491 results on '"Kumagai, Hitoshi"'
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202. Fractal Analysis of the Elasticity of BSA and β-Lactoglobulin Gels
203. Scaling Behavior of Physical Properties of Food Polysaccharide Solutions: Dielectric Properties and Viscosity of Sodium Alginate Aqueous Solutions
204. Physicochemical and functional properties of buckwheat (Fagpopyrum esculentumMoench) albumin
205. Dielectric analysis of interaction between polyelectrolytes and metal ions within food gels
206. Facile synthesis of p-tert-butylthiacalix[4]arene by the reaction of p-tert-butylphenol with elemental sulfur in the presence of a base
207. Dielectric analysis of food polysaccharides in aqueous solution
208. Lewis Acid Promoted [2 + 1] Cycloaddition Reactions of 1-Seleno-2-silylethene with Tricarbonyl-Substituted Olefins
209. Preparation and Structure of a Novel Tetranuclear Mixed-Valence Vanadium(IV/V) Complexes Having Alkoxo and Oxo Groups
210. Analysis of Water Sorption Isotherms of Superabsorbent Polymers by Solution Thermodynamics
211. Analysis of Aggregate Structure in Food Protein Gels with the Concept of Fractal
212. Analysis of Water Sorption Behavior of Native and Denatured Proteins by Solution Thermodynamics
213. CO2Sorption by Microbial Cells and Sterilization by High-pressure CO2
214. Synthesis and Structure of Novel Vanadium(III) Compounds Having a Cyclic Core
215. Application of polyelectrolyte complex gel composed of xanthan and chitosan to the immobilization ofCorynebacterium glutamicum
216. Rate Analysis of the Sterilization of Microbial Cells in High Pressure Carbon Dioxide.
217. Development of a Model for Analyzing the Swelling Rate of Ionic Gels on the Basis of the Diffusion of Mobile Ions: Application to the pH-Sensitive Swelling of a Polyelectrolyte Complex Gel Prepared from Xanthan and Chitosan
218. Analysis of the pH-Sensitive Swelling Rate of a Polyelectrolyte Complex Gel Prepared from Xanthan and Chitosan by the Collective Diffusion Model
219. Fractal Analysis of Aggregates Formed by Heating Dilute BSA Solutions Using Light Scattering Methods
220. DEVELOPMENT AND PROOF OF THE RC CORE WALL SYSTEM
221. Method for Analyzing pH-Sensitive Swelling of Amphoteric Hydrogels—Application to a Polyelectrolyte Complex Gel Prepared from Xanthan and Chitosan—
222. Crystal structure of a binuclear vanadium(III) complex with a new tripodal ligand, [V2Cl4(tped)(EtOH)2]·2EtOH
223. Inhibitory Activity of Oligo- and Poly-l-glutamic Acids against Calcium Phosphate Insolubilization and Calcium Binding with Special Relevance to Their Molecular Weight Dependence
224. Application of Solution Thermodynamics to the Water Sorption Isotherms of Food Materials
225. Physicochemical Study of Calcium-binding Properties of Chemical Substances as Inhibitors against Calcium Phosphate Insolubilization
226. High-Rise Building Composed of Reinforced Concrete Shear Wall and Steel Frames
227. An electrochemical ionic liquid membrane reactor for NO selective separation under excess oxygen conditions.
228. Critical bubble radius for expansion in extrusion cooking
229. Concentration Dependence of Mechanical Properties of Polyacrylamide near the Sol-Gel Transition Point
230. Concentration Dependence of Mechanical Properties of Gelatin near the Sol-Gel Transition Point
231. X-Ray Study of Calcium Phosphates Formed in the Presence of Citrate
232. Inhibitory Activity of Alginates against the Formation of Calcium Phosphate
233. Estimation of the Stability of Foam Containing Hydrophobic Particles by Parameters in the Capillary Model
234. Estimation of Foam Stability by Parameters in the Capillary Model
235. Critical Radius and Time Course of Expansion of an Isolated Bubble in Wheat Flour Dough under Temperature Rise
236. Rate Analysis of the Freeze Drying of Liquid Foods by a Modified Uniformly Retreating Ice Front Model
237. Rate Analysis of Freeze Drying of a Model System by a Uniformly Retreating Ice Front Model
238. Rate analysis of freeze drying in liquid foods. Part I. Rate analysis of freeze drying of a model system by a uniformly retreating ice front model.
239. High-Strength Concrete (Fc 600kgf/cm2) Applied to Buildings
240. Rate analysis of freeze drying in liquid foods. Part II. Rate analysis of the freeze drying of liquid foods by a modified uniformly retreating ice front model.
241. Carboxylation of alkaline earth metal phenolates.
242. Carboxylation of Sulfurized Calcium Phenates.
243. Metal-Organic Frameworks from Copper Dimers with cis- and trans-1 ,4-Cyclohexanedicarboxylate and cis,cis-1 ,3,5-Cyclohexanetricarboxylate.
244. Quality Control of Extruded Jelly through a Predicted Enthalpy Profile
245. Estimation of the Enthalpy Profile of Food Materials in a Twin-screw Extruder
246. Knotted Network Consisting of 3-Threads and a Zwitterionic One-Dimensional Polymorphs of trans-3-(3-Pyridyl)acrylate of Cobalt and Nickel, MII(C8H6NO2)2(H2O)2.
247. Pumping Characteristic of a Twin-screw Extruder
248. Effect of phytate-removal and deamidation of soybean proteins on calcium absorption in the in situ rats.
249. Module-Based Assembly of Copper(II) Chloranilate Compounds: Syntheses, Crystal Structures, and Magnetic Properties of {[Cu[sub 2](CA)(terpy)[sub 2]][Cu(Ca)[sub 2]]}[sub n] and {[Cu[sub 2](CA)(terpy)[sub 2](dmso)[sub 2]][Cu(CA)[sub 2](dmso)[sub...
250. Reversible Guest Exchange and Ferrimagnetism (T[sub c] = 60.5 K) in a Porous Cobalt(II)—Hydroxide Layer Structure Pillared with trans-1,4-Cyclohexanedicarboxylate.
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