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94篇 您的检索式：作者名="MATSUDOMI N"

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	题名	作者	年代	出处	被引量
1	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
2	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
3	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
4	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
5	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
6	Functional casein-polysaccharide conjugates prepared by controlled dry heating显示文摘	Kato A Mifuru R Matsudomi N		0，，04：	1
7	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
8	Conformation andsurface properties of deamidated gluten显示文摘	MATSUDOMI N KATO A KOBAYASHI K	1987	Agricultural Biology andChemistiy1987，46，6：	1
9	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
10	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
11	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
12	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
13	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
14	Improvement in the functional properties of gluten by protease digestion or acid hydrolysis followed by microbial transglutaminase treatment显示文摘	Babiker E E Fujisawa N Matsudomi	1996	Journal of Agricultural and Food Chemistry1996，44，：	1
15	Improvement of gel properties of dried egg white by modification with galac- tomannan through the Maillard reaction 显示文摘	MATSUDOMI N NAKANO K SOMA A	2002	Journal of Agri- cultural and Food Chemistry2002，50，14：	1
16	Emulsion Stabilization by Maillard-type Covalent Complex of Plasma Protein with Galactomannan显示文摘	Matsudomi N Inoue Y Nakashina H	1995	J Food Sci1995，60，：	1
17	Deamidation of Food Proteins by Protease in Alkaline pH显示文摘	Kato A Tanaka A Matsudomi N	1987	J Agric Food Chem1987，35，7：	1
18	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		0，，14：	1
19	Effect of polysaccharide conjugation or transglutaminase treatment on the allergenicity and functional properties of soy protein显示文摘	Babiker E E Hiroyuki A Matsudomi N		0，，：	1
20	Changes in gelling behavior of whey protein isolate andβ-lactoglobulin during storage:possible mechanism(s)显示文摘	Rector D Matsudomi N Kinsella J E	1991	Journal of Food Science1991，56，3：	1

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