검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment Llave Y, Fukuda S, Fukuoka M, Shibata-Ishiwatari N, Sakai N Journal of Food Engineering, 222, 151, 2018 |
| 2 |
Effect of protein denaturation degree on texture and water state of cooked meat Ishiwatari N, Fukuoka M, Sakai N Journal of Food Engineering, 117(3), 361, 2013 |
| 3 |
Decomposition kinetics of umami component during meat cooking Ishiwatari N, Fukuoka M, Hamada-Sato N, Sakai N Journal of Food Engineering, 119(2), 324, 2013 |