Yayoi Miyagawa
Kyoto University of Advanced Science(JP)
Publications by Year
Research Areas
Proteins in Food Systems, Food Chemistry and Fat Analysis, Microencapsulation and Drying Processes, Edible Oils Quality and Analysis, Food composition and properties
Most-Cited Works
- → Effect of oil droplet size on activation energy for coalescence of oil droplets in an O/W emulsion(2015)56 cited
- → Production of 5-hydroxymethylfurfural in a eutectic mixture of citric acid and choline chloride and its extractive recovery(2015)23 cited
- → Thermal and structural changes of rapeseed oil during isothermal storage at low temperature(2016)22 cited
- → Destabilization of mayonnaise induced by lipid crystallization upon freezing(2016)20 cited
- → Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil(2017)19 cited
- → Effect of crystallization of oil phase on the destabilization of O/W emulsions containing vegetable oils with low melting points(2019)15 cited
- → Induction Periods for Lipid Crystallization of Various Vegetable Oils(2018)15 cited
- → Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization(2015)14 cited
- → Dispersion Stability of O/W Emulsions with Different Oil Contents Under Various Freezing and Thawing Conditions(2017)13 cited
- → Isomerization of maltose to maltulose in a pressurized hot phosphate buffer(2021)13 cited