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Publications by Yoshimasa YAMANO
Effects of NaCl and pH on Emulsion Stability With Soyasaponin I.
Journal of the agricultural chemical society of Japan
The Effect of Sesame Contents on Viscoelasticity and Microstructure of Gomatofu (Sesame Tofu).
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Effect of pH and API Gravity on the Water-In-Oil Emulsion Stability
Journal of Applied Sciences and Environmental Management
Saponin and Sapogenol. XIII. Structures of Three Soybean Saponins: Soyasaponin I, Soyasaponin II, and Soyasaponin III.
Chemical and Pharmaceutical Bulletin
Medicine
Drug Discovery
Chemistry
Human Fecal Metabolism of Soyasaponin I
Journal of Agricultural and Food Chemistry
Agricultural
Chemistry
Biological Sciences
EFFECT OF pH AND CONCENTRATION OF MILK FAT GLOBULE MEMBRANE ON THE RELEASE OF NaCl FROM W1/O/W2 MULTIPLE EMULSION
Revista Mexicana de Ingeniera Qumica
Chemical Engineering
Effects of pH and Iminosugar Pharmacological Chaperones on Lysosomal Glycosidase Structure and Stability
Biochemistry
Biochemistry
Effects of Acyl Chain Length, Unsaturation, and pH on Thermal Stability of Model Discoidal HDLs
Journal of Lipid Research
Biochemistry
Endocrinology
Cell Biology
Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion With Different Emulsifying Salt Amounts
Korean journal for food science of animal resources
Rheological Properties and Stability of Squalene Emulsion Prepared With Non-Ionic Emulsifier
Revista de Chimie
Surfaces
Materials Science
Engineering
Materials Chemistry
Films
Coatings
Chemistry
Kinetic Effects on the Stability Properties of Field-Reversed Configurations: I. Linear Stability
