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Akihiro Handa
152
results:
Search for persons
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Online (152)
Mediatypes
Articles (Online) (120)
Bookchapter (Online) (3)
OpenAccess-fulltext (29)
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?
1
The effects of high‐intensity ultrasonic treatment on emuls..:
Yoshimasa, Tsujii
;
Akihiro, Handa
;
Li, Po‐Hsien
...
Food Frontiers. 5 (2024) 3 - p. 1353-1369 , 2024
Link:
https://doi.org/10.1002/..
?
2
Enhancement of emulsion pH stability by Ca2+ modulation: A ..:
Dong, Wanyi
;
Ai, Minhui
;
Mourad, Fayez Khalaf
...
Food Hydrocolloids. 153 (2024) - p. 110056 , 2024
Link:
https://doi.org/10.1016/..
?
3
Dry-heat-induced phosphoserine-specific fragmentation of ov..:
Koyama, Shota
;
Kodama, Daisuke
;
Handa, Akihiro
.
Food Chemistry. 440 (2024) - p. 138263 , 2024
Link:
https://doi.org/10.1016/..
?
4
Soluble-protein-aggregate-assisted improvements in heat-ind..:
Koyama, Shota
;
Kodama, Daisuke
;
Tsujii, Yoshimasa
.
LWT. 184 (2023) - p. 115079 , 2023
Link:
https://doi.org/10.1016/..
?
5
Enhancement of emulsification properties by modulation of e..:
Dong, Wanyi
;
Zhang, Xinyue
;
Ding, Lixian
...
Food Hydrocolloids. 135 (2023) - p. 108203 , 2023
Link:
https://doi.org/10.1016/..
?
6
Transcription activator-like effector nuclease-mediated del..:
Ezaki, Ryo
;
Sakuma, Tetsushi
;
Kodama, Daisuke
...
Food and Chemical Toxicology. 175 (2023) - p. 113703 , 2023
Link:
https://doi.org/10.1016/..
?
7
The impacts of complexation and glycated conjugation on the..:
Feng, Sirui
;
Guo, Yunsi
;
Liu, Feng
...
Food Hydrocolloids. 135 (2023) - p. 108168 , 2023
Link:
https://doi.org/10.1016/..
?
8
Lysozyme impacts gel properties of egg white protein via el..:
Xia, Minquan
;
Zhao, Qiannan
;
Isobe, Kazuhiro
...
International Journal of Biological Macromolecules. 223 (2022) - p. 1727-1736 , 2022
Link:
https://doi.org/10.1016/..
?
9
Improving textural properties of gluten‐free veggie sausage..:
Zhao, Hefei
;
Han, Aiyun
;
Nduwamungu, Joshua J.
...
Food Bioengineering. 1 (2022) 3-4 - p. 319-330 , 2022
Link:
https://doi.org/10.1002/..
?
10
Thermal Processing of Liquid Egg Yolks Modulates Physio-Che..:
Ho, Jou-Hsuan
;
Lee, Tan-Ang
;
Namai, Nobuaki
...
Foods. 11 (2022) 10 - p. 1426 , 2022
Link:
https://doi.org/10.3390/..
?
11
A comparative study of unpasteurized and pasteurized frozen..:
Oka, Yoshiki
;
Yukawa, Hiroko
;
Kudo, Hisashi
...
Scientific Reports. 12 (2022) 1 - p. , 2022
Link:
https://doi.org/10.1038/..
?
12
The rheological characteristics of soy protein isolate-gluc..:
Liu, Feng
;
Feng, Sirui
;
Guo, Yunsi
...
Food Structure. 29 (2021) - p. 100210 , 2021
Link:
https://doi.org/10.1016/..
?
13
Aggregation of hen egg white proteins with additives during..:
Hong, Taehun
;
Iwashita, Kazuki
;
Han, Jeungmin
...
LWT. 146 (2021) - p. 111378 , 2021
Link:
https://doi.org/10.1016/..
?
14
Heat-induced gelling properties of egg white without ovotra..:
Koyama, Shota
;
Tsujii, Yoshimasa
;
Handa, Akihiro
Food Science and Technology Research. 27 (2021) 3 - p. 491-496 , 2021
Link:
https://doi.org/10.3136/..
?
15
Characterization of the effect of dry-heat treatment on the..:
Yuno-Ohta, Naoko
;
Saito, Hanae
;
Onda, Takaya
.
Colloids and Surfaces B: Biointerfaces. 208 (2021) - p. 112051 , 2021
Link:
https://doi.org/10.1016/..
1-15