Motohiro Shima

Motohiro Shima

Ishikawa Prefectural University - Nonoichi / Japan
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 484691
石川県立大学
person_outline Motohiro Shima's MOST POPULAR ARTICLES
1-) Protection of Lactobacillus acidophilus from the low pH of a model gastric juice by incorporation in a W/O/W emulsionM Shima, Y Morita, M Yamashita, S AdachiFood Hydrocolloids 20 (8), 1164-1169, 20061132006
2-) Relationships between structure and high-throughput screening permeability of peptide derivatives and related compounds with artificial membranes: application to prediction of …R Ano, Y Kimura, M Shima, R Matsuno, T Ueno, M AkamatsuBioorganic & medicinal chemistry 12 (1), 257-264, 2004752004
3-) Effects of drying conditions on the oxidation of linoleic acid encapsulated with gum arabic by spray-dryingX Fang, M Shima, S AdachiFood Science and Technology Research 11 (4), 380-384, 2005732005
4-) Preparation of fine W/O/W emulsion through membrane filtration of coarse W/O/W emulsion and disappearance of the inclusion of outer phase solutionM Shima, Y Kobayashi, T Fujii, M Tanaka, Y Kimura, S Adachi, R MatsunoFood Hydrocolloids 18 (1), 61-70, 2004722004
5-) Protection of Lactobacillus acidophilus from bile salts in a model intestinal juice by incorporation into the inner-water phase of a W/O/W emulsionM Shima, T Matsuo, M Yamashita, S AdachiFood Hydrocolloids 23 (2), 281-285, 2009692009