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中嶋 光敏

ALUMNI 2026年10月現在、筑波大学が主たる所属機関ではありません

Nakajima, Mitsutoshi

生命環境系 , 教授
Faculty of Life and Environmental Sciences , Professor
  1. 1. Interregional traceability of Tunisian olive oils to the provenance soil by multielemental fingerprinting and chemometrics Damak, Fadwa; Asano, Maki; Baba, Koji; Suda, Aomi (+5 著者) Tamura, Kenji
      Food chemistry 283: 656 (2019) Semantic Scholar
  2. 2. Complex coacervates from gelatin and octenyl succinic anhydride modified kudzu starch: Insights of formulation and characterization Zhao, Yiguo; Khalid, Nauman; Shu, Gaofeng; Neves, Marcos A (+1 著者) Nakajima, Mitsutoshi
      FOOD HYDROCOLLOIDS 86: 70 (2019) Semantic Scholar
  3. 3. Effect of polysaccharide emulsifiers on the fabrication of monodisperse oil-in-water emulsions using the microchannel emulsification method Tan, Tai Boon; Nakajima, Mitsutoshi; Tan, Chin Ping
      JOURNAL OF FOOD ENGINEERING 238: 188 (2018) Semantic Scholar
  4. 4. Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties Zhang Chen; Gaofeng Shu; Noamane Taarji; Colin J. Barrow (+2 著者) Marcos A. Neves
      Food Chemistry 261: 322 (2018) Semantic Scholar
  5. 5. Engineering Study of a Pilot Scale Process Plant for Microalgae-Oil Production Utilizing Municipal Wastewater and Flue Gases: Fukushima Pilot Plant Sasongko; Nugroho Adi; Noguchi, Ryozo; Ito, Junko (+4 著者) Makoto M
      ENERGIES 11: (2018) Semantic Scholar
  6. 6. Microencapsulation of betanin in monodisperse W/O/W emulsions Ana Paula Eskildsen Pagano; Nauman Khalid; Isao Kobayashi; Mitsutoshi Nakajima (+1 著者) Erick Leite Bastos
      Food Research International 109: 489 (2018) Semantic Scholar
  7. 7. Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: Insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions Rabelo, Cezar A S; Taarji, Noamane; Khalid, Nauman; Kobayashi, Isao (+1 著者) Neves, Marcos A
      Food Research International 106: 542 (2018) Semantic Scholar
  8. 8. Nanoencapsulation of Thymus capitatus essential oil: Formulation process, physical stability characterization and antibacterial efficiency monitoring Mariem Benjemaa; Marcos A. Neves; Hanen Falleh; Hiroko Isoda (+1 著者) Mitsutoshi Nakajima
      Industrial Crops and Products 113: 414 (2018) Semantic Scholar
  9. 9. Nanoencapsulation of Thymus capitatus essential oil: Formulation process, physical stability characterization and antibacterial efficiency monitoring Mariem Benjemaa; Marcos A. Neves; Hanen Falleh; Hiroko Isoda (+1 著者) Mitsutoshi Nakajima
      Industrial Crops and Products 113: 414 (2018) Semantic Scholar
  10. 10. 燃料化のための微細藻類の濃縮と水熱液化 中嶋, 光敏; 市川, 創作
      Journal of Smart Processing 7: 34 (2018) Semantic Scholar
  11. 11. Long-term stability of droplet production by microchannel (step) emulsification in microfluidic silicon chips with large number of terraced microchannels Goran T. Vladisavljevic; Ekanem E. Ekanem; Zilin Zhang; Nauman Khalid (+1 著者) Mitsutoshi Nakajima
      CHEMICAL ENGINEERING JOURNAL 333: 380 (2018) Semantic Scholar
  12. 12. Nanoencapsulated Thymus capitatus essential oil as natural preservative Mariem Ben Jemaa; Hanen Falleh; Raja Serairi; Marcos A. Neves (+3 著者) Riadh Ksouri
