Welcome to Yoshii's Lab.

In our laboratory, the Food Engineering Laboratory, the main research subjects include the encapsulation of functional food compounds by spray drying and kneading, crystal transformation, and molecular encapsulation with cyclodextrins. We are also studying the formation of fuctional protein powders such as egg yolk antibody by spray drying and freeze drying. Other chemical and biochemical engineering-related topics such as the drying of food and kinetic analysis of food processing also interest us.

RESEARCH SUBJECTS

Microencapsulation of food and pharmaceutical ingredients by spray drying

1. Microencapsulation of food and pharmaceutical ingredients by spray drying
2. Storage stability of functional compounds in spray-dried powders
3. Formation of encapsulated powder of functional compounds by the kneading     method
4. Encapsulation of functional compounds by crystal transformation

Molecular encapsulation

1. Encapsulation of AITC, lemonglass oil or d-limonene in natural cyclodextrin
2. Encapsulation of plant oil in modified cyclodextrins
3. Encapsulation of flavors in the mixtures of cyclodextrin and other wall materials

Crystal transformation of sugars by ethanol dehydration technique

1. Dehydration of anhydrous sugars to hydrous sugars in ethanol.
2. Kinetic analysis of crystal formation of sugars by DSC
3. Formation of nano/submicron porous maltose or trehalose crystal stuructres