Author

Shigeru Hayakawa

Observed names: Hayakawa Shigeru, SHIGERU HAYAKAWA, Shigeru HAYAKAWA, Shigeru Hayakawa .

Observed institutions: Panasonic (Japan), University of British Columbia, Kagawa University, Panasonic (China), Aichi Prefectural Government, Nagoya University, University of Guelph

OpenAlex ID: A5113946148

Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins

1985 · SHIGERU HAYAKAWA, SHURYO NAKAI · Journal of Food Science · 509

Modification of Ovalbumin with a Rare Ketohexose through the Maillard Reaction: Effect on Protein Structure and Gel Properties

2004 · Yuanxia Sun, Shigeru Hayakawa, et al. · Journal of Agricultural and Food Chemistry · 172

Purification and Characterization of D -Tagatose 3-Epimerase fromPseudomonassp. ST-24

1994 · Hiromichi Itoh, Hiroaki Okaya, et al. · Bioscience Biotechnology and Biochemistry · 164

Chemical properties and antioxidative activity of glycated α-lactalbumin with a rare sugar, d-allose, by Maillard reaction

2005 · Yuanxia Sun, Shigeru Hayakawa, et al. · Food Chemistry · 118

Immunochemical and Structural Analysis of Pepsin-Digested Egg White Ovomucoid

2000 · Jennifer Kovacs-Nolan, Jie Wei Zhang, et al. · Journal of Agricultural and Food Chemistry · 112

Contribution of Hydrophobicity, Net Charge and Sulfhydryl Groups to Thermal Properties of Ovalbumin

1985 · Hayakawa Shigeru, Nakai Shuryo · Canadian Institute of Food Science and Technology Journal · 103

Antioxidant properties of custard pudding dessert containing rare hexose, d-psicose

2005 · Yuanxia Sun, Shigeru Hayakawa, et al. · Food Control · 91

Influence of a Rare Sugar, d -Psicose, on the Physicochemical and Functional Properties of an Aerated Food System Containing Egg Albumen

2008 · Yuanxia Sun, Shigeru Hayakawa, et al. · Journal of Agricultural and Food Chemistry · 81

Effects of a lactoperoxidase–thiocyanate–hydrogen peroxide system on Salmonella enteritidis in animal or vegetable foods

2004 · Visalsok Touch, Shigeru Hayakawa, et al. · International Journal of Food Microbiology · 79

Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and Different D -Aldohexoses

2006 · Yuanxia SUN, Shigeru HAYAKAWA, et al. · Bioscience Biotechnology and Biochemistry · 70

Food properties of egg white protein modified by rare ketohexoses through M aillard reaction

2014 · Siwaporn O'Charoen, Shigeru Hayakawa, et al. · International Journal of Food Science & Technology · 69

Factors Affecting Heat‐Induced Gel Formation of Bovine Serum Albumin

1986 · KUMI YASUDA, RYO NAKAMURA, et al. · Journal of Food Science · 69

Effects of Ca ++ , Mg ++ and Na + on Heat Aggregation of Whey Protein Concentrates

1983 · SUNISA VARUNSATIAN, KENJI WATANABE, et al. · Journal of Food Science · 67

Relationships between conformational changes and antimicrobial activity of lysozyme upon reduction of its disulfide bonds

2003 · Visalsok Touch, Shigeru Hayakawa, et al. · Food Chemistry · 66

Heat-Induced Gels of Egg White/Ovalbumins from Five Avian Species: Thermal Aggregation, Molecular Forces Involved, and Rheological Properties

2002 · Yuanxia Sun, Shigeru Hayakawa · Journal of Agricultural and Food Chemistry · 58

Evaluation of the Site Specific Protein Glycation and Antioxidant Capacity of Rare Sugar−Protein/Peptide Conjugates

2005 · Yuanxia Sun, Shigeru Hayakawa, et al. · Journal of Agricultural and Food Chemistry · 56

Effect of d ‐Psicose Used as Sucrose Replacer on the Characteristics of Meringue

2014 · Siwaporn O'Charoen, Shigeru Hayakawa, et al. · Journal of Food Science · 48

Transepithelial Transports of Rare Sugar d -Psicose in Human Intestine

2013 · Takashi Hishiike, Masahiro Ogawa, et al. · Journal of Agricultural and Food Chemistry · 47

Preparation of Antimicrobial Reduced Lysozyme Compatible in Food Applications

2003 · Visalsok Touch, Shigeru Hayakawa, et al. · Journal of Agricultural and Food Chemistry · 44

Effects of rare sugar d ‐allulose on heat‐induced gelation of surimi prepared from marine fish

2017 · Masahiro Ogawa, Masaki Inoue, et al. · Journal of the Science of Food and Agriculture · 41

Electrophoretic and Immunochemical Characterization of Allergenic Proteins in Buckwheat

2000 · Mark Akira Yoshimasu, Jie Wei Zhang, et al. · International Archives of Allergy and Immunology · 38

Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme

2018 · Ahmad Ni’matullah Al-Baarri, Anang Mohamad Legowo, et al. · International Journal of Food Science · 37

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Enhancement of emulsifying properties of protein by sonicating with egg yolk lecithin

1988 · Ryo Nakamura, Reiko Mizutani, et al. · Journal of Agricultural and Food Chemistry · 35

Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

2008 · Somwipa PUANGMANEE, Shigeru HAYAKAWA, et al. · Food Science and Technology Research · 33

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Rheological Characteristics of Heat-Induced Custard Pudding Gels with High Antioxidative Activity

2006 · Yuanxia SUN, Shigeru HAYAKAWA, et al. · Bioscience Biotechnology and Biochemistry · 33

Works count: 80

Citation count: 2,784

H-index: 27

I10-index: 49