      Innovative Food Science and Emerging Technologies 45: 92 (2018) Semantic Scholar
  13. 13. ヒト胃消化シミュレーターを用いた油含有ゲルのin vitro 消化試験：油の胃内放出制御のためのモデル解析 神津, 博幸; 王, 政; 王, 在天; 中嶋, 光敏 (+4 著者) 市川, 創作
      Japan Journal of Food Engineering 19: 89 (2018) Semantic Scholar
  14. 14. Preparation of monodisperse W/O emulsions using stainless-steel microchannel emulsification chip Li, R; Kobayashi, I; Zhang, Y; Marcos Antonio das, NEVES (+1 著者) Nakajima, M
      Particulate Science and Technology 37: 68 (2018) Semantic Scholar
  15. 15. The Role of Elongation of Very Long Chain Fatty Acids Family Member 6 (Elovl6) in Allergic Airway Inflammation Yoshida, K; Morishima, Y; Sakurai, H; Tsunoda, Y (+5 著者) Hizawa, N
      AMERICAN JOURNAL OF RESPIRATORY AND CRITICAL CARE MEDICINE 197: (2018)
  16. 16. Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch Yiguo Zhao; Nauman Khalid; Gaofeng Shu; Marcos A. Neves (+1 著者) Mitsutoshi Nakajima
      International Journal of Food Properties 20: 1329 (2017) Semantic Scholar
  17. 17. Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch Yiguo Zhao; Nauman Khalid; Gaofeng Shu; Marcos A. Neves (+1 著者) Mitsutoshi Nakajima
      International Journal of Food Properties 20: 1329 (2017) Semantic Scholar
  18. 18. Asymmetrical Microchannel Emulsification Plates for Production of Small-Sized Monodispersed Emulsion Droplets Nauman Khalid; Isao Kobayashi; Kunihiko Uemura; Mitsutoshi Nakajima
      Chemical Engineering and Technology 40: 2351 (2017) Semantic Scholar
  19. 19. Argan (Argania spinosa) press-cake as a potential emulsifier for stabilizing oil-in-water emulsions Taarji, N; da Silva; C. A. R; Khalid, N (+4 著者) Nakajima, M
      Proceedings of Delivery of Functionality in Complex Food Systems: DoF 2017 5 (2017)
  20. 20. In vitro bioaccessibility evaluation of vitamin D2-loaded nanoemulsions prepared using different emulsifiers Shu, G; Khalid, N; Neves, M. A; Kobayashi, INakajima, M
      Proceedings of Delivery of Functionality in Complex Food Systems: DoF 2017 4 (2017)
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  1. 1. Nanotechnology and Functional Foods Wang,Zeng; Neves,M. A; Kobayashi,Isao; Nakajima,Mitsutoshi (担当:分担執筆, 範囲:Controlling Properties of Micro to Nanosized Dispersions using Emulsification Devices)
    2015年6月
  2. 2. Engineering Aspects of Food Emulsification and Homogenization Kobayashi,Isao; Neves,M. A; Nakajima,Mitsutoshi (担当:分担執筆, 範囲:Microchannel Emulsification. Aspects of Droplet Generation, Channel Materials, Operating Conditions, and Scaling-Up Strategies.)
    2015年4月
  3. 3. 食品素材のナノ加工を支える技術 中嶋,光敏; 小林功 (担当:分担執筆, 範囲:マイクロチャネル乳化・ナノチャネル乳化)
    シーエムシー出版 2013年10月
  4. 4. 食品素材のナノ加工を支える技術 中嶋,光敏; 王政 (担当:分担執筆, 範囲:ナノエマルションの調製法)
    シーエムシー出版 2013年10月
  5. 5. 食品素材のナノ加工を支える技術 安達修二; 中嶋,光敏; 杉山滋 (担当:監修)
    シーエムシー出版 2013年10月 (ISBN: 9784781308265)
  6. 6. 油脂・脂質・界面活性剤データブック-日本油化学会編- 中嶋光敏 (担当:分担執筆, 範囲:食用油脂・脂質の乳化技術とナノテクノロジー)
    丸善出版 2012年12月
  7. 7. 食品化学工学；改訂七版 化学工学便覧 中嶋光敏
    丸善出版 2011年
  8. 8. マイクロエマルションの生成・構造・物性と応用 中嶋光敏; 小林, 功
    シーエムシー出版 2010年8月
  9. 9. フードナノテクノロジー Neves,M. A; 中嶋 光敏; 小林 功 (担当:分担執筆, 範囲:フードナノテクノロジー)
    CMC 2009年9月
