Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Kiyomi NAGAYAMA
Properties of Glycated Globin Prepared Through the Maillard Reaction.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Effect of the Maillard Reaction on Functional Properties of Chitosan.
Nippon Suisan Gakkaishi
Aquatic Science
Studies on Antioxidative Maillard Reaction Products. II. Prevention of Sardine Lipid Oxidation by Antioxidative Maillard Reaction Products Prepared From Fructose-Tryptophan.
Nippon Suisan Gakkaishi
Aquatic Science
Improvement of Foaming and Emulsifying Properties of Gluten by Conjugation With Fructose Through Maillard Reaction
Grain & Oil Science and Technology
The Improvement of Rheological Properties of Wheat Dough Using Porcine Globin Glycated With Sugar
Journal of Biological Sciences
Molecular Medicine
Cell Biology
Emulsifying Properties of Angum Gum (Amygdalus Scoparia Spach) Conjugated to Β-Lactoglobulin Through Maillard-Type Reaction
International Journal of Food Properties
Food Science
Alteration of Ovalbumin Immunogenic Activity by Glycosylation Through Maillard Reaction.
Agricultural and Biological Chemistry
The Maillard Reaction in Powdered Infant Formula
Journal of Food and Nutrition Research
Ovomucin-Food Protein Conjugates Prepared Through the Transglutaminase Reaction.
Agricultural and Biological Chemistry
Refuting the Formation of N-Nitrosamines by the Maillard Reaction
NIPPON SHOKUHIN KOGYO GAKKAISHI
