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Publications by Takahiko Soeda

Effects of Salt and Polyphosphate on Physical Properties of Meat Gel Treated With Microbial Transglutaminase

Nippon Shokuhin Kagaku Kogaku Kaishi

English

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Effects of Microbial Transglutaminase, Fibrimex and Alginate on Physicochemical Properties of Cooked Ground Meat With Reduced Salt Level

Journal of Food Science and Technology

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Effects of Microbial Transglutaminase Treatment on Physiochemical Properties and Emulsifying Functionality of Faba Bean Protein Isolate

LWT - Food Science and Technology

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pH-Dependency of Gel Forming Ability of Walleye Pollack Frozen Surimi and Effect of Polyphosphate Salt.

Nippon Suisan Gakkaishi

Aquatic Science

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Effects of Heating Humidity on the Physical Properties of Hydrothermally Treated Spruce Wood

Wood Science and Technology

Materials Science

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Texture-Modifying Properties of Microbial Transglutaminase on 2 Popular Hungarian Products: Trappist Cheese and Frankfurter

Acta Alimentaria

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Effet of Polyphosphate Salt on Gel Forming Ability of Walleye Pollack Frozen Surimi in Relation to Frozen Storage.

Nippon Suisan Gakkaishi

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Interaction of Selected Fuels With Water: Impact on Physical Properties and Microbial Growth

Journal of Petroleum & Environmental Biotechnology

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Enhancement of Microbial Transglutaminase Production From

Ukrainian Food Journal

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Effect of Gel-Fat Additive and Time of Sterilization on Properties of Model Canned Meat Product

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Manufacturing Engineering

English