Shuto Mikajiri

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

K. Kawai, D. Teng, Y. Hagura, 2017, Bioscience, biotechnology, and biochemistry.

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.

K. Kawai, Tomochika Sogabe, Shuto Mikajiri, 2022, Cryobiology.

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

K. Kawai, Toru Suzuki, T. Kikawada, 2021, Food Biophysics.

Rehydration of whey protein isolate: Effect of temperature, water activity, and storage time

Y. Roos, Shuto Mikajiri, S. Al-Jassar, 2020 .