Elucidation of a new fractionation method to understand the protein composition of soybean seeds von Sugiyama, Masahiro, Matsumiya, Kentaro, Samoto, Masahiko, Matsumura, Yasuki

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Interfacial and emulsifying properties of crude and purified soybean oil bodies von Ishii, Toya, Matsumiya, Kentaro, Nambu, Yuko, Samoto, Masahiko, Yanagisawa, Masanobu, Matsumura, Yasuki

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Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and β-conglycinin von Sirison, Jiraporn, Ishii, Toya, Matsumiya, Kentaro, Samoto, Masahiko, Kohno, Mitsutaka, Matsumura, Yasuki

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Soybean allergens and hypoallergenic soybean products von Ogawa, T. (Kyoto Univ., Uji (Japan). Research Inst. for Food Science), Samoto, M, Takahashi, K

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Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions von Sirison, Jiraporn, Ishii, Toya, Matsumiya, Kentaro, Higashino, Yuki, Nambu, Yuko, Samoto, Masahiko, Sugiyama, Masahiro, Matsumura, Yasuki

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Extraction of water-soluble polysaccharides from lupin beans and their function of protein dispersion and stabilization under acidic conditions von Iida, Minori, Tsuda, Soichiro, Kikuchi, Mayu, Samoto, Masahiko, Adachi, Norifumi, Nakamura, Akihiro

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Relationship between soybean protein composition and breaking load of heat-induced gel prepared from acid-precipitated soybean flour von Sugiyama, Masahiro, Kitagawa, Chika, Igarashi, Mako, Tsumura, Kazunobu, Nakamura, Akihiro, Matsumura, Yasuki, Samoto, Masahiko

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Evaluation of the contents and ratios of five fractionated proteins to elucidate the protein composition in soybean seeds von Sugiyama, Masahiro, Samoto, Masahiko, Ichinose, Takashi, Nakamura, Akihiro, Matsumiya, Kentaro, Matsumura, Yasuki

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Solubility of soy lipophilic proteins: comparison with other soy protein fractions von Sirison, Jiraporn, Matsumiya, Kentaro, Samoto, Masahiko, Hidaka, Hiroshi, Kouno, Mitsutaka, Matsumura, Yasuki

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Improvement in the intestinal absorption of soy protein by enzymatic digestion to oligopeptide in healthy adult men von Maebuchi, M, Samoto, M, Kohno, M, Ito, R, Koikeda, T, Hirotsuka, M, Nakabou, Y

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Improvement of the off-flavor of soy protein isolate by removing oil-body associated proteins and polar lipids von Samoto, M. (Fuji Oil Co. Ltd., Yawara, Ibaraki (Japan)), Miyazaki, C, Kanamori, J, Akasaka, T, Kawaura, Y

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Substantially complete removal of three major allergenic soybean proteins (Gly m Bd 30K, Gly m Bd 28K, and the alpha-subunit of conglycinin) from soy protein by using a mutant soyb... von Samoto, M. (Fuji Oil Co. Ltd., Izumisano, Osaka (Japan)), Fukuda, Y, Takahashi, K, Tabuchi, K, Hiemori, M, Tsuji, H, Ogawa, T, Kawamura, Y

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Specific Binding of Allergenic Soybean Protein Gly m Bd 30K with α′- and α-Subunits of Conglycinin in Soy Milk von Samoto, Masahiko, Miyazaki, Chiaki, Akasaka, Takeshi, Mori, Hiroyuki, Kawamura, Yukio

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Simple and efficient procedure for removing the 34kDa allergenic soybean protein, Gly m I, from defatted soy milk von Samoto, M. (Fuji Oil Co. Ltd., Yawara, Ibaraki (Japan). Central Research Inst.), Akasaka, T, Mori, H, Manabe, M, Ookura, T, Kawamura, Y

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SOYBEAN EMULSION COMPOSITION, AND PROCESSES FOR PRODUCTION THEREOF von Samoto, Masahiko, Kanamori, Jiro, Shibata, Masayuki

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SOYBEAN EMULSION COMPOSITION, AND PROCESSES FOR PRODUCTION THEREOF von Samoto, Masahiko, Kanamori, Jiro, Shibata, Masayuki

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FAT-REDUCED SOYBEAN PROTEIN MATERIAL AND PROCESSES FOR PRODUCTION THEREOF von KANAMORI, Jiro, SHIBATA, Masayuki, SAMOTO, Masahiko

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FERMENTATION PRODUCT, AND SEASONING AGENT USING THE SAME von SAMOTO MASAHIKO, MATSUBAYASHI KEIKO

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ACIDIC ALCOHOLIC BEVERAGE von SHISHIDO YUSUKE, SAMOTO MASAHIKO

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FAT-REDUCED SOYBEAN PROTEIN MATERIAL AND SOYBEAN EMULSION COMPOSITION, AND PROCESSES FOR PRODUCTION THEREOF von SAMOTO, MASAHIKO, SHIBATA, MASAYUKI, KANAMORI, JIRO

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