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Publications by Mitie S. Sadahira
Effect of Egg White Protein-Pectin Electrostatic Interactions in a High Sugar Content System on Foaming and Foam Rheological Properties
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Related publications
Enzymatic Cross-Linking of Pectin in a High-Pressure Foaming Process
Food and Function
Medicine
Food Science
Studies on the Foaming Property of the Chicken Egg White. Part I
Journal of the agricultural chemical society of Japan
Physicochemical Properties, Rheological Behavior and Morphology of Pectin-Pea Protein Isolate Mixtures and Conjugates in Aqueous System and Oil in Water Emulsion
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Effect of Nano-Clay on Rheological and Extrusion Foaming Process of a Block-Copolymerized Polypropylene
MATEC Web of Conferences
Materials Science
Engineering
Chemistry
The Influence of the Foaming Agents Nature on Physical and Technical Properties of Foam
Bulletin of Belgorod State Technological University named after. V. G. Shukhov
Corn Starch and Egg White Enriched Gluten-Free Chickpea Flour Batters: Rheological and Structural Properties
International Journal of Food Properties
Food Science
Effects of Salt on Rheological Properties and Scanning Electron Micrographs of Heat Induced Egg White Gels of Shell Eggs.
NIPPON SHOKUHIN KOGYO GAKKAISHI
A Comparative Study on Effect of Egg White, Soy Protein Isolate and Potato Starch on Functional Properties of Common Carp (Cyprinus Carpio) Surimi Gel
Journal of Food Processing & Technology
Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive Rats
Food Science of Animal Resources
Animal Science
Zoology
Food Science
