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Yasuki Matsumura

Showing results (1-10 of 43) with videos related to

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Nature Communications|March 18, 2021
Revealing 3D structure of gluten in wheat dough by optical clearing imagingTakenobu Ogawa, Yasuki Matsumura
Journal of Agricultural and Food Chemistry|January 10, 2008
Disaggregation and reaggregation of gluten proteins by sodium chlorideTomoyo Ukai, Yasuki Matsumura, Reiko Urade
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
Journal of Agricultural and Food Chemistry|October 13, 2005
Effects of the addition of amino acids and peptides on lipid oxidation in a powdery model systemEun Young Park, Hiroshi Murakami, Yasuki Matsumura
Journal of Agricultural and Food Chemistry|May 27, 2004
Effects of heating on the interaction of lipid and zein in a dry powder systemYukiko Mizutani, Yasuki Matsumura, Hiroshi Murakami, et al.
NPJ Science of Food|July 16, 2019
Microgelation imparts emulsifying ability to surface-inactive polysaccharides-bottom-up vs top-down approachesToya Ishii, Kentaro Matsumiya, Mai Aoshima, et al.
Journal of Agricultural and Food Chemistry|January 6, 2005
Effects of protein and peptide addition on lipid oxidation in powder model systemEun Young Park, Hiroshi Murakami, Tomohiko Mori, et al.
Journal of Agricultural and Food Chemistry|November 28, 2002
Identification of the epsilon-(gamma-glutamyl)lysine cross-linking sites in alpha-lactalbumin polymerized by mammalian and microbial transglutaminasesDeuk-Sik Lee, Shinya Matsumoto, Yasuki Matsumura, et al.
Bioscience, Biotechnology, and Biochemistry|December 8, 2009
Characterization and functional properties of sub-fractions of soluble soybean polysaccharidesJun Li, Shinya Matsumoto, Akihiro Nakamura, et al.
Journal of Agricultural and Food Chemistry|December 28, 2002
Effects of Ca2+ and sulfhydryl reductant on the polymerization of soybean glycinin catalyzed by mammalian and microbial transglutaminasesGuoyan Zhang, Yasuki Matsumura, Shinya Matsumoto, et al.
Pageof 5

Showing results (1-10 of 43) with videos related to

Sort By:
Pageof 5
Nature Communications|March 18, 2021
Revealing 3D structure of gluten in wheat dough by optical clearing imagingTakenobu Ogawa, Yasuki Matsumura
Journal of Agricultural and Food Chemistry|January 10, 2008
Disaggregation and reaggregation of gluten proteins by sodium chlorideTomoyo Ukai, Yasuki Matsumura, Reiko Urade
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
Journal of Agricultural and Food Chemistry|October 13, 2005
Effects of the addition of amino acids and peptides on lipid oxidation in a powdery model systemEun Young Park, Hiroshi Murakami, Yasuki Matsumura
Journal of Agricultural and Food Chemistry|May 27, 2004
Effects of heating on the interaction of lipid and zein in a dry powder systemYukiko Mizutani, Yasuki Matsumura, Hiroshi Murakami, et al.
NPJ Science of Food|July 16, 2019
Microgelation imparts emulsifying ability to surface-inactive polysaccharides-bottom-up vs top-down approachesToya Ishii, Kentaro Matsumiya, Mai Aoshima, et al.
Journal of Agricultural and Food Chemistry|January 6, 2005
Effects of protein and peptide addition on lipid oxidation in powder model systemEun Young Park, Hiroshi Murakami, Tomohiko Mori, et al.
Journal of Agricultural and Food Chemistry|November 28, 2002
Identification of the epsilon-(gamma-glutamyl)lysine cross-linking sites in alpha-lactalbumin polymerized by mammalian and microbial transglutaminasesDeuk-Sik Lee, Shinya Matsumoto, Yasuki Matsumura, et al.
Bioscience, Biotechnology, and Biochemistry|December 8, 2009
Characterization and functional properties of sub-fractions of soluble soybean polysaccharidesJun Li, Shinya Matsumoto, Akihiro Nakamura, et al.
Journal of Agricultural and Food Chemistry|December 28, 2002
Effects of Ca2+ and sulfhydryl reductant on the polymerization of soybean glycinin catalyzed by mammalian and microbial transglutaminasesGuoyan Zhang, Yasuki Matsumura, Shinya Matsumoto, et al.
Pageof 5