  10. 10. Preparation characteristics of giant vesicles with controlled size and high entrapment efficiency using monodisperse water-in-oil emulsions in "Emulsion Science and Technology" T., Kuroiwa; M., Nakajima; K., Uemura; S., Sato; S., Mukataka; S., Ichikawa
    Wiley-VCH 2009年5月
  11. 11. Recent developments in producing monodispersed emulsions using straight through microchannel array devices Kobayashi, I; Uemura, K; Nakajima, M (担当:監修)
    Emulsion Science and Technology, Wiley-VCH 2009年2月
  12. 12. Recent developments in producing monodisperse emulsions using straight-through microchannel array devices, Emulsion Science and Technology, Ed Tadros T F Kobayashi, I; Uemura, K; Nakajima, M
    Wiley-VCH 2009年1月
  13. 13. Development of microchannel emulsification technology, Nanotechnology for producing novel cosmetics in Japan, Ed. Shimada K Nakajima, M; Kobayashi, I
    CMC 2009年1月
  14. 14. マイクロチャネル乳化、現代界面コロイド化学の基礎、日本化学会編、第3版 中嶋光敏
    丸善 2009年1月
  15. 15. Progress of MAFF Nanotechnology Project in Japan; Biocatalysis and biotechnology for functional foods and industrial products Nakajima, M; Yamamoto, K
    CRC Press Edited by Ching T. Hou, Jei-Fu Shaw 2007年1月
  16. 16. ナノテクノロジーと食品科学技術；食品産業における新規分離抽出技術の開発 中嶋光敏
    恒星社厚生閣 2005年1月
  17. 17. マイクロチャネル型量産用乳化装置の開発；マイクロリアクタテクノロジー～限りない可能性と課題～ 中嶋光敏
    株式会社エヌ・ティー・エス 2005年1月
  18. 18. 食品加工の最新技術（ナノテクノロジー、特にマイクロチャネル技術を中心として；食品先端技術シリーズ、食品と低温 中嶋光敏
    株式会社流通システム研究センター 2005年1月
  19. 19. 酵素工学；化学工学ハンドブック 中嶋光敏
    朝倉書店 2004年1月
  20. 20. 食品科学；農芸化学の事典 中嶋光敏
    日本熱帯農業学会 2003年1月
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  1. 1. The Role of Elongation of Very Long Chain Fatty Acids Family Member 6 (Elovl6) in Allergic Airway Inflammation Yoshida, K; Morishima, Y; Sakurai, H; Tsunoda, Y; Nakajima, M; Matsuyama, M; Kiwamoto, T; Matsuno, Y; Yukio, I; Hizawa, N
    International Conference of the American-Thoracic-Society 2018年5月18日
  2. 2. Effect of edible coatings of guar gum, xanthan gum and chitosan on the physical and morphological quality of fresh-cut lotus root (Nelumbo nucifera) during storage Lara, G. R; Uemura, K; Khalid, N; Isao, Kobayashi; Nakajima, Mitsutoshi; Marcos, A. Neves
    The International Conference on Food and Applied Bioscience - FAB 2018 2018年2月1日
  3. 3. Micro / Nanodispersions for Encapsulation of Bioactives and Antimicrobials from Natural Resources Marcos, A. Neves; Uemura, Kunihiko; Isao, Kobayashi; Nakajima, Mitsutoshi
    The Tunisia-Japan Symposium on Science, Society and Technology (TJASSST 2017) 2017年11月25日
  4. 4. Argan (Argania spinosa) press-cake as a potential emulsifier for stabilizing oil-in-water emulsions Taarji, N; da Silva; C. A. R; Khalid, N; Gadhi, C; Hafidi, A; Kobayashi, I; Neves, M. A; Nakajima, M
    Delivery of Functionality in Complex Food Systems (DoF 2017) 2017年11月5日
  5. 5. In vitro bioaccessibility evaluation of vitamin D2-loaded nanoemulsions prepared using different emulsifiers Shu, G; Khalid, N; Neves, M. A; Kobayashi, I; Nakajima, M
    Delivery of Functionality in Complex Food Systems (DoF 2017) 2017年11月5日
  6. 6. Encapsulation of Bioactives and Antimicrobials for Food Applications: State-of-the-art and Future Trends Marcos, A. Neves; Isao, Kobayashi; Nakajima, Mitsutoshi
