynamics of Soy-Protein Isolate Films Plasticized by Water and Glycerol
Journal of Food Science
Food Science
An Evaluation of Heat on Protein Oxidation of Soy Protein Isolate or Soy Protein Isolate Mixed With Soybean Oil in Vitro and Its Consequences on Redox Status of Broilers at Early Age
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Foaming Characteristics of Commercial Soy Protein Isolate as Influenced by Heat-Induced Aggregation
International Journal of Food Properties
Food Science
Mechanical Properties and Biodegradability of the Kenaf/Soy Protein Isolate-Pva Biocomposites
International Journal of Polymer Science
Polymers
Plastics
Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained From Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Optimization of Emulsifying Activity of Soy Protein Isolate Using Computer-Aided Techniques
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Use of High-Power Ultrasound During Soy Protein Production and Study of Its Effect on Functional Properties of Soy Protein Isolate
Influence of Off-Flavor Formed From Plasma Protein on Flavor Characteristic of Emulsion-Type Dressing.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
