Author/Creator: Isobe, Kazuhiro - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Isobe, Kazuhiro

1. Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times. (February 2023)

Authors:: Dong, Wanyi; Zhang, Xinyue; Ding, Lixian; Liu, Cong; Ai, Minhui; Jin, Yongguo; Isobe, Kazuhiro; Handa, Akihiro; Cai, Zhaoxia
Journal:: Food hydrocolloids
Issue:: Volume 135(2023)
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Record Type:: Journal Article
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2. Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition. (May 2021)

Authors:: Fang, Bowen; Isobe, Kazuhiro; Handa, Akihiro; Nakagawa, Kyuya
Journal:: Journal of food engineering
Issue:: Volume 296(2021)
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Record Type:: Journal Article
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3. Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure. (November 2021)

Authors:: Zhao, Qiannan; Ding, Lixian; Xia, Minquan; Huang, Xi; Isobe, Kazuhiro; Handa, Akihiro; Cai, Zhaoxia
Journal:: Food hydrocolloids
Issue:: Volume 120(2021)
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Record Type:: Journal Article
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