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25篇 您的检索式：作者名="Tomotada"

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	题名	作者	年代	出处	被引量
1	Incorporation of soy milk lipid into protein coagulum by addition of calcium chloride显示文摘	Guo S T Tomotada O Masayuki M		0，，：	1
2	Effect of compo- nents extracted from okara on the physicochemical proper- ties of soymilk and tofu texture显示文摘	Kyoko Toda Kyoko Chiba Tomotada Ono	2007	Journal of Food Science2007，72，2：	1
3	Mechanism of the chemical composition changes of yuba prepared by a laboratory processing method显示文摘	Yeming Chen Shinsuke Yamaguchi Tomotada Ono	2009	J Agric Food Chem2009，57，9：	1
4	Variation in the phytic acid content of soybeans and its effect on consistency of tofu made from soybean varieties with high protein content显示文摘	KYOKO T TAKAHASHI K TOMOTADA O	2006	J Sci Food Agric2006，86，：	1
5	The structure of tofu for preventing the change of lipid显示文摘	Tomotada Ono Takahiro Wada Atsnko Imai	2004	Soy Protein Research2004，7，：	1
6	Changes in the Composition and Size Distribution of Soymilk Protein Particles by Heating显示文摘	Tomotada Ono Myoeng Rak Choi Ako Ikeda	1991	Agricultural and biological chemistry1991，55，9：	1
7	Influences of Cal- cium and pH on Protein Solubility in Soybean Milk 显示文摘	Tomotada Ono Shoji Katho Kazunorl Mothizuki	1993	Bioscience biotechnology and biochemistry1993，57，1：	1
8	Protein particle and soluble protein structure in prepared soymilk显示文摘	Chen Yeming Tomotada Ono	2014	Food Hydrocolloids2014，39，：	1
9	Hypervariable loci that enhance the discriminatory ability of newly proposed 15-loci and 24-loci variable-number tandem repeat typing method on Mycobacterium tuberculosis strains predominated by the Beijing family显示文摘	Tomotada I Shiomi Y Katsuhiro S	2007	FEMS Microbiol Lett2007，270，1：	1
10	Incorporation of Soy Milk Lipid into Protein Coagulum by Addition of Calcium Chloride显示文摘	Guo shun-tang Tomotada Ono Masayuki Mikami	1999	J Agric Food and Chem1999，47，3：	1
11	Seed protein content and consistency of tofu prepared with different magnesium chloride concentrations in six Japanese soybean varieties显示文摘	Kyoko Toda Tomotada Ono Keisuke Kitamura	2003	Breed- ing science2003，53，3：	1
12	Interaction of protein particles with lipids in soybean milk显示文摘	Tomotada Ono Motoyoshi Takeda Guo Shuntang	1996	Bioscience Biotechnology and Biochemistry1996，60，7：	1
13	Tofu structure is regulated by soymilk protein composition and coagulant concentration显示文摘	Tomotada Ono Yuzuru Onodera Ye ruing Chen	2010	Chemistry Texture and Flavor of Soy2010，1059，14：	1
14	The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate 显示文摘	Shun Tang Guo Tomotada Ono	2005	J Food Sci2005，，70：	1
15	Incorporation of soy milk lipid into protein coagulum by addition of calcium chloride 显示文摘	Guo S T Tomotada O Masayuki M	1999	Journal of Agricuhural and Food Chemistry1999，47，：	1
16	Changes in Characters of soybean Glycinin Groups Ⅰ, Ⅱ a and Ⅱ b caused by Heating 显示文摘	Masanori Tezuka Kazuhiro Yagasaki Tomotada Ono	2004	Journal of agricultural and food chemistry2004，52，6：	1
17	Simple extraction method of non - allergenic intact soybean oil bodies that are ther- mally stable in an aqueous medium 显示文摘	CHEN Yeming TOMOTADA O	2010	J Agric Food Chem2010，58，12：	1
18	Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture显示文摘	Kyoko Toda Kyoko Chiba Tomotada Ono	2007	Journal of food science2007，72，2：	1
19	Variation in the phytic acid content of soybeans and its effect on consistency of tofu made from soybean varieties with high ptotein content显示文摘	Kyoko Toda Koji Takahashi Tomotada Ono	2006	Journal of the science of food and agriculture2006，86，2：	1
20	A polynomial invariant of rational homology 3-spheres显示文摘	Tomotada Ohtsuki	1996	Inventiones Mathematicae1996，，1：	1

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