Protein particle and soluble protein structure in prepared soymilk von Chen, Yeming, Ono, Tomotada

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The Mechanisms for Yuba Formation and Its Stable Lipid von Chen, Yeming, Ono, Tomotada

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Mechanism of the Chemical Composition Changes of Yuba Prepared by a Laboratory Processing Method von Chen, Yeming, Yamaguchi, Shinsuke, Ono, Tomotada

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Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture von Toda, Kyoko, Chiba, Kyoko, Ono, Tomotada

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Simple Extraction Method of Non-allergenic Intact Soybean Oil Bodies That Are Thermally Stable in an Aqueous Medium von Chen, Yeming, Ono, Tomotada

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Formation of Soymilk Colloid for Tofu or Drinks von Ono, Tomotada

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Changes in Characters of Soybean Glycinin Groups I, IIa, and IIb Caused by Heating von Tezuka, Masanori, Yagasaki, Kazuhiro, Ono, Tomotada

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Homogeneity and microstructure of tofu depends on 11S/7S globulin ratio in soymilk and coagulant concentration von Onodera, Yuzuru, Ono, Tomotada, Nakasato, Katsuhiko, Toda, Kyoko

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A novel ornithine-containing tripeptide isolated from the extract of the brackish-water bivalve Corbicula japonica von Uchisawa, Hidemitsu, Naraoka, Tetsushi, Ono, Tomotada

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Changes in Soybean Phytate Content as a Result of Field Growing Conditions and Influence on Tofu Texture von ISHIGURO, Takahiro, ONO, Tomotada, WADA, Takahiro, TSUKAMOTO, Chigen, KONO, Yuhi

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Interaction between Protein and Lipid in Soybean Milk at Elevated Temperature von Shun-Tang, Guo, Ono, Tomotada, Mikami, Masayuki

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Rapid measurement of phytate in raw soymilk by mid-infrared spectroscopy von Ishiguro, T. (Iwate Univ., Morioka (Japan)), Ono, T, Nakasato, K, Tsukamoto, C, Shimada, S

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Influence of low-temperature processing of the brackish-water bivalve, Corbicula japonica, on the ornithine content of its extract von Uchisawa, H. (Aomori-ken. Industrial Research Center (Japan)), Sato, A, Ichita, J, Matsue, H, Ono, T

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Seed protein content and consistency of Tofu prepared with different magnesium chloride concentrations in six Japanese soybean varieties von Toda, K. (National Inst. of Crop Science, Tsukuba, Ibaraki (Japan)), Ono, T, Kitamura, K, Hajika, M, Takahashi, K, Nakamura, Y

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Fermentation of meat with koji and commercial enzymes, and properties of its extract von Trang, N.H, Shimada, K, Sekikawa, M, Ono, T, Mikami, M

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The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate von Guo, Shun-Tang, Ono, Tomotada

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Interaction of protein particles with lipids in soybean [Glycine max] milk von Ono, T. (Iwate Univ., Morioka (Japan). Faculty of Agriculture), Takeda, M, Shuntang, G

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Rapid quantitative analysis of the major components in soymilk using Fourier-transform infrared spectroscopy (FT-IR) von Nakasato, K, Ono, T, Ishiguro, T, Takamatsu, M, Tsukamoto, C, Mikami, M

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Influences of calcium and pH on protein solubility in soybean milk von Ono, T. (Iwate Univ., Morioka (Japan)), Katho, S, Mothizuki, K

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Casein phosphopeptides from casein micelles by successive digestion with pepsin and trypsin von Ono, T. (Iwate Univ., Morioka (Japan)), Takagi, Y, Kunishi, I

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