Effects of rare sugar d‐allulose on heat‐induced gelation of surimi prepared from marine fish von Ogawa, Masahiro, Inoue, Masaki, Hayakawa, Shigeru, O'Charoen, Siwaporn, Ogawa, Makiko

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Food properties of egg white protein modified by rare ketohexoses through Maillard reaction von O'Charoen, Siwaporn, Hayakawa, Shigeru, Ogawa, Masahiro

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Effect of d‐Psicose Used as Sucrose Replacer on the Characteristics of Meringue von O'Charoen, Siwaporn, Hayakawa, Shigeru, Matsumoto, Yoshiki, Ogawa, Masahiro

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Improved rheological properties of chicken egg frozen gels fortified by ᴅ‐ketohexoses von Hadipernata, Mulyana, Ogawa, Masahiro, Hayakawa, Shigeru

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Influence of a Rare Sugar, d-Psicose, on the Physicochemical and Functional Properties of an Aerated Food System Containing Egg Albumen von Sun, Yuanxia, Hayakawa, Shigeru, Ogawa, Masahiro, Fukada, Kazuhiro, Izumori, Ken

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Antioxidant effects of maillard reaction products obtained from ovalbumin and different D-aldohexoses von Sun, Y.(Kagawa Univ., Takamatsu (Japan).), Hayakawa, S, Chuamanochan, M, Fujimoto, M, Innun, A, Izumori, K

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Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme von Hayakawa, Shigeru, Arum, Septinika Kurnia, Legowo, Anang Mohamad, Al-Baarri, Ahmad Ni’matullah

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Factors Affecting Psicose Formation in Food Products during Cooking von Oshima, Hisaka, Kimura, Isao, Kitakubo, Yuka, Hayakawa, Shigeru, Izumori, Ken

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Antioxidant properties of custard pudding dessert containing rare hexose, d-psicose von Sun, Yuanxia, Hayakawa, Shigeru, Ogawa, Masahiro, Izumori, Ken

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Decrease in the d-Psicose Content of Processed Foods Fortified with a Rare Sugar von Oshima, Hisaka, Ozaki, Yuka, Kitakubo, Yuka, Hayakawa, Shigeru

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Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey von Tekiner, İsmail Hakkı, Legowo, Anang Mohamad, Damayanti, Novia Tri, Al-Baarri, Ahmad Ni’matullah, Hayakawa, Shigeru

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Application of the Rare Sugar D-Psicose to Food Processing von Ogawa, Masahiro, Hayakawa, Shigeru

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Evaluation of the Site Specific Protein Glycation and Antioxidant Capacity of Rare Sugar−Protein/Peptide Conjugates von Sun, Yuanxia, Hayakawa, Shigeru, Ogawa, Masahiro, Izumori, Ken

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Migration of chicken egg-white protein ovalbumin-related protein X and its alteration in heparin-binding affinity during embryogenesis of fertilized egg von Akazawa, Takashi, Ogawa, Masahiro, Hayakawa, Shigeru

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Heat-Induced Gels of Egg White/Ovalbumins from Five Avian Species:  Thermal Aggregation, Molecular Forces Involved, and Rheological Properties von Sun, Yuanxia, Hayakawa, Shigeru

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Structural and physicochemical characteristics of novel basic proteins isolated from duck egg white von Naknukool, S.(Kagawa Univ., Miki (Japan). Faculty of Agriculture), Hayakawa, S, Sun, Y, Ogawa, M

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Rheological characteristics of heat-induced custard pudding gels with high antioxidative activity von Sun, Y.(Kagawa Univ., Takamatsu (Japan).), Hayakawa, S, Jiang, H, Ogawa, M, Izumori, K

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Evaluation of angiotensin I-converting enzyme (ACE) inhibitory activities of hydrolysates generated from byproducts of freshwater clam von Sun, Yuanxia, Tianjin Airport Economic Park, Tianjin, China, Hayakawa, Shigeru, Kagawa University, Miki, Kagawa, Japan, Ogawa, Masahiro, Kagawa University, Miki, Kagawa, Japan, Naknukool, Supaporn, Kagawa University, Miki, Kagawa, Japan, Guan, Yupin, Tianjin Airport Economic Park, Tianjin, China, Matsumoto, Yoshiyuki, Kagawa University, Miki, Kagawa, Japan

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Cloning and characterization of the gene encoding endo-beta-1,3-glucanase from Arthrobacter sp. NHB-10 von Okazaki, K.(Kagawa Univ., Miki (Japan). Faculty of Agriculture), Nishimura, N, Matsuoka, F, Hayakawa, S

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Application of whey protein isolate glycated with rare sugars to ice cream von Puangmanee, Somwipa, Hayakawa, Shigeru, Sun, Yuanxia, Ogawa, Masahiro

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