T. Ono

发表

Protein particle and soluble protein structure in prepared soymilk

C. Yeming, T. Ono, 2014 .

Rapid Quantitative Analysis of the Major Components in Soymilk Using Fourier-Transform Infrared Spectroscopy (FT-IR)

C. Tsukamoto, T. Ishiguro, T. Ono, 2004 .

Albumins in Buckwheat Seed

T. Ono, Takeshi Sato, S. Odagiri, 1978 .

Casein phosphopeptides from casein micelles by successive digestion with pepsin and trypsin.

T. Ono, Y. Takagi, I. Kunishi, 1998, Bioscience, biotechnology, and biochemistry.

Complexes of Casein Phosphopeptide and Calcium Phosphate Prepared from Casein Micelles by Tryptic Digestion

T. Ono, Y. Takagi, T. Ohotawa, 1994 .

Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture.

K. Toda, T. Ono, Kyoko Chiba, 2007, Journal of food science.

Seed Protein Content and Consistency of Tofu Prepared with Different Magnesium Chloride Concentrations in Six Japanese Soybean Varieties

K. Toda, Koji Takahashi, K. Kitamura, 2003 .

Incorporation of soy milk lipid into protein coagulum by addition of calcium chloride.

T. Ono, M. Mikami, G. Shun-tang, 1999, Journal of agricultural and food chemistry.

Properties of Soymilk Prepared from Soybeans of Different Varieties.

Tetsuo Ito, T. Ono, M. Tezuka, 1995 .

Influences of Calcium and pH on Protein Solubility in Soybean Milk.

T. Ono, S. Katho, K. Mothizuki, 1993, Bioscience, biotechnology, and biochemistry.

Homogeneity and Microstructure of Tofu Depends on 11S/7S Globulin Ratio in Soymilk and Coagulant Concentration

K. Toda, T. Ono, K. Nakasato, 2009 .

Interaction between protein and lipid in soybean milk at elevated temperature

T. Ono, M. Mikami, G. Shun-tang, 1997 .

Changes in the Composition and Size Distribution of Soymilk Protein Particles by Heating

T. Ono, S. Odagiri, M. R. Choi, 1991 .

Simple extraction method of non-allergenic intact soybean oil bodies that are thermally stable in an aqueous medium.

Yeming Chen, T. Ono, 2010, Journal of agricultural and food chemistry.

Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium Chloride

C. Tsukamoto, K. Yagasaki, T. Ono, 2002 .

The mechanisms for Yuba formation and its stable lipid.

Yeming Chen, T. Ono, 2010, Journal of agricultural and food chemistry.

A model for the assembly of bovine casein micelles from F2 and F3 subunits

T. Ono, T. Obata, 1989, Journal of Dairy Research.

Properties of tofus and soy milks prepared from soybeans having different subunits of glycinin.

Y. Igarashi, K. Yagasaki, T. Ono, 2000, Journal of agricultural and food chemistry.

Conformational Changes of αs Casein by Heating

K. Yutani, T. Ono, S. Odagiri, 1973 .

Molecular weights of subunit components of bovine casein micelles

T. Takagi, T. Ono, 1986, Journal of Dairy Research.

Variation in the phytic acid content of soybeans and its effect on consistency of tofu made from soybean varieties with high protein content

K. Toda, Koji Takahashi, K. Kitamura, 2006 .

Influence of Low-temperature Processing of the Brackish-water Bivalve, Corbicula japonica, on the Ornithine Content of Its Extract

H. Matsue, J. Ichita, T. Ono, 2004, Bioscience, biotechnology, and biochemistry.

The role of composition and content of protein particles in soymilk on tofu curding by glucono-δ-lactone or calcium sulfate

T. Ono, S.‐T. Guo, 2006 .

Separation of the submicelles from micellar casein by high performance gel chromatography on a TSK-GEL G4000SW column

T. Takagi, T. Ono, S. Odagiri, 1983, Journal of Dairy Research.

Changes of astringent sensation of soy milk during tofu curd formation.

C. Tsukamoto, T. Ono, Abdullah Al Mahfuz, 2004, Journal of agricultural and food chemistry.

Changes in characters of soybean glycinin groups I, IIa, and IIb caused by heating.

K. Yagasaki, T. Ono, M. Tezuka, 2004, Journal of Agricultural and Food Chemistry.

Fermentation of meat with koji and commercial enzymes, and properties of its extract

K. Shimada, M. Sekikawa, T. Ono, 2005 .

Effect of Ionic Strength on the Association of αs1-Casein

S. Kaminogawa, K. Yamauchi, T. Ono, 1976 .

Changes in Soybean Phytate Content as a Result of Field Growing Conditions and Influence on Tofu Texture

C. Tsukamoto, T. Ishiguro, T. Wada, 2006, Bioscience, biotechnology, and biochemistry.

Dissociation of Large and Small Bovine Casein Micelles by Dialysis

T. Ono, S. Odagiri, Tomomi Furuyama, 1981 .

Dissociation of Bovine Casein Micelles by Dialysis

T. Ono, S. Odagiri, H. Dan, 1978 .

The Binding of Calcium to κ-Casein and Para κ-Casein

T. Ono, S. Odagiri, Mikiko Yahagi, 1980 .

A Study on the Binding of Calcium Ions toαs1-Casein

S. Kaminogawa, K. Yamauchi, T. Ono, 1976 .

The binding of calcium to kappa -casein and para kappa -casein.

T. Ono, S. Odagiri, Mikiko Yahagi, 1980 .

Interaction of Protein Particles with Lipids in Soybean Milk

T. Ono, G. Shun-tang, Motoyoshi Takeda, 1996 .

The localization of phytate in tofu curd formation and effects of phytate on tofu texture.

T. Ono, Takahiro Ishiguro, Katsuhiro Nakasato, 2008, Journal of food science.

Interaction of Protein Particles with Lipids in Soybean Milk.

T. Ono, Motoyoshi Takeda, Shun-Tang Guo, 1996, Bioscience, biotechnology, and biochemistry.

Subunit components of casein micelles from bovine, ovine, caprine and equine milks

T. Takagi, T. Ono, S. Odagiri, 1989, Journal of Dairy Research.