National Food Research Institute

Isao Kobayashi

Senior Researcher
Advanced Food Technology Laboratory
Food Engineering Division
National Food Research Institute, NARO
JAPAN
E-mail: isaok(at sign)affrc.go.jp
[Please replace (at sign) by @.]

Isao Kobayashi, Ph.D.

EDUCATION

  • 2003 Ph.D. in Agricultural Science, University of Tsukuba, Japan
  • 2000 M.Sc. in Engineering, Tokyo University of Science, Japan
  • 1998 B.Sc. in Engineering, Tokyo University of Science, Japan

PROFESSIONAL EXPERIENCE

  • 2008 to present Senior Researcher, National Food Research Institute, NARO, Japan
  • (2010 to 2011 Visiting Researcher, Department of Biological and Agricultural Engineering,
    UC Davis, U.S.A.)
  • 2005 to 2008 Researcher, National Food Research Institute, NARO, Japan
  • 2003 to 2005 JSPS Research Fellow (PD), Graduate School of Life and Environmental Sciences,
    University of Tsukuba, Japan

RESEARCH TOPICS

  • Development of micro/nanochannel emulsification technology and its applications
  • Formulation of lipid nanodispersions by top-down approaches
  • Investigation into in vitro gastrointestinal digestion of foods by engineering approaches

PUBLICATIONS

 [Research Articles]

