Rchr
J-GLOBAL ID：200901043586428372   Update date: Jul. 18, 2024

Shima Motohiro

シマ モトヒロ | Shima Motohiro
Affiliation and department：
Ishikawa Prefectural University Faculty of Bioresources and Environmental Science Department of Food Science

About Ishikawa Prefectural University Faculty of Bioresources and Environmental Science Department of Food Science


Job title： Assistant Professor
Research field  (1)： Food sciences
Research keywords  (5)： 食品工学 ,  bioactive compound ,  miniaturisation ,  emulsification ,  W/O/W multiple emulsion
Research theme for competitive and other funds  (7)：
  • 2007 - 2008 RERATION BETWEEN ENERGY GAINED AND APPLIED DURING A FORMATION PROCESSOF EMULSION
  • 2006 - 2007 ナノ粒子化は脂質の酸化を遅延させる
  • 2004 - 2006 Non-catalytic synthesis of food components in subcritical water
  • 2001 - 2002 亜臨界水に対する脂質の溶解度と新規食品加工技術の創造
  • 2001 - 2002 Study of intestinal absorption enhancement of bioactive substrates using W/O/W multiple emulsion
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Papers (31)：
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MISC (2)：
  • Motohiro Shima. Various applications of W/O/W emulsion and their development in the food production. Seibutsu-kogaku Kaishi. 2002. 80. 11. 540-540
  • Motohiro Shima, Yukitaka Kimura. Edible W/O/W emulsion for effective absorption of a bioactive compound. Bioscience and Industry. 2002. 60. 10. 679-682
Lectures and oral presentations  (20)：
  • (Translated from Japanese title by author) Series of Lectures on Food Engineering and Unit Operations 2021. Sixth course "Stiring, Mixing and emulsification" 2. Dispersion and emulsification
    (2022)
  • Temperature effect on the diameter distributions of the oil droplets in O/W type emulsions prepared with ionic and non-ionic surfactants
    (Annual Meeting of the Japan Society for Bioscience, Biotechnology, and Agrochemistry, 2018 2018)
  • Measurement of the surface activity of aqueous solution of sodium cholate by Wilhelmy method
    (Annual Meeting of the Japan Society for Bioscience, Biotechnology, and Agrochemistry, 2017 2017)
  • Analysis of the oxidation process of glyceryl trilinoleate
    (Japan Society of Food Engineering 2013 Annual Convension 2013)
  • Measurement of the oxidation process of glyceryl trilinoleate
    (Japanese Society for Food Science and Technology The 59th Annual Meeting 2012)
ｍore...
Education (4)：
  • 1993 - 1997 Kyoto University
  • - 1997 Kyoto University Graduate School, Division of Agriculture Division of Food Engineering
  • 1989 - 1993 Kyoto University Faculty of Agriculture
  • - 1993 Kyoto University Faculty of Agriculture Department of Food Engineering
Work history (3)：
  • 2009/04 - 現在 Ishikawa Prefectural University Faculty of Bioresources and Environmental Science, Department of Food Science
  • 2007/04 - 2009/03 Kyoto University
  • 1997/04 - 2007/03 Kyoto University
Awards (1)：
  • 2007 - 食品工学会 論文賞
Association Membership(s) (4)：
JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY ,  Japan Society for Food Engineering ,  Japan Society for Bioscience, Biotechnology, and Agrochemistry ,  Japan Oil Chemists' Society
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