Osato Miyawaki

Ishikawa Prefectural University — Japan

Engineering · Physical Sciences

33h-index3.2kcitations183works0.02yr avg
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Research Topics

Freezing and Crystallization Processes(61), Magnetic and Electromagnetic Effects(31), Proteins in Food Systems(16), Electrochemical sensors and biosensors(13), Microencapsulation and Drying Processes(13)

Publications183 total

Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions
Food Science and Technology Research·2022· 2 cited
Freezing and Ice Structure in Food
Nippon Shokuhin Kagaku Kogaku Kaishi·2021· 1 citedOpen Access
Progressive Freeze-concentration of ‘Ruby Roman’ Grape (<i>Vitis Labruscana </i>Bailey) Juice and its Application to Wine Production
Nippon Shokuhin Kagaku Kogaku Kaishi·2021· 1 citedOpen Access
Progressive Freeze-concentration of ‘Kyoho’ Grape (<i>Vitis Labruscana</i> Bailey) Juice and Its Application to Wine Making
Japan Journal of Food Engineering·2020· 1 citedOpen Access
Development of Progressive Freeze Concentration and Its Application: a Review
Food and Bioprocess Technology·2020· 51 cited
Effect of Unfreezable Water in Food on Microwave Thawing
food preservation science·2020· 1 citedOpen Access
Effect of Heat Treatment and Freezing on Physical Properties of Bean Sprout
food preservation science·2020Open Access
Affinity Chromatographic Reactor
2019
On the Concentration of Water Melon and Melon Juices
Nippon Shokuhin Kagaku Kogaku Kaishi·2019· 1 cited
Solution thermodynamic approach to analyze protein stability in aqueous solutions
Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics·2019· 7 cited
Enhanced Adsorption of a Protein–Nanocarrier Complex onto Cell Membranes through a High Freeze Concentration by a Polyampholyte Cryoprotectant
Langmuir·2018· 13 cited
Water and Freezing in Food
Food Science and Technology Research·2018· 38 citedOpen Access
Progressive Freeze-concentration of Blueberry Juice and Its Application to Produce Blueberry Wine
Japan Journal of Food Engineering·2017· 7 citedOpen Access
Progressive Freeze Concentration of Japanese Sake
Nippon Shokuhin Kagaku Kogaku Kaishi·2017· 4 citedOpen Access
Progressive Freeze-concentration of Pineapple Juice and its Application to Wine Production
Nippon Shokuhin Kagaku Kogaku Kaishi·2017· 5 citedOpen Access
Role of Cryoprotectants in Freeze Concentration Technology for Gene Delivery Process
Cryobiology and Cryotechnology·2017
Static and dynamic half-life and lifetime molecular turnover of enzymes
Journal of Bioscience and Bioengineering·2016· 13 cited
Kinetic analysis of freeze denaturation of soyprotein by a generalized theoretical model for freeze-acceleration reaction
Journal of Food Engineering·2016· 6 cited
Integrated system of progressive freeze-concentration combined with partial ice-melting for yield improvement
Journal of Food Engineering·2016· 40 cited
Cooperative hydration effect causes thermal unfolding of proteins and water activity plays a key role in protein stability in solutions
Journal of Bioscience and Bioengineering·2016· 14 cited
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Frequent Co-authors

Kozo Nakamura(8), Toshimasa Yano(6), Tomoyuki Fujii(5), Mihiri Gunathilake(4), Hitoshi Kumagai(4), Shigehiko OHNISHI(4), Ling Liu(3), Shigeru Sakashita(3), Michiko Dozen(3), Akiko T. Saito(2), Kozo Nakamura(2), Yoshihito Shirai(2), Minato Wakisaka(2), Kana Ishisaki(2), Syouji Miwa(2), Shigeru Kitano(2), Yukinori Sato(2), Yoshinobu Irimoto(2), Kiro Hayakawa(2), Rungnaphar Pongsawatmanit(2)