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Studies on functional properties of soy lipophilic protein and its potential for food applications / 大豆脂質親和性タンパク質の機能特性と食品利用可能性に関する研究

京都大学 / 新制・論文博士 / 博士(農学) / 乙第13413号 / 論農博第2896号 / 新制||農||1085(附属図書館) / 学位論文||R3||N5323(農学部図書室) / 京都大学大学院農学研究科農学専攻 / (主査)教授 松村 康生, 教授 白岩 立彦, 教授 丸山 伸之 / 学位規則第4条第2項該当 / Doctor of Agricultural Science / Kyoto University / DGAM

Identiferoai:union.ndltd.org:kyoto-u.ac.jp/oai:repository.kulib.kyoto-u.ac.jp:2433/263363
Date23 March 2021
CreatorsJiraporn, Sirison
Contributorsジラポーン, シリソン
PublisherKyoto University, 京都大学
Source SetsKyoto University
LanguageEnglish
Detected LanguageEnglish
Typedoctoral thesis, Thesis or Dissertation
Rights学位規則第9条第2項により要約公開, 1. Yasuki Matsumura, Jiraporn Sirison, Toya Ishi , Kentaro Matsumiya. Soybean lipophilic proteins—Origin and functional properties as affected by interaction with storage proteins. Current Opinion in Colloid & Interface Science 28, 120–128 (2017). http://dx.doi.org/10.1016/j.cocis.2017.04.004 2.Jiraporn Sirison, Kentaro Matsumiya, Masahiko Samoto, Hiroshi Hidaka, Mitsutaka Kouno, Yasuki Matsumura.Solubility of soy lipophilic proteins : Comparison with other soy protein fractions. Bioscienc. Biotechnology, and Biochemistry, 81:4 (2017), 790-802, DOI:10.1080/09168451.2017.1282808. 3.Jiraporn Sirison, Toya Ishii, Kentaro Matsumiya, Masahiko Samoto, Mitsutaka Kohno, Yasuki Matsumura.Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and β-conglycinin.Food Hydrocolloids 112 (2021) 106345, https://doi.org/10.1016/j.foodhyd.2020.106345
Relationhttp://dx.doi.org/10.1016/j.cocis.2017.04.004, http://dx.doi.org/10.1080/09168451.2017.1282808, https://doi.org/10.1016/j.foodhyd.2020.106345

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