MATSUNO Ryuichi | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

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概要

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著作論文

Microencapsulation of Linoleic Acid with Low- and High-molecular-weight Components of Soluble Soybean Polysaccharide and Its Oxidation Process(Food & Nutrition Science)
Oxidation of Linoleic Acid Encapsulated with Soluble Soybean Polysaccharide by Spray-drying(Food & Nutrition Science)
Solubility of Oleic and Linoleic Acids in Subcritical Water
Decomposition Kinetics of Maltose in Subcritical Water
Effects of Medium-Chain Fatty Acids on Intracellular Calcium Levels and the Cytoskeleton in Human Intestinal (Caco-2) Cell Monolayers
Lipase-Catalyzed Synthesis of Monolauroyl Maltose through Condensation of Maltose and Lauric Acid
Condensation of L-Ascorbic Acid and Medium-Chain Fatty Acids by Immobilized Lipase in Acetonitrile with Low Water Content
Effects of a Peptide Mixture with a High Fischer's Ratio on Serum and Cerebral Cortex Amino Acid Levels and on Cerebral Cortex Monoamine Levels, Compared with an Amino Acid Mixture with a High Fischer's Ratio
Effects of Medium-chain Fatty Acids and Their Acylglycerols on the Transport of Penicillin V across Caco-2 Cell Monolayers
Recovery of Caco-2 Cell Monolayers to Normal from the Transport-enhanced State Induced by Capric Acid Sodium Salt and its Monoacylglycerol
Physico-chemical Properties of Fatty Acids for Assessing the Threshold Concentration to Enhance the Absorption of a Hydrophilic Substance
The Relationship between Transport-enhancement Effects and Cell Viability by Capric Acid Sodium Salt, Monocaprin, and Dicaproin
Effect of Aeration Conditions on Aldehyde Dehydrogenase Activity in Yeast Cultivation
NADPH-dependent Reduction of Ethyl Acetoacetate Coupled with Ethanol Oxidation in Kloeckera magna
Relationship between Ethanol Consumption Rate and Prochiral Ketone Rerducton Rate in Bakers' Yeast
Preparation of a Water-in-oil-in-water (W/O/W) Type Microcapsules by a Single-droplet-drying Method and Change in Encapsulation Efficiency of a Hydrophilic Substance during Storage(Food & Nutrition Science)
Oxidation of Polyunsaturated Acylglycerol Mixed with Saturated or Unsaturated Acylglycerol
Solubility of Saturated Fatty Acids in Water at Elevated Temperatures(Food & Nutrition Sience)
Oxidation Process of Linoleic Acid Encapsulated with a Polysaccharide by Spray-Drying
Kinetic Expression for the Oxidation of Linoleic and Arachidonic Acid Esters in Their Mixed System(Food & Nutrition Science)
Preparation of W/O/W Emulsions at Low Emulsifier Concentrations
Effect of Relative Humidity during Storage on the Autoxidation of Linoleic Acid Encapsulated with a Polysaccharide by Hot-Air-Drying and Freeze-Drying
Preparation of W/O/W Multiple Emulsions with Polymers in the Outer Aqueous Phase
Effect of the Molar Ratio of an Energy Source to the Substrate on Yeast-Mediated Production of 2-Chloro-α-Methylbenzyl Alcohol
Solvent-Extraction Processes of Linoleic Acid Encapsulated with Gum Arabic, Pullulan or Maltodextrin at Different Weight Ratios
Autoxidation of Linoleic Acid Encapsulated with Polysaccharides of Differing Weight Ratio
Autoxidation Kinetics for Polyunsaturated Acylglycerols
Transformation of Cellobiose to 3-Ketocellobiose by the EDTA-Treated Agrobacterium tumefaciens Cells(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
Separation of Alkyl β-D-Glucosides and n-Alcohols by Using a Porous Trimethylolpropane Trimethacrylate Homopolymer Gel
Synthesis of Peptides Consisting of Essential Amino acids by a Reactor System Using Three Proteinases and an Organic Solvent(Microbiology & Fermentation Industry)
Retarded Oxidation of Liquid Lipids Entrapped in Matrixes of Saccharides or Proteins
Asymmetric Reduction of Acetophenone by Immobilized Hansenula capsulata Cells
Methods for Estimating the Parameters of Nonlinear Adsorption Isotherms of Langmuir and Freundlich Types from a Response Curve of Pulse Input of an Adsorbate
Production of Homochiral 1-Phenylethanol through Enantioselective Oxidation of Its Racemate with Whole Cells of the Yeast Hansenula capsulata IFO 0974
Model for Estimation of the Stability of Emulsions in a Cream Layer
Separation of Peptide Groups with Definite Characteristics from Enzymatic Protein Hydrolysate(Food & Nutrition)
Autoxidation and Solvent-Extraction Processes of Linoleic Acid Encapsulated with a Polysaccharide by Freeze-Drying

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