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Publications by Yuta FUJII
Gelation Characteristics of Oil in Water Emulsion Stabilized by Soy Milk and Rice Powder Mixture Part 2: A Study on Gelation Characteristics Under Freezing Temperature
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Related publications
Gelation Characteristics of Oil in Water Emulsion Stabilized by Soy Milk and Rice Powder Mixture Part 1: A Study on Gelation Characteristics on Addition of an Acetic Acid Coagulant
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Gelation of Protein Emulsion by Transglutaminase.
Agricultural and Biological Chemistry
Influence of Protein Concentration and Coagulation Temperature on Rennet-Induced Gelation Characteristics and Curd Microstructure
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Growth and Survival of Microencapsulated Probiotics Prepared by Emulsion and Internal Gelation
Journal of Food Science and Technology
Food Science
Studies on Gelation of Tung Oil XVII. Summarized Report of Gelation at Elevated Temperatures
The Journal of the Society of Chemical Industry, Japan
Development of Functional Gels Using an Emulsion-Gelation Method
Oleoscience
Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review
Comprehensive Reviews in Food Science and Food Safety
Food Science
Exploring the Initial Phase of FmocFF Dipeptides Gelation in Mixture of Water and Dimethylsulphoxide
Biophysical Journal
Biophysics
Viscoelastic Properties for Physical Gelation of Polyacrylonitrile Solution Induced by Freezing – Thawing Method
Transactions of the Materials Research Society of Japan
