Papers - FUKUOKA Mika

Salmon muscle microstructure influence on ohmic heating - MRI characterization and computer simulation analysis

Wen Guo, Chunsen Wang, Yvan Llave, Mika Fukuoka , 2026.01

Journal of Food Engineering

DOI

Ohmic Tempering of Antarctic Krill (Euphausia superba) Blocks. Electrical Conductivity Determination and Computer Simulation Approach

C. Jiang, Y. Llave, M. Fukuoka , 2025.03

Journal of Food Process Engineering

DOI

Computer simulation of ready-to-eat rice reheating on a microwave oven: Application of dielectric mixture equations in foods of varing porosity ratio

Andres Abea, Chihiro Sugihara, Yvan Llave, Saki Sudou, Mark Anthony Redo, Maria Dolors Guàrdia, Israel Muñoz, Mika Fukuoka , 2025

Journal of Food Engineering

20 kHz Ohmic heating vs. conventional thermal treatment: Comparison of functional and physical properties of liquid egg white and yolk

Chunsen Wang, Yvan Llave, Mika Fukuoka , 2025

Food Science and Technology Research

DOI

Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice

Yasuaki Taguchi, Andres Abea, Yvan Llave, Chihiro Sugihara, Fumihiko Suzuki, Tomonori Hosoda, Kayoko Onizawa, Noboru Sakai, Mika Fukuoka , 2024.08

Journal of Food Engineering

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Agitation of liquid eggs during ohmic heating pasteurization—Experimental and computer simulation study

Chunsen Wang, Yvan Llave, Mika Fukuoka , 2024.01

Journal of Food Process Engineering

DOI

Electrical conductivity of salmon muscles – analysis of the influence of muscle position and electrical current direction during ohmic heating

Wen Guo, Yvan Llave, Mika Fukuoka , 2023.10

International Journal of Food Engineering

DOI

Computer simulation of microwave cooking of sweet potato – Kinetics analysis of reactions in the maltose production process and their modeling

Yoshihiro Kako, Yvan Llave, Noboru Sakai, Mika Fukuoka , 2023.02

Journal of Food Engineering

DOI

Computer simulation of microwave cooking of sweet potato

Yoshihiro Kako, Yvan Llave, Noboru Sakai, Mika Fukuoka , 2022.07

J Food Process Eng.

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Ohmic tempering using a high frequency ohmic heating and model food of minced tuna based on Allaska pollock surimi – Evaluation of electrical conductivities

Yixuan Chen, Yvan Llave, Yang Jiao, Emiko Okazaki, Noboru Sakai, Mika Fukuoka , 2022.01

Innovative Food Science and Emerging Technologies

Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches

C. Wang, Y. Llave, N. Sakai, M. Fukuoka , 2021.08

Innovative Food Science and Emerging Technologies

OACIS Paper URL

Effect of starch and non-starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties

K.Puhin, M. Fukuoka, S. Ratansumawong , 2021.01

International Journal of Food Science and Technology

Power absorption analysis of two-component materials during microwave thawing and heating: Experimental and computer simulation

Yvan Llave, Daichi Kambayashi, Mika Fukuoka, Noboru Sakai , 2020.08

Innovative Food Science and Emerging Technologies

DOI

Analysis of Ohmic Heating of Yellowtail (Seriola quinqueradiata) Fillets at High Frequencies by 3D Simulation—Effect of Ohmic Heating System (Batch and Pseudo-continuous), Sample Shape, and Size

Yinzhe Jin, Chancong Jiang, Yang Jiao, Yvan Llave, Mika Fukuoka, Noboru Sakai , 2020.08

Innovative Food Science and Emerging Technologies

DOI

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Xiaolong Li, Yvan Llave, Mika Fukuoka, Noboru Sakai , 2020

Journal of Food Process Engineering

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Development of the visualization and quantification method of the rice soaking process by using the digital microscope

Haruo Tomita, Haruo Tomita, Mika Fukuoka, Toshikazu Takemori, Noboru Sakai , 2019.02

Journal of Food Engineering

DOI

Characterization of ohmic heating and sous-vide treatment of scallops: Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes

Yvan Llave, Yvan Llave, Kimihiko Morinaga, Mika Fukuoka, Noboru Sakai , 2018.12

Innovative Food Science and Emerging Technologies

DOI

Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment: A computational study with experimental validation

Li Xiaolong, Llave Yvan, Mao Weijie, Fukuoka Mika, Sakai Noboru , 2018.12

JOURNAL OF FOOD ENGINEERING

DOI

Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment

Llave Yvan, Fukuda Satoshi, Fukuoka Mika, Shibata-Ishiwatari Naomi, Sakai Noboru , 2018.04

JOURNAL OF FOOD ENGINEERING

DOI

Ohmic heating of beef at 20kHz and analysis of electrical conductivity at low and high frequencies

Yvan Llave, Toshifumi Udo, Mika Fukuoka, Noboru Sakai , 2018.03

Journal of Food Engineering