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Publications by Kunihiko KOBAYASHI
Emulsifying Properties of Protein-Polysaccharide Complexes and Hybrids.
Agricultural and Biological Chemistry
Changes of Methionine Residues of Proteins Reacted With Peroxides
Eiyo To Shokuryo
Ovomucin-Food Protein Conjugates Prepared Through the Transglutaminase Reaction.
Agricultural and Biological Chemistry
Related publications
Application of Whey Protein-Polysaccharide Complexes in Aerated Dairy Gels
Lower Ultrafiltration Temperature Improves Membrane Performance and Emulsifying Properties of Milk Protein Concentrates
Dairy Science and Technology
Biochemistry
Food Science
Effect of pH-shifting Method on Solubility and Emulsifying Properties of Soy Protein Concentrate
Harran Tarım ve Gıda Bilimleri Dergisi
Effects of Microbial Transglutaminase Treatment on Physiochemical Properties and Emulsifying Functionality of Faba Bean Protein Isolate
LWT - Food Science and Technology
Food Science
Preparation and Emulsifying Properties of Trace Elements Fortified Gum Arabic
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Food Security and Biofuels Regulations: The Emulsifying Effect of International Regime Complexes
Emulsifying and Foaming Properties of Peanut (Arachis Hypogaea Lineau) Flour
Grasas y Aceites
Organic Chemistry
Food Science
Mixed Protein–polysaccharide Interfacial Layers: Effect of Polysaccharide Charge Distribution
Soft Matter
Chemistry
Condensed Matter Physics
Inorganic-Organic Hybrids Constructed of Bis(undecatungstogermanate)lanthanates Polyoxoanions and Oxalate-Bridged Dinuclear Copper Complexes and Their Magnetic Properties
Chinese Science Bulletin
