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Co-authors
- Takao NaganoDepartment of Food Science, Ishikawa Prefectural UniversityVerified email at ishikawa-pu.ac.jp
- Nan YangHubei University of TechnologyVerified email at hbut.edu.cn
- Makoto Takemasa東京電機大学Verified email at physics.soft-matter.org
- Rungnaphar PongsawatmanitAssociate Professor of Food Engineering, Department of Product Development, Kasetsart UniversityVerified email at ku.ac.th
- Ian NortonProfessor of Chemical Engineering, University of BirminghamVerified email at bham.ac.uk
- Yiping CaoMassachusetts Institute of Technology, ETH ZurichVerified email at mit.edu
- Kenji KubotaGunma UniversityVerified email at gunma-u.ac.jp
- Kurt DragetVerified email at ntnu.no
- Kao WuProfessor, Hubei University of TechnologyVerified email at mail.hbut.edu.cn
- olayide lawalProfessor of Industrial Chemistry, Federal University Oye Ekiti, NigeriaVerified email at fuoye.edu.ng
- Seyed Mohammad Ali RazaviDepartment of Food Science and Technology, Ferdowsi University of Mashhad, IranVerified email at um.ac.ir