1. A Statistical Model for Estimating the Effects of Oil Droplet Size and Oil Fraction in Microcapsules on Oxidation of Oil. Issue 12 (9th October 2017) Authors: Miyagawa, Yayoi; Kikuchi, Kohshi; Yamamoto, Shuichi; Shiga, Hirokazu; Yoshii, Hidefumi; Adachi, Shuji Journal: European journal of lipid science and technology Issue: Volume 119:Issue 12(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Adsorption of oat proteins to air–water interface in relation to their colloidal state. (February 2015) Authors: Ercili-Cura, Dilek; Miyamoto, Ayaka; Paananen, Arja; Yoshii, Hidefumi; Poutanen, Kaisa; Partanen, Riitta Journal: Food hydrocolloids Issue: Volume 44(2015:Feb.) Page Start: 183 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions. (June 2016) Authors: Chivero, Peter; Gohtani, Shoichi; Yoshii, Hidefumi; Nakamura, Akihiro Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 69(2016) Page Start: 59 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Compositions, flavour and antiradical properties of products from subcritical water treatment of raw Isada krill. (3rd May 2015) Authors: Koomyart, Intira; Nagamizu, Hironori; Khuwijitjaru, Pramote; Kobayashi, Takashi; Shiga, Hirokazu; Yoshii, Hidefumi; Adachi, Shuji Journal: International journal of food science & technology Issue: Volume 50:Number 7(2015:Jul.) Page Start: 1632 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Controlled release of 1-methylcyclopropene from its functionalised electrospun fibres under constant and linearly ramped humidity. Issue 10 (3rd October 2017) Authors: Neoh, Tze Loon; Ariyanto, Hermawan Dwi; Menéndez Galvan, Patricia; Yoshii, Hidefumi Journal: Food additives & contaminants Issue: Volume 34:Issue 10(2017) Page Start: 1690 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of dextrose equivalent of maltodextrin on the stability of emulsified coconut-oil in spray-dried powder. (October 2015) Authors: Matsuura, Tsutashi; Ogawa, Akihiro; Tomabechi, Masaki; Matsushita, Ryo; Gohtani, Shoichi; Neoh, Tze Loon; Yoshii, Hidefumi Journal: Journal of food engineering Issue: Volume 163(2015:Oct.) Page Start: 54 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying. Issue 4 (3rd April 2017) Authors: Abd Ghani, Asmaliza; Adachi, Sae; Shiga, Hirokazu; Neoh, Tze Loon; Adachi, Shuji; Yoshii, Hidefumi Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 81:Issue 4(2017) Page Start: 705 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of oil droplet size on the oxidative stability of spray-dried flaxseed oil powders. Issue 4 (3rd April 2017) Authors: Shiga, Hirokazu; Loon Neoh, Tze; Ninomiya, Ai; Adachi, Sae; Pasten, Ignacio Lopez; Adachi, Shuji; Yoshii, Hidefumi Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 81:Issue 4(2017) Page Start: 698 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of stepwise humidity change on the release rate constant of 1-methylcyclopropene (1-MCP) in a cyclodextrin inclusion complex powder. (September 2019) Authors: Ariyanto, Hermawan Dwi; Yoshii, Hidefumi Journal: Food packaging and shelf life Issue: Volume 21(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions. (April 2015) Authors: Chivero, Peter; Gohtani, Shoichi; Yoshii, Hidefumi; Nakamura, Akihiro Journal: Food research international Issue: Volume 70(2015) Page Start: 7 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