Zobrazeno 1 - 10
of 74
pro vyhledávání: '"NORIYUKI IGURA"'
Autor:
Emilson León-Florian, Noriyuki Igura, Mario Perez-Won, Jophous Mugabi, Liliana Zura-Bravo, Roberto Lemus-Mondaca
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100629- (2024)
Emulsions containing Chlorella vulgaris (CV), Arthrospira platensis (AP), Soy Protein Isolate (SPI) powders, or their combination as emulsifiers were prepared at 2 or 3 % protein concentration by intramembrane PREMIX membrane emulsification. Then, th
Externí odkaz:
https://doaj.org/article/4acdef0fb49345cbb5b026d9c7b2469c
Autor:
Kazuma Matsuzaki, Daisuke Tatsumi, Takeharu Sugiyama, Masanori Hiraoka, Noriyuki Igura, Shuntaro Tsubaki
Publikováno v:
ACS Omega, Vol 9, Iss 27, Pp 29896-29903 (2024)
Externí odkaz:
https://doaj.org/article/cd86a1d121584498ac5fdb881f79da0d
Publikováno v:
Chemical Engineering Research and Design. 183:203-209
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::604ea160c1a20a9dd3fd133ed8dcba1d
https://doi.org/10.1016/j.cherd.2022.05.008
https://doi.org/10.1016/j.cherd.2022.05.008
Publikováno v:
Food Science and Technology Research. 26:293-298
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2acedcfd800192c25eb1644ae3b3467
https://doi.org/10.3136/fstr.26.293
https://doi.org/10.3136/fstr.26.293
Autor:
Karatani Naohiro, Yachigo Hiroki, Mitsuya Shimoda, Masuo Miki, Noriyuki Igura, Jophous Mugabi
Publikováno v:
JOURNAL OF CHEMICAL ENGINEERING OF JAPAN. 52:259-266
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ed553652fb664572a536f0589be0b4f
https://doi.org/10.1252/jcej.18we074
https://doi.org/10.1252/jcej.18we074
Publikováno v:
JOURNAL OF CHEMICAL ENGINEERING OF JAPAN. 51:229-236
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7745673b9b444503cfa635818866d1b
https://doi.org/10.1252/jcej.17we204
https://doi.org/10.1252/jcej.17we204
Publikováno v:
Food Chemistry. 239:712-717
Flavor release from food matrices depends on the partition of volatile flavor compounds between the food matrix and the vapor phase. Thus, we herein investigated the relationship between released flavor concentrations and three different partition co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f8caf5fa863aa39fedb13815e87927a
https://doi.org/10.1016/j.foodchem.2017.06.127
https://doi.org/10.1016/j.foodchem.2017.06.127
Publikováno v:
Food Science and Technology Research. 24:403-411
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::908b7ba613ef675f688d34fd8e5e65b5
https://doi.org/10.3136/fstr.24.403
https://doi.org/10.3136/fstr.24.403
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 630:127560
A method for preparing emulsions with a narrow droplet size distribution (span) without repetitive membrane permeation, by controlling the premix emulsion viscosity and membrane permeation rate (MPR), flux, was provided. The mean emulsion viscosity a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cd8b285e0438569d88dd9573997787d
https://doi.org/10.1016/j.colsurfa.2021.127560
https://doi.org/10.1016/j.colsurfa.2021.127560
Publikováno v:
Food Science and Technology Research. 23:561-565
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dbcf97e2d946870a2a592b0e7453d93
https://doi.org/10.3136/fstr.23.561
https://doi.org/10.3136/fstr.23.561