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Publications by Takeshi FURUTA
Retention of Emulsified Flavor in a Single Droplet During Drying.
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Encapsulation of Enzymes by Spray Drying
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Related publications
Observation of Droplet Behavior of Emulsified Fuel in Secondary Atomization in Flame
Journal of Thermal Science and Technology
Materials Science
Instrumentation
Molecular Physics,
Engineering
Atomic
Optics
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
Flavor Development During Natto Fermentation
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Measurements of Heavy Flavor Single Leptons by PHENIX
Model-Based Optimization of the Primary Drying Step During Freeze-Drying
Computer Aided Chemical Engineering
Spray Droplet Characterization From a Single Nozzle by High Speed Image Analysis Using an In-Focus Droplet Criterion
Sensors
Instrumentation
Information Systems
Electronic Engineering
Biochemistry
Analytical Chemistry
Molecular Physics,
Electrical
Atomic
Medicine
Optics
Bioactive Compound Retention in Echium Amoenum Fisch. & C. A. Mey. Petals: Effect of Fluidized Bed Drying Conditions
International Journal of Food Properties
Food Science
Core-Shell Microparticle Synthesis in Droplet Microfluidics Using a Single Step Polymerization
Building Dynamic Cellular Machineries in Droplet-Based Artificial Cells With Single-Droplet Tracking and Analysis
