Search Results - Mikajiri, Shuto

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  1. 1
    Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria

    Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria by Mikajiri, Shuto, Sogabe, Tomochika, Cao, Ruodan, Kikawada, Takahiro, Suzuki, Toru, Kawai, Kiyoshi

    Published in Food biophysics
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  2. 2
    Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried lactic acid bacteria at various water activities

    Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried lactic acid bacteria at various water activities by Cao, Ruodan, Sogabe, Tomochika, Mikajiri, Shuto, Kawai, Kiyoshi

    Published in Cryobiology
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  3. 3
    Rehydration of whey protein isolate: Effect of temperature, water activity, and storage time

    Rehydration of whey protein isolate: Effect of temperature, water activity, and storage time by Al-Jassar, Sarah A., Mikajiri, Shuto, Roos, Yrjӧ H.

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  4. 4
    Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130T with the addition of disaccharides, polymers, and their mixtures

    Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130T with the addition of disaccharides, polymers, and their mixtures by Teng, Da, Kawai, Kiyoshi, Mikajiri, Shuto, Hagura, Yoshio

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  5. 5
    Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130 T with the addition of disaccharides, polymers, and their mixtures

    Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130 T with the addition of disaccharides, polymers, and their mixtures by Teng, Da, Kawai, Kiyoshi, Mikajiri, Shuto, Hagura, Yoshio

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