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Publications by Masao MOTOKI
Gelation of Protein Emulsion by Transglutaminase.
Agricultural and Biological Chemistry
Ovomucin-Food Protein Conjugates Prepared Through the Transglutaminase Reaction.
Agricultural and Biological Chemistry
Gelation Mechanism of Protein Solution by Transglutaminase.
Agricultural and Biological Chemistry
Related publications
Growth and Survival of Microencapsulated Probiotics Prepared by Emulsion and Internal Gelation
Journal of Food Science and Technology
Food Science
Development of Functional Gels Using an Emulsion-Gelation Method
Oleoscience
Effect of Microbial Transglutaminase on Thermal Gelation of Carp Actomyosin Sol
Fisheries Science
Aquatic Science
Heterophilic Aggregation and Gelation of Plasma Proteins by Cell Adhesion Protein.
Kobunshi Ronbunshu
Materials Science
Polymers
Plastics
Chemical Engineering
Environmental Science
Gelation Characteristics of Oil in Water Emulsion Stabilized by Soy Milk and Rice Powder Mixture Part 2: A Study on Gelation Characteristics Under Freezing Temperature
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
A Continuous Approach to the Aerogel Microparticle Production via Emulsion-Gelation Method
Chemie-Ingenieur-Technik
Chemistry
Chemical Engineering
Manufacturing Engineering
Industrial
Protein Polymer Hydrogels by in Situ, Rapid and Reversible Self-Gelation
Biomaterials
Mechanics of Materials
Biophysics
Biomaterials
Bioengineering
Composites
Nanoscience
Nanotechnology
Ceramics
Gelation Characteristics of Oil in Water Emulsion Stabilized by Soy Milk and Rice Powder Mixture Part 1: A Study on Gelation Characteristics on Addition of an Acetic Acid Coagulant
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
