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1

Rheological Properties of Dried Squid Mantle Change on Softening

MUTSUKO KUGINO, KENJI KUGINO, ZI-HUA WU

Journal:

Journal of Food Science

Year:

1993

Language:

english

File:

PDF, 743 KB

english, 1993

2

Microstructural and Rheological Properties of Cooked Squid Mantle

MUTSUKO KUGINO, KENJI KUGINO

Journal:

Journal of Food Science

Year:

1994

Language:

english

File:

PDF, 1.54 MB

english, 1994

3

Relationship between Tissue Structural Collapse and Disappearance of Flesh Transparency during Postmortem Changes in Squid Mantles

Mutsuko Kugino, Kenji Kugino, Tomoko Tamura, Tomiko Asakura

Journal:

Journal of Food Science

Year:

2009

Language:

english

File:

PDF, 682 KB

english, 2009

4

Studies on ACh-induced contraction of ileum in rats

Kenji Kugino, Isao Suzuki, Mutsuko Kugino

Journal:

Nutrition Research

Year:

1998

Language:

english

File:

PDF, 695 KB

english, 1998

5

Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels

Funaki, Junko, Minami, Michiko, Abe, Sachie, Ueda, Reiko, Eto, Wakako, Kugino, Kenji, Kugino, Mutsuko, Abe, Keiko, Toko, Kiyoshi, Asakura, Tomiko

Journal:

Journal of Food Processing and Preservation

Year:

2016

Language:

english

File:

PDF, 425 KB

english, 2016

6

Changes in Microstructure and Rheological Properties of Squid Mantle during Storage.

KUGINO, Mutsuko, KUGINO, Kenji, OGAWA, Tadashi

Journal:

Food Science and Technology International Tokyo

Year:

1997

Language:

english

File:

PDF, 1.45 MB

english, 1997