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Publications by Kiyoshi YAMAUCHI

Effects of pH, Calcium and Unheated Casein Micelle on Physical Properties of High-Temperature Heated Milk Rennet Curd.

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

Fundamental Study for Optimizing the Thickness of a SMA Ring to Combine Two Pipes

Zairyo/Journal of the Society of Materials Science, Japan

Mechanics of Materials

Materials Science

Condensed Matter Physics

Mechanical Engineering

English

Related publications

Rennet Coagulation of Skim Milk and Curd Drainage: Effect of pH, Casein Concentration, Ionic Strength and Heat Treatment

English

Protease-Induced Gelation of Unheated and Heated Whey Proteins: Effects of pH, Temperature, and Concentrations of Protein, Enzyme and Salts

International Dairy Journal

Applied Microbiology

English

Studies on the Physical and Chemical Properties of Casein Micelles in Milk

Nihon Chikusan Gakkaiho

English

Influence of Protein Concentration and Coagulation Temperature on Rennet-Induced Gelation Characteristics and Curd Microstructure

Journal of Dairy Science

English

Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties

Journal of Chemistry

English

Aggregation of Casein Micelle From Bovine Milk by Wheat Germ Lectin

Agricultural and Biological Chemistry

English

Casein Fractions of Ultra High Temperature Milk With Different Somatic Cell Counts

Pesquisa Agropecuaria Brasileira

English

The Action of Rennet and of Heat on Milk

Biochemical Journal

English

Microstructural and Textural Properties of Rennet-Induced Milk Protein Gel: Effect of Guar Gum

International Journal of Food Properties

English