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Kunihiko Samejima

Rakuno Gakuen University

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Publication

Featured researches published by Kunihiko Samejima.

Agricultural and biological chemistry | 1987

Heat-induced Gelation of Myosin from Leg and Breast Muscles of Chicken

Jun-ichiro Morita; Il-Shin Choe; Katsuhiro Yamamoto; Kunihiko Samejima; Tsutomu Yasui

Agricultural and biological chemistry | 1988

Heat-induced Gelation of Myosin Filaments

Katsuhiro Yamamoto; Kunihiko Samejima; Tsutomu Yasui

Journal of the Science of Food and Agriculture | 1992

Protein extractability and thermal gel formability of myofibrils isolated from skeletal and cardiac muscles at different post-mortem periods

Kunihiko Samejima; Nam H Lee; Makoto Ishioroshi; A. Asghar

Agricultural and biological chemistry | 1987

The Structure of Myosin Filaments and the Properties of Heat-induced Gel in the Presence and Absence of C-Protein

Katsuhiro Yamamoto; Kunihiko Samejima; Tsutomu Yasui

Animal Science Journal | 2003

Study on some functional and compositional properties of yak butter lipid

Dhanapati Neupaney; Jin-bo Kim; Makoto Ishioroshi; Kunihiko Samejima

Agricultural and biological chemistry | 1988

Effects of SH groups, ε-NH2 groups, ATP, and Myosin Subfragments on Heat-induced Gelling of Cardiac Myosin and Comparison with Skeletal Myosin and Actomysin Gelling Capacity

Kunihiko Samejima; Yukio Oka; Katsuhiro Yamamoto; A. Asghar; Tsutomu Yasui

Agricultural and biological chemistry | 1989

The Heat-induced Gelation of Myosin Rods Prepared from Chicken Leg and Breast Muscles

Il-Shin Choe; Katsuhiro Yamamoto; Jun-ichiro Morita; Kunihiko Samejima; Tsutomu Yasui

Journal of Food Science | 1991

Heat‐induced Gelation of Myosins/Subfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH

Il-Shin Choe; Jon-Ichiro Morita; Katsuhiro Yamamoto; Kunihiko Samejima; Tsutomu Yasui

Journal of Food Science and Technology-mysore | 1991

Hydrolysis of Muscle Proteins by Actinidin (Kiwifruits Protease)

Kunihiko Samejima; Il-Shin Choe; Makoto Ishioroshi; Tadaaki Hayakawa

Food Science and Technology Research | 2003

Changes in the Properties of Porcine Myosin during Postmortem Aging

Hala Ahmed Abdel-Mohsen; Mitsutoshi Nakamoto; Jim-Bo Kim; Yoshihito Nogusa; Kunihiko Gekko; Makoto Ishioroshi; Kunihiko Samejima; Soichi Tanabe; Toshihide Nishimura

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Katsuhiro Yamamoto

Rakuno Gakuen University

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Tsutomu Yasui

Hokkaido University

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Makoto Ishioroshi

Rakuno Gakuen University

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Il-Shin Choe

Hokkaido University

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Dhanapati Neupaney

Rakuno Gakuen University

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Jin-bo Kim

Rakuno Gakuen University

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Jun-ichiro Morita

Hokkaido University

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A. Asghar

Michigan State University

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Hala Ahmed Abdel-Mohsen

Hiroshima University

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Jim-Bo Kim

Rakuno Gakuen University

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