Concepedia
Statistics
Publications
10
Citations
731
H-Index
Active since
1992
Affiliations
Ajinomoto (Japan)(Current)
Suzuki (Japan)
University of Miyazaki
Ajinomoto (United States)
Takahiko Soeda is an author at Ajinomoto (Japan) specializing in agriculture, food science, and enzymology.
Publications per year
1992–2007
Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking
Chiya Kuraishi, Jiro Sakamoto, Katsutoshi Yamazaki et al. · Journal of Food Science · 1997 · 212 citations · Full text
Agriculture, Biotechnology, Food Science +12
Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate
Michio Muguruma, Keiko Tsuruoka, Kazunori Katayama et al. · Meat Science · 2003 · 106 citations
Agriculture, Biochemistry, Food Science +14
Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture
Hiroko Sakamoto, Yoshiyuki Kumazawa, Seiichiro Toiguchi et al. · Journal of Food Science · 1995 · 103 citations
Sodium Caseinate and Skim Milk Gels Formed by Incubation with Microbial Transglutaminase
Masahiro Nonaka, Hiroko Sakamoto, Seiichiro Toiguchi et al. · Journal of Food Science · 1992 · 101 citations
Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase
Abdulatef M. Ahhmed, Satoshi Kawahara, Kazuyoshi Ohta et al. · Meat Science · 2007 · 63 citations
Agriculture, Biochemistry, Food Science +12
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