Noriaki Nishijima

Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter

Aiyun Han, Hollman Motta Romero, Noriaki Nishijima et al. · Food Hydrocolloids · 2018 · 94 citations

Agriculture, Food Science, Cereal Science +10

Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta

Liyang Xie, Noriaki Nishijima, Yoshifumi Oda et al. · LWT · 2020 · 36 citations

Agriculture, Food Science, Nutrition +12

Reduction of Antigenicity of Cry j I, Major Allergen of Japanese Cedar Pollen, by the Attachment of Polysaccharides

Masakatsu Usui, Akira Saito, Naohiro Taniguchi et al. · Bioscience Biotechnology and Biochemistry · 2003 · 20 citations · Full text

Life Sciences, Biochemistry, Immunology +16

Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats

Ryosuke Matsuoka, Hitoshi Kurihara, Noriaki Nishijima et al. · The Scientific World JOURNAL · 2019 · 20 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17

Improving textural properties of gluten‐free veggie sausage with egg white proteins

Hefei Zhao, Aiyun Han, Joshua Nduwamungu et al. · Food Bioengineering · 2022 · 11 citations · Full text

Agriculture, Food Science, Nutrition +16