E. Akita

发表

Lipophilization of β-lactoglobulin : effect on hydrophobicity, conformation and surface functional properties

S. Nakai, E. Akita, 1990 .

Immunoglobulins from Egg Yolk: Isolation and Purification

S. Nakai, E. Akita, 1992 .

ISOLATION OF LACTOFERRIN BY IMMUNOAFFINITY CHROMATOGRAPHY USING YOLK ANTIBODIES

E. Li-Chan, E. Akita, A. Kummer, 1998 .

Isolation of bovine immunoglobulin G subclasses from milk, colostrum, and whey using immobilized egg yolk antibodies.

E. Li-Chan, E. Akita, 1998, Journal of dairy science.

Bactericidal action of egg yolk phosvitin against Escherichia coliunder thermal stress.

M. Ogawa, H. Azakami, A. Kato, 2000, Journal of agricultural and food chemistry.

Production and purification of Fab' fragments from chicken egg yolk immunoglobulin Y (IgY).

S. Nakai, E. Akita, 1993, Journal of immunological methods.

Comparison of four purification methods for the production of immunoglobulins from eggs laid by hens immunized with an enterotoxigenic E. coli strain.

S. Nakai, E. Akita, Shuryo Nakai, 1993, Journal of immunological methods.

Lipophilization of β-lactoglobulin: Effect on allergenicity and digestibility

S. Nakai, E. Akita, 1990 .

Neutralization of enterotoxigenic escherichia coli heat‐labile toxin by chicken egg yolk immunoglobulin Y and its antigen‐binding fragments

E. Li-Chan, S. Nakai, E. Akita, 1998 .

Evaluation of Allergenicity of Egg Yolk Immunoglobulin Y and Other Egg Proteins by Passive Cutaneous Anaphylaxis

S. Nakai, D. Kitts, E. Akita, 1999 .