Yoshiyuki Kumazawa

Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction Conditions

Hiroko Sakamoto, Yoshiyuki Kumazawa, Masao Motoki · Journal of Food Science · 1994 · 195 citations

Engineering, Food Biophysics, Microbial Transglutaminase +17

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

Food Chemistry, Biopolymer Gel, Biomanufacturing +13

Recent Research Trends in Transglutaminase Technology for Food Processing.

Masao Motoki, Yoshiyuki Kumazawa · Food Science and Technology Research · 2000 · 98 citations · Full text

Engineering, Cross-linking Enzyme Transglutaminase, Polysaccharide +16

Purification and Characterization of a Tissue-type Transglutaminase from Red Sea Bream (<i>Pagrus major</i>)

Hisashi Yasueda, Yoshiyuki Kumazawa, Masao Motoki · Bioscience Biotechnology and Biochemistry · 1994 · 97 citations

Microbial Transglutaminase and ε‐(γ‐Glutamyl)lysine Crosslink Effects on Elastic Properties of Kamaboko Gels

Katsuya Seguro, Yoshiyuki Kumazawa, Tomoko Ohtsuka et al. · Journal of Food Science · 1995 · 96 citations

Food Chemistry, Surimi Paste, Protein Chemistry +15