Concepedia

Noda Masayuki

NM

5

Publications

125

Citations

5

H-Index

1986

Active since

Affiliations

Megmilk Snow Brand (Japan)(Current)

Kyoto University

Noda Masayuki is an author at Megmilk Snow Brand (Japan) specializing in food engineering, engineering, and health sciences.

Top concepts

Food EngineeringHealthEngineeringFood ChemistryThermodynamicsFood ProcessingRheologyMaterial ScienceMechanical EngineeringChemistry

Publications per year

1986–2009

5

Publications

5

MICROSTRUCTURE AND RHEOLOGICAL BEHAVIOR OF WHIPPING CREAM

Noda Masayuki, Yasuhiko Shiinoki · Journal of Texture Studies · 1986 · 47 citations

Materials Science, Rheological Constitutive Equation, Free Fat +12

Relationship between characteristics of oil droplets and solidification of thermally treated creams

Takaaki Mutoh, Shinsuke Nakagawa, Noda Masayuki et al. · Journal of the American Oil Chemists Society · 2001 · 35 citations

Food Colloid, Engineering, Thermal Processing +16

Effect of oil-soluble emulsifiers on solidification of thermally treated creams

Takaaki Mutoh, Hiroaki Kubouchi, Noda Masayuki et al. · International Dairy Journal · 2006 · 19 citations

Oil-soluble Emulsifiers, Food Colloid, Food Engineering +4

Effects of Heating Conditions on Physicochemical Properties of Skim Milk Powder during Production Process

Yuka Miyamoto, Kentaro Matsumiya, Hiroaki Kubouchi et al. · Food Science and Technology Research · 2009 · 12 citations

Food Colloid, Engineering, Mechanical Engineering +20

Effects of Tempering on Physical Properties of Whip Cream.

Noda Masayuki, Haruyoshi Yamamoto · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1994 · 12 citations · Full text

Food Chemistry, Mathematical Programming, Engineering +7

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