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J-GLOBAL ID：200901064451018392   Update date: Dec. 10, 2024

Yoshii Hidefumi

ヨシイ ヒデフミ | Yoshii Hidefumi
Affiliation and department：
Setsunan University Faculty of Agriculture Department of Food Science and Human Nutrition

About Setsunan University Faculty of Agriculture Department of Food Science and Human Nutrition


Job title： Professor
Research field  (1)： Food sciences
Research keywords  (7)： Crystallization ,  Cyclodextrin ,  Emulsification ,  Encapsulation ,  Spray drying ,  食品工学 ,  Food Engineering.
Research theme for competitive and other funds  (28)：
  • 2021 - 2024 1-メチルシクロプロペンと香り前駆物質を用いた芳香豊かなりんご鮮度保持手法の開発
  • 2018 - 2021 Evaluation model of lipid oxidation stability for spray-dried powder of functional lipid powder imparted oxidation stability with antioxidant.
  • 2015 - 2018 Development and characterization of nanostructured powder of functional lipid using starch coating s and enzymatic treatment of protein emulsifier
  • 2011 - 2013 Formation of new food nano-crystal by the build-up method and application of the encapsulant
  • 2008 - 2010 Application and formation of new sugar crystal with porous structure of sub-micron size pore by new crystal transformation technique
Show all
Papers (46)：
  • Shisei Takashige, Afroza Sultana, Hidefumi Yoshii. Effect of oil-droplet and powder size on the retention of allyl sulfide in spray-dried powder using modified starch as emulsifier. Drying Technology. 2024. 42. 6. 1089-1097
  • Afroza Sultana, Shisei Takashige, Hidefumi Yoshii. Flavour powders formed by spray drying. Handbook of Food Powders. 2024. 543-556
  • Shisei TAKASHIGE, Hidefumi YOSHII, Shuji ADACHI. Relationship in Oxidation between Eicosapentaenoic Acid and Docosahexaenoic Acid in Microencapsulated Isada Krill Oil. Japan Journal of Food Engineering. 2022. 23. 4. 149-152
  • Vita Paramita, Sagitha Fitri Novia, Hermawan Dwi Ariyanto, Bambang Pramudono, Hidefumi Yoshii, Heny Kusumayanti, Rizka Amalia. The influence of α-cyclodextrin on the stability and fatty acids of medium-chain triglycerides high oil load nanoemulsion. Materials Today: Proceedings. 2022. 55. 1
  • Hermawan Dwi Ariyanto, Shisei Takashige, Shuji Adachi, Hidefumi Yoshii. Estimation of apparent glass transition temperature from the release of 1-methylcyclopropene included in α-cyclodextrin. Food Science and Technology Research. 2021. 27. 6. 881-886
ｍore...
MISC (209)：
ｍore...
Books (7)：
  • Fruit packaging with 1-methylcyclopropene included in α-cyclodextrin
    Springer, Cham 2021 ISBN:9783030800550
  • Encapsulation of lipids
    Springer, Cham 2021
  • Encapsulation of colors and pigments
    Springer, Cham 2021 ISBN:9783030800550
  • Encapsulation of flavors.
    Springer, Cham 2021 ISBN:9783030800550
  • 第9節 高度不飽脂肪酸を多く含む油の噴霧乾燥による粉末化手法と安定性
    テクノシステム 2020
ｍore...
Education (2)：
  • - 1983 Kyoto University Graduate School, Division of Engineering Department of Chemical Engineering,
  • 1980 - 1983 京都大学大学院 工学研究科博士課程 化学工学専攻
Professional career (1)：
  • (BLANK) (Kyoto University)
Work history (8)：
  • 2020/04 - 現在 Setsunan University
  • 2010/04 - 2020/03 香川大学農学研究科教授
  • 2010/04 - 2020/03 Kagawa University Faculty of Agriculture
  • 1997/04 - 2010/03 Tottori University Graduate School of Engineering
  • 1990/04 - 1997/03 富山工業高等専門学校物質工学科助教授
Show all
Committee career (2)：
  • 2009 - 日本食品工学会 理事
  • 日本食品科学工学会 和文誌、FSTR編集委員
Awards (4)：
  • 2022/09 - the Japan Society for Food Engineering Society Award in the Japan Society for Food Engineering Technology established for formation of functional food powder with spray drying and molecular inclusion
  • 2016 - Arun S. Mujumdar Medal for Outstanding Mentorship and Sustained Excellence in Drying Research
  • 2013 - 日本食品工学会研究賞
  • 2002 - 日本食品工学会奨励賞
Association Membership(s) (11)：
農芸化学会 ,  日本食品工学会 ,  化学工学会 ,  The Japanese Society for Food Science and Technology ,  生物工学会 ,  アメリカ化学会 ,  応用糖質科学会 ,  IFT ,  日本生化学会 ,  The Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA) ,  日本化学工学会
※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

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