下山田真 (Makoto Shimoyamada) - マイポータル

基本情報

Heat transfer characteristics of Taylor vortex flow with shear-thinning

Hayato Masuda, Makoto Shimoyamada, Naoto Ohmura

International Journal of Heat and Mass Transfer 130 274 - 281 2019年査読有り
Effects of pH on Foam Formation by Whipping in Spray-Dried Egg White Dispersion

下山田真

24 355 - 361 2018年査読有り
Effects of Pre-heating on Freeze-thaw Fractionation of Soymilk

Kazuhiro Morita, Makoto Shimoyamada, Mitsutoshi Nakajima

FOOD SCIENCE AND TECHNOLOGY RESEARCH 23(5) 765 - 770 2017年9月査読有り
Neutralization of Lipopolysaccharide by Heat Shock Protein in Pediococcus pentosaceus AK-23

Kyoko Asami, Ayaka Kondo, Yoshihito Suda, Makoto Shimoyamada, Makoto Kanauchi

JOURNAL OF FOOD SCIENCE 82(7) 1657 - 1663 2017年7月査読有り
Process development of starch hydrolysis using mixing characteristics of Taylor vortices

MASUDA HAYATO, HORIE TAKAFUMI, HUBACZ ROBERT, OHMURA NAOTO, SHIMOYAMADA MAKOTO

Bioscience, Biotechnology and Biochemistry 81 755 - 761 2017年2月査読有り

蒸発濃縮豆乳の粘度上昇とその抑制

下山田真, 遠藤てい, 金内誠, 石田光晴, 大下明洋, 江草信太郎, 本多芳孝

日本食品科学工学会大会講演集 61st 77 2014年8月28日
AGFD 11-Effects of heating temperature and cooling rate on denaturation of soymilk protein

Makoto Shimoyamada, Kimiko Tsuzuki, Hiroaki Asao, Ryo Yamauchi

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 236 2008年8月
Effect of heat treatment on dispersion stability of soymilk and heat denaturation of soymilk protein

Makoto Shimoyamada, Natsumi Tsushima, Kimiko Tsuzuki, Hiroaki Asao, Ryo Yamauchi

FOOD SCIENCE AND TECHNOLOGY RESEARCH 14(1) 32 - 38 2008年1月
Effect of heat treatment on dispersion stability of soymilk and heat denaturation of soymilk protein

Makoto Shimoyamada, Natsumi Tsushima, Kimiko Tsuzuki, Hiroaki Asao, Ryo Yamauchi

FOOD SCIENCE AND TECHNOLOGY RESEARCH 14(1) 32 - 38 2008年1月
Antioxidative compounds from the outer scales of onion

TN Ly, C Hazama, M Shimoyamada, H Ando, K Kato, R Yamauchi

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 53(21) 8183 - 8189 2005年10月