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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
 

Naotoshi Matsudomi

Department of Biological Chemistry

Faculty of Agriculture

Yamaguchi University

Yamaguchi 753-8515

Japan

[email]@yamaguchi-u.ac.jp

Name/email consistency: high

 
 
 
 
 
 
 

Affiliation

  • Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi 753-8515, Japan. 2003 - 2006

References

  1. Preventive effect of egg yolk phosvitin on heat-insolubilization of egg white protein and its application to heat-induced egg white gel. Matsudomi, N., Ito, K., Yoshika, Y. Biosci. Biotechnol. Biochem. (2006) [Pubmed]
  2. Ability of alphas-Casein to suppress the heat aggregation of ovotransferrin. Matsudomi, N., Kanda, Y., Yoshika, Y., Moriwaki, H. J. Agric. Food Chem. (2004) [Pubmed]
  3. alpha-Casein improves the gel properties of dried egg white. Matsudomi, N., Kanda, Y., Moriwaki, H. J. Agric. Food Chem. (2003) [Pubmed]
 
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