SCEJ 57th Autumn Meeting (Higashihiroshima, 2026)
Last modified: 2026-07-16 06:38:20
Session programs : SY-71
The chairs are under negotiation.
Yellow-backs on Technical sessions denote the Hybrid sessions.
(All other sessions are on-site only sessions).
Yellow-backs on Technical sessions denote the Hybrid sessions.
(All other sessions are on-site only sessions).
SY-71 [Symposium of Division of Biochemical Engineering]
Advances and Frontiers in Food Chemical Engineering ~Toward Interdisciplinary Collaboration and Deepening Food Science and Technology ~
| Time | Paper ID | Title / Authors | Keywords | Topic code | Ack. number |
|---|---|---|---|---|---|
| Hall J, Day 2 | |||||
| (9:20–10:20) | |||||
| J202 | Analysis of Structural Relaxation Dynamics in Model Foods During Freeze Storage Using a Combination of Thermal Analysis and Ice Crystal Structure Observation | Freeze Storage | SY-71 | 412 | |
| J203 | Detection of nanocolloid-stabilizer interactions during freeze-drying by surface enhanced infrared spectroscopy (SEIRAS) | nanocolloid stabilization freeze-drying | SY-71 | 570 | |
| J204 | Analysis of aggregation and disintegration dynamics during the annealing process of Lipid Nanoparticle Dispersions | Freeze Drying lipid nanoparticle | SY-71 | 403 | |
| Break | |||||
| (10:40–11:40) | |||||
| J206 | Amorphous solid dispersion of a flavoring substance in the form of microparticles and nanofibers | amorphous solid dispersion nanofiber flavor retention | SY-71 | 575 | |
| J207 | Activity and stability of liposome-encapsulated β-glucosidase in the presence of ethanol | Lipid vesicles Membrane permeability Enzymes | SY-71 | 391 | |
| J208 | Enhancing the stability and oral absorption of hydrophilic bioactive compounds using ellagic-acid-stabilized Pickering emulsions | Pickering Emulsion Powder Nile Red | SY-71 | 383 | |
| (13:00–13:40) | |||||
| J213 | [Invited lecture] Examples of food chemical engineering initiatives in fruit processing. | fruit processing unit operation jam | SY-71 | 623 | |
| (13:40–14:20) | |||||
| J215 | Development of low environmental systems based on flow characteristic control technologies towards contribute for food processing fields | flow characteristics control environmental load reduction preserving freshness | SY-71 | 159 | |
| J216 | Design and Development of a Pressure-Driven Apparatus for Characterizing the Rheological Properties of Food Fluids | non-Newtonian rheology food fluids | SY-71 | 914 | |
| (14:20–15:00) | |||||
| J217 | [Invited lecture] Separation Operations Utilizing the Low-Temperature Mechanical Properties of Frozen Foods and Their Applications | Low-Temperature Mechanical Properties Separation Food | SY-71 | 811 | |
| (15:00–16:00) | |||||
| J219 | Multiband Spectroscopic Evaluation of Temperature Effects on Extraction Behavior of Kombu Soup Stock | multiband spectroscopy dashi quality | SY-71 | 388 | |
| J220 | Characterization of Particle Formation Behavior in in-vacuo Spray Freeze-Drying | Freeze Drying | SY-71 | 399 | |
| J221 | Molecular Investigation of the Freezing Process of Protein Aqueous Solutions Containing Sugar | freezing molecular dynamics protein | SY-71 | 166 | |
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SCEJ 57th Autumn Meeting (Higashihiroshima, 2026)
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