Zobrazeno 1 - 10
of 275
pro vyhledávání: '"Ryuichi Matsuno"'
Autor:
Ryuichi MATSUNO, Shuji ADACHI
Publikováno v:
Japan Journal of Food Engineering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68265e6476f873e781d3873eae0586b8
https://doi.org/10.11301/jsfe.23627
https://doi.org/10.11301/jsfe.23627
Publikováno v:
Japan Journal of Food Engineering. 16:231-234
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0e9f24bc9ed3c7ee608df6906dc1e71
https://doi.org/10.11301/jsfe.16.231
https://doi.org/10.11301/jsfe.16.231
Publikováno v:
Japan Journal of Food Engineering. 16:71-74
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e281df0c11439fc411db0f67bbd311e
https://doi.org/10.11301/jsfe.16.71
https://doi.org/10.11301/jsfe.16.71
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 79:1695-1697
The activation energy of a reasonable order of magnitude was estimated for the coalescence of oil droplets in an O/W emulsion by formulating the balance of forces acting on a droplet that crosses over the potential barrier to coalesce with another dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc97db70930707fb84e53c65386a60c1
https://doi.org/10.1080/09168451.2015.1039482
https://doi.org/10.1080/09168451.2015.1039482
Publikováno v:
Bioscience, biotechnology, and biochemistry. 62(1)
Using Caco-2 cell monolayers and MTT assay, the relationship between cell viability (a) and transport-enhancement effect of 1,2-dicaproin (C6DG), monocaprin (C10MG), and capric acid sodium salt (C10FANa) was examined. Transport enhancement effect was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d225b6ad33a4b2314f42dd1d6322231
https://pubmed.ncbi.nlm.nih.gov/27393356
https://pubmed.ncbi.nlm.nih.gov/27393356
Publikováno v:
Bioscience, biotechnology, and biochemistry. 56(3)
A model for use in the estimation of the stability of emulsions in cream layers is proposed. Stability was assessed by the parameter ac defined as the ratio of the kinetic energy of an emulsion particle to that of a molecule. Based on the DLVO theory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d71f8ac66bba375d926967158fe57c6f
https://pubmed.ncbi.nlm.nih.gov/27320999
https://pubmed.ncbi.nlm.nih.gov/27320999
Publikováno v:
Bioscience, biotechnology, and biochemistry. 60(2)
The distribution coefficients of glucose, maltose, and maltotriose on cation-exchange resin in Na(+) form with a divinylbenzene content of 4% were determined in the temperature range of 5 to 60°C. The coefficients increased with decreasing temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6eb8269ebb60048a9c77912e4a0d6b1a
https://pubmed.ncbi.nlm.nih.gov/27299407
https://pubmed.ncbi.nlm.nih.gov/27299407
Autor:
Ryuichi Matsuno
Publikováno v:
Japan Journal of Food Engineering. 10:31-35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::313c6f5a4fada984daaf4d252165c795
https://doi.org/10.11301/jsfe.10.31
https://doi.org/10.11301/jsfe.10.31
Publikováno v:
Journal of Food Science. 50:401-406
The kinetics of ice crystallization in various polymer solutions were studied by the thermal response method in a batch crystallizer. Polymers suppress the secondary nucleation of ice crystals, depending on the kinds of polymer and concentration. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f480fa5d15bff792170d13ddf3f3474
https://doi.org/10.1111/j.1365-2621.1985.tb13412.x
https://doi.org/10.1111/j.1365-2621.1985.tb13412.x
Autor:
Shuji Adachi, Miyono Tanaka, Takao Fujii, Yukitaka Kimura, Motohiro Shima, Ryuichi Matsuno, Kahori Egawa
Publikováno v:
Food Hydrocolloids. 20:523-531
Fine W/O/W emulsions having controlled median diameters between 0.7 and 30 μm were prepared using octanoic acid triacylglycerol (C8:0TG) and soybean oil as the oil phases. Transport enhancement of a model hydrophilic compound by the soybean-oil hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cd569f85412ffd191399833ac7c16b6
https://doi.org/10.1016/j.foodhyd.2005.05.002
https://doi.org/10.1016/j.foodhyd.2005.05.002