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Publications by Toshiya HAYASHI
Effect of Fermentation With Psychrotrophic Lactic Acid Bacteria on Microstructure and Physical Properties of Heat-Induced Myofibrillar Protein Gels
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Dynamic Rheological Behavior of Myofibrillar Proteins and Soybean Proteins During Heat-Induced Gelation.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
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Lactic-Acid Bacteria Fermentation-Induced Effects on Microstructure and Interfacial Properties of Oil-In-Water Emulsions Stabilized by Goat-Milk Proteins
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Fermentation of Scallop Paste With Lactic Acid Bacteria.
Nippon Shokuhin Kagaku Kogaku Kaishi
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Impact of pH on Succession of Sourdough Lactic Acid Bacteria Communities and Their Fermentation Properties
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Effect on Ruminal Lactic Acid Utilization and Lactic Acid-Utilizing Bacteria
Kansas Agricultural Experiment Station Research Reports
Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-Induced Myofibrillar Protein Gel
Food Science and Technology Research
Industrial
Marketing
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Acid-Induced Denaturation of Carp Myofibrillar Protein.
Nippon Suisan Gakkaishi
Aquatic Science
Functional Design of Growth and Fermentation Processes of Lactic Acid Bacteria.
Kagaku Kogaku Ronbunshu
Chemistry
Chemical Engineering
Fermentation by Lactic Acid Bacteria Consortium and Its Effect on Anti-Nutritional Factors in Maize Flour
Journal of Biological Sciences
Molecular Medicine
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Studies on Lactic Acid Fermentation
Bulletin of the Agricultural Chemical Society of Japan
