LABORATORY OF FOOD CHEMISTORY, TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLORY
In our research, we study about the structure and function of proteins, saccharides and lipids in food.Purposes of our research are as follows.
1) Elucidate the relationship between the structure and function of food macromolecules.
2) Improve the structure and function of food macromolecules.
We hope that our study lead to the development of new food and bio-materials with high function.
M2 Sangwon Seo
M2 Toshiki Takai
M2 Kei Hatano
M2 Aino Yoshikawa
M1 Hitomi Ikuhara
M1 Momoka Otsuka
M1 Kanta Kushima
M1 Mao Kotani
M1 Anri Sato
M1 Eiru Yoshino
M1 Hina Wakimizu
M1 Yuki Wako
B4 Kanaho Umezawa
B4 Arisa Kubota
B4 Iroha Tanabe
B4 Haruka Terada
Functional Improvement of Proteins by Conjugation with Saccharides
Functional Improvement of Starches by Conjugation with Proteins, Peptides and Amino Acids
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Tokyo University of Agriculture and Technology
Fuchu City, Tokyo 183-8509, JAPAN
TEL: +81-42-367-5711, 5712, 5879
FAX: +81-42-360-8830, 367-5711
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