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

DOI

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.

DOI

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

DOI

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

Magnetic resonance imaging and microscopic evaluation of the effect of flow on water migration during noodle cooking

Mika Fukuoka, Mariko Oono and Noboru Sakai , 2018.02

Journal of Agricultural Science and Food Technology

A quantification method of retrogradation for cooked rice based on a single isolated peak in X-ray diffraction

Nagataki Atsuko, Tomita Haruo, Himeda Yuki, Takemori Toshikazu, Fukuoka Mika , 2018.01

JOURNAL OF CEREAL SCIENCE

DOI

Kinetic studies on the effect of salt on the thermal denaturation of egg constituents

Naomi Shibata-Ishiwatari, Tomoyo Takagi, Mika Fukuoka, Noboru Sakai , 2018

Japan Journal of Food Engineering

DOI

Ohmic Heating Behavior of Whole Egg and Measurement of Electrical Conductivity of Egg Constituents

NAKAI Toshio, KAMI Naoki, FUKUOKA Mika, SAKAI Noboru , 2018

Japan Journal of Food Engineering

DOI

Evaluation of relationship between state of wheat flour-water system and mechanical energy during mixing by color monitoring and low-field 1H NMR technique

Yada Sangpring, Mika Fukuoka, Nobuo Ban, Hiroki Oishi, and Noboru Sakai , 2017.07

Journal of Food Engineering

Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna

Yvan Llave, Naomi Shibata-Ishiwatari, Mai Watanabe, Mika Fukuoka, Naoko Hamada-Sato, Noboru Sakai , 2017.05

Journal of Food Processing and Preservation,

Mathematical modeling of ohmic heating of two-component foods with non-uniform electric properties at high frequencies

Wen Guo, Yvan Llave, Yinzhe Jin, Mika Fukuoka, Noboru Sakai , 2017.03

Innovative Food Science and Emerging Technologies

Electrical conductivity and ohmic thawing of frozen tuna at high frequencies

Lei Liu, Yvan Llave, Yinzhe Jin, Da-yu Zheng, Mika Fukuoka, Noboru Sakai , 2017.03

Journal of Food Engineering

Spray drying of inulin component extracted from Jerusalem artichoke tuber powder using conventional and ohmic-ultrasonic heating for extraction process

Krittiya Khuenpet, Mika Fukuoka, Weerachet Jittanit, Sarote Sirisansaneeyakul , 2016.07

Journal of Food Engineering

Study of Ca2+-ATPase Activity and Solubility in the Whole Kuruma Prawn (Marsupenaeus japonicus) Meat During Heating: Based on the Kinetics Analysis of Myofibril Protein Thermal Denaturation

Weijie Mao1 & Xiaolong Li & Mika Fukuoka & Shucheng Liu & Hongwu Ji & Noboru Sakai , 2016.05

Food and Bioprocess Technology

Analysis of browning of broiled foods by noncontact techniques: A case study for japanese eggplant (solanum melongena)

Yvan Llave, Kenji Takemori, Mika Fukuoka, Toshikazu Takemori, Haruo Tomita, Noboru Sakai , 2016.03

Journal of Food Process Engineering

Heat Transfer Analysis of Superheated Steam by Considering the Spraying Flow Rate

Weijie Mao, Masaki Kato, Lei Liu, Mika Fukuoka, Noboru Sakai , 2016.03

Journal of Food Process Engineering

Dielectric properties and model food application of tylose water pastes during microwave thawing and heating

Yvan Llave, Katsuya Mori, Daichi Kambayashi, Mika Fukuoka, Noboru sakai , 2016.03

Journal of Food Engineering

Mathematical modeling of shrinkage deformation in eggplant undergoing simultaneous heat and mass transfer during convection-oven roasting

Yvan Llave, Kenji Takemori, Mika Fukuoka, Toshikazu Takemori, Haruo Tomita, Noboru Sakai , 2016.03

Journal of Food Engineering

Electrical Conductivity of Yellowtail(Seriola quinqueradiata) Fillets During Ohmic Heating

Yinzhe Jin,Yu-dong Cheng,Mika Fukuoka,Noboru Sakai , 2015.10

Food Bioprocess Technol

Migration of smoke components into pork loin ham during processing and storage

Yvan Llave,Akiko Suzuki,Mika Fukuoka,Eiichi Umiuchi,Noboru Sakai , 2015.10

Journal of Food Engineering

The effect of sodium chloride on microstructure, water migration, and texture of rice noodle

Yada Sangpring,Mika Fukuoka,Savitree Ratanasumawong , 2015.09

LWT - Food Science and Technology

Changes in the Viscosity of Expressible Water in Meat during Heating: Description Based on the Denaturation Kinetics of Water-soluble Proteins

