Kazuo Honma
Keio University(JP)
Publications by Year
Research Areas
Freezing and Crystallization Processes, Food composition and properties, Proteins in Food Systems, Microbial Inactivation Methods, Food Industry and Aquatic Biology
Most-Cited Works
- → New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state(1989)148 cited
- → Structural and gelling properties of dry-heated egg white proteins(1990)106 cited
- → Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State(1990)48 cited
- → A New Method for Producing a Non-heated Jam Sample: The Use of Freeze Concentration and High-pressure Sterilization.(1991)46 cited
- → Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment.(1991)29 cited
- → Production and Characterization of a Pressure-induced Gel from Freeze-concentrated Milk(1993)20 cited
- → High-pressure inactivation of Bacillus cereus spores in the presence of argon(2002)20 cited
- Transformable crawler mechanism with adaptability to terrain variations.(1983)
- → High-pressure Sterilization of Ice Nucleation-activeXanthomonas campestrisand Its Application to Egg Processing(1993)11 cited
- → (1984)10 cited