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)

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Development of Microchannel Emulsification Technology for Monodispersed Soybean and Olive Oil-in-Water Emulsions
Preparation Characteristics of Lipid Microspheres Using Microchannel Emulsification and Solvent Evaporation Methods
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
Immobilization and Stabilization of Chitosanase by Multipoint Attachment to Agar Gel Support
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
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)
Production and Characterization of Monodispersed Oil-in-Water Microspheres Using Microchannels
MN-P24 Preparation of calcium alginate microbeads from water-in-oil-in-water emulsions using microfluidic device(Section X Micro/Nano Technology for Analysis and Cell Manipulation)
A New Method for the Modification of Fibroin Heavy Chain Protein in the Transgenic Silkworm
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 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)
FE-P19 Preparation and characterization of lipid vesicles containing a hydrophobic flavonoid(Section IX Food Engineering)
MN-P25 Entrapment of nanoparticles inside giant vesicles by controlling composition of lipid membrane(Section X Micro/Nano Technology for Analysis and Cell Manipulation)
Production of Chitosan Oligosaccharides at High Concentration by Immobilized Chitosanase
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

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