Chiya Kuraishi
Ajinomoto
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Publication
Featured researches published by Chiya Kuraishi.
Food Reviews International | 2001
Chiya Kuraishi; Katsutoshi Yamazaki; Yasuyuki Susa
Transglutaminase is an enzyme that forms crosslinks between protein molecules. This crosslinkage has unique effects on protein properties, gelation capability, thermal stability, water-holding capacity, etc. A transglutaminase has been isolated from Streptoverticillium sp., and its practical use in the food industry realized. Transglutaminase is now widely used in seafood, surimi products, meat products, noodles/pasta, dairy products, baked goods, and so on. It has great potential to improve the firmness, elasticity, viscosity, heat stability, and water-holding capacity of prepared foods through the mild enzyme reaction. The overall applications of transglutaminase in the food industry are reviewed.
Journal of Food Science | 1997
Chiya Kuraishi; Jiro Sakamoto; Katsutoshi Yamazaki; Yasuyuki Susa; Chiho Kuhara; Takahiko Soeda
Journal of Nutrition | 1996
Katsuya Seguro; Yoshiyuki Kumazawa; Chiya Kuraishi; Hiroko Sakamoto; Masao Motoki
Archive | 1995
Chiya Kuraishi; Jiro Sakamoto; Takahiko Soeda
Archive | 1994
Hiroyuki Tanimoto; Hitoshi Sato; Chiya Kuraishi; Keishi Kido; Katsuya Seguro
Archive | 1997
Chiya Kuraishi; Takahiko Soeda
Archive | 2001
Yoshiyuki Kumazawa; Jiro Sakamoto; Chiya Kuraishi; Noriki Nio; Shoji Sakaguchi
Archive | 1997
Chiya Kuraishi; Takahiko Soeda
Archive | 2007
Chiya Kuraishi; Takahiko Soeda
Archive | 2007
Chiya Kuraishi; Takahiko Soeda
