1. Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter. (February 2019) Authors: Han, Aiyun; Romero, Hollman Motta; Nishijima, Noriaki; Ichimura, Tsukasa; Handa, Akihiro; Xu, Changmou; Zhang, Yue Journal: Food hydrocolloids Issue: Volume 87(2019) Page Start: 287 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats. (27th August 2019) Authors: Matsuoka, Ryosuke; Kurihara, Hitoshi; Nishijima, Noriaki; Oda, Yoshifumi; Handa, Akihiro Other Names: Cheron Guy Academic Editor. Journal: TheScientificWorldjournal Issue: Volume 2019(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Improving textural properties of gluten‐free veggie sausage with egg white proteins. Issue 3 (11th October 2022) Authors: Zhao, Hefei; Han, Aiyun; Nduwamungu, Joshua J.; Nishijima, Noriaki; Oda, Yoshifumi; Handa, Akihiro; Zhang, Yue; Majumder, Kaustav; Xu, Changmou Journal: Food bioengineering Issue: Volume 1:Issue 3/4(2022) Page Start: 319 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta. (March 2020) Authors: Xie, Liyang; Nishijima, Noriaki; Oda, Yoshifumi; Handa, Akihiro; Majumder, Kaustav; Xu, Changmou; Zhang, Yue Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 122(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