Kazuhiro Isobe

Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times

Wanyi Dong, Xinyue Zhang, Lixian Ding et al. · Food Hydrocolloids · 2022 · 89 citations

Food Colloid, Engineering, Microemulsion +10

Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure

Qiannan Zhao, Lixian Ding, Minquan Xia et al. · Food Hydrocolloids · 2021 · 82 citations

Food Colloid, Engineering, Physicochemical Characteristics +6

The Last Twenty Residues in the Head Domain of Mouse Lamin A Contain Important Structural Elements for Formation of Head-to-Tail Polymers<i>in Vitro</i>

Kazuhiro Isobe, Rumi Gohara, Toshihisa Ueda et al. · Bioscience Biotechnology and Biochemistry · 2007 · 26 citations · Full text

Protein Assembly, Intermediate Filament, Molecular Biology +22

Lysozyme impacts gel properties of egg white protein via electrostatic interactions, polarity differences, local pH regulation, or as a filler

Minquan Xia, Qiannan Zhao, Kazuhiro Isobe et al. · International Journal of Biological Macromolecules · 2022 · 26 citations

Protein Chemistry, Biopolymer Gel, Polarity Differences +7

Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition

Bowen Fang, Kazuhiro Isobe, Akihiro Handa et al. · Journal of Food Engineering · 2020 · 25 citations

Biochemistry, Protein Folding, Whole Egg Protein +6