Yoshio Hagura

Characteristics of the Membrane Emulsification Method Combined with Preliminary Emulsification for Preparing Corn Oil-in-Water Emulsions.

Kanichi Suzuki, Ikuko Shuto, Yoshio Hagura · Food Science and Technology International Tokyo · 1996 · 121 citations · Full text

Engineering, Chemical Engineering, Food Engineering +13

Preparation of Corn Oil/Water and Water/Corn Oil Emulsions Using PTFE Membranes.

Kanichi Suzuki, Ikuhisa FUJIKI, Yoshio Hagura · Food Science and Technology International Tokyo · 1998 · 100 citations · Full text

Engineering, Chemical Engineering, Food Engineering +13

Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits

Suwalee Fong-in, Kiyoshi Kawai, Nathdanai Harnkarnsujarit et al. · Journal of Food Engineering · 2017 · 86 citations

Agriculture, Food Science, Food Engineering +16

Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder

Suwalee Fong-in, Alex Eduardo Alvino Granados, Nathdanai Harnkarnsujarit et al. · Journal of Food Engineering · 2018 · 73 citations

Agriculture, Biochemistry, Food Science +13

Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer–plasticizer systems

Kiyoshi Kawai, Yoshio Hagura · Carbohydrate Polymers · 2012 · 63 citations

Natural Sciences, Materials Engineering, Materials Science +12