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Shinya Ikeda

Showing results (1-10 of 61) with videos related to

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Journal of Agricultural and Food Chemistry|February 3, 2005
Atomic force microscopy studies on heat-induced gelation of curdlanShinya Ikeda, Yuka Shishido
Annual Review of Food Science and Technology|December 6, 2011
Polymer and colloidal models describing structure-function relationshipsShinya Ikeda, Qixin Zhong
Biomacromolecules|March 13, 2002
Fine-stranded and particulate aggregates of heat-denatured whey proteins visualized by atomic force microscopyShinya Ikeda, Victor J Morris
Chemical Communications (Cambridge, England)|September 15, 2005
Re(VII) complex of N-fused tetraphenylporphyrinMotoki Toganoh, Shinya Ikeda, Hiroyuki Furuta
Inorganic Chemistry|October 20, 2007
Synthesis, reactivity, and properties of N-fused porphyrin rhenium(I) tricarbonyl complexesMotoki Toganoh, Shinya Ikeda, Hiroyuki Furuta
Journal of Food Science|April 27, 2017
The Young's Modulus, Fracture Stress, and Fracture Strain of Gellan Hydrogels Filled with Whey Protein MicroparticlesCherry Wing Yu Lam, Shinya Ikeda
Journal of Agricultural and Food Chemistry|January 12, 2018
Maillard Conjugation of Sodium Alginate to Whey Protein for Enhanced Resistance to Surfactant-Induced Competitive Displacement from Air-Water InterfacesBingqing Cai, Anna Saito, Shinya Ikeda
Inorganic Chemistry|June 11, 2011
Synthesis, reactivity, and properties of N-fused porphyrin manganese(I) tricarbonyl complexesShinya Ikeda, Motoki Toganoh, Hiroyuki Furuta
International Journal of Biological Macromolecules|March 15, 2006
The reinforcement of gellan gel network by the immersion into salt solutionYoko Nitta, Shinya Ikeda, Katsuyoshi Nishinari
Journal of Dairy Science|February 22, 2021
Correlations between the solubility and surface characteristics of milk protein concentrate powder particlesDaiki Murayama, Ying Zhu, Shinya Ikeda
Pageof 7

Showing results (1-10 of 61) with videos related to

Sort By:
Pageof 7
Journal of Agricultural and Food Chemistry|February 3, 2005
Atomic force microscopy studies on heat-induced gelation of curdlanShinya Ikeda, Yuka Shishido
Annual Review of Food Science and Technology|December 6, 2011
Polymer and colloidal models describing structure-function relationshipsShinya Ikeda, Qixin Zhong
Biomacromolecules|March 13, 2002
Fine-stranded and particulate aggregates of heat-denatured whey proteins visualized by atomic force microscopyShinya Ikeda, Victor J Morris
Chemical Communications (Cambridge, England)|September 15, 2005
Re(VII) complex of N-fused tetraphenylporphyrinMotoki Toganoh, Shinya Ikeda, Hiroyuki Furuta
Inorganic Chemistry|October 20, 2007
Synthesis, reactivity, and properties of N-fused porphyrin rhenium(I) tricarbonyl complexesMotoki Toganoh, Shinya Ikeda, Hiroyuki Furuta
Journal of Food Science|April 27, 2017
The Young's Modulus, Fracture Stress, and Fracture Strain of Gellan Hydrogels Filled with Whey Protein MicroparticlesCherry Wing Yu Lam, Shinya Ikeda
Journal of Agricultural and Food Chemistry|January 12, 2018
Maillard Conjugation of Sodium Alginate to Whey Protein for Enhanced Resistance to Surfactant-Induced Competitive Displacement from Air-Water InterfacesBingqing Cai, Anna Saito, Shinya Ikeda
Inorganic Chemistry|June 11, 2011
Synthesis, reactivity, and properties of N-fused porphyrin manganese(I) tricarbonyl complexesShinya Ikeda, Motoki Toganoh, Hiroyuki Furuta
International Journal of Biological Macromolecules|March 15, 2006
The reinforcement of gellan gel network by the immersion into salt solutionYoko Nitta, Shinya Ikeda, Katsuyoshi Nishinari
Journal of Dairy Science|February 22, 2021
Correlations between the solubility and surface characteristics of milk protein concentrate powder particlesDaiki Murayama, Ying Zhu, Shinya Ikeda
Pageof 7