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Shotaro Yamaguchi

Showing results (1-10 of 37) with videos related to

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Bioscience, Biotechnology, and Biochemistry|November 26, 2016
The quest for industrial enzymes from microorganismsShotaro Yamaguchi
Scientific Reports|December 27, 2022
Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalaseKiyota Sakai, Masamichi Okada, Shotaro Yamaguchi
International Journal of Systematic and Evolutionary Microbiology|February 22, 2022
<i>Neobacillus kokaensis</i> sp. nov., isolated from soilKensuke Yuki, Hirotaka Matsubara, Shotaro Yamaguchi
Food Research International (Ottawa, Ont.)|May 22, 2026
In situ enzymatic cyclodextrin generation enhances hot oat-milk foamability and stabilityKiyota Sakai, Masamichi Okada, Shotaro Yamaguchi
Frontiers in Nutrition|September 3, 2024
Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acidsKiyota Sakai, Masamichi Okada, Shotaro Yamaguchi
Plos One|December 6, 2023
Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogsKiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Journal of Agricultural and Food Chemistry|August 3, 2006
Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of wheat glutenYie Hui Yong, Shotaro Yamaguchi, Yasuki Matsumura
Regulatory Toxicology and Pharmacology : RTP|July 17, 2007
Studies on the non-pathogenicity of Chryseobacterium proteolyticum and on the safety of the enzyme: protein-glutaminaseRobert J Scheuplein, Atsushi Mizutani, Shotaro Yamaguchi
Plos One|June 3, 2022
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogsKiyota Sakai, Yukihide Sato, Masamichi Okada, et al.
Scientific Reports|January 22, 2022
Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigmentKiyota Sakai, Yukihide Sato, Masamichi Okada, et al.
Pageof 4

Showing results (1-10 of 37) with videos related to

Sort By:
Pageof 4
Bioscience, Biotechnology, and Biochemistry|November 26, 2016
The quest for industrial enzymes from microorganismsShotaro Yamaguchi
Scientific Reports|December 27, 2022
Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalaseKiyota Sakai, Masamichi Okada, Shotaro Yamaguchi
International Journal of Systematic and Evolutionary Microbiology|February 22, 2022
<i>Neobacillus kokaensis</i> sp. nov., isolated from soilKensuke Yuki, Hirotaka Matsubara, Shotaro Yamaguchi
Food Research International (Ottawa, Ont.)|May 22, 2026
In situ enzymatic cyclodextrin generation enhances hot oat-milk foamability and stabilityKiyota Sakai, Masamichi Okada, Shotaro Yamaguchi
Frontiers in Nutrition|September 3, 2024
Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acidsKiyota Sakai, Masamichi Okada, Shotaro Yamaguchi
Plos One|December 6, 2023
Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogsKiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Journal of Agricultural and Food Chemistry|August 3, 2006
Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of wheat glutenYie Hui Yong, Shotaro Yamaguchi, Yasuki Matsumura
Regulatory Toxicology and Pharmacology : RTP|July 17, 2007
Studies on the non-pathogenicity of Chryseobacterium proteolyticum and on the safety of the enzyme: protein-glutaminaseRobert J Scheuplein, Atsushi Mizutani, Shotaro Yamaguchi
Plos One|June 3, 2022
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogsKiyota Sakai, Yukihide Sato, Masamichi Okada, et al.
Scientific Reports|January 22, 2022
Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigmentKiyota Sakai, Yukihide Sato, Masamichi Okada, et al.
Pageof 4