  • M. A. Neves, I. Kobayashi, and M. Nakajima, “Nanotechnology for bioactives delivery systems”, J. Food Drug Anal., accepted.
  • Z. Wang, L.-J. Yin, M. A. Neves, I. Kobayashi, K. Uemura, and M. Nakajima, “In vitro gastrointestinal digestability of soybean oil-in-water emulsion droplets stabilized by polyglycerol eaters of fatty acid”, Food Sci. Technol. Res., 18, 149-156 (2012).
  • I. Kobayashi, G. T. Vladisavljević, K. Uemura, and M. Nakajima, “CFD analysis of microchannel emulsification: droplet generation process and size effect of asymmetric straight-through microchannels”, Chem. Eng. Sci., 66, 5556-5565 (2011).
  • T. Kojima, N. Nagao, D. Ando, T. Ojima, Y. Kawarasaki, I. Kobayashi, M. Nakajima, and H. Nakano, “Emulsion cultivation: a miniaturized library screening system based on micro-droplet in an emulsified medium”, J. Biosci. Bioeng., 112, 299-303 (2011).
  • S. Manjula, I. Kobayashi, and R. Subramanian, “Characterization of phospholipid reverse micelles in nonaqueous systems in relation to their rejection during membrane processing”, Food Res. Int., 44, 925-930 (2011).
  • G. T. Vladisavljević, I. Kobayashi, K. Uemura, and M. Nakajima, “Effect of dispersed phase viscosity on maximum drop generation frequency in microchannel emulsification using asymmetric straight-through channels”, Microfluid. Nanofluid., 10, 1199-1209 (2011).
  • K. Butron Fujiu, I. Kobayashi, M. Neves, K. Uemura, and M. Nakajima, “Effect of temperature on production of soybean oil-in-water emulsions by microchannel emulsification using different emulsifiers”, Food Sci. Technol. Res., 17, 77-86 (2011).
  • K. Butron Fujiu, I. Kobayashi, K. Uemura, and M. Nakajima, “Temperature effect on microchannel oil-in-water emulsification”, Microfluid. Nanofluid., 10, 773-783 (2011).
  • H. Kozu, I. Kobayashi, M. Nakajima, K. Uemura, S. Sato, and S. Ichikawa, “Analysis of flow phenomena in gastric contents induced by human gastric peristalsis using CFD”, Food Biophysics, 5, 330-336 (2010).
  • I. Kobayashi, Yoshihiro Wada, Kunihiko Uemura, and Mitsutoshi Nakajima, “Microchannel emulsification for mass production of uniform fine droplets: integration of microchannel arrays on a chip”, Microfluid. Nanofluid., 8, 255-262 (2010).
  • I. Kobayashi, Yoshihiro Wada, Kunihiko Uemura, and Mitsutoshi Nakajima, “Production characteristics of large soybean oil droplets by microchannel emulsification using asymmetric through-holes”, Japan J. Food Eng., 11, 34-48 (2010).
  • K. van Dijke, I. Kobayashi, K. Schroen, K. Uemura, M. Nakajima, and R. Boom, “Effect of viscosities of dispersed and continuous phases in microchannel oil-in-water emulsification”, Microfluid. Nanofluid., 9, 77-85 (2010).
  • K. Uemura, C. Takahashi, and I. Kobayashi, “Inactivation of Bacillus subtilis spores in soybean milk by radio-frequency flash heating”, J. Food Eng., 100, 622-626 (2010).
  • K. Uemura, I. Kobayashi, and T. Inoue, “Inactivation of Bacillus Subtilis spores in orange juice and the quality change by high electric field alternating current”, Japan Agri. Res. Quarterly, 44, 61-66 (2010).
  • I. Kobayashi, M. A. Neves, T. Yokota, K. Uemura, and M. Nakajima, “Generation of geometrically confined droplets using microchannel arrays: effects of channel and step structure”, Ind. Eng. Chem. Res., 48, 8848-8855 (2009).
  • I. Kobayashi, Y. Murayama, T. Kuroiwa, K. Uemura, and M. Nakajima, “Production of monodisperse water-in-oil emulsions consisting of highly uniform droplets using asymmetric straight-through microchannel arrays”, Microfluid. Nanofluid., 7, 107-119 (2009).
  • I. Kobayashi, Kunihiko Uemura, and Mitsutoshi Nakajima, “Effect of channel and operation parameters on emulsion production using oblong straight-through microchannel arrays”, Japan J. Food Eng., 10, 69-75 (2009).
  • A. M. Chuah, T. Kuroiwa, I. Kobayashi, X. Zhang, and M. Nakajima, “Preparation of uniformly sized alginate microspheres using the novel combined methods of microchannel emulsification and external gelation”, Colloids Surf. A: Physicochem. Eng. Aspects, 351, 9-17 (2009).
  • T. Kuroiwa, H. Kiuchi, K. Noda, I. Kobayashi, M. Nakajima, K. Uemura, S. Sato, S. Mukataka, and S. Ichikawa, “Controlled preparation of giant vesicles employing microchannel emulsification with bilayer-forming lipids as emulsifiers”, Microfluid. Nanofluid., 6, 811-821 (2009).
  • A. M. Chuah, T. Kuroiwa, I. Kobayashi, and M. Nakajima“Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsions prepared by microchannel emulsification”, Food Hydrocolloids, 23, 600-610 (2009).
  • M. A. Neves, Isao Kobayashi, and Mitsutoshi Nakajima, “Development of microchannel emulsification technology for monodisperse soybean and olive oil-in-water emulsions”, J. Arid Lad Studies, 19, 97-100 (2009).
  • L.-J. Yin, B.-S. Chu, I. Kobayashi, and M. Nakajima, “Performance of selected emulsifiers and their combination in the preparation of β-carotene nanodispersions”, Food Hydrocolloids, 23, 1617-1622 (2009).
  • A. M. Chuah, T. Kuroiwa, S. Ichikawa, I. Kobayashi, and M. Nakajima, “Formation of self-assembled nanoparticles by chitosan and modified-lecithin”, J. Food Sci., 74, N1-N8 (2009).
  • K. Uemura, I. Kobayashi, and T. Inoue, “Inactivation of Alicyclobacillus acidoterrestris in orange juice by high electric field alternating current”, Food Sci. Technol. Res., 15, 211-216 (2009).
  • I. Kobayashi, Y. Wada, K. Uemura, and M. Nakajima, “Drop generation via symmetric and asymmetric through-hole arrays micromachined in stainless steel plates”, Microfluid. Nanofluid., 5, 677-687 (2008).
  • I. Kobayashi, T. Takano, R. Maeda, Y. Wada, K. Uemura, and M. Nakajima, “Straight-through microchannel devices for generating monodisperse emulsion droplets several microns in size”, Microfluid. Nanofluid., 4, 167-177 (2008).
  • I. Kobayashi, K. Uemura, and M. Nakajima, “Generation characteristics of highly uniform nonspherical droplets of soybean oil using microchannel array devices”, Food Biophysics, 3, 132-139 (2008).
  • I. Kobayashi, S. Hirose, T. Kato, Y. Zhang, K. Uemura, and M. Nakajima, “High-aspect-ratio through-hole array microfabricated on a PMMA plate for monodisperse emulsion production”, Microsyst. Technol., 14, 1349-1357 (2008).
  • I. Kobayashi, K. Uemura, and M. Nakajima, “Breakup of monodisperse oil-in-water emulsion droplets in microchannel array devices at low applied pressures”, J. Chem. Eng. Japan, 41, 420-426 (2008).
  • M.A. Neves, H.S. Ribeiro, I. Kobayashi, and M. Nakajima, “Encapsulation of lipophilic bioactive components by microchannel emulsification”, Food Biophysics, 3, 126-131 (2008).
