World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
57
Citations
15622
World Ranking
10942
National Ranking
295

Overview

Shuryo Nakai was affiliated with the University of British Columbia in Canada. Throughout their academic career, Nakai contributed to the scientific community as a researcher.

Details about Nakai's research topics, subfields of study, and main fields of study have not been documented. Likewise, information regarding frequent co-authors, publication venues, and recent papers is not available.

There are no records of book publications or awards associated with Nakai in the accessible data.

Although specific publication details and research focus areas are lacking, Nakai's connection to a major academic institution indicates involvement in scholarly activities within their field.

Best Publications

  • Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins

    Akio Kato;Shuryo Nakai

  • DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

    T. Beveridge;S.J. Toma;S. Nakai

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

    Shigeru Hayakawa;Shuryo Nakai

  • Structural Requirements of Angiotensin I-Converting Enzyme Inhibitory Peptides: Quantitative Structure−Activity Relationship Study of Di- and Tripeptides

    Jianping Wu;Rotimi E Aluko;Shuryo Nakai

  • Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicity

    Shuryo Nakai

  • Immunoglobulins from Egg Yolk: Isolation and Purification

    E. M. Akita;S. Nakai

  • Comparison of four purification methods for the production of immunoglobulins from eggs laid by hens immunized with an enterotoxigenic E. coli strain

    E.M. Akita;S. Nakai

  • Relationships Between Hydrophobicity and Foaming Characteristics of Food Proteins

    Althea-Ann Townsend;Shuryo Nakai

  • Biochemical basis for the properties of egg white

    E. Li-Chan;S. Nakai

  • The Chemistry of Eggs and Egg Products

    Eunice C. Y. Li-Chan;William D. Powrie;Shuryo Nakai

  • Relationships of Hydrophobicity to Emulsifying Properties of Heat Denatured Proteins

    Leandros P. Voutsinas;Elaine Cheung;Shuryo Nakai

  • Anti‐E. coli lmmunoglobulin Y Isolated from Egg Yolk of Immunized Chickens as a Potential Food Ingredient

    Makoto Shimizu;Robert C. Fitzsimmons;Shuryo Nakai

  • Raman spectral analysis in the C-H stretching region of proteins and amino acids for investigation of hydrophobic interactions.

    Nazlin K. Howell;Guillermo Arteaga;Shuryo Nakai;Eunice C. Y. Li-Chan

  • Structural Requirements of Angiotensin I‐Converting Enzyme Inhibitory Peptides: Quantitative Structure‐Activity Relationship Modeling of Peptides Containing 4‐10 Amino Acid Residues

    Jianping Wu;Rotimi E. Aluko;Shuryo Nakai

  • Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties

    E. Li-Chan;S. Nakai;D.F. Wood

  • Physicochemical changes and mechanism of heat-induced gelation of arrowtooth flounder myosin.

    Wonnop Visessanguan;Masahiro Ogawa;Shuryo Nakai;Haejung An

  • Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species

    Eunice LI-Chan;S. Nakai;D. F. Wood

  • Raman spectroscopy as a probe of protein structure in food systems

    E. Li-Chan;S. Nakai;M. Hirotsuka

  • In situ investigation of protein structure in Pacific whiting surimi and gels using Raman spectroscopy

    Moez Bouraoui;Shuryo Nakai;Eunice Li-Chan

  • Hydrophobic Interactions in Food Systems

    Shuryo Nakai;Eunice Li-Chan

  • Food proteins : properties and characterization

    Shuryo Nakai;H. W. Modler

Frequent Co-Authors

Eunice C.Y. Li-Chan
Eunice C.Y. Li-Chan University of British Columbia
Rickey Y. Yada
Rickey Y. Yada University of British Columbia
David D. Kitts
David D. Kitts University of British Columbia
Akio Kato
Akio Kato Yamaguchi University
Rotimi E. Aluko
Rotimi E. Aluko University of Manitoba
Jianping Wu
Jianping Wu University of Alberta
Francisco Jiménez-Colmenero
Francisco Jiménez-Colmenero Spanish National Research Council
Masahiro Goto
Masahiro Goto Kyushu University
Dérick Rousseau
Dérick Rousseau Toronto Metropolitan University

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