英国York大学 Shimizuさんとの共同執筆総説が Food Hydrocolloids 誌に掲載されました
Seishi Shimizu, Richard Stenner, Nobuyuki Matubayasi, Gastrophysics: Statistical thermodynamics of biomolecular denaturation and gelation from the Kirkwood-Buff theory towards the understanding of tofu, Food Hydrocolloids, 62, 128-139 (2017)
