Kyuya Nakagawa

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Name
Kyuya Nakagawa
Affiliation
Kyoto University

Published Papers

 
Degradation Kinetics of Food Dye (Betanin) During Isothermal and Iso-humidity Hot Air Drying
K. Nakagawa, A. Tamura, S. Adachi
Drying Technology   in print    2018   [Refereed][Invited]
Kyuya Nakagawa, Shinri Tamiya, Gabsoo Do, Shinji Kono, Takaaki Ochiai
European Journal of Pharmaceutics and Biopharmaceutics   127 279-287   Jun 2018   [Refereed][Invited]
? 2018 Elsevier B.V. Glassy phase formation in a frozen product determines various properties of the freeze-dried products. When an aqueous solution is subjected to freezing, a glassy phase forms as a consequence of freeze-concentration. During po...
Yayoi Miyagawa, Mao Yoshida, Kyuya Nakagawa, Shuji Adachi
Crystal Growth and Design   18 642-650   Jan 2018   [Refereed]
? 2018 American Chemical Society. Crystallization behavior of rapeseed oil during isothermal storage was investigated by dilatometry, transmitted light intensity measurement, and differential scanning calorimetry. The volume and transmitted light ...
Kazutaka Katsuki, Yayoi Miyagawa, Kyuya Nakagawa, Shuji Adachi
International Journal of Food Properties   20 1848-1855   Dec 2017   [Refereed]
? 2017 Taylor & Francis Group, LLC. In this study, we obtained the liquid?solid phase diagrams of a ternary solution of sodium chloride, acetic acid, and water, and a diagram of the frozen ratio of this ternary mixture. Based on the data from di...
Kazutaka Katsuki, Yayoi Miyagawa, Kyuya Nakagawa, Shuji Adachi
Journal of Food Science   82 1569-1573   Jul 2017   [Refereed]
? 2017 Institute of Food Technologists? Freezing and thawing of oil-in-water (O/W) emulsion-type foods bring about oil?water separation and deterioration; hence, the effects of freezing and thawing conditions on the destabilization of O/W emulsion...
Kyuya Nakagawa, Takaaki Ochiai
Japan Journal of Food Engineering   18 115-123   Jun 2017   [Refereed][Invited]
? 2017 Japan Society for Food Engineering. A mathematical model that could simulate multi-dimensional freeze-drying operated by radiative heat was developed and applied to a freeze-drying process of instant soup. A model product (pre-cooked soybea...
Kyuya Nakagawa, Shuji Adachi, Akihiro Handa
Japan Journal of Food Engineering   18 93-99   Jun 2017   [Refereed][Invited]
? 2017 Japan Society for Food Engineering. Egg yolk powder is industrially produced by spray-drying fresh raw egg yolk separated from shell eggs. Stress due to heat and dehydration causes denaturation of egg yolk proteins, so it largely affects th...
Kyuya Nakagawa
Nippon Shokuhin Kagaku Kogaku Kaishi   64 328-333   Jan 2017   [Refereed][Invited]
Bioencapsulation of food additives or functional ingredients aims to protect sensitive core materials during storage and consumption, transport them to designated positions in the gastrointestinal tract, and release them at appropriate rates to ma...
Yayoi Miyagawa, Keisuke Shintani, Kazutaka Katsuki, Kyuya Nakagawa, Shuji Adachi
Food Structure   11 8-15   Jan 2017   [Refereed]
? 2016 The crystallization behavior of rapeseed oil during isothermal storage was investigated using differential scanning calorimetry (DSC), and wide-angle and small-angle X-ray scattering analyses. Rapeseed oil is composed of many kinds of triac...
Kyuya Nakagawa, Watadta Ritcharoen, Puchong Sri-Uam, Prasert Pavasant, Shuji Adachi
Food and Bioproducts Processing   100 292-302   Oct 2016   [Refereed]
? 2016 The Institution of Chemical Engineers Convective-air-dried Spirulina was investigated in terms of the resultant antioxidant properties, namely the phycocyanin content, total phenolic content, and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulp...
Hiroshika Goshima, Gabsoo Do, Kyuya Nakagawa
Journal of Pharmaceutical Sciences   105 1920-1933   Jun 2016   [Refereed]
? 2016 American Pharmacists Association?. Published by Elsevier Inc. All rights reserved. It has been known that the sublimation kinetics of a freeze-drying product is affected by its internal ice crystal microstructures. This article demonstrates...
