ミルクサイエンス研究所 Milk Science Institute

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乳・乳製品の加工技術

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Effect of Oil Droplets and their Solid/Liquid Composition on the Phase Separation of Protein-Polysaccharide Mixtures

Langmuir, 29, 9841-9848, 2013

Tomohito Hanazawa, Brent S. Murray

Effect of Shearing on Crystallization of Palm Oil-Based Fat Blends

Food Sci. Technol. Res., 18(3), 375-382, 2012

M. Konno, A. Iwasawa, T. Isogai, L. Tanaka, M. Murakami, M. Shiota

脱脂粉乳による製パン性阻害に対する乳タンパク質の熱変性の影響

日本食品保蔵科学会誌, 38(4), 211-215, 2012

菊池千尋、岡大貴、上野宏、塩田誠、野口智弘、高野克己

Effect of Fatty Acid Composition of Monoglycerides and Shear on the Polymorph Behavior in Water-in-Palm Oil-Based Blend

J. of the American Oil Chemists' Society, 88(8), 1103-1111, 2011

M. Shiota, A. Iwasawa, M. Kotera, M. Konno, T. Isogai, L..Tanaka

袋型容器の剥離開封の幾何学的検討

日本包装学会誌, 20(3), 177-187, 2011

若井宗人, 松野一郎, 菅原宏智

Changes in properties and casein structure in stored processed cheese

Milchwissenschaft, 63(3), 282-286, 2008

KAWASAKI Yoshihiro

Influence of ''creaming'' on the properties of processed cheese and changes in the structure of casein during cheese making

Milchwissenschaft, 63(2), 149-152, 2008

KAWASAKI Yoshihiro

プロセスチーズの多様性と新技術

ミルクサイエンス, 55(4), 237-242, 2007

川﨑功博

Effect of oil-soluble emulsifiers on solidification of thermally treated creams

Int Dairy J, 17(1), 24-28, 2007

MUTOH Taka-aki, KUBOUCHI Hiroaki, NODA Masayuki, SHIINOKI Yasuhiko, MATSUMURA Yasuki

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