Kyoto University of Advanced Science · Faculty of Bio-Environmental Science · 講師

Research keywords粉末香料、シクロデキストリン

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• Asmaliza Abd Ghani, Sae Adachi, Hirokazu Shiga, Tze Loon Neoh, and Shuji Adachi, Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying, Bioscience, Biotechnology, and Biochemistry, 81(4), pp.705-711 (2017)2017
• Hirokazu Shiga, Tze Loon Neoh, Ai Ninomiya, Sae Adachi, Ignacio Lopez Pasten, Shuji Adachi, and Hidefumi Yoshii, Effect of oil droplet size on the oxidative stability of spray-dried flaxseed oil powders, Bioscience, Biotechnology, and Biochemistry, 81(4), pp.698-704 (2017)2017
• Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi, Direct treatment of isada krill under subcritical water conditions to produce seasoning with shrimp-like flavour, Food Technology and Biotechnology, 54(3), pp.335–341 (2016)2016
• Shinri Tamiya, Intira Koomyart, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, Pramote Khuwijitjaru, and Shuji Adachi, Preparation of liquid and solid seasonings with shrimp-like flavor from isada krill under subcritical water conditions by steam injection, Food Science and Technology Research, 22(3), pp.317-323 (2016)2016

• マイクロチャネル乳化法により作製したエマルションの酸化安定性に及ぼす油滴径の影響
• 澱粉等粉末被覆及び蛋白乳化剤の酵素処理によるナノ構造化機能性脂質粉末の作製と特質

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