Yoh Sano - Concepedia

Author

Yoh Sano

Food Research Institute

Also Known As

YOH SANO, Yoh SANO, Yoh Sano

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Food Research Institute Kyoto University Kyoto University Institute for Chemical Research Ministry of Agriculture, Forestry and Fisheries University of Tsukuba

About

Yoh Sano is an author at Food Research Institute specializing in engineering, medicine, and biophysics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	18	752
2	Medicine	12	15	341
3	Natural Sciences	7	7	116
4	Health Sciences	3	3	281
5	Applied Physics	2	2	27

Yoh Sano

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Rheological Characteristics and Gelation Mechanism of Tofu (Soybean Curd) Kaoru Kohyama, Yoh Sano, Etsushiro Doi Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryEngineeringFood CompositionFood Analysis	1995	232
Significance of β-sheet formation for micellization and surface adsorption of surfactin Yutaka ISHIGAMI, Mohamad Osman, Hisae Nakahara, Colloids and Surfaces B Biointerfaces EngineeringBiochemistrySurfactantsMicelleSurfactant Solution	1995	136
Antiviral activity of alginate against infection by tobacco mosaic virus Yoh Sano Carbohydrate Polymers Plant-virus InteractionVirologyTobacco Mosaic VirusMicrobiologyAntiviral Drug	1999	64
A mixed system composed of different molecular weights konjac glucomannan and κ-carrageenan. II. Molecular weight dependence of viscoelasticity and thermal properties Kaoru Kohyama, Yoh Sano, Katsuyoshi Nishinari Food Hydrocolloids Polymer ChemistryMacromolecular ScienceEngineeringMacromolecular ChemistryMechanical Properties	1996	50
Size and shape of human CI‐inhibitor Erich K. Odermatt, H. Berger, Yoh Sano FEBS Letters MedicineHuman Ci‐inhibitorPharmacotherapyDrug DevelopmentPharmacology	1981	41
Rheological study on the rennet-induced gelation of casein micelles with different sizes Ryoya Niki, Kaoru Kohyama, Yoh Sano, Polymer Gels and Networks Biopolymer GelEngineeringPolymer ScienceCasein MicellesMicelle	1994	41
Effects of Protein Composition on Gelation of Mixtures Containing Soybean 7S and 11S Globulins Kaoru Kohyama, Michiyo Murata, Fumito Tani, Bioscience Biotechnology and Biochemistry Protein CompositionEngineeringFood AnalysisFood BiophysicsGlycobiology	1995	39
Optical anisotropy of bovine serum albumin Yoh Sano Journal of Colloid and Interface Science EngineeringOptical PropertiesBiomedical ImagingOptical AnisotropyBiophotonics	1988	30
Formation of biocompatible reversed micellar systems using phospholipids Sosaku Ichikawa, Shinji Sugiura, Mitsutoshi Nakajima, Biochemical Engineering Journal Lipid PreparationEngineeringLipid BiophysicsBiofabricationLipid Movement	2000	29
Molecular Assemblies of Fluorinated Silicon Oligomers with Carboxylic Acid Groups: Effects of Chemical Oligomer Structure on Assembly Shape Junpei Nakagawa, Keiji Kamogawa, Nobuyuki Momozawa, Langmuir Macromolecular ChemistryEngineeringSupramolecular AssemblyPolymer NanotechnologyMolecular Self-assembly	1998	28

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