Revealing 3D structure of gluten in wheat dough by optical clearing imaging von Ogawa, Takenobu, Matsumura, Yasuki

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Combinational effects of acid and salt addition on colloidal, interfacial, and emulsifying properties of purified soybean oil bodies von Ishii, Toya, Matsumiya, Kentaro, Matsumura, Yasuki

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Effects of heat treatment under low moisture conditions on the protein and oil in soybean seeds von Mizutani, Yukiko, Shibata, Masayuki, Yamada, Saeko, Nambu, Yuko, Hirotsuka, Motohiko, Matsumura, Yasuki

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Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification von Ho, Hsinhsuan, Ishii, Toya, Matsumiya, Kentaro, Iwasa, Maki, Matsumura, Yasuki

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Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches von Ishii, Toya, Matsumiya, Kentaro, Aoshima, Mai, Matsumura, Yasuki

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Enantioselective GC-MS analysis of volatile components from rosemary (Rosmarinus officinalis L.) essential oils and hydrosols von Tomi, Kenichi, Kitao, Makiko, Konishi, Norihiro, Murakami, Hiroshi, Matsumura, Yasuki, Hayashi, Takahiro

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Stabilization of milk protein dispersion by soybean soluble polysaccharide under acidic pH conditions von Nobuhara, Tatsunori, Matsumiya, Kentaro, Nambu, Yuko, Nakamura, Akihiro, Fujii, Nanae, Matsumura, Yasuki

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Isolation and characterization of key contributors to the "kokumi" taste in soybean seeds von Shibata, Masayuki, Hirotsuka, Motohiko, Mizutani, Yukiko, Takahashi, Haruya, Kawada, Teruo, Matsumiya, Kentaro, Hayashi, Yukako, Matsumura, Yasuki

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Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid opt... von Hasegawa, Kyoka, Matsumiya, Kentaro, Saeki, Hiroki, Matsumura, Yasuki, Nishimura, Kimio

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Functional alteration of soybean 11S globulin through glycation von Nishimura, Kimio, Hasegawa, Kyoka, Matsumura, Yasuki, Saeki, Hiroki, Matsumiya, Kentaro

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Anti‐Inflammatory and Antioxidative Properties of Isoflavones Provide Renal Protective Effects Distinct from Those of Dietary Soy Proteins against Diabetic Nephropathy von Jheng, Huei‐Fen, Hayashi, Kanako, Matsumura, Yasuki, Kawada, Teruo, Seno, Shigeto, Matsuda, Hideo, Inoue, Kazuo, Nomura, Wataru, Takahashi, Haruya, Goto, Tsuyoshi

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Effects of Enzymatic Deamidation by Protein-Glutaminase on Structure and Functional Properties of Wheat Gluten von Yong, Yie Hui, Yamaguchi, Shotaro, Matsumura, Yasuki

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Integration of bioassay and non-target metabolite analysis of tomato reveals that β-carotene and lycopene activate the adiponectin signaling pathway, including AMPK phosphorylation... von Mohri, Shinsuke, Takahashi, Haruya, Sakai, Maiko, Waki, Naoko, Takahashi, Shingo, Aizawa, Koichi, Suganuma, Hiroyuki, Ara, Takeshi, Sugawara, Tatsuya, Shibata, Daisuke, Matsumura, Yasuki, Goto, Tsuyoshi, Kawada, Teruo

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Development of glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-co... von Suzuki, Momoka, Matsumiya, Kentaro, Saeki, Hiroki, Matsumura, Yasuki, Nishimura, Kimio

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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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Tolerance of bitter stimuli and attenuation/accumulation of their bitterness in humans von Mura, Emi, Yagi, Minako, Yokota, Kohei, Seto, Eri, Matsumiya, Kentaro, Matsumura, Yasuki, Hayashi, Yukako

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Amount of Collagen in the Meat Contained in Japanese Daily Dishes and the Collagen Peptide Content in Human Blood after Ingestion of Cooked Fish Meat von Asai, Tomoko, Takahashi, Akira, Ito, Kumie, Uetake, Tatsuo, Matsumura, Yasuki, Ikeda, Kaori, Inagaki, Nobuya, Nakata, Masahiro, Imanishi, Yoshiharu, Sato, Kenji

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Pyroglutamyl leucine, a peptide in fermented foods, attenuates dysbiosis by increasing host antimicrobial peptide von Shirako, Saki, Kojima, Yumi, Tomari, Naohiro, Nakamura, Yasushi, Matsumura, Yasuki, Ikeda, Kaori, Inagaki, Nobuya, Sato, Kenji

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Adding talc particles improves physical properties of palm oil-based shortening von Yoshikawa, Shinichi, Kida, Haruyasu, Matsumura, Yasuki, Sato, Kiyotaka

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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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