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi
International Journal of Food Science and Technology   51 1516-1522   Jun 2016   [Refereed]
?? 2016 Institute of Food Science and Technology. Wheat noodles were prepared using flour to which hydroxypropylated tapioca starch was added, and the effect of this addition on the moisture distribution within the noodles during cooking was exami...
Kyuya Nakagawa, Teeraya Jarunglumlert, Teeraya Jarunglumlert, Shuji Adachi
Chemical Engineering Science   143 287-296   Apr 2016   [Refereed]
? 2016 Elsevier Ltd. Freeze-dried casein nanoparticles that could entrap β-carotene were produced after aging under frozen conditions. Structural changes that occurred during aging and simulated digestion were investigated. Freeze-dried specimens ...
Yayoi Miyagawa, Takenobu Ogawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi
Bioscience, Biotechnology and Biochemistry   80 786-790   Jan 2016   [Refereed]
? 2016 Japan Society for Bioscience, Biotechnology, and Agrochemistry. The thermal and rheological history of mayonnaise during freezing and its dispersion stability after the freeze-thaw process were investigated. Mayonnaise was cooled to freeze ...
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi
Bioscience, Biotechnology and Biochemistry   80 1609-1614   Jan 2016   [Refereed]
? 2016 Japan Society for Bioscience, Biotechnology, and Agrochemistry. Wheat starch dispersions of 10-40% (w/w) were gelatinized and the change in turbidity of each solution during storage was measured in the 400-1100 nm wavelength range. The rela...
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi
Bioscience, Biotechnology and Biochemistry   80 2418-2424   Jan 2016   [Refereed]
? 2016 Japan Society for Bioscience, Biotechnology, and Agrochemistry. Wheat noodles cooked for different periods of time were stored at 5°C, and color changes in their cross sections were quantitatively assessed by digital image analysis. The col...
Kyuya Nakagawa, Toru Katayama, Takuji Yamamoto, Koji Maeda
Journal of Chemical Engineering of Japan   49 707-713   Jan 2016   [Refereed]
? 2016 The Society of Chemical Engineers, Japan. Yeast cells were immobilized in freeze-dried poly(vinyl alcohol) (PVA) foam, and the subsequent fermentation of glucose was studied. The immobilized yeast was produced by freeze-drying a PVA solutio...
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi
Food Science and Technology Research   22 491-495   Jan 2016   [Refereed]
? 2016, Japanese Society for Food Science and Technology. Noodles were prepared using wheat flour with 0-20% (w/w) added powdered gluten, and the transient changes in their moisture content during cooking were measured. Kinetic analysis of the wat...
Teeraya Jarunglumlert, Teeraya Jarunglumlert, Kyuya Nakagawa, Shuji Adachi
Food Research International   75 166-173   Sep 2015   [Refereed]
? 2015. The digestibility of casein clusters prepared from sodium caseinate solution (plain or pH-adjusted (pH. =. 6.0)) was studied. The prepared solutions were spray-dried at different inlet air temperatures (150. °C and 180. °C), and the proper...
Kyuya Nakagawa, Takaaki Ochiai
Journal of Food Engineering   161 55-67   Sep 2015   [Refereed]
? 2015 Elsevier Ltd.All rights reserved. A simple mathematical model was developed to predict the kinetics of freeze-drying where sublimation progresses multi-dimensionally in a product, and the model was adopted to the freeze-drying of peeled app...
Kyuya Nakagawa, Yuki Goto
Chemical Engineering and Processing: Process Intensification   91 35-42   May 2015   [Refereed]
? 2015 Elsevier B.V. Freeze-drying aqueous poly(vinyl alcohol) (PVA) solutions affords porous foam materials that show potential as an interesting entrapping matrix for enzyme immobilization. When an enzyme-PVA solution is freeze-dried, the enzyme...
Kyuya Nakagawa, Yuta Fujii
Drying Technology   33 1541-1549   Jan 2015   [Refereed][Invited]
? 2015, Copyright ? Taylor & Francis Group, LLC. Spray-dried microparticles with lipid cores that dissolve β-carotene were prepared using a technique based on the complexation of soy protein and gum acacia. A freeze-pretreatment was applied to m...
Teeraya Jarunglumlert, Teeraya Jarunglumlert, Kyuya Nakagawa, Shuji Adachi
Food Structure   5 42-50   Jan 2015   [Refereed]
? 2015 Elsevier Ltd. Spray-dried casein clusters were prepared from sodium caseinate solutions and applied to the encapsulation of β-carotene via hydrophobic interactions. The influence of cluster types (aggregated casein formed by adjusting the s...
Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi
Journal of Oleo Science   64 1169-1174   Jan 2015   [Refereed]
? 2015 by Japan Oil Chemists’ Society. The induction period of crystallization, which is defined as the time required for oil to start to crystallize, is useful indicator of the freeze-thaw stability of food emulsions such as mayonnaise. We invest...
Kyuya Nakagawa, Akihiro Tamura, Chaiyan Chaiya
Chemical Engineering Science   119 22-29   Nov 2014   [Refereed]
Protease from Bacillus licheniformis was immobilized in a freeze-dried poly(vinyl alcohol) (PVA) micromonolith directly prepared in the microchannels of a microreactor. The prepared PVA micromonoliths had porous microstructures of ~10-30. μm in si...
Kyuya Nakagawa
Nano- and Microencapsulation for Foods   249-271   Jun 2014   [Refereed]
? 2014 John Wiley & Sons, Ltd. During the design of food systems or additives, engineers strategically apply encapsulation techniques to provide structures that retain a sufficient amount of flavor, stabilize the flavors during preservation (pro...
Miki Yoshimura, Satomi Eguchi, Akane Toura, Kyuya Nakagawa
Japan Journal of Food Engineering   15 243-250   Jan 2014   [Refereed]
? 2014, Japan Society for Food Engineering. All rights reserved. Food hydrogel was produced from an oil in water emulsion of soy milk and rice powder mixture. We investigated the rheological properties during soy milk gelation with rice powder on ...
Kyuya Nakagawa, Yuta Fujii, Satomi Eguchi, Miki Yoshimura
Japan Journal of Food Engineering   15 251-258   Jan 2014   [Refereed]
? 2014, Japan Society for Food Engineering. All rights reserved. Food hydrogel was produced from an oil in water emulsion of soy milk and rice powder mixture, and a processing technique with freezing was investigated in terms of the rheological pr...
Kyuya Nakagawa, Teeraya Jarunglumlert, Teeraya Jarunglumlert, Shuji Adachi
Japan Journal of Food Engineering   15 51-57   Jan 2014   [Refereed]
? 2014, Japan Journal of Food Engineering. All rights reserved. β-Carotene was encapsulated by self-aggregated caseinates, and the encapsulation efficiencies and storage stabilities of the resultant spray-dried powder were investigated. The pH of ...
K. Nakagawa; N. Sowasod; W. Tanthapanichakoon; T. Charinpanitkul
LWT - Food Science and Technology   54(2) 600-605   Dec 2013   [Refereed]
N. Sowasod; K. Nakagawa; T. Charinpanitkul; W. Tanthapanichakoon
Food Science and Technology Research   19(4) 633-640   Jul 2013   [Refereed]
K. Nakagawa; M. Kagemoto
Colloids and Surfaces B: Biointerfaces   103 366-374   Mar 2013   [Refereed]
W. Tanthapanichakoon; H. Tamon; K. Nakagawa; T. Charinpanitkul
Engineering Journal   17(3) 1-8   2013   [Refereed]
K. Nakagawa; W. Murakami; T. Hatanaka
Drying Technology   31(1月4日) 102-111   2013   [Refereed]
K. Nakagawa; H. Nagao
Colloids and Surfaces A: Physicochemical and Engineering Aspects   411 129-139   Oct 2012   [Refereed]
N. Sowasod; K. Nakagawa; W. Tanthapanichakoon; T. Charinpanitkul
Materials Science and Engineering C   32(4) 790-798   May 2012   [Refereed]
Wiwut Tanthapanichakoon, Kyuya Nakagawa, Nataporn Sowasod, Tawatchai Charinpanitkul
AIChE Annual Meeting, Conference Proceedings      May 2012   [Refereed]
Made via sol-gel transition around the encapsulated ingredients, hydrogel is often employed in the formation of shell matrix composed of semipermeable membrane envelope. In the present study, the encapsulation of an oil-soluble food nutrient, curc...
Kyuya Nakagawa, Akihiro Tamura, Yuki Goto, Masahiro Takeo, Yuichi Utsumi
Proceedings of the 16th International Conference on Miniaturized Systems for Chemistry and Life Sciences, MicroTAS 2012   1765-1767   Jan 2012   [Refereed]
Lipase from candida rugosa was immobilized in a freeze-dried polyvinyl alcohol (PVA) matrix for investigating the enzymatic reactivity. This matrix was prepared in a microreactor to achieve continuous enzymatic reactions. The performances of the l...
