E-LIB Suche - Ergebnisse für: Nakagawa, Kyuya

1

Meat analogue preparation from cricket and rice powder mixt..:

Nakagawa, Kyuya ; Chantanuson, Ratchanon ; Boonarsa, Parinya..
Food Chemistry: X. 22 (2024) - p. 101402 , 2024

2

Effect of dry heat treatment of soy protein powder on align..:

Chantanuson, Ratchanon ; Nagamine, Shinsuke ; Kobayashi, Takashi.
Journal of Food Engineering. 363 (2024) - p. 111779 , 2024

Link: https://doi.org/10.1016/..

3

Non-contact monitoring of the freeze-drying process of micr..:

Nakagawa, Kyuya ; Baba, Kazuki ; Nakamura, Mihiro.
Drying Technology. 42 (2024) 7 - p. 1199-1207 , 2024

Link: https://doi.org/10.1080/..

4

Model-based prediction of frost formation inside frozen foo..:

Nakagawa, Kyuya ; Nakabayashi, Maya ; Yasunobu, Toshiko
International Journal of Food Engineering. 20 (2024) 6 - p. 429-438 , 2024

Link: https://doi.org/10.1515/..

5

Techno-economic assessment of plant-based meat analogue pro..:

Jarunglumlert, Teeraya ; Chantanuson, Ratchanon ; Hayashi, Ryuta...
Future Foods. 8 (2023) - p. 100269 , 2023

Link: https://doi.org/10.1016/..

6

Effect of Coagulant Concentration on Soy Protein-Based Fibe..:

Nagamine, Shinsuke ; Akagi, Mika ; Nakagawa, Kyuya.
Journal of Chemical Engineering of Japan. 56 (2023) 1 - p. , 2023

Link: https://doi.org/10.1080/..

7

Comparison of near-infrared spectroscopy and hyperspectral ..:

Rungpichayapichet, Parika ; Chaiyarattanachote, Nimmitra ; Khuwijitjaru, Pramote...
Journal of Food Measurement and Characterization. 17 (2022) 2 - p. 1501-1514 , 2022

Link: https://doi.org/10.1007/..

8

Development of a Nondestructive Monitoring Technique for Vi..:

Sukegawa, Ryuichiro ; Kono, Shinji ; Nakagawa, Kyuya
Chemical Engineering and Processing - Process Intensification. 179 (2022) - p. 109071 , 2022

Link: https://doi.org/10.1016/..

9

Osmotic Dehydration, Drying Kinetics, and Quality Attribute..:

Khuwijitjaru, Pramote ; Somkane, Supawadee ; Nakagawa, Kyuya.
Foods. 11 (2022) 3 - p. 489 , 2022

Link: https://doi.org/10.3390/..

10

Experimental and computational evaluation of the degree of ..:

Nakagawa, Kyuya ; Morishita, Daiki ; Suzuki, Tetsuo.
Drying Technology. 41 (2022) 3 - p. 406-418 , 2022

Link: https://doi.org/10.1080/..

11

Preparation of soy protein-based food gels and control of f..:

Chantanuson, Ratchanon ; Nagamine, Shinsuke ; Kobayashi, Takashi.
Food Structure. 32 (2022) - p. 100258 , 2022

Link: https://doi.org/10.1016/..

12

Model-based prediction of the moisture sorption kinetics an..:

Nakagawa, Kyuya ; Kamisaki, Hiroki ; Suzuki, Tetsuo.
Chemical Engineering Science. 248 (2022) - p. 117129 , 2022

Link: https://doi.org/10.1016/..

13

Influence of processing conditions of atmospheric freeze-dr..:

Nakagawa, Kyuya ; Horie, Akane ; Nakabayashi, Maya..
Journal of Agriculture and Food Research. 6 (2021) - p. 100231 , 2021

Link: https://doi.org/10.1016/..

14

Preparation of a nanostructured multi-phase lipid carrier f..:

Nakagawa, Kyuya ; Nakabayashi, Maya ; Ohgaki, Ren..
Food Science and Technology Research. 27 (2021) 4 - p. 559-565 , 2021

Link: https://doi.org/10.3136/..

15

Monitoring of primary drying in the freeze-drying process u..:

Nakagawa, Kyuya ; Kono, Shinji
Journal of Food Engineering. 289 (2021) - p. 110163 , 2021

Link: https://doi.org/10.1016/..