FE-P13 Premix microchannel emulsification using uniform droplets : Effects of channel dimension and operating condition(Section IX Food Engineering)
スポンサーリンク
概要
著者
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NAKAJIMA Mitsutoshi
National Food Research Institute
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Kobayashi Isao
National Food Research Institute
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Uemura Kunihiko
National Food Res. Inst. Ibaraki Jpn
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Nakajima Mitsutoshi
Food Engineering Division National Food Research Institute Naro
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Uemura Kunihiko
Natiolan Food Research Institute
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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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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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Kobayashi Isao
National Food Res. Inst. Ibaraki Jpn
関連論文
- Development of Microchannel Emulsification Technology for Monodispersed Soybean and Olive Oil-in-Water Emulsions
- Pilot-Scale Study of the Purification and Concentration of Non-Digestible Saccharides from Yacon Rootstock Using Membrane Technology
- Preparation Characteristics of Lipid Microspheres Using Microchannel Emulsification and Solvent Evaporation Methods
- Porous Alumina Beads for Immobilization of Lactic Acid Bacteria and Its Application for Repeated-Batch Fermentation in Soy Sauce Production
- Rapid Ethanol Fermentation for Soy Sauce Production Using a Microfiltration Membrane Reactor
- Recovery of Oligosaccharides from Steamed Soybedn Waste Water in Tofu Processing by Reverse Osmosis and Nanofiltration Membranes
- Continuous Hydrolysis of Soluble Starch by Free β-Amylase and Pullulanase Using an Ultrafiltration Membrane Reactor(Microbiology & Fermentation Industry)
- Solute Adsorption and Gel Layer Formation during Ultrafiltration of Ovalbumin
- PREDICTION OF THE FLUX FOR THE REVERSE OSMOSIS OF A SOLUTION CONTAINING SUCROSE AND GLUCOSE
- DEVELOPMENT OF A NEW TYPE OF MEMBRANE OSMOMETER
- Characterization of a Thermostable Endo-β-1,4-D-galactanase from the Hyperthermophile Thermotoga maritima
- Synergy Between an α-L-Arabinofuranosidase from Aspergillus oryzae and an Endo-Arabinanase from Streptomyces coelicolor for Degradation of Arabinan
- A New Method for the Modification of Fibroin Heavy Chain Protein in the Transgenic Silkworm
- Purification of Physiologically Active Chitosan Oligosaccharides by Means of Nanofiltration Membrane
- Advanced Processing of Useful Food Material for the Establishment of a Regional Development Model in Arid Areas
- Reduction in Oxidation Index Value of Fish Oils Using Hydrophobic Nonporous Denser Membrane Process
- 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
- Small-Angle X-Ray Scattering Analysis of Stearic Acid Modified Lipase
- Analysis of Permeability of Organic Solvents through a Composite Dense Nonporous Membrane
- Application of Highly Concentrated Substrate to Enzymatic Synthesis of Aspartame Precursor
- Kinetic Study on Transfructosylation by β-Fructofuranosidase from Aspergillus niger ATCC 20611 and Availability of a Membrane Reactor for Fructooligosaccharide Production
- 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)
- Clarification of Green Tea Extract by Microfiltration and Ultrafiltration
- Production and Characterization of Monodispersed Oil-in-Water Microspheres Using Microchannels
- Production of Monodispersed Oil-in-Water Emulsion Using Crossflow-Type Silicon Microchannel Plate
- A New Method for the Modification of Fibroin Heavy Chain Protein in the Transgenic Silkworm
- Antioxidant Combination Inhibits Reactive Oxygen Species Mediated Damage
- メンブレン・ストレスバイオテクノロジー集
- Factors Affecting the Properties of Ethanol-in-Oil Emulsions
- Effect of Hydrocarbon-Water Interfaces on Synthetic and Hydrolytic Activities of Lipases
- Solvent-Free Esterification of Oleic Acid and Oleyl Alcohol Using Membrane Reactor and Lipase-Surfactant Complex
- Interesterification of Triglyceride and Fatty Acid in a Microaqueous Reaction System Using Lipase-Surfactant Complex
- Lipase-Surfactant Complex as Catalyst of Interesterification and Esterification in Organic Media
- Processing of Oilseeds to Recover Oil and Protein Using Combined Aqueous, Enzymatic and Membrane Separation Techniques
- 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)
- New Enzyme Reactor with Forced Flow of the Substrate through an Enzyme Immobilized Ceramic Membrane(Food & Nutrition)
- Classification of Resistance to Permeation Caused by Fouling during Ultrafiltration of Whey and Skim Milk
- Preparation Characteristics of Monodispersed Water-in-Oil Emulsions Using Microchannel Emulsification
- Emulsion culture : A miniaturized library screening system based on micro-droplets in an emulsified medium(METHODS)
- Extensive Sequence Rearrangements and Length Polymorphism in Fibroin Genes in the Wild Silkmoth, Antheraea yamamai (Lepidoptera, Saturniidae)
- 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
- Application of Nanofiltration to Recover Benzoic Acid from Cranberry Juice
- Properties of Protein Adsorption and Desorption of Alumina Ceramic Membrane.