Naomi Shibata-Ishiwatari, Mika Fukuoka, Noboru Sakai , 2015.09

Food Science and Technology Research

Computer simulation of radiofrequency defrosting of frozen foods

Yvan Llave,Shixiong Liu,Mika Fukuoka,Noboru Sakai , 2015.05

Journal of Food Engineering

Analysis of the Color Developed during Carbonization of Grilled Fish by Kinetics and Computer Imaging

Yvan Llave,Xingyi Yu,Mika Fukuoka , 2015.05

Food Science and Technology Research

Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation

Xingyi Yu, Yvan Llave, Mika Fukuoka, Noboru Sakai , 2014.05

Journal of Food Engineering

Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies

Yvan Llave, Yuina Terada, Mika Fukuoka, Noboru Sakai , 2014.04

Journal of Food Engineering

切断操作が及ぼす食材へのダメージ 評価

関佐知，清水徹，福岡美香，水島弘史，酒井昇 , 2014.03

日本食品科学工学会誌

Innovative food processing technology using ohmic heating and aseptic packaging for meat

Ito R, Fukuoka M, Hamada-Sato N , 2014.03

Meat Science

Comparison of Browning Colour Formation on the Surface of Fish Samples during Grilling

Yvan Llave, Hiroki Matsuda, Mika Fukuoka, Noboru Sakai , 2014.02

Food Science and Technology Research

Decomposition kinetics of umami component during meat cooking

Naomi Ishiwatari, Mika Fukuoka, Naoko Hamada-Sato, Noboru Sakai , 2013.11

Journal of Food Engineering

Measuring the water status of watermelon fruits by psychrometer and 1H nuclear magnetic resonance imaging

Ken-ichi Yoshii, Mika Fukuoka, Takuya Kawamura and Takashi Ikeda , 2013.10

Environ. Control Biol.

Effect of protein denaturation degree on texture and water state of cooked meat

Naomi Ishiwatari, Mika Fukuoka, Noboru Sakai , 2013.08

Journal of Food Engineering

CFD analysis of the convection flow in the pan during induction heating and gas range heating

Haruna Kawakami, Yvan Llave, Mika Fukuoka, Noboru Sakai , 2013.06

Journal of Food Engineering

真空調理法に基づく畜肉加熱処理時のタンパク質変性分布および微生物挙動の予測

石渡奈緒美、福岡美香、為後彰宏、酒井昇 , 2013.05

日本食品工学会誌

Color changes in fish during grilling - Influences of heat transfer and heating medium on browning color

Hiroki Matsuda, Yvan Llave, Mika Fukuoka, Noboru Sakai , 2013.05

Journal of Food Engineering

A finite element model for simulating temperature distributions in rotating food during microwave heating

Shixiong Liu, Mika Fukuoka, Noboru Sakai , 2013.03

Journal of Food Engineering

殺菌価を考慮したフライパンによるハンバーグ焼成時の最適調理（第1 報）モデル試料を用いたIH クッキングヒーターによるフライパン焼成伝熱および水分移動モデルの確立

石渡奈緒美，堤一磨，福岡美香，渡部賢一，田口靖希，工藤和幸，渡辺至，酒井昇 , 2012.12

日本調理科学会誌

スパゲティ茹で調理の水分移動に影響を及ぼすデンプンの構造変化

矢部晋太郎、福岡美香、酒井昇、 , 2012.12

熱物性

殺菌価を考慮したフライパンによるハンバーグ焼成時の最適調理（第2 報）反転タイミングの違いがもたらす殺菌価への影響

石渡奈緒美、堤　一磨、福岡美香、渡部賢一、田口靖希、工藤和幸、渡辺　至、酒井　昇 , 2012.12

日本調理科学会誌

Dielectric Properties of Fish Flesh at Microwave Frequency

Shixiong liu, Mika Fukuoka and Noboru Sakai , 2012.06

Food Science and Technology Research

Mathematical simulation of liquid food pasteurization using far infrared radiation heating equipment

Weijie Maoa, Yuko Oshima, Youko Yamanaka, Mika Fukuoka, Noboru Sakai , 2011.11

Journal of Food Engineering

Kinetics of　Thermal Denaturation of Protein in Cured Pork Meat

Shino KAJITANI, Mika FUKUOKA, and Noboru SAKAI , 2011.03

Japan Journal of Food Engineering

Analysis of the Color Change in Fish during the Grilling Process

Mayumi nakamura, Weijie Mao,Mika Fukuoka and Noboru Sakai , 2011.01

Food Science and Technology Research　

マイクロ波加熱によって炊飯された米飯のＸ線回折を用いた老化評価

吉田咲、福岡美香、酒井昇 , 2010.06

日本食品工学会誌

IHおよびガス加熱における鍋内対流の可視化と定量化

川上春菜、傳宗、福岡美香、酒井昇 , 2010.03

日本食品工学会誌

Prediction of the degree of starch gelatinization in wheat flour dough during microwave heating

Changfeng Xue, Mika Fukuoka, Noboru Sakai, , 2010.03

J. Food Eng.

PFG-NMR Study for evaluating freezing damage to onion tissue

Ando H., Fukuoka M., Miyawaki O., Watanabe M. and Suzuki T. , 2009.09

Biosci. Biotechnol. Biochem.

