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Gel Strength Enhancement by
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of Microbial Transglutaminase during Onshore Surimi Manufacture
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Release of dipeptidyl peptidase IV inhibitory peptides from salmon ( Salmo salar...
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Enhancing the Catalytic Performance of Candida antarctica Lipase B by Immobiliza...
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Recovery of Functional Ingredients from Antarctic Krill ( Euphausia superba ) Us...
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Ultra‐Flexible Visible‐Blind Optoelectronics for Wired and Wireless UV Sensing i...
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Use of essential oils as media for the enantioselective esterification of the mo...
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A Triply‐Periodic‐Minimal‐Surface Structured Interphase based on Fluorinated Pol...
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A Triply‐Periodic‐Minimal‐Surface Structured Interphase based on Fluorinated Pol...
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Combinatorial strategies for production improvement of red pigments from Antarct...
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Esters of Mono‐ and Alkenyl Carboxylic Acids and Mono‐ and Polyalcohols
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Industrial applications for animal fatty oils
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Effects of chitosan coatings combined with resveratrol and lysozyme on the quali...
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Resource Development in Arctic Regions
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Sarcoptic mange severity is associated with reduced genomic variation and eviden...
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Different strategies for selective monoacylation of hexoaldoses in acetone
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Genotoxicity evaluation of the herbicide Garlon ® and its active ingredient (tri...
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In‐mouth, self‐disintegrating milk protein puffs‐I: Process development
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Cai, Xiaohan
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Guo, Tianqi
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Liu, Ning
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Liu, Yujing
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Ma, Cong
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Nai, Jianwei
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Tao, Xinyong
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Wang, Yao
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Yue, Ke
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Zou, Shihui
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Arcos, Jose A.
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Arora, Bindvi
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Ashok, Nikhil
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Bernabé, Manuel
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Brandell, Ellen E.
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Cai, Chunsheng
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Cai, Menghao
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Coleman, Kelly P.
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KUMAZAWA, YOSHIYUKI
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Food Science
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General Chemistry
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