    The Latin American Symposium on Food Science - SLACA 2017年11月4日
  7. 7. Strategies to improve the storage stability of fresh-cut lotus root (Nelumbo nucifera) Lara, G. R; Uemura, K; Khalid, N; Isao, Kobayashi; Nakajima, Mitsutoshi; Marcos, A. Neves
    The Latin American Symposium on Food Science - SLACA 2017年11月4日 SLACA
  8. 8. Physicochemical characteristics of octenyl succinic anhydride modified kudzu starch Zhao, Yiguo; Khalid, Nauman; Neves, M. A; 小林 功; 中嶋, 光敏
    日本食品科学工学会第64回大会 2017年8月28日 日本食品科学工学会
  9. 9. Formulation of O/W emulsions stabilized by squalene: Optimization and stability assessment. Sakata, Yuna; Arif, M; Gaofeng, Shu; Neves, M. A; 中嶋, 光敏
    日本食品科学工学会第64回大会 2017年8月28日 日本食品科学工学会
  10. 10. Formulation of O/W emulsions stabilized by squalene: Optimization and stability assessment. Sakata, Yuna; Arif, M; Gaofeng, Shu; Neves, M. A; 中嶋, 光敏
    日本食品科学工学会第64回大会 2017年8月28日 日本食品科学工学会
  11. 11. Effect of carrageenan type on the formulation and stability of O/W emulsions Moatsumoto, Sota; Neves, M. A; Kobayashi, Isao; 中嶋, 光敏
    日本食品科学工学会第64回大会 2017年8月28日 日本食品科学工学会
  12. 12. Denaturation of soybean milk by electric heating and conventional heating Mouaddine, Meriem; Kobayashi, I; Nakajima, M; Neves, M. A; Uemura, K
    The 18th Annual Meeting, Japan Society for Food Engineering 2017年8月7日 日本食品工学会
  13. 13. Formulation characteristics of water-in-oil emulsions using microchannel homogenization Li,Ran; Kobayashi, I; Zhang, Yanru; Neves, M. A; Uemura, K; Nakajima, M
    The 18th Annual Meeting, Japan Society for Food Engineering 2017年8月7日
  14. 14. Development and characterization of W/O nanoemulsions loaded with anthocyanins Da Silva; C. A. R; Taarji, N; Khalid, N; Kobayashi, I; Neves, M. A; Nakajima, M
    The 18th Annual Meeting, Japan Society for Food Engineering 2017年8月7日 日本食品工学会
  15. 15. Argan oil extraction press-cake as a source of a natural emulsifier Taarji, N; da Silva; C. A. R; Khalid, N; Hafidi, A; Kobayashi, I; Neves, M. A; Isoda, Hiroko; Nakajima, M
    The 18th Annual Meeting, Japan Society for Food Engineering 2017年8月7日 日本食品工学会
  16. 16. Formulation of oil-in-water nanoemulsions loaded with thymus essential oil and evaluation of its antimicrobial activity Ben Jemaa, M; Neves, M. A; Ksouri, R; Takahashi, C; Kobayashi, I; Uemura, K; Nakajima, M
    The 18th Annual Meeting, Japan Society for Food Engineering 2017年8月7日 日本食品工学会
  17. 17. Complex coacervation of gelatin and OSA-modified kudzu starch Zhao, Yiguo; Khalid, Nauman; Neves, M. A; 小林 功; 中嶋, 光敏
    The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid multifunctionality 2017年6月27日
  18. 18. Microchannel array emulsification for size-controlled food emulsions and microcapsules Nakajima,Mitsutoshi
    NanoCity 2016 2016年6月21日 招待有り
  19. 19. Scaling-up Microchannel Emulsification Foreseeing Novel Bioactives Delivery Systems Neves,,Marcos. A; 小林功; 中嶋光敏
    11th International Conference on Nanochannels, Microchannels and Minichannels, ASME2013 2013年6月16日 ASME 招待有り
  20. 20. Microengineered Emulsification Technology for Monosized Droplets Nakajima,M; Neves,,Marcos. A; Kobayashi,,I; Vladisavljevic,G. T
    Tunisia - Japan Symposium 2012 2012年11月16日
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