Y. Asakuma; D. Koga; K. Nakagawa; K. Maeda; K. Fukui
Journal of Applied Polymer Science   125(2) 1161-1165   2012   [Refereed]
Y. Asai; T. Sugita; R. Kato; M. Okochi; K. Nakagawa; H. Honda
Journal of Chemical Engineering of Japan   45(8) 609-614   2012   [Refereed]
K. Nakagawa; H. Nagao; S. Surassmo; S.-G. Min; M.-J. Choi
Drying Technology   30(1月4日) 416-424   2012   [Refereed]
H. Liu; K. Nakagawa; D. Chaudhary; Y. Asakuma; M.O. Tad?
Chemical Engineering Research and Design   89(11) 2356-2364   Nov 2011   [Refereed]
H. Liu; K. Nakagawa; D.-I. Kato; D. Chaudhary; M.O. Tad?
Materials Chemistry and Physics   129(1月2日) 488-494   Sep 2011   [Refereed]
P. Bejrapha; S. Surassmo; M.-J. Choi; K. Nakagawa; S.-G. Min
Journal of Food Engineering   105(2) 320-331   Jul 2011   [Refereed]
K. Nishimura; K. Maeda; H. Kuramochi; K. Nakagawa; Y. Asakuma; K. Fukui; M. Osako; S.-I. Sakai
Journal of Chemical and Engineering Data   56(4) 1613-1616   Apr 2011   [Refereed]
K. Nakagawa; A. Hottot; S. Vessot; J. Andrieu
Asia-Pacific Journal of Chemical Engineering   6(2) 288-293   Mar 2011   [Refereed]
K. Nakagawa; Y. Yasumura; N. Thongprachan; N. Sano
Chemical Engineering and Processing: Process Intensification   50(1) 22-30   Jan 2011   [Refereed]
K. Nakagawa; S. Surassmo; S.-G. Min; M.-J. Choi
Journal of Food Engineering   102(2) 177-188   Jan 2011   [Refereed]
Cryotropic Gel Formation for Food Nutrients Encapsulation - a Controllable Processing of Hydrogel By Freezing
Kyuya Nakagawa and Noboru Nishimoto
Procedia Food Science, 1:1968-1972      2011   [Refereed]
Encapsulation of Curcumin Loaded Oil Droplets By Cryotropic Gel Formation from O/W Emulsion
Kyuya Nakagawa, Nataporn Sowasod, Tawatchai Charinpanitkul, Apinan Soottitantawat, and Wiwut Tanthapanichakoon
Procedia Food Science, 1:1973-1979      2011   [Refereed]
Y. Asakuma; Y. Yamamura; K. Nakagawa; K. Maeda; K. Fukui
Journal of Polymers and the Environment   19(1) 209-216   2011   [Refereed]
D. Chaudhary; M.R. Went; K. Nakagawa; S.J. Buckman; J.P. Sullivan
Materials Letters   64(23) 2635-2637   Dec 2010   [Refereed]
K. Nakagawa; S. Maebashi; K. Maeda
Separation and Purification Technology   73(3) 403-408   Jul 2010   [Refereed]
K. Nakagawa; H. Nagahama; S. Maebashi; K. Maeda
Chemical Engineering Research and Design   88(5月6日) 718-724   May 2010   [Refereed]
K. Nakagawa; N. Thongprachan; T. Charinpanitkul; W. Tanthapanichakoon
Chemical Engineering Science   65(4) 1438-1451   Feb 2010   [Refereed]
K. Nakagawa; S. Maebashi; K. Maeda
Canadian Journal of Chemical Engineering   87(5) 779-787   Oct 2009   [Refereed]
K. Nakagawa; W. Murakami; J. Andrieu; S. Vessot
Chemical Engineering Research and Design   87(8) 1017-1027   Aug 2009   [Refereed]
Freezing and Thawing Concentrate an aqueous solution
Kyuya Nakagawa, Shohei Maebashi, and Koji Maeda
InternatIonal Journal of Chemical EniIneering, 2(2):105-116      2009   [Refereed]
Y. Asakuma; K. Nakagawa; K. Maeda; K. Fukui
Polymer Degradation and Stability   94(2) 240-245   2009   [Refereed]
N. Thongprachan; K. Nakagawa; N. Sano; T. Charinpanitkul; W. Tanthapanichakoon
Materials Chemistry and Physics   112(1) 262-269   Nov 2008   [Refereed]
A. Hottot; K. Nakagawa; J. Andrieu
