Tomotada Ono

Iwate University - Morioka / Japan

Engineering & Technology / Food Science and Engineering

AD Scientific Index ID: 420650

岩手大学

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Tomotada Ono's MOST POPULAR ARTICLES

1-) Changes in the composition and size distribution of soymilk protein particles by heatingT Ono, M Rak Choi, A Ikida, S OdaoiriAgricultural and Biological Chemistry 55 (9), 2291-2297, 19911371991

2-) The role of composition and content of protein particles in soymilk on tofu curding by glucono‐δ‐lactone or calcium sulfateST Guo, T OnoJournal of Food Science 70 (4), C258-C262, 20051432005

3-) Interaction between protein and lipid in soybean milk at elevated temperatureG Shun-Tang, T Ono, M MikamiJournal of Agricultural and Food Chemistry 45 (12), 4601-4605, 19971431997

4-) Simple extraction method of non-allergenic intact soybean oil bodies that are thermally stable in an aqueous mediumY Chen, T OnoJournal of agricultural and food chemistry 58 (12), 7402-7407, 20101222010

5-) Properties of tofus and soy milks prepared from soybeans having different subunits of glycininM Tezuka, H Taira, Y Igarashi, K Yagasaki, T OnoJournal of Agricultural and Food Chemistry 48 (4), 1111-1117, 20001192000

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