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Pagano APE, Khalid N, Kobayashi I, Nakajima M, Neves MA, Bastos EL. Microencapsulation of betanin in monodisperse W/O/W emulsions. Food Res Int 2018; 109:489-496. [DOI: 10.1016/j.foodres.2018.04.053] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/05/2018] [Accepted: 04/23/2018] [Indexed: 02/07/2023]
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Neves MA, Wang Z, Kobayashi I, Nakajima M. Assessment of Oxidative Stability in Fish Oil-in-Water Emulsions: Effect of Emulsification Process, Droplet Size and Storage Temperature. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12316] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marcos A. Neves
- Faculty of Life and Environmental Sciences; University of Tsukuba; Tsukuba Ibaraki 305-8577 Japan
- Alliance for Research on North Africa (ARENA); University of Tsukuba; Tsukuba Ibaraki 305-8572 Japan
- Food Engineering Division; National Food Research Institute, NARO; Tsukuba Ibaraki 305-8642 Japan
| | - Zheng Wang
- Faculty of Life and Environmental Sciences; University of Tsukuba; Tsukuba Ibaraki 305-8577 Japan
- Alliance for Research on North Africa (ARENA); University of Tsukuba; Tsukuba Ibaraki 305-8572 Japan
- Food Engineering Division; National Food Research Institute, NARO; Tsukuba Ibaraki 305-8642 Japan
| | - Isao Kobayashi
- Alliance for Research on North Africa (ARENA); University of Tsukuba; Tsukuba Ibaraki 305-8572 Japan
- Food Engineering Division; National Food Research Institute, NARO; Tsukuba Ibaraki 305-8642 Japan
| | - Mitsutoshi Nakajima
- Faculty of Life and Environmental Sciences; University of Tsukuba; Tsukuba Ibaraki 305-8577 Japan
- Alliance for Research on North Africa (ARENA); University of Tsukuba; Tsukuba Ibaraki 305-8572 Japan
- Food Engineering Division; National Food Research Institute, NARO; Tsukuba Ibaraki 305-8642 Japan
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FUJIU KBUTRON, KOBAYASHI I, NEVES MA, UEMURA K, NAKAJIMA M. Effect of Temperature on Production of Soybean Oil-in-Water Emulsions by Microchannel Emulsification Using Different Emulsifiers. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2011. [DOI: 10.3136/fstr.17.77] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Chuah AM, Kuroiwa T, Kobayashi I, Nakajima M. Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.03.014] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Neves MA, Ribeiro HS, Fujiu KB, Kobayashi I, Nakajima M. Formulation of Controlled Size PUFA-Loaded Oil-in-Water Emulsions by Microchannel Emulsification Using β-Carotene-Rich Palm Oil. Ind Eng Chem Res 2008. [DOI: 10.1021/ie071552u] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marcos A. Neves
- Food Engineering Division, National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennoudai, Tsukuba, Ibaraki, 305-8577, Japan; and Unilever Corporate Research, Colworth Science Park, MK44 1LQ Sharnbrook, Bedford, United Kingdom
| | - Henelyta S. Ribeiro
- Food Engineering Division, National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennoudai, Tsukuba, Ibaraki, 305-8577, Japan; and Unilever Corporate Research, Colworth Science Park, MK44 1LQ Sharnbrook, Bedford, United Kingdom
| | - Katerina B. Fujiu
- Food Engineering Division, National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennoudai, Tsukuba, Ibaraki, 305-8577, Japan; and Unilever Corporate Research, Colworth Science Park, MK44 1LQ Sharnbrook, Bedford, United Kingdom
| | - Isao Kobayashi
- Food Engineering Division, National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennoudai, Tsukuba, Ibaraki, 305-8577, Japan; and Unilever Corporate Research, Colworth Science Park, MK44 1LQ Sharnbrook, Bedford, United Kingdom
| | - Mitsutoshi Nakajima
- Food Engineering Division, National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennoudai, Tsukuba, Ibaraki, 305-8577, Japan; and Unilever Corporate Research, Colworth Science Park, MK44 1LQ Sharnbrook, Bedford, United Kingdom
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