Characterization of Spontaneous Transformation-Based Droplet Formation during Microchannel Emulsification

DOI Web Site 被引用文献20件
  • Shinji Sugiura
    National Food Research Institute, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642 Japan, Department of Chemistry and Biotechnology, The University of Tokyo, Hongo 7-3-1, Bunkyo-ku, Tokyo 113-8656, Japan, and Graduate School of Life and Environmental Sciences, University of Tsukuba, Tennodai 1-1-1, Tsukuba, Ibaraki 305-8573, Japan
  • Mitsutoshi Nakajima
    National Food Research Institute, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642 Japan, Department of Chemistry and Biotechnology, The University of Tokyo, Hongo 7-3-1, Bunkyo-ku, Tokyo 113-8656, Japan, and Graduate School of Life and Environmental Sciences, University of Tsukuba, Tennodai 1-1-1, Tsukuba, Ibaraki 305-8573, Japan
  • Naoyuki Kumazawa
    National Food Research Institute, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642 Japan, Department of Chemistry and Biotechnology, The University of Tokyo, Hongo 7-3-1, Bunkyo-ku, Tokyo 113-8656, Japan, and Graduate School of Life and Environmental Sciences, University of Tsukuba, Tennodai 1-1-1, Tsukuba, Ibaraki 305-8573, Japan
  • Satoshi Iwamoto
    National Food Research Institute, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642 Japan, Department of Chemistry and Biotechnology, The University of Tokyo, Hongo 7-3-1, Bunkyo-ku, Tokyo 113-8656, Japan, and Graduate School of Life and Environmental Sciences, University of Tsukuba, Tennodai 1-1-1, Tsukuba, Ibaraki 305-8573, Japan
  • Minoru Seki
    National Food Research Institute, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642 Japan, Department of Chemistry and Biotechnology, The University of Tokyo, Hongo 7-3-1, Bunkyo-ku, Tokyo 113-8656, Japan, and Graduate School of Life and Environmental Sciences, University of Tsukuba, Tennodai 1-1-1, Tsukuba, Ibaraki 305-8573, Japan

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