Hideo Ohtomo
Kagoshima University(JP)
Publications by Year
Research Areas
Proteins in Food Systems, Microencapsulation and Drying Processes, Food composition and properties, Meat and Animal Product Quality, Enzyme Production and Characterization
Most-Cited Works
- → Glycation and Phosphorylation of β-Lactoglobulin by Dry-Heating: Effect on Protein Structure and Some Properties(2007)61 cited
- → Studies on the elimination of .BETA.-lactoglobulin from whey using carboxymethyl cellulose cation exchanger. Effects of pH and desalting of whey on the fractionation of .BETA.-lactoglobulin.(1988)2 cited
- → Fractionation of β -Lactoglobulin in Bovine Whey by Intermittent Up Flow System with Multi-Stage Ion Exchange Column(1994)1 cited
- → Effects of defatting and desalting on heat stability of whey protein concentrate.(1985)
- → Effects of desalting and defatting on the gelling and foaming properties of whey protein.(1985)