Tomoyoshi Mita

Osaka Prefecture University — Japan

Biochemistry, Genetics and Molecular Biology · Life Sciences

9h-index312citations20works0.02yr avg

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Research Topics

Lipid Membrane Structure and Behavior(5), Proteins in Food Systems(5), Polysaccharides Composition and Applications(4), Spectroscopy and Quantum Chemical Studies(3), Rheology and Fluid Dynamics Studies(3)

Publications20 total

2P110 Polymerization and folding of neuroserpin : implication for the conformational disease FENIB(31. Protein folding and misfolding (II),Poster Session,Abstract,Meeting Program of EABS & BSJ 2006)

Seibutsu Butsuri·2006Open Access

Thermostability of Refolded Ovalbumin andS-Ovalbumin

22 cited

Bioscience Biotechnology and Biochemistry·2005· 22 citedOpen Access

Conformation of Gramicidin in Monolayers, Organic Solvents and Phospholipid Bilayers

7 cited

Bulletin of the Chemical Society of Japan·1997· 7 cited

Effect of Cation Binding on the Conformation of Gramicidin A′ and Valinomycin in Monolayers

8 cited

Bulletin of the Chemical Society of Japan·1993· 8 cited

Behavior of Surface Membrane of Yeasted Dough during Expansion in a Cylinder.

2 cited

NIPPON SHOKUHIN KOGYO GAKKAISHI·1992· 2 citedOpen Access

Structure of potato starch pastes in the ageing process by the measurement of their dynamic moduli

31 cited

Carbohydrate Polymers·1992· 31 cited

Interaction of Phospholipid and Antibiotic Ionophores, GramicidinA′ and Valinomycin, in Mixed Monolayers

9 cited

Bioscience Biotechnology and Biochemistry·1992· 9 cited

Effect of Aging on the Rheological Properties of Gluten Gel

2 cited

Agricultural and Biological Chemistry·1990· 2 cited

Effect of aging on the rheological properties of gluten gel.

13 cited

Agricultural and Biological Chemistry·1990· 13 citedOpen Access

Lipid-Protein Interaction in Mixed Monolayers from Phospholipids and Proteins

11 cited

Bulletin of the Chemical Society of Japan·1989· 11 cited

Thermotropic Behavior of Proteins and Acylated Proteins in Monolayers

7 cited

Bulletin of the Chemical Society of Japan·1989· 7 citedOpen Access

RHEOLOGICAL AND STRUCTURAL ANALYSIS OF DISPERSION OF FOODSTUFFS

2 cited

Journal of Texture Studies·1986· 2 cited

Surface-Activity of Proteins Relating to Emulsification

2 cited

Journal of Japan Oil Chemists Society·1986· 2 citedOpen Access

Physicochemical studies on wheat protein foams. II. Relationship between bubble size and stability of foams prepared with gluten and gluten components

55 cited

Journal of Colloid and Interface Science·1978· 55 cited

Untitled

Nippon Nōgeikagaku Kaishi·1978Open Access

Untitled

1 cited

Nippon Nōgeikagaku Kaishi·1978· 1 citedOpen Access

Physicochemical studies on wheat protein foams

69 cited

Journal of Colloid and Interface Science·1977· 69 cited

DISPERSION STATE OF PROTEIN‐STABILIZED EMULSIONS

33 cited

Journal of Texture Studies·1974· 33 cited

DISPERSION STATE OF PROTEIN‐STABILIZED EMULSIONS Dependence of Globule Size and Size Distribution upon pH in Concentrated Oil‐in‐Water Systems

32 cited

Journal of Texture Studies·1973· 32 cited

Separation of Component-Polypeptides of Glutenin by Isoelectric Focusing

6 cited

Agricultural and Biological Chemistry·1971· 6 citedOpen Access

Frequent Co-authors

Daizo Yonezawa(3), Hiroshi Matsumoto(2), Ken‐ichi Yamada(2), Sachio MATSUMOTO(2), Maki Onda(2), Hiroshi Matsumoto(2), Kyoko Nikai(1), Tomoko Hiraoka(1), Sadayo Matsuo(1), Etsuko Ishida(1), Hiroshi Matsumoto(1), Eiko Iguchi(1), Nobuyuki Takahashi(1), Kaori Hayashi(1), Masayuki Yamasaki(1), Masaaki Hirose(1), Yuki Sairyo(1), S. Ogoshi(1), Kazuko Hosomi(1), Kuniki NISHIO(1)