Concepedia
Statistics
Publications
2
Citations
131
H-Index
Active since
1999
Affiliations
Kagoshima University(Current)
Kawasaki University of Medical Welfare
Yuko Hiidome is an author at Kagoshima University specializing in biochemistry, food chemistry, and food science.
Publications per year
1999–2001
Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction
Takayoshi Aoki, Yuko Hiidome, Kouichi Kitahata et al. · Food Research International · 1999 · 86 citations
Agriculture, Biochemistry, Food Science +7
Modification of ovalbumin with oligogalacturonic acids through the Maillard reaction
Takayoshi Aoki, Yuko Hiidome, Yasushi Sugimoto et al. · Food Research International · 2001 · 45 citations
Life Sciences, Biochemistry, Food Science +4
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