K. Kohyama, K. Suzuki, H. Goto, Mastication characteristics of cooked rice prepared from high-quality cultivars. Food Science and Technology Research, 25(4), in press, 2019.
K. Kohyama, Z. Gao, T. Watanabe, S. Ishihara, S. Nakao, T. Funami, Relationships between mechanical properties obtained from compression test and electromyography variables during natural oral processing of gellan gum gels. Journal of Texture Studies, 48(1), 66-75, 2017. DOI: 10.1111/jtxs.12211
K. Kohyama, F. Hayakawa, Y. Kazami, K. Nishinari, Sucrose release from agar gels and sensory perceived sweetness. Food Hydrocolloids, 60, 405-414, 2016. DOI: 10.1016/j.foodhyd.2016.04.003
K. Kohyama, Z. Gao, S. Ishihara, T. Funami, K. Nishinari, Electromyography analysis of natural mastication behavior using varying mouthful quantities of two types of gels. Physiology & Behavior, 161, 174-182, 2016. DOI: 10.1016/j.physbeh.2016.04.030
Y. Zhao, N. Khalid, G. Shu, M.A. Neves, I. Kobayashi, M. Nakajima, Complex coacervates from gelatin and octenyl succinic anhydride modified kudzu starch: Insights of formulation and characterization, Food Hydrocolloids, 86, 70-77, 2019.DOI: 10.1016/j.foodhyd.2018.01.040
Y. Yamanaka, I. Kobayashi, M.A. Neves, K. Uemura, M. Nakajima, Formulation and stability evaluation of water-in-fat and water-in-oil emulsions loaded with short-chain fatty acid, Particulate Science and Technology, published online, 2018. DOI: 10.1080/02726351.2018.1548533
R. Li, I. Kobayashi, Y. Zhang, M.A. Neves, K. Uemura, M. Nakajima, Preparation of monodisperse W/O emulsions using a stainless-steel microchannel emulsification chip, Particulate Science and Technology, published online, 2018. DOI: 10.1080/02726351.2017.1340380
A.P.E. Pagano, N. Khalid, I. Kobayashi, M. Nakajima, M.A. Neves, E.L. Bastos, Microencapsulation of betanin in monodisperse W/O/W emulsions, Food Research International, 109, 489-496, 2018. DOI: 10.1016/j.foodres.2018.04.053
N. Taarji, C.A. Rabelo da Silva, N. Khalid, C. Gadhi, A. Hafidi, I. Kobayashi, M.A. Neves, H. Isoda, M. Nakajima, Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake, Food Chemistry, 246, 457-463, 2018. DOI: 10.1016/j.foodchem.2017.12.008
C.A. Rabelo da Silva, N. Taarji, N. Khalid, I. Kobayashi, M. Nakajima, M.A. Neves, Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: Insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions, Food Research International, 106, 542-548, 2018. DOI: 10.1016/j.foodres.2018.01.017
G.T. Vladisavljević, E.E. Ekanem, Z. Zhang, N. Khalid, I. Kobayashi, M. Nakajima, Long-term stability of droplet production by microchannel (step) emulsification in microfluidic silicon chips with large number of terraced microchannels, Chemical Engineering Journal, 333, 380-391, 2018. DOI: 10.1016/j.cej.2017.09.141
G. Shu, N. Khalid, T.B. Tan, Y. Zhao, M.A. Neves, I. Kobayashi, M. Nakajima, In vitro bioaccessibility of ergocalciferol in nanoemulsion‐based delivery system: the influence of food‐grade emulsifiers with different stabilising mechanisms, International Journal of Food Science & Technology, 53(2), 430-440, 2018. DOI: 10.1111/ijfs.13601
T. Domoto, H. Kozu, M. Yamaji, T. Takei, K. Nishijima, K. Matsudo, Y. Muzuma, K. Saisho, I. Kobayashi, S. Ichikawa, Formulation and evaluation of a satiety-inducing carbonated beverage that forms a bubble-containing gel in the stomach. Food Science and Technology Research, 24(3), 435-552, 2018. DOI: 10.3136/fstr.24.435
N. Purwanti, A.S. Zehn, E.D. Pusfitasari, N. Khalid, E.Y. Febrianto, S.S. Mardjan, Andreas, I. Kobayashi, Emulsion stability of clove oil in chitosan and sodium alginate matrix, International Journal of Food Properties, 21(1), 566-581, 2018. DOI: 10.1080/10942912.2018.1454946
N. Khalid, I. Kobayashi, K. Uemura, M. Nakajima, Asymmetrical microchannel emulsification plates for production of small‐sized monodispersed emulsion droplets, Chemical Engineering & Science, 40(12), 2351-2355, 2017. DOI: 10.1002/ceat.201700077
W. Treesuwan, M.A. Neves, K. Uemura, M. Nakajima, I. Kobayashi, Preparation characteristics of monodisperse oil-in-water emulsions by microchannel emulsification using different essential oils, LWT- Food Science and Technology, 84, 617-625, 2017. DOI: 10.1016/j.lwt.2017.06.014
H. Kozu, I. Kobayashi, M. Nakajima, M.A. Neves, K. Uemura, H. Isoda, S. Ichikawa, Mixing characterization of liquid contents in human gastric digestion simulator equipped with gastric secretion and emptying, Biochemical Engineering Journal, 122, 85-90, 2017. DOI: 10.1016/j.bej.2016.10.013
H.S. Bhatti, N. Khalid, K. Uemura, M. Nakajima, I. Kobayashi, Formulation and characterization of food grade water‐in‐oil emulsions encapsulating mixture of essential amino acids, European Journal of Lipid Science and Technology, 119(6), 1600202, 2017. DOI: 10.1002/ejlt.201600202
N. Khalid, I. Kobayashi, M.A. Neves, K. Uemura, M. Nakajima, Microchannel emulsification: A promising technique towards encapsulation of functional compounds, Critical Reviews in FoodScience and Nutrition, 58(14), 2364-2385, 2018. DOI: 10.1080/10408398.2017.1323724
I. Kobayashi, S. Ichikawa, Microchannel emulsification and improvement of the stability of food-grade monodisperse emulsion droplets through layer-by-layer deposition, Japan Journal of Food Engineering, 16(2), 89-96, 2015. DOI: 10.11301/jsfe.16.89
書籍
K. Kohyama, Food texture; Sensory evaluation and instrumental measurement. Chapter 1 in "Textural Characteristics of World Foods", Wiley, in press, 2019. ISBN: 978-1-11943-069-8
神山かおる, 高齢者用食品の現状とその物性評価.『高齢者用食品の開発と市場動向』第4章, シーエムシー出版, pp. 38-46, 2019. ISBN: 978-4-7813-1408-2
N. Khalid, S. Arif, I. Kobayashi, M. Nakajima, Lab-on-a-chip techniques for high-throughout proteomics and drug discovery. Chapter 14 in "Microfluidics for Pharmaceutical Applications", Elsevier B.V., pp. 371-422, 2019. ISBN: 978-0-12-812659-24
