Ishikawa Prefectural University · Department of Food Science · 准教授

Research keywordsminiaturisation・W/O/W multiple emulsion・食品工学・食品の品質保持・粒子径分布・Organic・chemistry・Chromatography

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• Kinetic analysis of the oxidation of partially oxidized linoleic acid. Motohiro Shima. Food Science and Technology Research , 27(3) 351-357 (2021). (doi: 10.3136/fstr.27.351)2021 · research output
• Release of flavor compounds from micelles and O/W emulsions. Motohiro Shima and Shuji Adachi. Japan Journal of Food Engineering , 19(3) 153-162 (2018). (doi:10.11301/jsfe.18525)2018 · research output
• Kinetic analysis of the concentration of conjugated diene structure in glyceryl trilinoleate during oxidation. Motohiro Shima, and Hiroto Sakashita. Food Science and Technology Research , 22(6) 733-738 (2016). (doi: 10.3136/fstr.22.733)2016 · research output
• Hydrolysis of the oil phase of a W/O/W emulsion by pancreatic lipase

• ナノ粒子化は脂質の酸化を遅延させる
• 疑似血流とリンパ流を具備した疎水性物質用腸管吸収モデルの構築
• 亜臨界水による食品成分の無触媒合成
• エマルション化過程における獲得エネルギーと投入エネルギーの関係

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