  • M.A. Neves, H.S. Ribeiro, I. Kobayashi, and M. Nakajima, “Generation characteristics of highly uniform nonspherical droplets of soybean oil using microchannel array devices”, Food Biophysics, 3, 126-131 (2008).
  • G.T. Vladisavljević, I. Kobayashi, and M. Nakajima, “Generation of highly uniform droplets asymmetric microchannels fabricated on a single crystal silicon plate: effect of emulsifiers and oil types”, Powder Technol., 183, 37-48 (2008).
  • L.-J. Yin, I. Kobayashi, and M. Nakajima, “Effect of polyglycerol esters of fatty acids on physicochemical properties and stability of β-carotene emulsions during digesting in simulated gastric fluid”, Food Biophysics, 3, 213-218 (2008).
  • Y. Shinohara, T. Takizawa, S. Ueno, K. Sato, I. Kobayashi, M. Nakajima, and Y. Amemiya, “Microbeam X-ray diffraction analysis of interfacial heterogeneous nucleation of n-hexadecane inside oil-in-water emulsion droplets”, Crystal Growth & Design, 8, 3123-3126 (2008).
  • I. Kobayashi, K. Uemura, and M. Nakajima, “CFD analysis of generation of soybean oil-in-water emulsion droplets using rectangular straight-through microchannels”, Food Sci. Technol. Res., 13, 187-192 (2007). (Best Paper Award)
  • I. Kobayashi, K. Uemura, and M. Nakajima, “Formulation of monodisperse emulsions using submicron-channel arrays”, Colloid Surf. A, 296, 285-289 (2007).
  • G.T. Vladisavljević, I. Kobayashi, M. Nakajima, R.A. Williams, M. Shimizu, and T. Nakashima, “Shirasu Porous Glass membrane emulsification: Characterization of membrane structure by high-resolution X-ray microtomography and microscopic observation of droplet formation in real time”, J. Membr. Sci., 302, 243-253 (2007).
  • K. Uemura, I. Kobayashi, T. Inoue, and M. Nakajima, “ Computer Fluid Dynamics study on heating liquid food by High Electric Field AC”, Rep. Natl. Food Res. Inst., 71, 27-32 (2007).
  • I. Kobayashi, K. Uemura, and M. Nakajima, “Controlled generation of monodisperse discoid droplets using microchannel arrays”, Langmuir, 22, 10893-10897 (2006).
  • I. Kobayashi, K. Uemura, and M. Nakajima, “CFD study of the effect of a fluid flow in a channel on generation of oil-in-water emulsion droplets in straight-through microchannel emulsification”, J. Chem. Eng. Japan, 39, 855-863 (2006).
  • M. Saito, L.-J. Yin, I. Kobayashi, and M. Nakajima, “Comparison of stability of bovine serum albumin-stabilized emulsions prepared by microchannel emulsification and homogenization”, Food Hydrocolloids, 20, 1020-1028 (2006).
  • I. Kobayashi, S. Mukataka, and M. Nakajima, “Novel asymmetric through-hole array microfabricated on a silicon plate for formulating monodisperse emulsions”, Langmuir, 21, 7629-7632 (2005).
  • I. Kobayashi, S. Mukataka, and M. Nakajima, “Production of monodisperse oil-in-water emulsions using a large silicon straight-through microchannel plate”, Ind. Eng. Chem. Res., 44, 5852-5856 (2005).
  • I. Kobayashi, S. Mukataka, and M. Nakajima, “Effects of type and physical properties of oil phase on oil-in-water emulsion droplet formation in straight-through microchannel emulsification, Experimental and CFD studies”, Langmuir, 21, 5722-5730 (2005).
  • Y. Shinohara, N. Kawasaki, S. Ueno, I. Kobayashi, M. Nakajima, and Y. Amemiya, “Observation of the transient rotator phase of n-hexadecane in emulsified droplets with time-resolved two-dimensional small- and wide-angle X-ray scattering”, Phys. Rev. Lett., 94, 097801 (2005).
  • I. Kobayashi, X. Lou, S. Mukataka and M. Nakajima, “Preparation of monodisperse W/O/W emulsions using microfluidization and straight-through microchannel emulsification”, J. Am. Oil Chem. Soc., 82, 65-71 (2005).
  • M. Saito, L.-J. Yin, I. Kobayashi, and M. Nakajima, “Preparation characteristics of monodispersed oil-in-water emulsions with large particles stabilized by proteins in straight-through microchannel emulsification”, Food Hydrocolloids, 19, 745-751 (2005).
  • I. Kobayashi, S. Mukataka, and M. Nakajima, “CFD simulation and analysis of emulsion droplet formation from straight-through microchannels”, Langmuir, 20, 9868-9877 (2004).
  • I. Kobayashi, S. Mukataka, and M. Nakajima, “Effect of slot aspect ratio on droplet formation from silicon straight-through microchannels”, J. Colloid Interface Sci., 279, 277-280 (2004).
  • I. Kobayashi, M. Nakajima, and S. Mukataka, “Preparation characteristics of oil-in-water emulsions using differently charged surfactants in straight-through microchannel emulsification”, Colloids Surfaces A, 229, 33-41 (2003).
  • I. Kobayashi, Y. Iitaka, S. Iwamoto, S. Kimura, and M. Nakajima, “Preparation characteristics of lipid microspheres using microchannel emulsification and solvent evaporation methods”, J. Chem. Eng. Japan, 36, 996-1000 (2003).
  • S. Iwamoto, N. Soda, I. Kobayashi, Y. Kikuchi, M. Nakajima, “Microscopic visualization of classification behavior of microparticles using microfiltration membrane”, Rep. Natl. Food Res. Inst., 66, 29-32 (2002).
  • Y. Hamada, I. Kobayashi, M. Nakajima, and K. Sato, “Optical and interfacial tension study of crystallization of n-alkane in oil-in-water emulsion using monodispersed droplets”, Cryst. Growth Des., 2, 579-584 (2002).
  • M. Yasuno, M. Nakajima, S. Iwamoto, T. Maruyama, S. Sugiura, I. Kobayashi, A. Shono, and K. Satoh, “Visualization and characterization of SPG membrane emulsification”, J. Membr. Sci., 210, 29-37 (2002).
  • I. Kobayashi and M. Nakajima, “Effect of emulsifiers on the preparation of food-grade oil-in-water emulsions using a straight-through extrusion filter”, Eur. J. Lipid Sci. Technol., 104, 720-727 (2002).
  • I. Kobayashi, M. Yasuno, S. Iwamoto, A. Shono, K. Satoh, and M. Nakajima, “Microscopic observation of emulsion droplet formation from a polycarbonate membrane”, Colloids Surfaces A, 207, 185-196 (2002).
  • I. Kobayashi, M. Nakajima, K. Chun, Y. Kikuchi, and H. Fujita, “Silicon array of elongated through-holes for monodisperse emulsion droplets”, AIChE J., 48, 1639-1644 (2002).
  • M. Nakajima, S. Sugiura, I. Kobayashi, and Y. Kikuchi, “Novel microchannel emulsification for monodisperse microspheres”, Hemorheology Related Res., 4, 53-57 (2001).
  • I. Kobayashi, M. Nakajima, H. Nabetani, Y. Kikuchi, A. Shohno, and K. Satoh, “Preparation of micron-scale monodisperse oil-in-water microspheres by microchannel emulsification”, J. Am. Oil Chem. Soc., 78, 797-802 (2001).
  • I. Kobayashi, M. Nakajima, J. Tong, T. Kawakatsu, H. Nabetani, Y. Kikuchi, A. Shohno, and K. Satoh, “Production and characterization of monodispersed oil-in-water microspheres using microchannels”, Food Sci. Technol. Res., 5, 350-355 (1999).

