Naoko Yuno-Ohta : rechercher sur Z-Library

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1

Rheological properties of sodium caprate-induced β-lactoglobulin gel and changes in secondary structure during gelation

Naoko Yuno-Ohta, Katsuo Murata, Mitsuyoshi Miyahara, Hiroyuki Ohta

Journal:

Journal of the American Oil Chemists' Society

Année:

2004

Langue:

english

Fichier:

PDF, 164 KB

english, 2004

2

β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel

Naoko Yuno-Ohta, Milena Corredig

Journal:

Colloids and Surfaces B: Biointerfaces

Année:

2011

Langue:

english

Fichier:

PDF, 491 KB

english, 2011

3

Use of ultrasound spectroscopy to examine the effect of cysteine on β-lactoglobulin interactions

Naoko Yuno-Ohta

Journal:

Colloid & Polymer Science

Année:

2009

Langue:

english

Fichier:

PDF, 305 KB

english, 2009

4

Formation of Transparent Gels of Sesame 13S Globulin: Effects of Fatty Acid Salts

NAOKO YUNO-OHTA, HIDEO MAEDA, MITSUKO OKADA, KIYOZO HASEGAWA

Journal:

Journal of Food Science

Année:

1992

Langue:

english

Fichier:

PDF, 812 KB

english, 1992

5

Heat-induced Gels of Rice Globulin: Comparison of Gel Properties with Soybean and Sesame Globulins

NAOKO YUNO-OHTA, HIDEO MAEDA, MITSUKO OKADA, HIROYUKI OHTA

Journal:

Journal of Food Science

Année:

1994

Langue:

english

Fichier:

PDF, 830 KB

english, 1994

6

Gelation Properties of Ovalbumin as Affected by Fatty Acid Salts

NAOKO YUNO-OHTA, HIROKO TORYU, TAKAHIKO HIGASA, HIDEO MAEDA, MITSUKO OKADA, HIROYUKI OHTA

Journal:

Journal of Food Science

Année:

1996

Langue:

english

Fichier:

PDF, 267 KB

english, 1996

7

Gluten Gel and Film Properties in the Presence of Cysteine and Sodium Alginate

Naoko Yuno-Ohta, Mariko Yamada, Masako Inomata, Hiromi Konagai, Tomomi Kataoka

Journal:

Journal of Food Science

Année:

2009

Langue:

english

Fichier:

PDF, 432 KB

english, 2009

8

Mechanism for formation of ovalbumin–fatty acid salt mixed gels

Naoko Yuno-Ohta

Journal:

Food Hydrocolloids

Année:

2006

Langue:

english

Fichier:

PDF, 163 KB

english, 2006

9

Characterization of β-Lactoglobulin A Gelation in the Presence of Sodium Caprate by Ultrasound Spectroscopy and Electron Microscopy

Yuno-Ohta, Naoko, Corredig, Milena

Journal:

Biomacromolecules

Année:

2007

Langue:

english

Fichier:

PDF, 822 KB

english, 2007

10

Formation of Fatty Acid Salt-Induced Gel of Ovalbumin and the Mechanism for Gelation

Yuno-Ohta, Naoko, Higasa, Takahiko, Tatsumi, Eizo, Sakurai, Hidetoshi, Asano, Ryuji, Hirose, Masaaki

Journal:

Journal of Agricultural and Food Chemistry

Année:

1998

Langue:

english

Fichier:

PDF, 174 KB

english, 1998

11

Role of ovomucoid in the gelation of a β-lactoglobulin-ovomucoid mixture

Yuno-Ohta, Naoko, Kato, Tsubasa, Ashizawa, Shiho, Kimura, Yoko, Maruyama, Nami, Nishizu, Takahisa

Journal:

Colloid & Polymer Science

Année:

2016

Langue:

english

Fichier:

PDF, 752 KB

english, 2016

12

Effects of α-casein and Sodium Caprate on the Formation of Heat-induced Ovalbumin Gels

Yuno-Ohta, Naoko, Endo, Mari, Sawaki, Motomi, Kishikawa, Megumi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Année:

2014

Fichier:

PDF, 1.02 MB

2014

13

Characteristics and Intermolecular Forces in Gelation of Rice Globulin with Fatty Acid Salts

Yuno-Ohta, Naoko

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Année:

2004

Langue:

english

Fichier:

PDF, 2.07 MB

english, 2004

14

Modification of Functional Properties of Fatty Acid Salt-Induced Gel of .BETA.-Lactoglobulin by the Addition of Fish Water-Soluble Protein Concentrate

Yuno-Ohta, Naoko, Masuda, Noriko

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Année:

2008

Langue:

english

Fichier:

PDF, 1.04 MB

english, 2008

15

Primitive Extracellular Lipid Components on the Surface of the Charophytic Alga Klebsormidium flaccidum and Their Possible Biosynthetic Pathways as Deduced from the Genome Sequence

Kondo, Satoshi, Hori, Koichi, Sasaki-Sekimoto, Yuko, Kobayashi, Atsuko, Kato, Tsubasa, Yuno-Ohta, Naoko, Nobusawa, Takashi, Ohtaka, Kinuka, Shimojima, Mie, Ohta, Hiroyuki

Journal:

Frontiers in Plant Science

Année:

2016

Langue:

english

Fichier:

PDF, 2.08 MB

english, 2016

16

Characterization of the gelation and resulting network of a mixed-protein gel derived from sodium caseinate and ovalbumin in the presence of glucono-Î´-lactone

Yuno-Ohta, Naoko, Shimonomura, Naoya, Hoshi, Yuuka, Leocmach, Mathieu, Hori, Koichi, Ohta, Hiroyuki

Journal:

Colloids and Surfaces B: Biointerfaces

Année:

2020

Fichier:

PDF, 5.77 MB

2020