PUBLICATIONS出版物

書籍/ BOOKS

中川究也, 実務に役立つ凍結乾燥技術の基礎知識, (ISBN: 978-4-86502-217-9) 情報機構 (2021).

中川究也, 凍結乾燥の基礎と実務への応用〜プロセスの最適化に向けた数学モデルの解法と使い方〜 (ISBN: 978-4-86502-113-4), 情報機構 (2016).

分担執筆/ BOOK CHAPTERS

乾燥工学ハンドブック―基礎・メカニズム・評価・事例―, 中川究也（監修）, エヌ・ティー・エス(2025年2月発刊予定)

K. Nakagawa, Mathematical Modelling of Freeze-Drying Process, in Freeze Drying of Food Products: Fundamentals, Principles and Potential Applications, R.B. Waghmare, M. Kumar, P. S. Panesar (Ed), Wiley (2024). ISBN: 978-1-119-98208-1

K. Nakagawa and S. Kono, Food Freezing: Transformation of conventional technology to smart processing, in Smart Food Industry: The Blockchain for Sustainable Engineering Fundamentals, Technologies, and Management, Volume 1, CRC-press Taylor & Francis (2023).

中川究也, 細見博, 凍結乾燥のよくあるトラブル事例と対策Ｑ＆Ａ～作業効率化と品質向上に向けて（第２章）, 凍結乾燥技術～よくあるトラブル対策、設備設計／スケールアップ対応、凍結乾燥例と工程管理, 情報機構 (ISBN978-4-86502-246-9) (2023).

中川究也, 真空凍結乾燥,食品工学事典（日本食品工学会編），恒星社厚生閣 (2020), pp.116–121.

中川究也, 凍結操作と乾燥のメカニズム（第１章）, 凍結乾燥の最適な条件設定による品質の安定化-ラボ機と生産機の性能の違いを反映させたスケールアップ-，サイエンス&テクノロジー(ISBN 978-4-86428-209-3), pp. 3–21 (2020).

中川究也, 凍結乾燥の数学的取り扱いとシミュレーション（第２章）, 凍結乾燥の最適な条件設定による品質の安定化-ラボ機と生産機の性能の違いを反映させたスケールアップ-，サイエンス&テクノロジー (ISBN 978-4-86428-209-3), pp. 25–35 (2020).

中川究也, 凍結乾燥プロセスの課題と研究動向（第７章２節）, 凍結乾燥の最適な条件設定による品質の安定化-ラボ機と生産機の性能の違いを反映させたスケールアップ-，サイエンス&テクノロジー (ISBN 978-4-86428-209-3), pp. 153–162 (2020).

中川究也,乾燥操作の基礎理論（第９章２節）,分離精製工程の操作条件最適化とスケールアップの進め方，技術情報協会(2019), pp.510–519.

中川究也, 真空凍結乾燥の基礎，実用真空技術総覧，産業技術サービスセンター,pp. 474-480（2019）

中川究也, 凍結を利用したナノ・マイクロカプセル製造, マイクロ／ナノカプセルの調整、徐放性制御と応用事例，技術情報協会(2014),pp.117–121.

K. Nakagawa, Nano- and microencapsulation of flavors in food systems, Nano- and Microencapsulation for Foods, Edited by Dr. Hae-Soo Kwak, John Wiley & Sons, Ltd. (ISBN 978-1118292334), pp. 249–272 (2014).

中川究也, 凍結を利用してナノカプセル・ナノ粒子の特性を制御する技術, 食品素材のナノ加工を支える技術, 監修：安達修二・中嶋光孝・杉山滋, シーエムシー出版(2013),pp.40–51.

K. Nakagawa, Foam materials made from carbon nanotubes, Carbon Nanotubes / Book 6, Edited by Dr. Stefano Bianco, InTech, (ISBN 978-953-307-500-6), pp. 313–334 (2011).

学術論文/ JOURNAL PAPERS

K Nakagawa, R Chantanuson, P Boonarsa, N Seephua, S Siriamornpun, Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique, Food Chemistry: X 22, 101402 (2024)

K. Nakagawa, M. Nakabayashi, T. Yasunobu, Model-based Prediction of Frost Formation inside Frozen Food Packages under Temperature Fluctuations, International Journal of Food Engineering, in press (2024).

