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121篇 您的检索式：作者名="MATSUDOMI"

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	题名	作者	年代	出处	被引量
1	Improvement of gel properties of dried egg white by modification with galactomannan through the maillard reaction显示文摘	Naotoshi Matsudomi Kaori Nakano Akiko Soma	2002	Journal of Agricultural and Food Chemistry2002，50，14：	1
2	Determination of protein hydrophobicity using a sodium dodecyl sulfate binding method显示文摘	KATO A MATSUDA T MATSUDOMI N	1984	J Agric and Food Chem1984，32，2：	1
3	Characteristics of heat reduced transparent gels from egg white by the addition of dextran sulfate显示文摘	Naotoshi Matsudomi Kazuichi Tomonobu Eiko Moriyoshi	1997	Journal of Agricultur al and Food Chemistry1997，45，3：	1
4	Determination of foaming properties of proteins by conductivity measurement 显示文摘	KATO A TAKAHASHI A MATSUDOMI N	1983	J Food Sci1983，48，：	1
5	Improvement of gel properties of dried egg white by modification with galactomannan through the maillard reaction显示文摘	MATSUDOMI N NAKANO K SOMA A	2002	Journal of Agricultural and Food Chemistry2002，50，：	1
6	Conformation and surface properties of deamidated gluten显示文摘	Naotoshi Matsudomi	1982	Agric Biol Chem1982，46，6：	1
7	Characteristics of heat-reduced transparent gels from egg white by the addition of dextran sulfate显示文摘	MATSUDOMI N TOMONOBU K MORIYOSHI E	1997	Journal of Agricultural and Food Chemistry1997，45，：	1
8	Damidation of food proteins by protease in alkaline pH显示文摘	Akio Kato Atsushi Tanaka Naotoshi Matsudomi Kunihiko Kobayashi	1987	Food Chemistry1987，35，：	1
9	Emulsion stabilization by maillard-type covalent complex of plasma protein with galaetomannan 显示文摘	N Matsudomi Y Inoue	1995	Joumal of Food Science1995，60，2：	1
10	Functional properties of deamidated gluten obtained by treating with Chymotrypsin at alkali pH显示文摘	Naotoshi Matsudomi	1986	Agric Biol Chem1986，50，8：	1
11	Functional casein-polysccharide conjugates prepared by conrolled dry heating显示文摘	Akio Kato Ryusuke Mifuru Naotoshi Matsudomi	1992	Biosci Biotech Biochem1992，56，4：	1
12	Functional casein-polysaccharide conjugates prepared by controlled dry heating显示文摘	Kato A Mifuru R Matsudomi N		0，，04：	1
13	Improvement of Gel Properties of Dried Egg White by Modification with Galactomannan through the Maillard Reaction显示文摘	Natoshi Matsudomi Kaori Nakaro Akiko Soma Asana Ochi	2002	J Agric Food Chem2002，50，14：	1
14	Deamidation of food proteins by protease in alkaline pH显示文摘	Kato A Tanaka A Matsudomi N	1987	J Agric Food Chem1987，35，：	1
15	Conformation andsurface properties of deamidated gluten显示文摘	MATSUDOMI N KATO A KOBAYASHI K	1987	Agricultural Biology andChemistiy1987，46，6：	1
16	Some structural properties of ovalbumin heated at 80 ~C in the dry state 显示文摘	MATSUDOMI N YAKAHASHI H MIYATA T	2001	Food Research Interuational2001，34，23：	1
17	Effect of polysaccharide conjugation or transglutaminnase treatment on the allergenicity and functional properties of soy protein显示文摘	Babiker E Hiroyuki A Matsudomi N	1998	Journal of Agricultural & Food Chemist1998，46，：	1
18	Functional casein-polysaccharide conjugates prepared by controlled dry heating显示文摘	Kato A Mifuru R Matsudomi N	1992	Bioscience Biotechnology and Biochemistry1992，56，：	1
19	Emulsion stabilization by Maillard-type co valent complex of plasma protein with galactomannan 显示文摘	Matsudomi N Inoue Y	1995	Journal of Food Science1995，60，2：	1
20	Enhanced heat-induced gelation of jS-lactoglobulin by a-Iactalbumin显示文摘	Matsudomi N Oshita T Sasaki E	1992	Biosci Biotech Biochem1992，56，11：	1

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