Showing 1 - 7 results of 7 for search 'Masamichi Okada', query time: 0.03s Refine Results
  1. 1
    Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs

    Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs by Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi

    Published 2023-01-01
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  2. 2
    Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.

    Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs. by Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi

    Published 2023-01-01
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    Article
  3. 3
    Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase

    Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase by Kiyota Sakai, Masamichi Okada, Shotaro Yamaguchi

    Published 2022-12-01
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    Article
  4. 4
    Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

    Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks by Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi

    Published 2021-08-01
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  5. 5
    Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs.

    Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs. by Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi

    Published 2022-01-01
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  6. 6
    Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs

    Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs by Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi

    Published 2022-01-01
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  7. 7
    Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment

    Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment by Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi

    Published 2022-01-01
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