Mol. Food Eng. –{•ķ‚ÖƒWƒƒƒ“ƒv
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2017”N
Masuda, H., Yoshida, S., Horie, T., Shimoyamada, M., and Ohmura N.,: Flow dynamics in Taylor-Couette flow reactor with axial distribution of temperature. AIChE J., accepted.

Akagi, T., Horie, T., Masuda, H., Matsuda, K., Matsumoto, H., Ohmura, N., and Hirata, Y.:Improvement of separation performance by fluid motion in the membrane module with a helical baffle. Sep. Purif. Technol., accepted.


Hubacz, R., Masuda, H., Horie, T., and Ohmura, N.,
:
Thermal treatment of starch slurry in Couette-Taylor flow appratus. Chem. Process Eng., accepted.


Ohmura, N., Masuda, H., and Wang, S.:Intensification of mixing processes with complex fluids (Review). J. Chem. Eng. Jpn., accepted.

Hara, M., Masuda, H., Horie, T.,Honda, S., Shirasugi, N., and Ohmura, N.,:Using motion analysis to evaluate techniques for whipping heavy cream by hand. J. Chem. Eng. Jpn., accepted.

Masuda, H., Horie, T., Ohmura, N., and Shimoyamada, M.:Intensification of heat sterilization process for liquid foods using Taylor-Couette flow system. Chem. Eng. Trans., 57, 1753-1758 (2017).

Masuda, H., Horie, T., H
ubacz, R., Ohmura, N., and Shimoyamada, M.: Process development of starch hydrolysis using mixing characteristics of Taylor vortices. Biosci. Biotechnol. Biochem., 81, 755-761 (2017).


Masuda, H., Tsuda, K., Matsui, K., Komoda, Y., and Ohmura, N.: Effect of shear-rate distribution on particle aggregation. Chem. Eng. Technol., 40, 493-497 (2017).

Masuda, H., Horie, T., Hubacz, R., Ohta, M., and Ohmura, N.: Prediction of Taylor-Couette instability for shear-thinning fluids. Rheol. Acta 56, 73-84 (2017).

2016”N
Suzuki, Y., Matsuda, M., Hatanaka, S., Kanauchi, M., Kasahara, S. and Shimoyamada, M.: Cloning and sequence analysis of fatty acid hydroxylase gene in Lactobacillus sakei Y-20 strain and characteristics of fatty acid hydroxylase. J. Am. Soc. Brew. Chem., 74, 77-84 (2016).

Kondo, A., Asami, K., Suda, Y., Shimoyamada, M. and Kanauchi, M.: Isolation of Endotoxin Eliminating Lactic Acid Bacteria and a Property of Endotoxin Eliminating Protein. J. Food Sci., 81, M1457-M1465 (2016).

2015”N

Kijima, N., Katumi, N., Takasago, T. Ikeda, T M., Shimoyamada, M. and Nishikawa, M.: Characterization of rice flour milled with water and effects of soaking conditions.Food Sci. Technol. Res., 21, 771-778 (2015).


Shimoyamada, M., Itabashi, Y., Sugimoto, I., Kanauchi, M., Ishida, M., Tsuzuki, K., Egusa, S. and Honda, Y.: Characterization of soymilk prepared by Ohmic heating and the effects of voltage applied. Food Sci. Technol. Res., 21, 439-444 (2015).

2014”N
Shimoyamada, M., Mogami, S., Tsuzuki, K., Honda, Y.: Characterization of soymilk prepared by milling and pressing at high temperature. J. Food Process. Preserv., 38, 830-836 (2014).

ˆĀ“c—å–ĒC‰šŽR“c^C–xŒõ‘ãC””’JŽu˜YC’·–ėGŽq: Ž”ž”­yH•i’†‚Ė”ũķ•Ļ‚ð—p‚Ē‚―ƒpƒ“‚Ė—L—pŦC“ú–{‰Æ­Šw‰ïŽC65, 221-231 (2014).

Hatanaka, S., Maegawa, M., Kanauchi, M., Kasahara, S., Shimoyamada, M. and Ishida, M.: Characteristics and purification of soybean milk curdling enzyme-producing yeast Saccharomyces bayanus SCY003. Food Sci. Technol. Res., 20, 927-938 (2014).

Â–ؖΑūC’‡ėī—ēCž–{r‰îCˆĒ‹v’ÃŒõÐCŒN’Ë“đŽjC‰šŽR“c^CžėģƒC‹{āV—z•v: ™•úŦ•ē––‹›–û‚Ė’ēŧC“ú–{H•i‰ČŠwHŠw‰ïC61, 467-474 (2014)

Morita, K., Shimoyamada, M. and Nakajima, M.: Effects of Freeze-thaw Treatment on the Characteristics of Soymilk and Formulated Tofu Curd. Food Sci. Technol. Res., 21, 125-128 (2014).