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1

Rheological properties of sodium caprate-induced β-lactoglobulin gel and changes in secondary structure during gelation

Naoko Yuno-Ohta, Katsuo Murata, Mitsuyoshi Miyahara, Hiroyuki Ohta

Journal:

Journal of the American Oil Chemists' Society

Year:

2004

Language:

english

File:

PDF, 164 KB

english, 2004

2

Mechanism for formation of ovalbumin–fatty acid salt mixed gels

Naoko Yuno-Ohta

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 163 KB

english, 2006

3

Formation of Transparent Gels of Sesame 13S Globulin: Effects of Fatty Acid Salts

NAOKO YUNO-OHTA, HIDEO MAEDA, MITSUKO OKADA, KIYOZO HASEGAWA

Journal:

Journal of Food Science

Year:

1992

Language:

english

File:

PDF, 812 KB

english, 1992

4

Characterization of β-Lactoglobulin A Gelation in the Presence of Sodium Caprate by Ultrasound Spectroscopy and Electron Microscopy

Yuno-Ohta, Naoko, Corredig, Milena

Journal:

Biomacromolecules

Year:

2007

Language:

english

File:

PDF, 822 KB

english, 2007

5

Primitive Extracellular Lipid Components on the Surface of the Charophytic Alga Klebsormidium flaccidum and Their Possible Biosynthetic Pathways as Deduced from the Genome Sequence

Kondo, Satoshi, Hori, Koichi, Sasaki-Sekimoto, Yuko, Kobayashi, Atsuko, Kato, Tsubasa, Yuno-Ohta, Naoko, Nobusawa, Takashi, Ohtaka, Kinuka, Shimojima, Mie, Ohta, Hiroyuki

Journal:

Frontiers in Plant Science

Year:

2016

Language:

english

File:

PDF, 2.08 MB

english, 2016

6

Gluten Gel and Film Properties in the Presence of Cysteine and Sodium Alginate

Naoko Yuno-Ohta, Mariko Yamada, Masako Inomata, Hiromi Konagai, Tomomi Kataoka

Journal:

Journal of Food Science

Year:

2009

Language:

english

File:

PDF, 432 KB

english, 2009

7

Role of ovomucoid in the gelation of a β-lactoglobulin-ovomucoid mixture

Yuno-Ohta, Naoko, Kato, Tsubasa, Ashizawa, Shiho, Kimura, Yoko, Maruyama, Nami, Nishizu, Takahisa

Journal:

Colloid & Polymer Science

Year:

2016

Language:

english

File:

PDF, 752 KB

english, 2016

8

Effects of α-casein and Sodium Caprate on the Formation of Heat-induced Ovalbumin Gels

Yuno-Ohta, Naoko, Endo, Mari, Sawaki, Motomi, Kishikawa, Megumi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2014

File:

PDF, 1.02 MB

2014

9

Use of ultrasound spectroscopy to examine the effect of cysteine on β-lactoglobulin interactions

Naoko Yuno-Ohta

Journal:

Colloid & Polymer Science

Year:

2009

Language:

english

File:

PDF, 305 KB

english, 2009

10

Gelation Properties of Ovalbumin as Affected by Fatty Acid Salts

NAOKO YUNO-OHTA, HIROKO TORYU, TAKAHIKO HIGASA, HIDEO MAEDA, MITSUKO OKADA, HIROYUKI OHTA

Journal:

Journal of Food Science

Year:

1996

Language:

english

File:

PDF, 267 KB

english, 1996

11

Intermolecular forces involved in the gelation and gel stability of sesame 13S globulin.

OHTA, Naoko YUNO, SEGAWA, Yoshiko, FUJII, Sonoe, FUJIWARA, Yumiko, KUCHIBA, Mariko, MATOBA, Teruyoshi, HASEGAWA, Kiyozo

Journal:

Agricultural and Biological Chemistry

Year:

1988

Language:

english

File:

PDF, 615 KB

english, 1988

12

Characterization of the gelation and resulting network of a mixed-protein gel derived from sodium caseinate and ovalbumin in the presence of glucono-Î´-lactone

Yuno-Ohta, Naoko, Shimonomura, Naoya, Hoshi, Yuuka, Leocmach, Mathieu, Hori, Koichi, Ohta, Hiroyuki

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2020

File:

PDF, 5.77 MB

2020

13

Intermolecular Forces Involved in the Gelation and Gel Stability of Sesame 13S Globulin

Yuno Ohta, Naoko, Segawa, Yoshiko, Fujii, Sonoe, Fujiwara, Yumiko, Kuchiba, Mariko, Matoba, Teruyoshi, Hasegava, Kiyozo

Journal:

Agricultural and Biological Chemistry

Year:

1988

Language:

english

File:

PDF, 1.25 MB

english, 1988

14

Characteristics and Intermolecular Forces in Gelation of Rice Globulin with Fatty Acid Salts

Yuno-Ohta, Naoko

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2004

Language:

english

File:

PDF, 2.07 MB

english, 2004

15

Heat-induced Gels of Rice Globulin: Comparison of Gel Properties with Soybean and Sesame Globulins

NAOKO YUNO-OHTA, HIDEO MAEDA, MITSUKO OKADA, HIROYUKI OHTA

Journal:

Journal of Food Science

Year:

1994

Language:

english

File:

PDF, 830 KB

english, 1994

16

Modification of Functional Properties of Fatty Acid Salt-Induced Gel of .BETA.-Lactoglobulin by the Addition of Fish Water-Soluble Protein Concentrate

Yuno-Ohta, Naoko, Masuda, Noriko

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2008

Language:

english

File:

PDF, 1.04 MB

english, 2008

17

β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel

Naoko Yuno-Ohta, Milena Corredig

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2011

Language:

english

File:

PDF, 491 KB

english, 2011

18

Formation of Fatty Acid Salt-Induced Gel of Ovalbumin and the Mechanism for Gelation

Yuno-Ohta, Naoko, Higasa, Takahiko, Tatsumi, Eizo, Sakurai, Hidetoshi, Asano, Ryuji, Hirose, Masaaki

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 174 KB

english, 1998

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