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Dive into the research topics where Makoto Ishioroshi is active.

Publication


Featured researches published by Makoto Ishioroshi.


Journal of Food Science | 1981

Relative Roles of the Head and Tail Portions of the Molecule in Heat‐Induced Gelation of Myosin

Kunihiko Samejima; Makoto Ishioroshi; Tsutomu Yasui


Journal of Food Science | 1979

HEAT‐INDUCED GELATION OF MYOSIN: FACTORS OF pH AND SALT CONCENTRATIONS

Makoto Ishioroshi; Kunihiko Same Jima; Tsutomu Yasui


Journal of Food Science | 1979

Changes in shear modulus, ultrastructure and spin-spin relaxation times of water associated with heat-induced gelation of myosin

Tsutomu Yasui; Makoto Ishioroshi; Hiroshi Nakano; Kunihiko Samejima


Journal of Food Biochemistry | 1980

HEAT‐INDUCED GELATION OF MYOSIN IN THE PRESENCE OF ACTIN

Tsutomu Yasui; Makoto Ishioroshi; Kunihiko Samejima


Agricultural and biological chemistry | 1982

Effect of Actomyosin on Heat-induced Gelation of Myosin

Tsutomu Yasui; Makoto Ishioroshi; Kunihiko Samejima


Journal of Food Science | 1982

Further Studies on the Roles of the Head and Tall Regions of the Myosin Molecule in Heat-induced Gelation

Makoto Ishioroshi; Kunihiko Samejima; Tsutomu Yasui


Agricultural and biological chemistry | 1983

Heat-induced Gelation of Myosin Filaments at a Low Salt Concentration

Makoto Ishioroshi; Kunihiko Samejima; Tsutomu Yasui


Agricultural and biological chemistry | 1982

Heat Induced Gelling Properties of Actomyosin: Effect of Tropomyosin and Troponin

Kunihiko Samejima; Makoto Ishioroshi; Tsutomu Yasui


Agricultural and biological chemistry | 1983

Scanning calorimetric studies on thermal denaturation of myosin and its subfragments

Kunihiko Samejima; Makoto Ishioroshi; Tsutomu Yasui


Agricultural and biological chemistry | 1980

Effect of Blocking the Myosin-actin Interaction in Heat-induced Gelation of Myosin in the Presence of Actin

Makoto Ishioroshi; Kunihiko Samejima; Yasuhiko Arie; Tsutomu Yasui

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Jin-bo Kim

Rakuno Gakuen University

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