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
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
タンパク質凝集体の疎水性度と関わるプロセス技術
(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)
