ハンダ アキヒロ
HANDA Akihiro
半田 明弘
所属
東京電機大学 理工学部 理工学科 生命科学系
職種
教授
著書・論文歴
1.
論文
Dry-heat-induced phosphoserine-specific fragmentation of ovalbumin Food Chemistry (共著) 2024/05
2.
論文
The effects of high-intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk (共著) 2024/03
3.
論文
Characterization of soluble protein aggregate and gel texture of dry heated egg white prepared with neutral and alkaline pH. (共著) 2024/03
4.
その他
卵白タンパク質の加熱凝集とゲル化 日本食品科学工学会誌 (単著) 2024/02
5.
著書
Innovative strategies for new egg product development (共著) 2023/12
6.
論文
Soluble-protein-aggregate-assisted improvements in heat-induced gel properties: Effect of genipin-mediated crosslinks on egg white protein LWT (共著) 2023/05
7.
論文
Transcription activator-like effector nuclease-mediated deletion safely eliminates the major egg allergen ovomucoid in chickens (共著) 2023/05
8.
論文
Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times. Food Hydrocolloids (共著) 2023/02
9.
論文
Improving textural properties of gluten-free veggie sausage with egg white proteins (共著) 2022/12
10.
論文
Lysozyme impacts gel properties of egg white protein via electrostatic interactions, polarity differences, local pH regulation, or as a filler. International Journal of Biological Macromolecules (共著) 2022/12
11.
論文
A comparative study of unpasteurized and pasteurized frozen whole hen eggs using size-exclusion chromatography and small-angle X-ray scattering. Scientific Reports (共著) 2022/12
12.
論文
Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise. Foods (共著) 2022/05/14
13.
論文
The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems. Food Hydrocolloids (共著) 2023/02