FE-O5 Oxidation processes of O/W nanoemulsions as affected by lipid melting point(Section IX Food Engineering)
スポンサーリンク
概要
著者
-
KOBAYASHI Isao
Food Technology Division, National Food Research Institute, NARC
-
Nakajima Mitsutoshi
Alliance For Research On North Africa (arena) University Of Tsukuba
-
Nakajima Mitsutoshi
Alliance For Research On North Africa (arena) University Of Tsukuba:graduate School Of Life And Envi
-
Neves Marcos
Alliance For Research On North Africa (arena) University Of Tsukuba
-
Neves Marcos
Alliance For Research On North Africa (arena) University Of Tsukuba:food Engineering Division Nation
-
Kobayashi Isao
Food Engineering Division National Food Research Institute Naro
-
Kobayashi Isao
Food Engineering Division National Food Research Institute
関連論文
- Inactivation of Alicyclobacillus acidoterrestris in Orange Juice by High Electric Field Alternating Current
- Development of Microchannel Emulsification Technology for Monodispersed Soybean and Olive Oil-in-Water Emulsions
- Advanced Processing of Useful Food Material for the Establishment of a Regional Development Model in Arid Areas
- 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)
- Effect of Temperature on Production of Soybean Oil-in-Water Emulsions by Microchannel Emulsification Using Different Emulsifiers
- FE-O5 Oxidation processes of O/W nanoemulsions as affected by lipid melting point(Section IX Food Engineering)
- Emulsion culture : A miniaturized library screening system based on micro-droplets in an emulsified medium(METHODS)
- Inactivation of Bacillus subtilis Spores in Orange Juice and the Quality Change by High Electric Field Alternating Current
- In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid
- Preparation and Characterization of Water-in-Oil-in-Water Emulsions Containing a High Concentration of L-Ascorbic Acid
- Preparation, Characterization, and in Vitro Gastrointestinal Digestibility of Oil-in-Water Emulsion-Agar Gels