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morimatsu tanimoto
(6 results)?
Temperature dependence of the casein micelle structure in the range of 10-40 °C: An in-situ SAXS study.
Food Chem. 2022 Nov 1;393:133389. doi: 10.1016/j.foodchem.2022.133389. Epub 2022 Jun 4.
Food Chem. 2022.
PMID: 35689926
Mesoscopic Characterization of the Early Stage of the Glucono-δ-Lactone-Induced Gelation of Milk via Image Analysis Techniques.
Sekiguchi K, Tanimoto M, Fujii S.
Sekiguchi K, et al. Among authors: tanimoto m.
Gels. 2023 Mar 6;9(3):202. doi: 10.3390/gels9030202.
Gels. 2023.
PMID: 36975651
Free PMC article.
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A SAXS and USAXS study of the influence of pH on the casein micelle structure.
Takagi H, Nakano T, Aoki T, Tanimoto M.
Takagi H, et al. Among authors: tanimoto m.
Food Chem. 2024 Jun 15;443:138606. doi: 10.1016/j.foodchem.2024.138606. Epub 2024 Jan 28.
Food Chem. 2024.
PMID: 38301565
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The structural changes of a bovine casein micelle during temperature change; in situ observation over a wide spatial scale from nano to micrometer.
Takagi H, Nakano T, Aoki T, Tanimoto M.
Takagi H, et al. Among authors: tanimoto m.
Soft Matter. 2023 Jun 21;19(24):4562-4570. doi: 10.1039/d3sm00146f.
Soft Matter. 2023.
PMID: 37309181
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