Y. Kagami
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Y. Kagami has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
K. Matsuda
Authors Kagami, Sugimura, Fujishima, Matsuda, and Kometani are with the Central Research Laboratory, Ezaki Glico Co., Ltd., Osaka, Japan
1 shared publicationN. Fujishima
Authors Kagami, Sugimura, Fujishima, Matsuda, and Kometani are with the Central Research Laboratory, Ezaki Glico Co., Ltd., Osaka, Japan
1 shared publicationS. Sugimura
Authors Kagami, Sugimura, Fujishima, Matsuda, and Kometani are with the Central Research Laboratory, Ezaki Glico Co., Ltd., Osaka, Japan
1 shared publicationT. Kometani
Authors Kagami, Sugimura, Fujishima, Matsuda, and Kometani are with the Central Research Laboratory, Ezaki Glico Co., Ltd., Osaka, Japan
1 shared publicationY. Matsumura
1 shared publication
Latest Publications
- 1 September 2003
- Published by Wiley in Journal of Food Science
- Vol. 68 (7) , 2248-2255
Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials
Maltodextrins and a highly branched cyclic dextrin (HBCD) were tested for their ability to serve as wall materials for microcapsules with proteins. HBCD or a maltodextrin of DE18 with sodium caseinate (SC) improved the oxidative stability of encapsulated fish oil; however, the DE18/SC wall system had 2 disadvantages: browning induced by the Maillard reaction and agglomeration. The oil load level and the selection of dextrin strongly affected the outer topography and the inner structure, as well as the ratio of the oil to dextrin on the surface of the microcapsules. It is stated that drying speeds of dextrin and oil load levels were shown to be likely related to the structural difference in the microcapsules.
- 1 September 2003
- Published by Wiley in Journal of Food Science
- Vol. 68 (7) , 2248-2255
Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials
Maltodextrins and a highly branched cyclic dextrin (HBCD) were tested for their ability to serve as wall materials for microcapsules with proteins. HBCD or a maltodextrin of DE18 with sodium caseinate (SC) improved the oxidative stability of encapsulated fish oil; however, the DE18/SC wall system had 2 disadvantages: browning induced by the Maillard reaction and agglomeration. The oil load level and the selection of dextrin strongly affected the outer topography and the inner structure, as well as the ratio of the oil to dextrin on the surface of the microcapsules. It is stated that drying speeds of dextrin and oil load levels were shown to be likely related to the structural difference in the microcapsules.