 [Review Articles and Book Chapters]

  • G. T. Vladisavljević, I. Kobayashi, and M. Nakajima, “Production of uniform droplets using membrane, microchannel and microfluidic emulsification devices”, Microfluid. Nanofluid., doi:10.1007/s10404-012-0948-0
  • S. Neethirajan, I. Kobayashi, M. Nakajima, D. Wu, S. Nandagopal, F. Lin, “Microfluidics for food, agriculture and biosystems industries”, Lab Chip, 11, 1574-1586 (2011).
  • I. Kobayashi, S. Ichikawa, M.A. Neves, T. Kuroiwa, and M. Nakajima, “Formulation of lipid micro/nanodispersion systems”, Lipids in Nanotechnology, M. Ahmad (Ed.), 95-133 (2011).
  • H. S. Ribeiro, J. Janssen, I. Kobayashi, and M. Nakajima, “Membrane emulsification for food applications”, Membrane Technology Vol. 3. Membranes for Food Applications, K.-V. Peinemann, S. P. Nunes, and L. Giorno (Eds.), 149-171 (2010).
  • I. Kobayashi, K. Uemura, and M. Nakajima, “Recent developments in producing monodisperse emulsions using straight-through microchannel array devices”, Topics in Colloid and Interface Science Vol. 1., T. F. Tadros (Ed.), 133-156 (2009).
  • I. Kobayashi and M. Nakajima, “Generation and Multiphase Flow of Emulsions in Microchannels”, Advanced Micro and Nanosystems Vol. 5. Micro Process Engineering, N. Kockmann (Ed.), 149-171 (2006). (Part of Book Cover)
  • I. Kobayashi, M. Nakajima, “Microchannel emulsification technology: formulation and applications of monodisperse emulsions”, J. Jpn Soc. Food Sci. Technol., 53, 317-326 (2006). (in Japanese)
Corporate Number 7050005005207