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Publications by Hidefumi YOSHII
A Method for Estimating Glass Transition Temperature of Powders by Discoloration of Betanin Under Temperature-Programmed Heating Conditions
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Preface; Feature Articles of “Nano-Emulsions and Encapsulation for Delivering Functionality in Foods” [Enzymatic Engineering of Nano-Structured Functional Lipid Powder by Emulsification and Encapsulation] on Finnish-Japanese Cooperation Research
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Participating in Food Innovation Asia Conference 2012
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Behavior of Flavor Release From Emulsified D-Limonene in Spray-Dried Powders With Various Wall Materials
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Effects of the Oil-Droplet Size and Entire Oil Fraction in Microcapsules on the Interior Oil Fraction
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Surface-Oil Contents of Microcapsules With Different Oil Droplet-To-Microcapsule Size Ratios
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
The Structure and Properties of Spray-Dried Powder
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Encapsulation of Allyl Sulfide With Middle–Chain Triglyceride Oil and Cyclodextrin by Spray Drying
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
A Simple Method for Determining the Flaxseed or Fish Oil Content With N,n-Dimethylformamide in Microcapsules Prepared by Spray Drying
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Encapsulation of Hydrophilic and Hydrophobic Flavors by Spray Drying
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
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