Adachi Shuji

アダチシュウジ | Adachi Shuji

Affiliation and department：

Research field (2)： Food sciences , Applied biofunctional and bioprocess engineering

Research keywords (4)： Food Physical Chemistry , 食品工学 , 食品物理化学 , Food Engineering

Research theme for competitive and other funds (18)：

2019 - 2022 Kinetic analysis of rehydration process of gluten-free dried noodles
2014 - 2016 Development of method to estimating cooking properties by analyzing image monitoed with a digital camera
2011 - 2012 DEVELOPMENT OFSUBCRITICAL FLUID CHROMATOGRAPHY USING ORGANIC MONOLITH TUBE
2006 - 2007 ナノ粒子化は脂質の酸化を遅延させる
2005 - 2006 乾燥による脂質を安定化した高機能性食品製造プロセスの開発

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Papers (421)：

Takashi Kobayashi, Yoshiyuki Watanabe, Pramote Khuwijitjaru, Shuji Adachi. Isomerization of maltose to maltulose under microwave heating using uncalcined scallop shell powder. Food and Bioproducts Processing. 2024
Shin Futamata, Yuichiro Onishi, Shuji Adachi, Pramote Khuwijitjaru, Yoshiyuki Watanabe, Fumito Tani, Takashi Kobayashi. Efficient synthesis of rare sugars from galactose in hot compressed water using eggshells as an environmentally friendly catalyst. Bioresource Technology. 2024. 399. 130642-130642
Kenta Hashimoto, Shuji Adachi, Yoshiyuki Watanabe. Production of lactulose from lactose in subcritical buffer solution. Process Biochemistry. 2024. 139. 51-57
Tamaki Nagahama, Shuji Adachi, Yoshiyuki Watanabe. Effect of Particle Diameter on Water Sorption by Rice Grains. Starch - Stärke. 2024. 2300224
N. Milasing, T. Amornrattanachar, P. Khuwijitjaru, S. Adachi. Isomerisation of lactose to lactulose in an aqueous solution containing arginine. International Food Research Journal. 2024. 31. 1. 80-86

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MISC (118)：

吉井英文, 高重至成, 四日洋和, 安達修二. フレーバー,機能性物質を閉じ込める : 機能性食品粉末の製造と特性-小特集乾燥・粉末化. 日本食品工学会誌 = Japan journal of food engineering / 日本食品工学会編. 2019. 20. 3
Shuji Adachi, Yayoi Miyagawa, Hidefumi Yoshii. Preparation of seasoning with shrimp-like flavor from the aqueous residue of Isada Krill under subcritical water conditions. Japan Journal of Food Engineering. 2019. 20. 3. 123-128
Shuji Adachi, Yayoi Miyagawa, Hidefumi Yoshii. Concentration of aqueous residue from isada krill using freezing-thawing technique. Japan Journal of Food Engineering. 2019. 20. 3. 115-119
Ratchanon Chantanuson, Jian Long Zhu, Yayoi Miyagawa, Hidefumi Yoshii, Hirokazu Shiga, Shuji Adachi. A method for estimating glass transition temperature of powders by discoloration of Betanin under temperature-programmed heating conditions. Japan Journal of Food Engineering. 2019. 19. 191-196
Shisei Takashige, Shouma Iwamoto, Hirokazu Shiga, Yusuke Kakizaki, Yoshifumi Yamaya, Asami Ushirosako, Kazuki Maruyama, Shuji Adachi, Hidefumi Yoshii. Stability of fish oil encapsulated in spray-dried powders coated with starch particles. Food Science and Technology Research. 2019. 25. 3. 363-371

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Books (22)：

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Lectures and oral presentations (2)：

Synthesis of glucosyl ferulate through lipase-catalyzed condensation
(The 11th China-Japan-Korea Joint Symposium on Enzyme Engineering 2010)
A model for describing heterogeneous phenomena in food and biochemical processes
(13th International Biotechnology Symposium and Exhibition 2008)

Education (2)：

Professional career (1)：

Work history (8)：

2017/04 - 現在 Kyoto University
2019/04 - 2024/03 Kyoto University of Advanced Science Faculty of Bioenvironmental Sciences
2017/04 - 2019/03 京都学園大学バイオ環境学部教授
2003/04 - 2017/03 Kyoto University Graduate School of Agriculture
1990 - 2003 京都大学助教授

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Committee career (6)：

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Awards (6)：

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Association Membership(s) (3)：

日本食品工学会 , 化学工学会 , 日本農芸化学会

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