Rchr
J-GLOBAL ID:201401001742915209   Update date: Jan. 30, 2024

Nakagawa Kyuya

ナカガワ キュウヤ | Nakagawa Kyuya
Affiliation and department:
Research field  (1): Manufacturing and production engineering
Research theme for competitive and other funds  (5):
  • 2020 - 2024 マイクロ波共振スペクトル計測を基礎とする工業凍結乾燥プロセスの高度化技術研究
  • 2017 - 2020 Development of structurization technique for food microcapsules by using the freeze-concentrated phase
  • 2014 - 2017 Study on the microstructure control for aggregated protein nanoparticles by using freezing
  • 2012 - 2014 Development of a technique to produce hydrogel-based core-shell type micro particles by using the freeze-concentrated phase
  • 2007 - 2009 Optimization of solid structural properties of freeze-dried pharmaceutics by freezing process control with ultrasound devices.
Papers (125):
  • Ratchanon Chantanuson, Shinsuke Nagamine, Takashi Kobayashi, Kyuya Nakagawa. Effect of dry heat treatment of soy protein powder on aligned structure formation in soy protein-based food gels during freezing. Journal of Food Engineering. 2024. 363. 111779-111779
  • Teeraya Jarunglumlert, Ratchanon Chantanuson, Ryuta Hayashi, Yuta Katano, Takashi Kusakari, Shinsuke Nagamine, Kentaro Matsumiya, Takashi Kobayashi, Kyuya Nakagawa. Techno-economic assessment of plant-based meat analogue produced by the freeze alignment technique. Future Foods. 2023. 8. 100269-100269
  • S. Nagamine, M. Akagi, K. Nakagawa, T. Kobayashi. Effect of coagulant concentration on soy protein-based fiber for meat substitute by wet spinning combined with ionic cross-linking of alginate. Journal of Chemical Engineering of Japan. 2023. 56. 1. 2256377-2256377
  • Kyuya Nakagawa, Daiki Morishita, Tetsuo Suzuki, Noriaki Sano. Experimental and computational evaluation of the degree of micro-collapse formations in freeze-dried cakes. DRYING TECHNOLOGY. 2022. 1-13
  • Ratchanon Chantanuson, Shinsuke Nagamine, Takashi Kobayashi, Kyuya Nakagawa. Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing. Food Structure. 2022. 32. 100258-100258
more...
MISC (21):
more...
Books (7):
  • 実務に役立つ凍結乾燥技術の基礎知識
    情報機構 2021 ISBN:9784865022179
  • Guidebook for Practical Vacuum Technology
    NTS Publishing 2018
  • Fundamentals of freeze-drying and its application in industry: mathematical modeling and process optimization
    JOHOKIKO 2016 ISBN:9784865021134
  • Microcapsules -Preparation, Release control and Applications-
    GIJUTSUJOHOKYOKAI 2014 ISBN:9784861045592
  • Nano- and microencapsulation of flavors in food systems, in "Nano- and Microencapsulation for Foods"
    Edited by Dr. Hae-Soo Kwak, John Wiley & Sons, Ltd. 2013
more...
Lectures and oral presentations  (14):
  • Processing technology that links to the hydrophobicity of aggregated protein particles
    (Nisshin Engineering Particle Technology International Seminar (NEPTIS2018) 2018)
  • How to operate freeze-drying process for assuring product quality of biological products.
    (The 13th Asian Congress on Biotechnology (ACB 2017) 2017)
  • Preparation of solid lipid microspheres as a delivery vehicle of nutraceuticals.
    (2017 International Symposium and Annual Meeting, The Role of Food Scientists & Food Industries for Food Security 2017)
  • 食品乾燥プロセスにおける品質設計 -食品製造へのQbD導入の提言-
    (FOOMA Japan 2017 国際食品工業展 2017)
  • In-situ observation of glass transition during freeze-drying by X-ray computed tomography using synchrotron radiation.
    (The 8th International Conference, The International Society for Lyophilization and Freeze-Drying (ISL-FD) 2017)
more...
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