Microencapsulation of flavors by spray drying using Saccharomyces cerevisiae
Sultana, Afroza, Miyamoto, Ayaka, Lan Hy, Quynh, Tanaka, Yusuke, Fushimi, Yoshiya, Yoshii, Hidefumi
Published in Journal of food engineering (01.04.2017)
Published in Journal of food engineering (01.04.2017)
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Journal Article
Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types
Chivero, Peter, Gohtani, Shoichi, Yoshii, Hidefumi, Nakamura, Akihiro
Published in Food hydrocolloids (01.08.2014)
Published in Food hydrocolloids (01.08.2014)
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Journal Article
Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying
Abd Ghani, Asmaliza, Adachi, Sae, Shiga, Hirokazu, Neoh, Tze Loon, Adachi, Shuji, Yoshii, Hidefumi
Published in Bioscience, biotechnology, and biochemistry (03.04.2017)
Published in Bioscience, biotechnology, and biochemistry (03.04.2017)
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Journal Article
Release behavior of 1‐methylcylopropene coated paper‐based shellac solution in response to stepwise humidity changes to develop novel functional packaging for fruit
Ariyanto, Hermawan Dwi, Chiba, Makoto, Oguma, Keisuke, Tatsuki, Miho, Yoshii, Hidefumi
Published in Packaging technology & science (01.10.2019)
Published in Packaging technology & science (01.10.2019)
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Journal Article
Stability of eicosapentaenoic acid and docosahexaenoic acid in spray-dried powder of emulsified krill oil
Sultana, Afroza, Maki, Yui, Fermin, Antonio, Adachi, Shuji, Yoshii, Hidefumi
Published in Future foods : a dedicated journal for sustainability in food science (01.06.2021)
Published in Future foods : a dedicated journal for sustainability in food science (01.06.2021)
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Journal Article
Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying
Soottitantawat, Apinan, Bigeard, Fanny, Yoshii, Hidefumi, Furuta, Takeshi, Ohkawara, Masaaki, Linko, Pekka
Published in Innovative food science & emerging technologies (01.03.2005)
Published in Innovative food science & emerging technologies (01.03.2005)
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Journal Article
Astaxanthin stability and color change of krill during subcritical water treatment
Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji
Published in Journal of food science and technology (01.09.2017)
Published in Journal of food science and technology (01.09.2017)
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Journal Article
Using severity factor as a parameter to optimize krill treatment under subcritical water conditions
Koomyart, Intira, Nagamizu, Hironori, Khuwijitjaru, Pramote, Kobayashi, Takashi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji
Published in Bioscience, biotechnology, and biochemistry (01.11.2016)
Published in Bioscience, biotechnology, and biochemistry (01.11.2016)
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Journal Article
A Statistical Model for Estimating the Effects of Oil Droplet Size and Oil Fraction in Microcapsules on Oxidation of Oil
Miyagawa, Yayoi, Kikuchi, Kohshi, Yamamoto, Shuichi, Shiga, Hirokazu, Yoshii, Hidefumi, Adachi, Shuji
Published in European journal of lipid science and technology (01.12.2017)
Published in European journal of lipid science and technology (01.12.2017)
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Journal Article
Flavor Release from Spray-Dried Powders with Various Wall Materials
Takashige, Shisei, Ariyanto, Hermawan Dwi, Adachi, Shuji, Yoshii, Hidefumi
Published in ChemEngineering (01.03.2020)
Published in ChemEngineering (01.03.2020)
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Journal Article
Effect of Antioxidant and Pro-oxidant on the Stability of Microencapsulated Squalene by Spray Drying
Ayuni, Dwi, Karyadi, Joko Nugroho Wahyu, Saputro, Arifin Dwi, Yoshii, Hidefumi
Published in Agritech (05.03.2021)
Published in Agritech (05.03.2021)
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