Structural characteristics of hen egg ovalbumin expressed in yeast Pichia pastoris von Ito, K. (Yamaguchi Univ. (Japan). Faculty of Agriculture), Matsudomi, N

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Preventive effect of egg yolk phosvitin on heat-insolubilization of egg white protein and its application to heat-induced egg white gel von Matsudomi, N.(Yamaguchi Univ. (Japan). Faculty of Agriculture), Ito, K, Yoshika, Y

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The role of alpha-lactalbumin in heat-induced gelation of whey proteins von Matsudomi, N. (Yamaguchi Univ. (Japan). Faculty of Agriculture)

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Functional casein-polysaccharide conjugates prepared by controlled dry heating von Kato, A. (Yamaguchi Univ. (Japan). Faculty of Agriculture), Mifuru, R, Matsudomi, M, Kobayashi, K

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Enhanced heat-induced gelation of beta-lactoglobulin by alpha-lactalbumin von Matsudomi, N. (Yamaguchi Univ. (Japan). Faculty of Agriculture), Oshita, T, Sasaki, E, Kobayashi, K

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Separation of ovomucin into carbohydrate rich and poor components by chromatography on lysozyme-sepharose 4B von Kato, Akio, Ogino, Kiminori, Matsudomi, Naotoshi, Kobayashi, Kunihiko

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Purification and some properties of new coccine (NC)-reductase from Bacillus cereus T-105 strain von Matsudomi, Naotoshi, Kobayashi, Kunihiko, Akuta, Sabro

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Changes in lysozyme during egg white thinning von Kato, Akio, Wakinaga, Tazuru, Matsudomi, Naotoshi, Kobayashi, Kunihiko

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Catalytic role of Mn(IV) oxide in the formation of humic-enzyme complexes in the soil ecosystem von Shindo, H. (Yamaguchi Univ. (Japan). Faculty of Agriculture), Oshita, T, Matsudomi, N, Usui, K, Goh, T.B

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Damage to methionine and lysine in proteins involved with oxidation of lipids von Kobayashi, K, Matsudomi, N, Kato, A. (Yamaguchi Univ. (Japan). Faculty of Agriculture), Murata, M

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Studies on the degradation of new coccine by microorganisms, 3: Mechanisms of degradation of new coccine by Bacillus cereus T-105 strain von Matsudomi, N, Kobayashi, K, Akuta, S. (Yamaguchi Univ. (Japan). Faculty of Agriculture)

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Studies on the degradation of new coccine by microorganisms, 2: Production of new coccine-degrading enzyme by Bacillus cereus T-105 strain culture conditions von Matsudomi, N, Kobayashi, K, Akuta, S. (Yamaguchi Univ. (Japan). Faculty of Agriculture)

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Studies on the degradation of new coccine by microorganisms, 1: Identification of new coccine-degrading bacteria isolated from pickles von Matsudomi N, Kobayashi K, Akuta S

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Studies on anthocyanin pigments in fruits harvested in Japan, 4: On anthocyanin pigments in grape peels of Bailey Alicante A (teinturier variety) von Matsudomi, N, Yamamura, M. (Yamaguchi Univ. (Japan). Faculty of Agriculture), Ohta, H, Osajima, Y, Akuta, S

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Studies on anthocyanin pigments in fruits harvested in Japan, 3: On anthocyanin pigments in two bluish purple grape varieties, Campbell Early and Muscat Bailey A von Matsudomi N, Yamamura M, Kobayashi K, Ohta H, Akuta S

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Changes in the emulsifying and foaming properties of proteins during heat denaturation von Kato, A, Osako, Y, Matsudomi, N, Kobayashi, K. (Yamaguchi Univ. (Japan). Faculty of Agriculture)

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Functional properties of deamidated gluten obtained by treating with chymotrypsin at alkali pH von Matsudomi, N. (Yamaguchi Univ. (Japan). Faculty of Agriculture), Tanaka, A, Kato, A, Kobayashi, K

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Functional and structural properties of ovomucin von Kato, A. (Yamaguchi Univ. (Japan). Faculty of Agriculture), Oda, S, Yamanaka, Y, Matsudomi, N, Kobayashi, K

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Conformation and surface properties of deamidated gluten von Matsudomi, N, Kato, A, Kobayashi, K. (Yamaguchi Univ. (Japan). Faculty of Agriculture)

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Determination of molecular weight of soluble ovalbumin [from chicken egg-white] aggregates during heat denaturation using low angle laser light scattering technique von Kato, A, Nagase, Y, Matsudomi, N, Kobayashi, K. (Yamaguchi Univ. (Japan). Faculty of Agriculture)

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