Use of microwave heating to control the degree of starch gelatinization　in noodles

Changfeng Xue, Noboru Sakai, Mika Fukuoka , 2008.09

Journal of Food Engineering

遠赤外線を利用した薄層流式液体殺菌装置の開発

酒井昇、大島由子、山中庸子、福岡美香、今道純利 , 2008.03

日本食品工学会誌

Water holding capacity profile that governs water migration in starchy food during boiling.

Thammathongchat, S., Fukuoka, M., Hagiwara, T., Sakiyama, T. and Watanabe, H. , 2007.10

Japan Journal of Food Engineering

The thermodynamic basis for the Relative Water Demand Model that describes non-Fickian water diffusion in starchy foods.

Watanabe, H., Yahata, Y., Fukuoka, M., Sakiyama, T. and Mihori, T. , 2007.10

Journal of Food Engineering

多品種少量食品製造現場におけるHACCP実施の問題点

山田晃弘，日佐和夫，福岡美香，萩原知明，﨑山高明，渡辺尚彦 , 2007.06

日本食品工学会誌

Gel Strength of Kamaboko Gels Produced by Microwave Heating

W. Mao, M. Fukuoka, N. Sakai , 2006.10

Food Science and Technology Research

Water sorption in pre-heat-treated wheat flour dough.

Yahata, Y., Fukuoka, M., Sakiyama, T. and Watanabe, H. , 2006.09

Japan Journal of FoodEngineering

NMRを用いた生鮮植物組織の凍結・解凍における水透過性の評価

安藤寛子、福岡美香、宮脇長人、鈴木徹 , 2006.08

低温生物工学会誌

Water can be made to diffuse against the water content gradient in starchy foods.

Yahata, Y., Fukuoka, M., Mihori, T. and Watanabe, H. , 2006.05

Journal of FoodEngineering

多相不均一系に適用できる拡散方程式：相対含水率モデル.

渡辺尚彦、八幡淑子、福岡美香、﨑山高明，三堀友雄 , 2006.03

日本食品工学会誌

Survival of Escherichia coli on polypropylene surfaces fouled with organic soil of different water contents

T.Sakiyama,Y.Honda, M.Fukuoka, T.Hagiwara,H.Watanabe , 2006.03

Japan Journal of Food Eng.

凍結・解凍による食品ダメージ程度のNMRによる評価

安藤寛子、福岡美香、宮脇長人、鈴木徹 , 2006.01

日本冷凍空調学会論文集

Heat and mass transfer analysis in the chef’s fish broiling process.

Yamaguchi, S., Fukuoka, M. and Sakai, N. , 2005.06

Proceeding of the Eurotherm Seminar 77 Heat and Mass Transfer in Food Processing, Parma, Italy.

マイクロ波によって中心部位を選択的に加熱処理したデンプン食品の製造法．

福岡美香，望月由和，薛長風，山高明，酒井昇，渡辺尚彦 , 2005.03

日本食品科学工学会誌

Application of ceiling water content for developing a new type of noodle.

Thammathongchat, S., Fukuoka, M. and Watanabe., H. , 2004.12

Proceeding of the 10th APPCChE Congress,Kitakyushu, Japan.Abstract No. 3P-01-058.

An innovative noodle: gelatinized at the core, leaving the surface ungelatinized.

Thammathongchat, S., Fukuoka, M. and Watanabe., H. , 2004.11

Journal of Food Engineering

Migration of water in potato tubers during heating as observed by pulsed-field-gradient nuclear magnetic resonance.

Ramos, A. A. T., Fukuoka, M. and Watanabe, H. , 2004.09

Japan Journal of Food Engineering

リン酸エステル型架橋タピオカデンプンの糊化特性

福岡美香，厳 維麗，木尾茂樹，渡辺尚彦 , 2004.03

日本食品科学工学会誌

Determination of the terminal extent of starch gelatinization in a limited water system by DSC

Fukuoka, M., Ohta, K. and Watanabe,H. , 2002.03

Journal of Food Engineering

米飯粒内の糊化進行過程の可視化

篠田千冬、福岡美香、渡辺尚彦 , 2001.10

日本調理学会誌

小麦デンプン・水系および小麦粉・水系における水の拡散係数

福岡美香、渡辺尚彦 , 2001.03

日本食品工学会誌

Starch gelatinization via PFG-NMR measurement of water self-diffusivity in starch/water mixtures.

