Search Results - "I S IBRAHIM, HISHAM"

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    Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating by Enomoto, Hirofumi, Nagae, Shiho, Hayashi, Yoko, Li, Can-Peng, Ibrahim, Hisham R, Sugimoto, Yasushi, Aoki, Takayoshi

    “…Egg white protein (EWP) was glycated with maltopentaose (MP) through the Maillard reaction and subsequently phosphorylated by $85^{\circ}C$ dry-heating at pH…”
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    Journal Article
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    Improvement of Functional Properties of Ovotransferrin by Phosphorylation through Dry-heating in the Presence of Pyrophosphate by Hayashi, Yoko, Li, Can-Peng, Enomoto, Hirofumi, Ibrahim, Hisham R, Sugimoto, Yasushi, Aoki, Takayoshi

    “…Ovotransferrin (OTf) was phosphorylated by dry-heating in the presence of pyrophosphate at pH 4.0 and $85^{\circ}C$ for 1 and 5 d, and the functional…”
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    Journal Article