Motohiro Shima

Protection of Lactobacillus acidophilus from the low pH of a model gastric juice by incorporation in a W/O/W emulsion

Motohiro Shima, Yasunobu Morita, Masatsugu Yamashita et al. · Food Hydrocolloids · 2006 · 103 citations

Agriculture, Food Science, Microbiology +9

Relationships between structure and high-throughput screening permeability of peptide derivatives and related compounds with artificial membranes: application to prediction of Caco-2 cell permeability

Rieko Ano, Yukitaka Kimura, Motohiro Shima et al. · Bioorganic & Medicinal Chemistry · 2003 · 70 citations

Pharmacy, Biochemistry, Medicinal Chemistry +17

Effects of Drying Conditions on the Oxidation of Linoleic Acid Encapsulated with Gum Arabic by Spray-drying

Xu Fang, Motohiro Shima, Shuji Adachi · Food Science and Technology Research · 2005 · 65 citations · Full text

Agriculture, Food Science, Materials Engineering +13

Preparation of fine W/O/W emulsion through membrane filtration of coarse W/O/W emulsion and disappearance of the inclusion of outer phase solution

Motohiro Shima, Yohei Kobayashi, Takao Fujii et al. · Food Hydrocolloids · 2003 · 62 citations

Engineering, Chemical Engineering, Materials Science +12

Protection of Lactobacillus acidophilus from bile salts in a model intestinal juice by incorporation into the inner-water phase of a W/O/W emulsion

Motohiro Shima, Takefumi Matsuo, Masatsugu Yamashita et al. · Food Hydrocolloids · 2008 · 54 citations

Agriculture, Food Science, Microbiology +15