K. Nakagawa, K. Baba, M. Nakamura, and S. Kono, Non-contact monitoring of the freeze-drying process of microparticles using microwave resonance spectroscopy, Drying Technology, 42(7), 1199–1207 (2024).

T. Jarunglumlert, R. Chantanuson, R. Hayashi, Y. Katano, T. Kusakari, S. Nagamine, K. Matsumiya, T. Kobayashi, K. Nakagawa, Techno-economic assessment of plant-based meat analogue produced by the freeze alignment technique, Future Food, 100263 (2023).

R. Chantanuson, S. Nagamine, T. Kobayashi, K. Nakagawa, Effect of Dry Heat Treatment of Soy Protein Powder on Aligned Structure Formation in Soy Protein-Based Food Gels during Freezing, Journal of Food Engineering, 363, 111779 (2024).

S. Nagamine, M. Akagi, K. Nakagawa, T. Kobayashi, Effect of Coagulant Concentration on Soy Protein-Based Fiber for Meat Substitute by Wet Spinning Combined with Ionic Cross-Linking of Alginate. Journal of Chemical Engineering of Japan, 56(1), 2256377 (2023).

K. Nakagawa, M. Nakabayashi, P. Khuwijitjaru, B. Mahayothee, K. Nishimura, T. Yasunobu, Potential of atmospheric freeze-drying as a food production technique, NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, NSKKK-D-23-00043 (2023). (written in Japanese)

K. Nakagawa, D. Morishita, T. Suzuki, N. Sano, Experimental and computational evaluation of the degree of micro-collapse formations in freeze-dried cakes, Drying Technology, 41(3), 406-418 (2023).

P. Rungpichayapichet, N. Chaiyarattanachote, P. Khuwijitjaru, K. Nakagawa, M. Nagle, J. Müller & B. Mahayothee, Comparison of near-infrared spectroscopy and hyperspectral imaging for internal quality determination of ‘Nam Dok Mai’ mango during ripening, Journal of Food Measurement and Characterization volume 17, pages1501–1514 (2023).

R. Sukegawa, S. Kono, K. Nakagawa, Development of a Nondestructive Monitoring Technique for Vial Freeze-Drying Process using Microwave Resonance Spectroscopy, Chemical Engineering and Processing, 179: 109071 (2022).

T. Kobayashi, R. Chantanuson, K. Nishibori, M. Akagi, N. Okuyama, M. Hirotsuka, S. Nagamine, H. Takamura, T. Mannari-Sasagawa, K. Nakagawa, Development of meat analogue based on the microstructure control of soybean proteins, Japan Journal of Food Engineering, 23(1), 35-44 (2022). (written in Japanese)

P. Khuwijitjaru, S. Somkane, K. Nakagawa, B. Mahayothee, Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage, Foods, 11(3), 489 (2022)

R. Chantanuson, S. Nagamine, T. Kobayashi, K. Nakagawa, Preparation of soy protein-based food gels and control of microstructure and rheological property by freezing, Food Structure, 32, 100258, 2022.

K. Nakagawa, A. Horie, M. Nakabayashi, K. Nishimura, T. Yasunobu, Influence of processing conditions of atmospheric freeze-drying/low-temperature drying on the drying kinetics of sliced fruits and their vitamin C retention, Journal of Agriculture and Food Research, 6, 100231 (2021).

B Fang, H Watanabe, K Isobe, A Handa, K Nakagawa, The manufacturing of Lactobacillus microcapsules by freezing with egg yolk: the analysis of microstructure and the preservation effect against freezing and acid treatments, Journal of Agriculture and Food Research, 6, 100221 (2021).

K Nakagawa, H Kamisaki, T Suzuki, N Sano, Model-based prediction of the moisture sorption kinetics and humidity-induced collapse for freeze–dried cakes, Chemical Engineering Science, 248, 117129 (2021).

P. Kuptajit, K. Nakagawa, T. Suzuki, N. Sano, Pseudo Continuous Reactor with Microwave-plasma for Preparation of High Surface Area Activated Carbon, Journal of the Japan Institute of Energy 100 (8), 110-115 (2021).

P. Kuptajit, N. Sano, K. Nakagawa, amd T. Suzuki, A study on pore formation of high surface area activated carbon prepared by microwave-induced plasma with KOH (MiWP-KOH) activation: Effect of temperature-elevation rate. Chemical Engineering and Processing-Process Intensification, 108511, (2021).

