Kunihiko Samejima

Antioxidant and antimicrobial effects of garlic in chicken sausage

Khalid Ibrahim Sallam, Makoto Ishioroshi, Kunihiko Samejima · LWT · 2004 · 370 citations · Full text

Food Chemistry, Nutrition, Chicken Sausage +5

Relative Roles of the Head and Tail Portions of the Molecule in Heat‐Induced Gelation of Myosin

Kunihiko Samejima, Makoto Ishioroshi, Tsutomu Yasui · Journal of Food Science · 1981 · 253 citations

Heat‐induced Gelation, Protein Assembly, Molecular Biology +17

Dynamic rheological measurements on heat‐induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate

Bjørg Egelandsdal, Kristen Fretheim, Kunihiko Samejima · Journal of the Science of Food and Agriculture · 1986 · 203 citations

Engineering, Heat‐induced Myosin Gels, Storage Modulus +20

CHANGES IN SHEAR MODULUS, ULTRASTRUCTURE AND SPIN‐SPIN RELAXATION TIMES OF WATER ASSOCIATED WITH HEAT‐INDUCED GELATION OF MYOSIN

Tsutomu Yasui, Makoto Ishioroshi, Hiroshi Nakano et al. · Journal of Food Science · 1979 · 136 citations

Relaxation Process, Engineering, Dimensional Network Structure +16

HEAT-INDUCED GELATION OF MYOSIN IN THE PRESENCE OF ACTIN

Tsutomu Yasui, Makoto Ishioroshi, Kunihiko Samejima · Journal of Food Biochemistry · 1980 · 131 citations

Muscle Function, Engineering, Cytoskeleton +18