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Handa, Akihiro
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1

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/..
 
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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/..
 
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3

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/..
 
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4

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/..
 
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5

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/..
 
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6

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/..
 
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7

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/..
 
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8

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/..
 
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9

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/..
 
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10

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/..
 
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11

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/..
 
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12

Effects of suppressing protein structural changes on the ex..:

Koyama, Shota ; Nemoto, Yuko ; Ichikawa, Masahiro...
Food Science and Technology Research.  27 (2021)  2 - p. 293-300 , 2021
Link: https://doi.org/10.3136/..
 
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13

The manufacturing of lactobacillus microcapsules by freezin..:

Fang, Bowen ; Watanabe, Hironoshin ; Isobe, Kazuhiro..
Journal of Agriculture and Food Research.  6 (2021)  - p. 100221 , 2021
Link: https://doi.org/10.1016/..
 
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14

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/..
 
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15

Role of lysozyme on liquid egg white foaming properties: In..:

Zhao, Qiannan ; Ding, Lixian ; Xia, Minquan...
Food Hydrocolloids.  120 (2021)  - p. 106876 , 2021
Link: https://doi.org/10.1016/..
 
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