Chemical Engineering Research and Design   86(A2) 193-200   Feb 2008   [Refereed]
K. Nakagawa; S.R. Mukai; K. Tamura; H. Tamon
Chemical Engineering Research and Design   85(A9) 1331-1337   Sep 2007   [Refereed]
K. Nakagawa; K. Tamura; S.R. Mukai; T. Suzuki; H. Tamon
Journal of Chemical Engineering of Japan   40(5) 410-414   May 2007   [Refereed]
K. Nakagawa; B. Hottot; S. Vessot; J. Andrieu
AIChE Journal   53(5) 1362-1372   May 2007   [Refereed]
K. Nakagawa; A. Hottot; S. Vessot; J. Andrieu
Chemical Engineering and Processing: Process Intensification   45(9) 783-791   Sep 2006   [Refereed]
W. Tanthapanichakoon; S. Sittipraneed; P. Japthong; T. Charinpanitkul; V. Boon-Amnuayvitaya; K. Nakagawa; H. Tamon
Journal of Chemical Engineering of Japan   39(6) 661-669   Jun 2006   [Refereed]
W. Tanthapanichakoon; P. Ariyadejwanich; P. Japthong; K. Nakagawa; S.R. Mukai; H. Tamon
Water Research   39(7) 1347-1353   Apr 2005   [Refereed]
K. Nakagawa; T. Sugiyama; S.R. Mukai; H. Tamon; Y. Shirai; W. Tanthapanichakoon
Journal of Chemical Engineering of Japan   37(7) 889-894   Jul 2004   [Refereed]
K. Nakagawa; A. Namba; S.R. Mukai; H. Tamon; P. Ariyadejwanich; W. Tanthapanichakoon
Water Research   38(7) 1791-1798   Apr 2004   [Refereed]
P. Ariyadejwanich, T. Charinpanitkul, W. Tanthapanichakoon, H. Tamon, S. R. Mukai, K. Nakagawa
Macro Review   16 109-113   Jan 2003   [Refereed]
Adsorption of phenol and two organic dyes, Black 5 and Red 31, from aqueous solution on mesoporous activated carbon prepared from waste tire was carried out and, for comparison, an imported commercial activated carbon was also investigated. Phenol...
K. Nakagawa; S.R. Mukai; T. Suzuki; H. Tamon
Carbon   41(4) 823-831   2003   [Refereed]
P. Ariyadejwanich; W. Tanthapanichakoon; K. Nakagawa; S.R. Mukai; H. Tamon
Carbon   41(1) 157-164   2003   [Refereed]
K. Nakagawa; H. Tamon; T. Suzuki; S. Nagano
Journal of Porous Materials   9(1) 25-33   Mar 2002   [Refereed]

Misc

 
食品工業における乾燥技術:水の挙動と品質について
Kyuya Nakagawa
Chemical Engineering of Japan   82(6) 299-302   2018
How to control microstructure of protein aggregates by unit operation
Kyuya Nakagawa
News Letters/ Division of Biochemical Engineering (Society of Chemical Engineering of Japan)   44 16-21   2017
Potential of food microencapsulation as a technique to give functionality
Kyuya Nakagawa
Journal of Japanese Society of Taste Technology   44 16-21   2017
Factors that affect freeze-dried drug quality loss during processing
Kyuya Nakagawa
Pharm Stage   16(10) 66-71   2017
Some thoughts on processing technology for functional food products
Kyuya Nakagawa
Cell   49 42-45   2017
Physical chemistry for freeze-drying
Kyuya Nakagawa
Journal of Japan Society of Pharmaceutical Machinary and Engineering   24(2) 105-116   2015
Food product development by modifying rheological properties of soy protein gel,
Kyuya Nakagawa
Chemical Engineering of Japan   60(4) 274-278   2015
Principle of freeze-drying and its application
Kyuya Nakagawa
Chemical Engineering of Japan   79(9) 666-668   2015
Trends and history of drying researches
Kyuya Nakagawa
Powder Technology   6(10) 1031-1036   2014
Nanoparticle processing by using freezing process: Is freeze-concentrated phase a space for product processing?
