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Yohichi Kinekawa

Kyoto University

11

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225

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Guar Foaming Albumin: A Low Molecular Mass Protein with High Foaming Activity and Foam Stability Isolated from Guar Meal

2008 Journal of Agricultural and Food Chemistry
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Effects of NaCl, Sucrose and Heat Treatment on the Emulsification Properties of Process Whey Protein

1999
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Digestibility of Bovine Milk Whey Protein and β-Lactoglobulin in Vitro and in Vivo

1998 Journal of Agricultural and Food Chemistry
- Naofumi Kitabatake
- Yohichi Kinekawa
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Effects of Salts on the Properties of Sols and Gels Prepared from Whey Protein Isolate and Process Whey Protein

1998 Journal of Dairy Science
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Development and Manufacture of Process Whey Protein.

1997 Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi
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Citations (1)
Purification of β-Lactoglobulin from Whey Protein Concentrate by Pepsin Treatment

1996 Journal of Dairy Science
- Yohichi Kinekawa
- Naofumi Kitabatake
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Citations (33)
Turbidity measurement of heated egg proteins using a microplate system

1995 Food Chemistry
- Naofumi Kitabatake
- Yohichi Kinekawa
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Citations (17)
Simple and Rapid Method for Measuring Turbidity in Gels and Sols from Milk Whey Protein

1994 Journal of Food Science
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A process for the preparation of a transparent, adjusted milk whey protein and an adjusted milk whey protein product

1991
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