A5019831863- Proteins in Food Systems
- Pickering emulsions and particle stabilization
- Innovative Microfluidic and Catalytic Techniques Innovation
- Microencapsulation and Drying Processes
- Food Chemistry and Fat Analysis
- Polysaccharides Composition and Applications
- Electrohydrodynamics and Fluid Dynamics
- Electrowetting and Microfluidic Technologies
- Food composition and properties
- Microfluidic and Capillary Electrophoresis Applications
- Biofuel production and bioconversion
- Essential Oils and Antimicrobial Activity
- Surfactants and Colloidal Systems
- Edible Oils Quality and Analysis
- Phytochemicals and Antioxidant Activities
- Botanical Research and Applications
- Enzyme Production and Characterization
- Membrane Separation Technologies
- Electrospun Nanofibers in Biomedical Applications
- Nanocomposite Films for Food Packaging
- Lignin and Wood Chemistry
- Periodontal Regeneration and Treatments
- Gastrointestinal motility and disorders
- Bee Products Chemical Analysis
- Bone Tissue Engineering Materials
University of Tsukuba
2016-2025
Food Research Institute
2013-2023
National Agriculture and Food Research Organization
2019
Food Research Institute
2011-2018
Africa University
2011-2015
Life University
2014
Hitachi (Japan)
2012
The University of Tokyo
2012
Unilever (United Kingdom)
2008
New York Botanical Garden
2007
A novel in vitro gastric device, the Gastric Digestion Simulator (GDS), was developed for direct observation and quantitative analysis of food digestion process human stomach. In addition to simulating chemical environment, this device provides a physical environment comparable that found stomach by peristalsis, which is assumed contribute solid disintegration. The GDS successfully used directly observe disintegration Tofu (bean curd) as typical containing protein. size distribution protein...
Abstract In this study, seaweed polysaccharides (alginate and carrageenan) were modified with dodecenylsuccinic anhydride (DSA), their stabilising properties in oil‐in‐water (O/W) emulsion system evaluated. The physicochemical characteristics determined by droplet size, interfacial tension ζ‐potential structurally verified Fourier transform infrared spectroscopy (FTIR). Both CRG‐DSA ALG‐DSA applied O/W exhibited smaller sizes over the increasing concentration more stable during storage than...
The effect of natural emulsifiers (whey protein isolate, WPI; modified lecithin, ML; and gum arabic, GA) on the formulation, stability, bioaccessibility fucoxanthin-loaded oil-in-water (O/W) emulsions was determined in this study. fine were prepared under high-pressure homogenization at 100 MPa for 4 passes, using 2 wt % WPI, ML, GA, resulting with droplet sizes 136, 140, 897 nm, respectively. chemical stability fucoxanthin after long-term storage ambient temperature decreased following...
Cassava peels are rich in polysaccharides but highly unexplored and underutilized, as they could be used to meet the increasing demand for clean-label foods. This study investigated effect of temperature on solubilization cassava peel during hydrothermal treatment determine emulsifying ability solubilized (SCP). Subcritical water conditions were employed via (120-200 °C; 2 MPa) or autoclave (127 0.2 treatments solubilize peels. The composition SCPs was determined, their assessed using...
Two samples of low-grade wheat flour, namely 1 (LG1) and 2 (LG2), with different carbohydrate fibrous content, were used as substrates. The liquefied using various concentrations alpha- or beta-amylase, in order to optimize the production fermentable sugars; enzyme alpha-amylase revealed higher performance. After liquefaction, simultaneous saccharification fermentation was conducted a jar fermentor. Amyloglucosidase for saccharification, dry baker's yeast, S. cerevisiae, simultaneously....