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Publications by Naoko Yuno-Ohta
Effects of Α-Casein and Sodium Caprate on the Formation of Heat-Induced Ovalbumin Gels
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Effects of Casein Composition on Clot Formation and Digestibility. Digestibility of .BETA.-Casein.
Nippon Eiyo Shokuryo Gakkaishi
Gel Formation Induced by Pressure Denaturation of Ovalbumin
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
The Effects of Sodium Cromoglycte on Ovalbumin Sensitized Guinea Pigs Lung Parechymal Tissues
Journal of the Liaquat University of Medical and Health Sciences
Medicine
Α-Casein and Β-Casein
Journal of the agricultural chemical society of Japan
Ultrastructure of Longissimus Dorsi Myofibrillar Proteins and Heat-Induced Gels as Observed With Atomic Force Microscopy: Effects of pH Values and Sodium Ions
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
Nifedipine Prevents Sodium Caprate-Induced Barrier Dysfunction in Human Epidermal Keratinocyte Cultures
Biological and Pharmaceutical Bulletin
Medicine
Pharmacology
Pharmaceutical Science
Effects of Heat Treatments and Salt Concentration on Rheological Properties and Scanning Electron Micrographs of Heat Induced Egg White Gels of Shell Eggs(Part II).
NIPPON SHOKUHIN KOGYO GAKKAISHI
Effects of Temperature and Molecular Weight on the Porous Structure Formation of Polymer Chemical Gels
Polymer Journal
Polymers
Materials Chemistry
Plastics
