Shigeru Hayakawa

Factors Affecting Heat‐Induced Gel Formation of Bovine Serum Albumin

Effects of Ca++, Mg++ and Na+ on Heat Aggregation of Whey Protein Concentrates

Emulsifying Properties of Bovine Blood Globin: A Comparison with Some Proteins and Their Improvement

Purification and properties of allergenic proteins in buckwheat seeds.

Effect of Heat Treatment on Preparation of Colorless Globin from Bovine Hemoglobin Using Soluble Carboxymethyl Cellulose

Optimization Approaches to Thermally Induced Egg White Lysozyme Gel

Physicochemical Identity of α-Ovomucins or β-Ovomucins Obtained from the Sonicated Insoluble and Soluble Ovomucins

Some Functional Properties under Heating of the Globin Prepared by Carboxymethyl Cellulose Procedure

Studies on the Dissociation of the Soluble Ovomucin by Sonication

Physicochemical Characterization of Heat-induced Soluble Aggregates of Bovine Globin