Takao Nagano

Takao Nagano

Ishikawa Prefectural University - Nonoichi / Japan
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 457129
石川県立大学
person_outline Takao Nagano's MOST POPULAR ARTICLES
1-) Dynamic viscoelastic study on the gelation of 7 S globulin from soybeansT Nagano, M Hirotsuka, H Mori, K Kohyama, K NishinariJournal of Agricultural and Food Chemistry 40 (6), 941-944, 19925381992
2-) Influence of guar gum on granule morphologies and rheological properties of maize starchT Nagano, E Tamaki, T FunamiCarbohydrate Polymers 72 (1), 95-101, 20081042008
3-) Effect of heating and cooling on the gelation kinetics of 7S globulin from soybeansT Nagano, H Mori, K NishinariJournal of Agricultural and Food Chemistry 42 (7), 1415-1419, 1994951994
4-) Dynamic viscoelastic properties of glycinin and β‐conglycinin gels from soybeansT Nagano, T Akasaka, K NishinariBiopolymers: Original Research on Biomolecules 34 (10), 1303-1309, 1994921994
5-) Soy as a food ingredientK Nishinari, Y Fang, T Nagano, S Guo, R WangProteins in food processing, 149-186, 2018842018