J221 - Hall J, Day 2 - Hall and day program - SCEJ 57th Autumn Meeting (Higashihiroshima, 2026)

`SCEJ 57th Autumn Meeting (Higashihiroshima, 2026)`

Last modified: 2026-07-16 06:38:20

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Hall and day program : Hall J, Day 2 : J221

The chairs are under negotiation.
Yellow-backs on Technical sessions denote the Hybrid sessions.
(All other sessions are on-site only sessions).

Hall J(K3F K305), Day 2(Sep. 15)

SY-71

Time	Paper ID	Title / Authors	Keywords	Topic code	Ack. number
SY-71 [Symposium of Division of Biochemical Engineering] Advances and Frontiers in Food Chemical Engineering ~Toward Interdisciplinary Collaboration and Deepening Food Science and Technology ~
(9:20–10:20)
9:20– 9:40	J202	Analysis 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	SY-71	412
9:40– 10:00	J203	Detection 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	SY-71	570
10:00– 10:20	J204	Analysis 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	SY-71	403
10:20– 10:40		Break
(10:40–11:40)
10:40– 11:00	J206	Amorphous 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	SY-71	575
11:00– 11:20	J207	Activity 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	SY-71	391
11:20– 11:40	J208	Enhancing 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	SY-71	383
(13:00–13:40)
13:00– 13:40	J213	[Invited lecture] Examples of food chemical engineering initiatives in fruit processing. (Aohata) *Tagashira Nobuhiro, Miyoshi Toru, Takagi Junri	fruit processing unit operation jam	SY-71	623
(13:40–14:20)
13:40– 14:00	J215	Development 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	SY-71	159
14:00– 14:20	J216	Design 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	SY-71	914
(14:20–15:00)
14:20– 15:00	J217	[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	SY-71	811
(15:00–16:00)
15:00– 15:20	J219	Multiband 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	SY-71	388
15:20– 15:40	J220	Characterization 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	SY-71	399
15:40– 16:00	J221	Molecular 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	SY-71	166

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SCEJ 57th Autumn Meeting (Higashihiroshima, 2026)

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