S. Nagamine, K. Nishibori, K. Nakagawa, T. Kobayashi, Fabrication of Fiber Containing Soy Protein for Meat Substitute, Journal of the Society of Powder Technology, Japan, 58 (12) 656-661 (2021). (written in Japanese)

T Roppongi, N Mizuno, Y Miyagawa, T Kobayashi, K Nakagawa, S Adachi, Solubility and mass transfer coefficient of oxygen through gas–and water–lipid interfaces, Journal of Food Science, 86 (3), 867-873 (2021).

Nakagawa, K., Nakabayashi, M., Ohgaki, R., Sakano, Y., & Kobayashi, T. (2021). Preparation of a nanostructured multi-phase lipid carrier for iron encapsulation: A lipase-triggered release of ferric ions. Food Science and Technology Research, 27(4), 559-565 (2021).

B. Fang, K. Nakagawa, Effect of pH, ionic strength, and freezing treatment on a colloidal suspension of egg white aggregates, Food Structure, 27, 100181 (2021)

B. Fang, K. Isobe, A. Handa, K. Nakagawa, Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition, Journal of Food Engineering, 296, 110452 (2021)

K. Nakagawa, A. Horie, M. Nakabayashi, Modeling atmospheric freeze-drying of food products operated above glass transition temperature, Chemical Engineering Research and Design, 163, 12–20 (2021).

S. Kono, H. Imamura, K. Nakagawa, Non-destructive monitoring of food freezing process by microwave resonance spectroscopy with an open-ended coaxial resonator, Journal of Food Engineering, 292, 110293 (2021).

K. Nakagawa, S. Tamiya, T. Ochiai, Evaluation of degree of collapse and its relationship with retention of organic volatiles in freeze-dried dextrin matrices, Industrial & Engineering Chemistry Research, 59(40), 18298-18306 (2020).

K. Nakagawa, S. Kono, Monitoring of primary drying in the freeze-drying process using an open-ended coaxial microwave resonator, Journal of Food Engineering, 289, 110163 (2020).

Sanguanwong, A., Pavasant, P., Jarunglumlert, T., Nakagawa, K., Flood, A., & Prommuak, C., Hydrophobic cellulose aerogel from waste napkin paper for oil sorption applications. Nordic Pulp & Paper Research Journal, 35(1), 137-147 (2020).

B. Fang and K. Nakagawa, Modification of casein aggregate microstructures under frozen conditions: a study using tunable resistive pulse sensing, Food Hydrocolloid, 105259 (2019).

K. Nakagawa, S. Tamiya, Influence of Inner Vapor Transfer Property of a Freeze-dryer on the Design Space of Drying Process, AIChE Journal, 65(5), e16571 (2019).

R. Pisano, A. Arsiccio, K. Nakagawa, A.A. Barresi, Control, Tuning, measurement and prediction of the impact of freezing on product morphology: A step toward improved design of freeze-drying cycles. Drying Technol. 37(5): 579-599 (2019)

K. Nakagawa, Food Drying at Sub-zero Temperature: Importance of glassy phase on product quality (review), Science, Engineering and Health Study 2018; 12(3) 125-137.

K. Nakagawa, S. Tamiya, S. Sakamoto, G-B. Do, S. Kono, T. Ochiai, Observation of Microstructure Formation During Freeze-Drying of Dextrin Solution by in-situ X-ray Computed Tomography. Frontiers in Chemistry. 2018-September-14 2018;6(418).

Miyagawa, Y., Nakagawa, K., Fujita, H., & Adachi, S. (2019). Effects of sodium chloride and acetic acid concentrations on dispersion stability of mayonnaise. Journal of oleo science, 68(10), 1027-1032.

K. Nakagawa, A. Tamura, S. Adachi, Optimization of food dye (betanin) retention during hot air drying: Design space calculation with consideration of reaction and substrate transfer kinetics. Drying Technology, 36(15):1920-1929 (2018).

K. Nakagawa, S. Tamiya, G-B. Do, S. Kono, T. Ochiai, Observation of glassy state relaxation during annealing of frozen sugar solutions by X-ray computed tomography, European Journal of Pharmaceutics and Biopharmaceutics, 127: 279-287 (2018).

Y. Miyagawa, M. Yoshida, K. Nakagawa and S. Adachi, Kinetic Analysis of Rapeseed Oil Crystallization during Isothermal Storage, Crystal Growth and Design, 18(2): 642–650 (2018).

