Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds von Shima, Hiroyuki, Tanimoto, Morimasa

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Mesoscopic Characterization of the Early Stage of the Glucono- δ -Lactone-Induced Gelation of Milk via Image Analysis Techniques von Sekiguchi, Kento, Tanimoto, Morimasa, Fujii, Shuji

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Purification and Characterization of a Milk-clotting Enzyme from Hericium erinaceum von Sato, Kaoru, Kaneko, Takuya, Miura, Takayuki, Tanimoto, Morimasa

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Fungal Growth Inhibition by Cheese Prepared Using Milk-clotting Crude Enzymes from the Edible Mushroom Hericium erinaceum von Kishimoto, Munekazu, Nakamura, Kazuo, Tasaki, Takuto, Matsumoto, Kinya, Nakano, Rina, Tanimoto, Morimasa

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Quantifying Thermally Induced Flowability of Rennet Cheese Curds von Shima, Hiroyuki, Tanimoto, Morimasa

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Bolus Inflow Detection Method by Ultrasound Video Processing for Evaluation of Swallowing von Matsuzaki, Takato, Suzuki, Yutaka, Tanimoto, Morimasa, Masuyama, Keisuke, Osano, Masashi, Sakata, Osamu, Morisawa, Masayuki

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Characterization of a Milk-clotting Enzyme from Hericium erinaceum and Its Proteolytic Action on Bovine Caseins von Sato, Kaoru, Goto, Kenya, Suzuki, Azusa, Miura, Takayuki, Endo, Motoi, Nakamura, Kazuo, Tanimoto, Morimasa

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Classification of esophageal and bolus movements for evaluation of swallowing function by ultrasound video processing using optical flow and stable extremal region method von Suzuki, Yutaka, Hatsushika, Kyosuke, Masuyama, Keisuke, Sakata, Osamu, Tanimoto, Morimasa, Morisawa, Masayuki

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Crude Enzymes from a Hericium Edible Mushroom Isolated in Japan: Variability in Milk-clotting Activity and the Ability to Coagulate Ultra-high-temperature Pasteurized Milk von Kishimoto, Munekazu, Nakamura, Kazuo, Kanemaru, Keiya, Tasaki, Takuto, Nakamura, Tomoyuki, Sato, Kaoru, Tanimoto, Morimasa

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Examination of Image Processing Method and Image Selection Method for Region of Interest Extraction in an Ultrasound Moving Image for Swallowing Evaluation von Matsuzaki, Takato, Suzuki, Yutaka, Tanimoto, Morimasa, Masuyama, Keisuke, Takahashi, Mari, Sakata, Osamu, Morisawa, Masayuki

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Multi-Channelization Analytical Method of Swallowing Sounds for Swallowing Evaluation von Maruyama, Shun, Suzuki, Yutaka, Tanimoto, Morimasa, Masuyama, Keisuke, Takahashi, Mari, Sakata, Osamu, Morisawa, Masayuki

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A SAXS and USAXS study of the influence of pH on the casein micelle structure von Takagi, Hideaki, Nakano, Tomoki, Aoki, Takayoshi, Tanimoto, Morimasa

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Basic Study on Evaluation of Swallowing Capacity by Ultrasound Video Processing von SUZUKI, YUTAKA, SAKATA, OSAMU, MARUYAMA, SHUN, TANIMOTO, MORIMASA, MORISAWA, MASAYUKI

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The structural changes of a bovine casein micelle during temperature change; in situ observation over a wide spatial scale from nano to micrometer von Takagi, Hideaki, Nakano, Tomoki, Aoki, Takayoshi, Tanimoto, Morimasa

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The structural changes of a bovine casein micelle during temperature change; observation over a wide spatial scale from nano to micrometer von Takagi, Hideaki, Nakano, Tomoki, Aoki, Takayoshi, Tanimoto, Morimasa

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Temperature dependence of the casein micelle structure in the range of 10–40 °C: An in-situ SAXS study von Takagi, Hideaki, Nakano, Tomoki, Aoki, Takayoshi, Tanimoto, Morimasa

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Mesoscopic Characterization of the Early Stage of the Glucono-Iδ/I-Lactone-Induced Gelation of Milk via Image Analysis Techniques von Sekiguchi, Kento, Tanimoto, Morimasa, Fujii, Shuji

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Screening of Edible Mushrooms Producing Milk-clotting Enzyme von Nakamura, Kazuo, Kobayashi, Nahoko, Tanimoto, Morimasa

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Inhibition by Lactoferrin and κ-Casein Glycomacropeptide of Binding of Cholera Toxin to its Receptor von Kawasaki, Yoshihiro, Isoda, Hiroko, Tanimoto, Morimasa, Dosako, Shun'ichi, Idota, Tadashi, Ahiko, Kenkichi

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Inhibition by κ-Casein Glycomacropeptide and Lactoferrin of Influenza Virus Hemagglutination von Kawasaki, Yoshihiro, Isoda, Hiroko, Shinmoto, Hiroshi, Tanimoto, Morimasa, Dosako, Shun'ichi, Idota, Tadashi, Nakajima, Ichiro

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