Uemura Kunihiko | Natiolan Food Research Institute
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概要
関連著者
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Uemura Kunihiko
Natiolan Food Research Institute
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Kobayashi Isao
National Food Res. Inst. Ibaraki Jpn
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Uemura Kunihiko
National Food Res. Inst. Ibaraki Jpn
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Nakajima M
Food Engineering Division National Food Research Institute Naro
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Kobayashi Isao
Food Engineering Division National Food Research Institute Naro
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Kobayashi Isao
National Food Research Institute Naro
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Nakajima Mitsutoshi
Food Engineering Division National Food Research Institute Naro
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Kobayashi Isao
National Food Research Institute
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NAKAJIMA Mitsutoshi
National Food Research Institute
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Kobayashi Isao
Food Engineering Division National Food Research Institute
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Uemura Kunihiko
Food Engineering Division National Food Research Institute Naro
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KOBAYASHI Isao
Food Technology Division, National Food Research Institute, NARC
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Uemura Kunihiko
Food Technology Division National Food Research Institute Narc
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Nakajima Mitsutoshi
Food Engineering Division National Food Research Institute
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Ichikawa Sosaku
University of Tsukuba
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Ichikawa S
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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UEMURA Kunihiko
Food Technology Division, National Food Research Institute, NARC
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SATO S
University of Tsukuba
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NAKAJIMA Mitsutoshi
Food Engineering Division, National Food Research Institute, NARO
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Sato Seigo
University Of Tsukuba
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Kobayashi Hiroyuki
University Of Tsukuba
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Kuroiwa Takashi
Tokyo City University
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KUROIWA Takashi
Faculty of Engineering, Tokyo City University
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Kuroiwa Takashi
Faculty Of Engineering Tokyo City University
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Neves Marcos
Alliance For Research On North Africa (arena) University Of Tsukuba
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Takahashi Chieko
National Food Research Institute Naro
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Yin Li-jun
College Of Food Science And Nutritional Engineering China Agricultural University
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Nakajima Mitsutoshi
Graduate School Of Life And Environmental Sciences Univ. Of Tsukuba
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Han Lili
National Food Research Institute
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Han Lili
National Food Research Institute:university Of Tsukuba
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Kozu Hiroyuki
National Food Research Institute
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Fujita Ryoji
University of Tsukuba
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Nakajima Mitsutoshi
University of Tsukuba
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Neves Marcos
Food Engineering Division National Food Research Institute Naro
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FUJIU Katerina
Food Engineering Division, National Food Research Institute, NARO
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Fujiu Katerina
Food Engineering Division National Food Research Institute Naro
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WANG Zheng
Graduate School of Life and Environmental Sciences, University of Tsukuba
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NEVES Marcos
Graduate School of Life and Environmental Sciences, University of Tsukuba
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Neves Marcos
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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Wang Zheng
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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KOBAYASHI Isao
National Food Research Institute, NARO
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YIN Li-Jun
College of Food Science & Nutritional Engineering, China Agricultural University
著作論文
- FE-P13 Premix microchannel emulsification using uniform droplets : Effects of channel dimension and operating condition(Section IX Food Engineering)
- FE-O6 Controllable production of nonspherical lipid droplets and microparticles using microchannel array devices(Section IX Food Engineering)
- Breakup of Oil-in-Water Emulsion Droplets in Microchannel Array Devices at Low Applied Pressures
- CFD Analysis of Generation of Soybean Oil-in-Water Emulsion Droplets Using Rectangular Straight-Through Microchannels
- CFD Study of the Effect of a Fluid Flow in a Channel on Generation of Oil-in-Water Emulsion Droplets in Straight-Through Microchannel Emulsification
- FE-P20 Preparation of lipid microcapsules that entrap water-soluble materials using water-in-oil-in-water multiple emulsions via solvent evaporation(Section IX Food Engineering)
- FE-O2 Simulation of motion of gastric fluid induced by peristalsis using CFD(Section IX Food Engineering)
- BE-P28 Flow cytometric analysis and sorting of giant vesicles containing enzyme prepared by lipid-coated ice droplet hydration method(Section V Biomolecular Engineering and Bioseparation)
- Effect of Temperature on Production of Soybean Oil-in-Water Emulsions by Microchannel Emulsification Using Different Emulsifiers
- Inactivation of Lactobacillus brevis in Liquid Egg White by Radio-Frequency Flash Heating
- In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid
- Inactivation of Lactobacillus brevis in Liquid Egg White by Radio-Frequency Flash Heating