K. Katsuki, Y. Miyagawa, K. Nakagawa, S. Adachi, Liquid-solid phase equilibria and the frozen ratio of ternary aqueous solution of acetic acid and sodium chloride, International Journal of Food Properties, 20: 1848-1855 (2017).

K. Katsuki, Y. Miyagawa, K. Nakagawa, S. Adachi, Dispersion Stability of O/W Emulsions with Different Oil Contents Under Various Freezing and Thawing Conditions, Journal of Food Science, 82: 1569–1573 (2017).

Y. Miyagawa, K. Shintani, K. Katsuki, K. Nakagawa, S. Adachi, Thermal and structural changes of rapeseed oil during isothermal storage at low temperature: Food Structure, 11, 8-15 (2017).

K. Nakagawa, An Attempt to Control Food Functionality by Using Freezing Process, Journal of the Japanese Society for Food Science and Technology -NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 64: 328–333 (2017). (written in Japanese)

K. Nakagawa, T. Ochiai, Design space estimation in the freeze-drying of instant soup product, Japan Journal of Food Engineering, 18(2): 115-123 (2017) (written in Japanese)

K. Nakagawa, S. Adachi, A. Handa, Denaturation of Spray-dried Egg Yolk During Processing and Storage, Japan Journal of Food Engineering, 18(2): 93–99 (2017).

K. Nakagawa, W. Richaroen, P. Sri-Uam, P. Pavasant, Shuji Adachi, Antioxidant properties of convective-air-dried Spirulina maxima: Evaluation of phycocyanin retention by a simple mathematical model of air-drying, Food and Bioproducts Processing, 100: 292–302 (2016).

H. Goshima, G-S. Do, K. Nakagawa, Impact of Ice Morphology on Design Space of Pharmaceutical Freeze-Drying, Journal of Pharmaceutical Science, 105: 1920–1933 (2016).

K. Nakagawa, T. Katayama, T. Yamamoto, K. Maeda, Alcoholic Fermentation by Yeast is Improved by Immobilization in Freeze-Dried Poly(Vinyl Alcohol) Foam, Journal of Chemical Engineering of Japan, 49: 707–713 (2016).

K. Nakagawa, T. Jarunglumlert, S. Adachi,, Structural Changes in Casein Aggregates under Frozen Conditions Affect the Entrapment of Hydrophobic Materials and the Digestibility of Aggregates, Chemcial Engineering Science, 143: 287–296 (2016).

S. Fukuzawa, T. Ogawa, K. Nakagawa, S. Adachi, Changes in color and texture of wheat noodles during chilled storage, Bioscience, Biotechnology, and Biochemistry, 80(12): 2418-2424 (2016).

S. Fukuzawa, T. Ogawa, K. Nakagawa, S. Adachi, Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch, International Journal of Food Science & Technology, 51(6): 1516-1522 (2016).

S Fukuzawa, T. Ogawa, K. Nakagawa, S. Adachi, Kinetics on the turbidity change of wheat starch during its retrogradation, Bioscience, Biotechnology, and Biochemistry, 80 (8): 1609-1614 (2016).

Y. Miyagawa, T. Ogawa, K. Nakagawa, S. Adachi, Destabilization of mayonnaise induced by lipid crystallization upon freezing, Bioscience, Biotechnology, and Biochemistry, 80 (4): 786-790 (2016).

S. Fukuzawa, T. Ogawa, K. Nakagawa, S. Adachi, Water Sorption Kinetics of Gluten-added Wheat Noodle, Food Science and Technology Research, 22 (4): 491-495 (2016).

K. Nakagawa, T. Ochiai, A Mathematical Model of Multi-Dimensional Freeze-Drying for Food Products, Journal of Food Engineering, 161: 55-67 (2015).

T. Jarunglumlert, K. Nakagawa, S. Adachi, Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions, Food Research International, 75: 166–173(2015).

T. Jarunglumlert, K. Nakagawa, S. Adachi, Influence of aggregate structure of casein on the encapsulation efficiency of β-carotene entrapped via hydrophobic interaction, Food Structure, 5: 42–50 (2015).

K. Nakagawa, Y. Goto, Preparation of α-Amylase-immobilized Freeze-dried Poly(vinyl alcohol) Foam and its Application to Microfluidic Enzymatic Reactor, Chemical Engineering and Processing, 91: 35–42 (2015).