Kyuya Nakagawa
Refrigeration   89 760-764   2014
Development of powder processing for food microcapsuls for designing food functionality,
Kyuya Nakagawa
Chemical Engineering of Japan   57(10) 59-64   2012
Principle and industrial process of freeze-drying
Kyuya Nakagawa
Science and Industry   57(10) 59-64   2012
Trends in recent drying technology
Kyuya Nakagawa
Chemical Engineering of Japan   79(10) 752-753   2015
新規水蒸気賦活前処理法を用いて固体廃棄物から作製したメソ細孔性活性炭に関する研究
Kyuya Nakagawa
分離技術   35(1) 32-37   2005

Books etc

 
Fundamentals of freeze-drying and its application in industry: mathematical modeling and process optimization
Kyuya Nakagawa
JOHOKIKO   Jun 2016   ISBN:978-4-86502-113-4
Microcapsules –Preparation, Release control and Applications–
Kyuya Nakagawa (Part:Joint Work, Production of Nano- Microcapsules by Using Freezing Process)
GIJUTSUJOHOKYOKAI   2014   ISBN:978-4861045592
Advances in Nanotechnology for Food Products
Kyuya Nakagawa (Part:Joint Work, A technique to design nano- and microparticles)
CMC Publishing   2013   ISBN:4781308260
Foam materials made from carbon nanotubes, in "Carbon Nanotubes / Book 6"
Kyuya Nakagawa
Edited by Dr. Stefano Bianco, InTech, (ISBN 978-953-307-500-6)   2011   
Nano- and microencapsulation of flavors in food systems, in "Nano- and Microencapsulation for Foods"
Kyuya Nakagawa
Edited by Dr. Hae-Soo Kwak, John Wiley & Sons, Ltd.   2013   

Conference Activities & Talks

 
Processing technology that links to the hydrophobicity of aggregated protein particles [Invited]
Kyuya Nakagawa
Nisshin Engineering Particle Technology International Seminar (NEPTIS2018)   26 Jan 2018   
How to operate freeze-drying process for assuring product quality of biological products. [Invited]
Kyuya Nakagawa
The 13th Asian Congress on Biotechnology (ACB 2017)   23 Jul 2017   
Preparation of solid lipid microspheres as a delivery vehicle of nutraceuticals. [Invited]
Kyuya Nakagawa
2017 International Symposium and Annual Meeting, The Role of Food Scientists & Food Industries for Food Security   21 Jun 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– [Invited]
Kyuya Nakagawa
FOOMA Japan 2017 国際食品工業展   13 Jun 2017   
In-situ observation of glass transition during freeze-drying by X-ray computed tomography using synchrotron radiation. [Invited]
Kyuya Nakagawa
The 8th International Conference, The International Society for Lyophilization and Freeze‐Drying (ISL‐FD)   21 Apr 2017   
Food Freeze-drying: Is there a chance to put functionality by processing? [Invited]
Kyuya Nakagawa
Special lecture at Politecnico di Torino (Italy)   2 Dec 2016   
Kinetics in quality change of food products during drying process. [Invited]
Kyuya Nakagawa
Special lecture at VISTEC (Thailand)   30 Aug 2016   
凍結を利用して食品機能を制御・創出する試み [Invited]
Kyuya Nakagawa
日本食品科学工学会 第64回大会   25 Aug 2016   
食品凍結乾燥の研究~古典的な単位操作研究から模索する新しいトピック [Invited]
Kyuya Nakagawa
先端技術を支える単位操作シリーズ「乾燥・蒸発技術の基礎と最新動向」   27 Jun 2016   
機能性を付与する技術としての食品マイクロカプセル製造の可能性 [Invited]
Kyuya Nakagawa
FOOMA Japan 2017 国際食品工業展   7 Jun 2016   
食品をつくるということを学問する.~作る→造る→創る~ [Invited]
Kyuya Nakagawa
食未来エクステンション講座,兵庫県立大学環境人間学部   10 Dec 2015   
Is freezing a useful pre-treatment for protein-based encapsulation? [Invited]
Kyuya Nakagawa
The 9th World Forum for Crystallization, Filtration and Drying (WFCFD)   26 Feb 2015   
Fundamentals of Freeze-drying -Modeling and case studies for practical application- [Invited]
Kyuya Nakagawa
The 9th World Forum for Crystallization, Filtration and Drying (WFCFD)   25 Feb 2015   
凍結と乾燥に関わるプロセス技術の話題提供 [Invited]
Kyuya Nakagawa
工業化技術研究会,日本化学工学会関西支部   6 Feb 2015