最近の業績

2024年

• Shimoyamada, M., Nogamoto, M., Ito, M., Matsuno, M., Murakami, K., & Egusa, S. :Effect of amino acids, especially cysteine, on viscosity increase of evaporated soymilk. Food Sci. Technol. Res. (2024).
  　https://doi.org/10.3136/fstr.FSTR-D-24-00112
• Matsuno, M., Murakami, K., Morita, K., Shimoyamada, M.: Effects of pH and salt concentration on freeze–thaw fractionation of soymilk protein. J Sci Food Agric. (2024).
  　http://doi.org/10.1002/jsfa.13322
• Honda, M., Murakami, Y., Sumida, H., Takahama, K., Murakami, K., Muramoto, Y., Goto, M.: Continuous production of highly bioavailable lycopene nanodispersions via subcritical ethanol extraction and in-line mixing. The Journal of Supercritical Fluids, 106195. (2024).
  　https://doi.org/10.1016/j.supflu.2024.106195
  

2023年

• Masuda, H., Sawano, M., Iyota, H., & Shimoyamada, M.: Kinetics of size change in air bubble and fat globule during ice cream freezing process. J Food Process Eng., 46(9), e14420. (2023).
  　https://doi.org/10.1111/jfpe.14420
• Murakami, K., Matsuno, M., & Shimoyamada, M.: Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating, J Food Process Eng. (2023).
  　https://doi.org/10.1111/jfpe.14493
• Morita, M., Takeda, E., Shimoyamada, M.: Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures, Food Sci. Technol. Res. (2023).
  　https://doi.org/10.3136/fstr.FSTR-D-23-00077
  

2022年

• 1. 堀光代, 平野可奈, 下山田真, 秋山美展, 鈴木徹, 長野宏子: クッキー副材料としての甘酒および抹茶の意義. 日本調理科学会誌, 55, 97–104 (2022).
• 　https://doi.org/10.11402/cookeryscience.55.97
• Shimoyamada, M., Masuda, H., Matsuno, M., Murakami, K., Egusa, S.: Viscosity of evaporated soymilk prepared in the laboratory using normal and 11S-lacking soybean seeds. J. Sci. Food Agric., 103(8), 3822–3829 (2023).
  　https://doi.org/10.1002/jsfa.12288
• Honda, M., Murakami, K., Zhang, Y., Goto, M.: Continuous production of Z-isomer-rich astaxanthin nanodispersions with stabilized Z-structures using selected ester-based nonionic emulsifiers. Food. Chem. Adv., 1, 100028 (2022).
• 　https://doi.org/10.1016/j.focha.2022.100028
• Murakami, K., Kageyama, H., Hibino, T., Zhang, Y., Goto, M., Honda, M.: Preparation of Highly Stable Z‐Isomer‐Rich Lycopene Nanodispersions via a Continuous‐Flow System with Selected Emulsifiers. Euro J Lipid Sci & Tech, 124 (8), 2200034 (2022).
• 　https://doi.org/10.1002/ejlt.202200034.
• Murakami, K., Goto, M., Honda, M.: High-Temperature Supercritical CO2 Extraction of Lycopene from Tomato Powder for Enhancing Z-Isomerization and Recovery of Lycopene. J. Oleo Sci. 2022, 9 (2022).
• 　 https://doi.org/10.5650/jos.ess22044
• Honda, M., Murakami, K., Takasu, S., Goto, M.: Extraction of Fucoxanthin Isomers from the Edible Brown Seaweed Undaria Pinnatifida Using Supercritical CO2: Effects of Extraction Conditions on Isomerization and Recovery of Fucoxanthin. J. Oleo Sci. 10 (2022).
• 　https://doi.org/10.5650/jos.ess22077
• Honda, M.; Murakami, K.; Osawa, Y.; Kawashima, Y.; Wasai, M.; Hirasawa, K.; Kuroda, I. Supercritical CO2 Extraction of Carotenoids (Astaxanthin, Adonirubin, and Adonixanthin) from Paracoccus Carotinifaciens : Improved Z ‐Isomer Ratio and Recovery of Carotenoids via High‐Temperature Extraction. Euro J Lipid Sci & Tech, 124 (7), 2200021 (2022).
• 　 https://doi.org/10.1002/ejlt.202200021

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).
  　https://doi.org/10.1016/j.ces.2020.116270
• 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).
  　https://doi.org/10.3136/fstr.26.445
• 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).
  　https://doi.org/10.1111/jfpe.13369

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).
  　https://doi.org/10.1016/j.lwt.2019.108255
• 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).
  　https://doi.org/10.3303/CET1975021
• 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).
  　https://doi.org/10.3303/CET1975006
• 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).
  　https://doi.org/10.1002/ceat.201800600
• 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).
  　https://doi.org/10.1016/j.ijheatmasstransfer.2018.10.095

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).
  　https://doi.org/10.3136/fstr.24.355
• 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).
  　https://doi.org/10.1016/j.seppur.2017.07.012
• 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).
  　https://doi.org/10.1002/aic.15972
• Ohmura, N., Masuda, H., and Wang, S.: Intensification of mixing processes with complex fluids. J. Chem. Eng. Japan, 51(2), 129-135 (2018).
  　https://doi.org/10.1252/jcej.17we149
• 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).
  　https://doi.org/10.1252/jcej.17we004

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 (2017).
  　https://doi.org/10.1515/cpe-2017-0027
• 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).
  　https://doi.org/10.3303/CET1757293
• 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).
  　https://doi.org/10.1080/09168451.2017.1282806
• Masuda, H., Tsuda, K., Matsui, K., Komoda, Y., and Ohmura, N.: Effect of shear-rate distribution on particle aggregation in a stirred vessel. Chem. Eng. Technol., 40, 493-497 (2017).
  　https://doi.org/10.1002/ceat.201600332
• 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).
  　https://doi.org/10.1007/s00397-016-0987-7

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).
  　https://doi.org/10.1094/ASBCJ-2016-1227-01
  
• 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).
  　https://doi.org/10.1111/1750-3841.13310

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).
  　https://doi.org/10.3136/fstr.21.771
• Shimoyamada, M., Itabashi, Y., Sugimoto, I., Kanauchi, M., Ishida, M., Tsuzuki, K., Egusa, S. Honda, Y.: Characterization of soymilk prepared by Ohmic heating and the effects of voltage applied. Food Sci. Technol. Res., 21, 439-444 (2015).
  　https://doi.org/10.3136/fstr.21.439

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).
  　https://doi.org/10.1111/jfpp.12037
• 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).
  　https://doi.org/10.11428/jhej.65.221
• 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).
  　https://doi.org/10.3136/fstr.20.927
• 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).
  　https://doi.org/10.3136/nskkk.61.467
• 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).
  　https://doi.org/10.3136/fstr.21.125