Preparation and properties of salt-induced gel of whey protein von Nakamura, M. (Snow Brand Milk Products Co. Ltd., Sapporo (Japan)), Sato, K, Koizumi, S, Kawachi, K, Nishiya, T, Nakajima, I

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Changes in hydrophobicity and SH content on salt-induced gelation of whey protein von Sato, K. (Snow Brand Milk Products Co. Ltd., Sapporo (Japan)), Nakamura, M, Koizumi, S, Kawachi, K, Nishiyam, T, Nakajima, I

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Preparation and properties of acid-induced gel of whey protein von Kawamura, F. (Tokyo Kasei Univ. (Japan)), Mayuzumi, A, Nakamura, M, Koizumi, S, Kimura, T, Nishiya, T

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Processed Cheese Manufacturing Methods without Emulsifying Salt von TATSUMI, Kiyoshi, NISHIYA, Tsuguaki

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Effect of whey protein on texturization of rennet casein von Inoue, S. (Tokyo Univ. of Agriculture (Japan)), Ido, K, Takano, K, Nishiya, T, Tatsumi, K, Kamoi, I

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MIDLER TIL AT FREMME UDSKILLELSE OG/ELLER UNDERTRYKKE REDUKTION AF ADIPONEKTIN von REITZ, Joelle, MARCHAL, Philippe, OBUCHI, Shun, NISHIYA, Tsuguaki, PERRIN, Remi, MARTIN ROUAS, Christine, HOSOYA, Tomohiro, KUNIEDA, Yukiko

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AGENTS FOR PROMOTING SECRETION AND/OR SUPPRESSING DECREASE OF ADIPONECTIN von REITZ, Joelle, MARCHAL, Philippe, OBUCHI, Shun, NISHIYA, Tsuguaki, PERRIN, Remi, MARTIN ROUAS, Christine, HOSOYA, Tomohiro, KUNIEDA, Yukiko

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AGENTS FOR PROMOTING SECRETION AND/OR SUPPRESSING DECREASE OF ADIPONECTIN von REITZ, Joelle, MARCHAL, Philippe, OBUCHI, Shun, NISHIYA, Tsuguaki, PERRIN, Remi, MARTIN ROUAS, Christine, HOSOYA, Tomohiro, KUNIEDA, Yukiko

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Scalding temperature and ripeness of skim milk cheese on fibrous structure development von Nishiya, T. (Snow Brand Milk Products Co. Ltd., Kawagoe, Saitama (Japan). Technical Research Inst.), Tatsumi, K, Ido, K, Hanawa, N, Tamaki, K

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Functional properties of three types of imitation Mozzarella cheese von Nishiya, T. (Snow Brend Milk Products Co. Ltd., Kawagoe, Saitama (Japan). Technical Research Inst.), Tatsumi, K, Ido, K, Tamaki, K, Hanawa, N

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Functional properties of imitation Mozzarella cheese using rennet casein von Nishiya, T. (Snow Brend Milk Products Co. Ltd., Kawagoe, Saitama (Japan). Technical Research Inst.), Tatsumi, K, Ido, K, Tamaki, K, Hanawa, N

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Agents for promoting secretion and/or suppressing decrease of adiponectin von Reitz Joelle, Marchal Philippe, Nishiya Tsuguaki, Martin Rouas Christine, Hosoya Tomohiro, Obuchi Shun, Kunieda Yukiko, Perrin Remi

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Agents for promoting secretion and/or suppressing decrease of adiponectin von Kunieda, Yukiko, Obuchi, Shun, Hosoya, Tomohiro, Reitz, Joelle, Martin Rouas, Christine, Marchal, Philippe, Perrin, Remi, Nishiya, Tsuguaki

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Preparation of the processed cheese possessing fibrous structure by extrusion cooking von IDO, K, NISHIYA, T, TATSUMI, K, YAMAMOTO, H

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Purification and Properties of a Pectin traps-Eliminase in Erwinia aroideae Formed in the Presence of Nalidixic Acid von KAMIMIYA, Shuwsei, NISHIYA, Tsuguaki, IZAKI, Kazuo, TAKAHASHI, Hajime

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Effect of addition of whey protein on the formation of fibrous structure in processed cheese von Ido, K. (Snow Brand Milk Products Co. Ltd., Kawagoe, Saitama (Japan). Technical Research Inst.), Nishiya, T, Tatsumi, K, Yamamoto, H

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Effects of scalding temperature and ripeness of cheese on the formation of fibrousness von Ido, K. (Snow Brand Milk Products Co. Ltd., Kawagoe, Saitama (Japan). Technical Research Inst.), Nishiya, T, Tatsumi, K

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Effects of heat treatment on the meltability of processed cheese von Tatsumi, K. (Snow Brand Milk Products Co. Ltd., Kawagoe, Saitama (Japan). Technical Research Inst.), Nishiya, T, Ido, K, Kawanishi, G

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Agentes para promover la secreción y/o supresión de la disminución de adiponectina von REITZ, Joelle, MARCHAL, Philippe, OBUCHI, Shun, NISHIYA, Tsuguaki, PERRIN, Remi, MARTIN ROUAS, Christine, HOSOYA, Tomohiro, KUNIEDA, Yukiko

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Agents for promoting secretion and/or suppressing decrease of adiponectin von KUNIEDA, YUKIKO, NISHIYA, TSUGUAKI, HOSOYA, TOMOHIRO, OBUCHI, SHUN, MARTIN ROUAS, CHRISTINE, PERRIN, REMI, MARCHAL, PHILIPPE, REITZ, JOELLE

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