Linko P | Department Of Chemical Technology Helsinki University Of Technology
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概要
関連著者
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Linko P
Department Of Chemical Technology Helsinki University Of Technology
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Furuta Takeshi
Tottori University
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Yoshii H
Tottori Univ. Tottori Jpn
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Furuta T
Tottori University
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吉井 英文
鳥取大学大学院工学研究科 化学・生物応用工学専攻
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YOSHII Hidefumi
Department of Biotechnology, Tottori University
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FURUTA Takeshi
Department of Biotechnology, Tottori University
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Yoshii H
Tottori University
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Yoshii H
Toyama National Coll. Technol. Toyama Jpn
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Yoshii Hidefumi
Department Of Biochemical Engineering Toyama National College Of Technology
著作論文
- Characterization of The Cellulose-Binding Ability of Geotrichum sp. M111 Cells and Its Application to Dehydration of The Distilled Waste of Sweet Potato Shouchu(Food & Nutrition Science)
- Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying
- Release Characteristics of Flavor from Spray-dried Powder in Boiling Water and during Rice Cooking(Food & Nutrition Science)
- Competitive Inclusion of Binary Flavor Mixtures in α-, β- and γ- Cyclodextrin
- Autoxidation Kinetic Analysis of Docosahexaenoic Acid Ethyl Ester and Docosahexaenoic Triglyceride with Oxygen Sensor(Food & Nutrition Science)
- Refolding of Denatured and Reduced Lysozyme with Cysteine/Cystine Red/Ox Solution in Diafiltration
- Retention of Emulsified Flavor in a Single Droplet during Drying
- Cyclodextrin Encapsulation to Prevent the Loss of l-Menthol and its Retention during Drying
- Refolding of Denatured/Reduced Lysozyme at High Concentration with Diafiltration
- Crystal Transformation from Anhydrous α-Maltose to Hydrous β-Maltose and from Anhydrous Trehalose to Hydrous Trehalose