最近の業績

最近の業績

2021年
下山田真: 豆乳の加工技術研究の現状，日本醸造協会誌，116, 160-167 (2021).

2020年
Matsumoto, M., Masuda, H., Hubacz, R. Horie, T. Iyota, H., Shimoyamada, M., Ohmura, N.: Enzymatic starch hydrolysis performance of Taylor-Couette flow reactor with ribbed inner cylinder. Chem. Eng. Sci., 231, 116270 (2021).

Shimoyamada, M.,Shikano, M., Mogami, S., Kanauchi, M., Masuda, H., Tsuzuki, K.:Effect of two-step heat treatment processes on the formation of protein particles and oil droplets in soymilk. Food Sci. Technol. Res., 26, 445-450 (2020).

Masuda, H., Sawano, M., Ishihara, K., Shimoyamada, M.: Effect of agitation speed on freezing process of ice cream using a batch freezer. J. Food Process Eng., 43, e13369 (2020).

2019年
Shimoyamada, M., Ishiyama, A., Masuda, H., Egusa, S., Matsuno, M.: Viscosity changes of soymilk due to vacuum evaporation with moderate heating. LWT - Food Science and Technology, 112, 108255 (2019).

Ikeda, K., Masuda, H., Shirasugi, N., Honda, S., Horie, T., Ohmura, N.: CFD analysis of effective human motion for whipping heavy cream by hand. Chem. Eng. Trans., 75, 121-126 (2019).

Masuda, H., Hubacz, R., Ohmura, N., Shimoyamada, M.: Effect of rheological properties of liquid foods on heat sterlization process in Taylor-Couette flow apparatus. Chem. Eng. Trans., 75, 31-36 (2019).

増田勇人, 大村直人, 下山田真：化学工学的観点から見た食品加工プロセスの強化, 日本食品工学会誌, 20(1),15-18 (2019).

Masuda, H., Hubacz, R., Shimoyamada, M., Ohmura, N.: Numerical simulation of sterilization process for shear-thinning food in Taylor-Couette flow system. Chem. Eng. Technol., 42 (4), 859-896 (2019).

Masuda, H., Shimoyamada, M., Ohmura, N.: Heat transfer characteristics of Taylor vortex flow with shear-thinning fluids. Int. J. Heat Mass Transfer, 130, 274-281 (2019).

2018年
Shimoyamada, M., Yoneda, K., Masuda, H., Handa, A.: Effects of pH on foam formation by whipping in spray-dried egg white dispersion. Food Sci. Technol. Res., 24(2), 355-361 (2018).

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., 198(8), 52-59 (2018).

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., 64 (3), 1075-1082 (2018).

Ohmura, N., Masuda, H., and Wang, S.:Intensification of mixing processes with complex fluids. J. Chem. Eng. Japan, 51(2), 129-135 (2018).

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. Japan, 51(2), 180-184 (2018).

2017年
Hubacz, R., Masuda, H., Horie, T., and Ohmura, N.,:Thermal treatment of starch slurry in Couette-Taylor flow appratus. Chem. Process Eng., 38 (3), 345-361 (20174).

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., Hubacz, 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年
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年

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年
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).

安田怜未，下山田真，堀光代，粕谷志郎，長野宏子: 小麦発酵食品中の微生物を用いたパンの有用性，日本家政学会誌，65, 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).

青木茂太，仲川清隆，松本俊介，阿久津光紹，君塚道史，下山田真，西川正純，宮澤陽夫: 徐放性粉末魚油の調製，日本食品科学工学会，61, 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).