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Numerical Calculation of Laser-Produced Bubble near a Solid Boundary until the Second Collaps

Type: Journal Paper

Author : Ryoji DOIHARA; Koji TAKAHASHI

Year: 2001

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CFD geometrical optimization to improve mixing performance of axial mixer

Type: Journal Paper

Author : Toshihiro Hanada; Kenji Kuroda; Koji Takahashi

Year: 2016

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Growth rate estimation of in vitro primarily induced carrot callus by a fractal based model

Type: Journal Paper

Author : Toshiyuki Yokota; Nobutaka Tutumi; Koji Takahashi

Publisher: Elsevier Science

Year: 1999

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β -Lactoglobulin Protects β -Ionone Related Compounds from Degradation by Heating, Oxidation, and Irradiation

Type: Journal Paper

Author : Makoto Hattori; Akemi Watabe; Koji Takahashi

Year: 1995

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Nanobubble nucleation studied using Fresnel fringes in liquid cell electron microscopy

Type: Journal Paper

Author : Yoko Tomo; Koji Takahashi; Takashi Nishiyama; Tatsuya Ikuta; Yasuyuki Takata

Year: 2017

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Hydrophilic domains enhance nanobubble stability

Type: Journal Paper

Author : Takashi Nishiyama; Koji Takahashi; Tatsuya Ikuta; Yutaka Yamada; Yasuyuki Takata

Year: 2016

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Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

Type: Journal Paper

Author : MAKOTO HATTORI; YOICHI AIBA; KOICH NAGASAWA; KOJI TAKAHASHI

Publisher: Institute of Food Technologists

Year: 1996

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Crack-Healing Behavior of Si3N4/SiC Ceramics under Cyclic Stress and Resultant Fatigue Strength at the Healing Temperature

Type: Journal Paper

Author : Kotoji Ando; Koji Takahashi; Shin Nakayama; Shinji Saito

Publisher: John Wiley and Sons

Year: 2002

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Properties of Starches Conjugated with Lysine and Poly(lysine) by the Maillard Reaction

Type: Journal Paper

Author : Wenhong Yang; Makoto Hattori; Tetsuya Kawaguchi; Koji Takahashi

Year: 1998

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DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS

Type: Journal Paper

Author : KEIZO WADA; KOJI TAKAHASHI; KUJNIO SHIRAI; AKIRA KAWAMURA

Publisher: Institute of Food Technologists

Year: 1979

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Numerical Calculation of Laser-Produced Bubble near a Solid Boundary until the Second Collaps

CFD geometrical optimization to improve mixing performance of axial mixer

Growth rate estimation of in vitro primarily induced carrot callus by a fractal based model

β -Lactoglobulin Protects β -Ionone Related Compounds from Degradation by Heating, Oxidation, and Irradiation

Nanobubble nucleation studied using Fresnel fringes in liquid cell electron microscopy

Hydrophilic domains enhance nanobubble stability

Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

Crack-Healing Behavior of Si3N4/SiC Ceramics under Cyclic Stress and Resultant Fatigue Strength at the Healing Temperature

Properties of Starches Conjugated with Lysine and Poly(lysine) by the Maillard Reaction

DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS

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Numerical Calculation of Laser-Produced Bubble near a Solid Boundary until the Second Collaps

CFD geometrical optimization to improve mixing performance of axial mixer

Growth rate estimation of in vitro primarily induced carrot callus by a fractal based model

β -Lactoglobulin Protects β -Ionone Related Compounds from Degradation by Heating, Oxidation, and Irradiation

Nanobubble nucleation studied using Fresnel fringes in liquid cell electron microscopy

Hydrophilic domains enhance nanobubble stability

Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

Crack-Healing Behavior of Si3N4/SiC Ceramics under Cyclic Stress and Resultant Fatigue Strength at the Healing Temperature

Properties of Starches Conjugated with Lysine and Poly(lysine) by the Maillard Reaction

DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS