Naotoshi Matsudomi
Department of Biological Chemistry
Faculty of Agriculture
Yamaguchi University
Yamaguchi 753-8515
Japan
Name/email consistency: high
- 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)
- Ability of alphas-Casein to suppress the heat aggregation of ovotransferrin. Matsudomi, N., Kanda, Y., Yoshika, Y., Moriwaki, H. J. Agric. Food Chem. (2004)
- alpha-Casein improves the gel properties of dried egg white. Matsudomi, N., Kanda, Y., Moriwaki, H. J. Agric. Food Chem. (2003)