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Jenn-Shou Tsai
Jenn-Shou Tsai
Kyushu University
Food science
Chemistry
Emulsion
Soy protein
Polysaccharide
3
Papers
2
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Effect of Polysaccharides on Textural Characteristics of Soy Protein Isolate Emulsion
1989
Journal of Food Science and Technology-mysore
Jenn-Shou Tsai
Koji Yamada
Hiroki Murakami
Hirohisa Omura
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Effect of Polysaccharides on Rheological Properties of Soy Protein Isolate Emulsion Gels
1988
Journal of The Faculty of Agriculture Kyushu University
Jenn-Shou Tsai
Michiko Nonaka
Koji Yamada
Hiroki Murakami
Hirohisa Omura
mitiko nonaka
kou miti yamada
hiroki murakami
hirohisa oomura
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Texture Curves and Characteristic Values of Emulsified Product of Sardine with Chicken-egg
1988
Journal of Food Science and Technology-mysore
Michiko Nonaka
Jose Luis Potey L
Jenn-Shou Tsai
Hiroki Murakami
Hirohisa Omura
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