Gomi, Y., Fukuoka, M., Mihori, T. and Watanabe, H. , 2001.03

Magnetic Resonance/ Spectroscopy in Food Science, International Workshop, MRF97, Harima, Japan

Local water content difference in starch/water mixtures as observed by PFG-NMR. in " Starch, Advances in Structure and Function” (Eds. Barsby, T. L., Donald, A.M. and Frazier, P.J.)

Watanabe, H. and Fukuoka, M. , 2001.02

The Royal Society of Chemistry, UK.

A new non-Fickian diffu -sion model for water migration in starchy food during cooking.

Watanabe, H. , Fukuoka, M., Tomiya, A. and Mihori, T. , 2001.01

Journal of Food Engineering

A new non-Fickian diffu -sion model which is able to describe water migration in starchy food during cooking.

Watanabe, H. , Fukuoka, M., Mihori, T. and Gomi, Y. , 2000.10

Proceeding of the 8th International Congress on Engineering and Food, Mexico

デンプン食品中の特異な水分移動とその支配要因

福岡美香 , 2000.03

博士学位論文（東京水産大学、乙第69号）

MRI observation and mathematical model simulation of water migration in wheat flour dough during boiling.

Fukuoka, M., Mihori, T. and Watanabe, H. , 2000.03

Journal of Food Science

The rate of starch gelatinization as observed by PFG-NMR measurement of water diffusivity in rice starch/water mixture.

Gomi, Y., Fukuoka, M., Mihori, T. and Watanabe, H. , 1998.05

Journal of FoodEngineering

An application of magnetic resonance imaging to the real time measurement of the change of moisture profile in a rice grain during boiling.

Takeuchi, S., Fukuoka, M., Gomi, Y., Maeda, M. and Watanabe, H. , 1997.08

Journal of Food Engineering

The change of moisture distribution in a rice grain during boiling as observed by NMR imaging.

Watanabe, H. Takeuchi, S., Gomi, Y. and Fukuoka, M. , 1997.06

In "Engineering and Food at ICEF7", Supplement, SA5-SA8, (Ed. Jowitt, R.), Sheffield Academic Press, Sheffield, UK.

The change of moisture distribution in a rice grain during boiling as observed by NMR imaging.

Takeuchi, S., Maeda, M., Gomi, Y., Fukuoka, M. and Watanabe, H. , 1997.05

Journal of Food Engineering

An NMR imaging study of water diffusion and starch gelatinization in a rice grain during boiling.

Fukuoka, M. and Watanabe, H. , 1997.03

Proceeding of the 4th Russian Conference of Structure and Dynamic of Molecular Systems

Effect of temperature and moisture content on water diffusion coefficients in rice starch/water mixtures.

Gomi, Y., Fukuoka, M., Takeuchi, S., Mihori, T., and Watanabe, H. , 1996.04

Food Science and Technology International

Synthesis of L-threo- and L-erythro-[1-13C, 2,3-2H2]amino acids: novel probes for conformational analysis of peptide side chains.

Oba, M., Ueno, R., Fukuoka, M., Kainosho, M. and Nishiyama, K. , 1995.01

Journal of the Chemical Society-Perkin Transactions1

Moisture diffusion in a dry soybean seed measured using pulsed-field-gradient NMR 　

Fukuoka, M., Watanabe, H., Mihori, T. and Shimada, S. , 1994.03

Journal of Food Engineering

Measurement of moisture diffusion in a soybean seed by pulsed-field-gradient NMR method. in "Developments in Food Engineering" (Ed. Yano, T., Matsuno, R. and Nakamura, K.)

Watanabe, H., Fukuoka, M. and Shimada, S. , 1993.06

Proceeding of the 6th International Congress on Engineering and Food, Chiba, Japan. Blackie Academic and Professional

Moisture diffusion in fresh and dehydrated fish flesh measured by PFG-NMR.　in

Fukuoka, M., Zhang, W. W., Mihori, T. and Watanabe, H. , 1993.03

Proceeding of the 6th International Congress on Engineering and Food, Chiba, Japan. Blackie Academic and Professional

Measurement of moisture diffusion in foods using pulsed field gradient NMR

Watanabe, H. and Fukuoka, M. , 1992

Trends in Food Science & Technology