Miho Imamura

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

Alternation in sequence features and their influence on the anti-inflammatory activity of soy peptides during digestion and absorption in different enzymatic hydrolysis conditions

Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling

Tissue distribution of antihypertensive dipeptide, Val‐Tyr, after its single oral administration to spontaneously hypertensive rats