Yuzoh Asano

发表

Preparation of food emulsions using a membrane emulsification system

M. Tomita, Ryoh Katoh, Yuzoh Asano, 1996 .

Effect of Whey Protein Concentrate Addition on the Physical Properties of Low Fat Processed Cheese

K. Iwatsuki, Naoyuki Inoue, Yuzoh Asano, 2012 .

Polyphenols extracted from black tea (Camellia sinensis) residue by hot-compressed water and their inhibitory effect on pancreatic lipase in vitro.

Miyuki Tanaka, K. Iwatsuki, H. Ochi, 2012, Journal of food science.

Phase Behavior of Pentaglycerol Monostearic and Monooleic Acid Esters in Water

Y. Shimada, H. Kunieda, S. Kokubo, 2006 .

Water/Oil Emulsions Prepared by the Membrane Emulsification Method and Their Stability

Yuzoh Asano, K. Sotoyama, Kazuyoshi Doi, 1999 .

Preparation of W/O food product emulsions by the membrane emulsification method and assessment of stability

Yuzoh Asano, K. Sotoyama, Kazuyoshi Doi, 1998 .

Conditions For Preparation of O/W Food Emulsions Using a Membrane Emulsification System.

M. Tomita, S. Okonogi, Ryoh Katoh, 1995 .

Influence of whipping speed on the physical characteristics of whipped cream

Y. Shimada, S. Kokubo, Yuzoh Asano, 2005 .

Influences of Bubble Size and Fat Globules Aggregation on the Physical Characteristics of Whipped Cream (Studies on Factors Influencing Physical Characteristics of Whipped Cream Part II)

Y. Shimada, Y. Ozaki, K. Iwatsuki, 2007 .