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Shimoyamada, Makoto
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1

Effects of pH and salt concentration on freeze–thaw fractio..:

Matsuno, Masayuki ; Murakami, Kazuya ; Morita, Kazuhiro.
Journal of the Science of Food and Agriculture.  104 (2024)  7 - p. 4363-4370 , 2024
Link: https://doi.org/10.1002/..
 
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2

Efficient production of freeze-thaw fractionated soymilk by..:

Morita, Kazuhiro ; Takeda, Erina ; Shimoyamada, Makoto
Food Science and Technology Research.  29 (2023)  6 - p. 533-539 , 2023
Link: https://doi.org/10.3136/..
 
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3

Investigating thermal denaturation kinetics of 7S and 11S p..:

Murakami, Kazuya ; Matsuno, Masayuki ; Shimoyamada, Makoto
Journal of Food Process Engineering.  46 (2023)  12 - p. , 2023
Link: https://doi.org/10.1111/..
 
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4

Kinetics of size change in air bubble and fat globule durin..:

Masuda, Hayato ; Sawano, Momoko ; Iyota, Hiroyuki.
Journal of Food Process Engineering.  46 (2023)  9 - p. , 2023
Link: https://doi.org/10.1111/..
 
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5

Viscosity of evaporated soymilk prepared in the laboratory ..:

Shimoyamada, Makoto ; Masuda, Hayato ; Matsuno, Masayuki..
Journal of the Science of Food and Agriculture.  103 (2022)  8 - p. 3822-3829 , 2022
Link: https://doi.org/10.1002/..
 
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6

Enzymatic starch hydrolysis performance of Taylor-Couette f..:

Matsumoto, Masahiro ; Masuda, Hayato ; Hubacz, Robert...
Chemical Engineering Science.  231 (2021)  - p. 116270 , 2021
Link: https://doi.org/10.1016/..
 
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7

Effect of Two-step Heat Treatment Processes on the Formatio..:

Shimoyamada, Makoto ; Shikano, Hironori ; Mogami, Shingo...
Food Science and Technology Research.  26 (2020)  3 - p. 445-450 , 2020
Link: https://doi.org/10.3136/..
 
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8

Effect of agitation speed on freezing process of ice cream ..:

Masuda, Hayato ; Sawano, Momoko ; Ishihara, Kana.
Journal of Food Process Engineering.  43 (2020)  4 - p. , 2020
Link: https://doi.org/10.1111/..
 
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9

Numerical Simulation of Sterilization Processes for Shear‐T..:

Masuda, Hayato ; Hubacz, Robert ; Shimoyamada, Makoto.
Chemical Engineering & Technology.  42 (2019)  4 - p. 859-866 , 2019
Link: https://doi.org/10.1002/..
 
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10

Viscosity changes of soymilk due to vacuum evaporation with..:

Shimoyamada, Makoto ; Ishiyama, Akari ; Masuda, Hayato..
LWT.  112 (2019)  - p. 108255 , 2019
Link: https://doi.org/10.1016/..
 
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11

Heat transfer characteristics of Taylor vortex flow with sh..:

Masuda, Hayato ; Shimoyamada, Makoto ; Ohmura, Naoto
International Journal of Heat and Mass Transfer.  130 (2019)  - p. 274-281 , 2019
Link: https://doi.org/10.1016/..
 
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12

Effects of pH on Foam Formation by Whipping in Spray-Dried ..:

Shimoyamada, Makoto ; Yoneda, Kazuhiro ; Masuda, Hayato.
Food Science and Technology Research.  24 (2018)  2 - p. 355-361 , 2018
Link: https://doi.org/10.3136/..
 
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13

Neutralization of Lipopolysaccharide by Heat Shock Protein ..:

Asami, Kyoko ; Kondo, Ayaka ; Suda, Yoshihito..
Journal of Food Science.  82 (2017)  7 - p. 1657-1663 , 2017
Link: https://doi.org/10.1111/..
 
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14

Effects of Pre-heating on Freeze-thaw Fractionation of Soym..:

Morita, Kazuhiro ; Shimoyamada, Makoto ; Nakajima, Mitsutoshi
Food Science and Technology Research.  23 (2017)  5 - p. 765-770 , 2017
Link: https://doi.org/10.3136/..
 
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15

Flow dynamics in Taylor–Couette flow reactor with axial dis..:

Masuda, Hayato ; Yoshida, Saho ; Horie, Takafumi..
AIChE Journal.  64 (2017)  3 - p. 1075-1082 , 2017
Link: https://doi.org/10.1002/..
 
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