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List of received applications (By symposium/topics code)

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SY) SCEJ Division Symposium

SY-71. [Symposium of Division of Biochemical Engineering] Advances and Frontiers in Food Chemical Engineering ~Toward Interdisciplinary Collaboration and Deepening Food Science and Technology ~

Organizer(s): Yoshimoto Noriko (Yamaguchi Univ.), Tanaka Masaki (Fuji Electric)

Most recent update: 2026-06-27 20:33:01

The keywords that frequently used
in this topics code.		KeywordsNumber
Freeze Drying2
lipid nanoparticle1

ACKN
No.		Title/Author(s)KeywordsStyle
159Development of low environmental systems based on flow characteristic control technologies towards contribute for food processing fields
(TMCIT) (Reg)Tamura Kenji		flow characteristics control
environmental load reduction
preserving freshness
O
166Molecular Investigation of the Freezing Process of Protein Aqueous Solutions Containing Sugar
(Kyoto U.) *(Stu)Shibata Maki, Terahara Yoshinari, (Reg)Suzuki Tetsuo, (Reg)Sano Noriaki, (Kyushu U.) (Reg)Nakagawa Kyuya		freezing
molecular dynamics
protein
O
383Enhancing the stability and oral absorption of hydrophilic bioactive compounds using ellagic-acid-stabilized Pickering emulsions
(Wakayama Med. U.) Ikeda Mayumi, Mogami Haruka, Liu Wuxuan, (artience) (Cor)Fukutomi Satoshi, (Cor)Fujino Takuya, (Wakayama Med. U.) Fukuta Tatsuya, *(Reg)Kadota Kazunori		Pickering Emulsion
Powder
Nile Red
O
388Multiband Spectroscopic Evaluation of Temperature Effects on Extraction Behavior of Kombu Soup Stock
(Mie U.) *(Reg)Hashimoto Atsushi, (Reg)Suehara Ken-ichiro, (Mie U./Shinshu U.) Kameoka Takaharu, (Tsuji Culinary Inst.) Obiki Nobuaki, Yugawa Noriyuki, (Kansou) Koyama Shouhei		multiband spectroscopy
dashi
quality
O
391Activity and stability of liposome-encapsulated β-glucosidase in the presence of ethanol
(Yamaguchi U.) *(Stu)Eto Reo, (Reg)Yoshimoto Makoto		Lipid vesicles
Membrane permeability
Enzymes
O
399Characterization of Particle Formation Behavior in in-vacuo Spray Freeze-Drying
(Kyushu U.) *(Stu)Oyama Ryuto, (Seikei U.) (Reg)Oshima Kazumasa, (Kyushu U.) (Reg)Asano Shusaku, (Reg)Nakagawa Kyuya		Freeze Drying
O
403Analysis of aggregation and disintegration dynamics during the annealing process of Lipid Nanoparticle Dispersions
(Kyushu U.) *(Stu)Ueki Ryota, (Reg)Nakagawa Kyuya		Freeze Drying
lipid nanoparticle
O
412Analysis of Structural Relaxation Dynamics in Model Foods During Freeze Storage Using a Combination of Thermal Analysis and Ice Crystal Structure Observation
(Kyushu U.) *(Stu)Nishida Kotaro, (Seikei U.) (Reg)Oshima Kazumasa, (Kyushu U.) (Reg)Asano Shusaku, (Reg)Nakagawa Kyuya		Freeze Storage
O
570Detection of nanocolloid-stabilizer interactions during freeze-drying by surface enhanced infrared spectroscopy (SEIRAS)
(Okayama U.) *(Stu)Nishida Takeshi, Kadowaki Miki, (Reg)Imanaka Hiroyuki, (Reg)Imamura Koreyoshi		nanocolloid
stabilization
freeze-drying
O
575Amorphous solid dispersion of a flavoring substance in the form of microparticles and nanofibers
(Okayama U.) *(Reg)Imamura Koreyoshi, Honda Nao, (Reg)Imanaka Hiroyuki, (Doshisha U.) (Reg)Ishida Naoyuki		amorphous solid dispersion
nanofiber
flavor retention
O
623[Invited lecture] Examples of food chemical engineering initiatives in fruit processing.
(Aohata) *Tagashira Nobuhiro, Miyoshi Toru, Takagi Junri		fruit processing
unit operation
jam
O
811[Invited lecture]Separation Operations Utilizing the Low-Temperature Mechanical Properties of Frozen Foods and Their Applications
(Hiroshima U.) Hagura Yoshio		Low-Temperature Mechanical Properties
Separation
Food
O
914Design and Development of a Pressure-Driven Apparatus for Characterizing the Rheological Properties of Food Fluids
(Kewpie) *(Reg)Ikeda Nobuaki, (Keio U.) Sakamoto Mayu, (Reg)Fujioka Satoko, (Reg)Terasaka Koichi		non-Newtonian
rheology
food fluids
O
List of received applications (By topics code)
List of received applications
SCEJ 57th Autumn Meeting (Higashihiroshima, 2026)

Organizing Committee of SCEJ 57th Annual Meeting (2026)
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