N. Sowasod, K. Nakagawa, T. Charinpanitkul, W. Tanthapanichakoon, Effect of pH and freezing condition on cryogel encapsulation of curcumin, Advanced Materials Research, 1103: 9–14 (2015).

K. Nakagawa, Y. Fujii, Protein-based microencapsulation with freeze pretreatment: Spray-dried oil in water emulsion stabilized by the soy protein isolate–gum acacia complex, Drying Technology, 33, 1541-1549 (2015).

Y. Miyagawa, T. Ogawa, K. Nakagawa, S. Adachi, Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization, Journal of oleo science 64 (11), 1169-1174 (2015).

M. Yoshimura, T. Eguchi, A. Toura, K. Nakagawa, Gelation characteristics of oil in water emulsion stabilized by soy milk and rice powder mixture Part 1: A study on gelation characteristics on addition of an acetic acid coagulant, Japan Journal of Food Engineering, 15:243-249 (2014). (written in Japanese)

K. Nakagawa, Y. Fujii, T. Eguchi, M. Yoshimura, Gelation characteristics of oil in water emulsion stabilized by soy milk and rice powder mixture Part 2: A study on gelation characteristics under freezing temperature, Japan Journal of Food Engineering, 15:251-258 (2014). (written in Japanese)

K. Nakagawa, A. Tamura, C. Chaiya, Preparation of Proteolytic Microreactors by Freeze-Drying Immobilization, Chemical Engineering Science, 119(8): 22–29 (2014).

K. Nakagawa, T. Jarunglumlert, S. Adachi, Microencapsulation of β-carotene by self-aggregated caseinates, Japan Journal of Food Engineering, 15(2): 51–57 (2014).

W. Tanthapanichakoon, H. Tamon, K. Nakagawa, and T. Charinpanitkul, Synthesis of porous materials and their microstructural control through ice templating, Engineering Journal, 17(3):1-8 (2013)

K. Nakagawa, N. Sowasod, W. Tanthapanichakoon and T. Charinpanitkul, Hydrogel Based Oil Encapsulation for Controlled Release of Curcumin by Using a Ternary System of Chitosan, kappa-Carrageenan, and Carboxymethylcellulose Sodium Salt, LWT Journal of Food Science and Technology, 54: 600–605 (2013).

T. Jarunglumlert, K. Nakagawa, Spray-drying of casein aggregates loaded with β-carotene: Influences of acidic conditions and storage time on surface structure and encapsulation efficiencies, Drying Technology, 31: 1459–1465 (2013).

K. Nakagawa, Characterization of freeze-dried core-shell nanoparticles prepared via gelatin–acacia complex coacervation: A study on particle formation upon freezing, Drying Technology, 31: 1466–1476 (2013).

N. Sowasod, K. Nakagawa, W. Tanthapanichakoon and T. Charinpanitkul, Encapsulation of curcumin loaded oil droplets with chitosan based cryogel: Influence of freezing condition on nanocapsule properties, Food Science and Technology Research, 19: 633–640 (2013).

K. Nakagawa and M. Kagemoto, Characterization of casein-based nanoparticles formed upon freezing by in-situ SAXS measurement, Colloids and Surfaces B: Biointerfaces, 103: 366–374 (2013).

K. Nakagawa, W. Murakami and T. Hatanaka, Redistribution of protein biological activity in a freeze-dried cake, Drying Technology, 31: 102–111 (2013).

K. Nakagawa and H. Nagao, Microencapsulation of oil droplets using freezing-induced gelatin-acacia complex coacervation, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 411: 129–139 (2012).

Y. Asai, T. Sugita, R. Kato, M. Okochi, K. Nakagawa and H. Honda, Enhancement of the activity of a lactobacilli- aggregating peptide by freezing treatment, Journal of Chemical Engineering of Japan, 45: 609-614 (2012).

N. Sowasod, K. Nakagawa, W. Tanthapanichakoon and T. Charinpanitkul, Development of encapsulation technique for curcumin loaded o/w emulsion using chitosan based cryotropic gelation, Materials Science and Engineering C, 32: 790-798 (2012).

K. Nakagawa, H. Nagao, S. Surassmo, S.G. Min and M.J. Choi, Stabilization of microcapsules by freeze-dried gelatin matrix: Aqueous redispersibility and the ingredient activity, Drying Technology, 30 (4): 416-424 (2012).

K. Nakagawa and N. Nishimoto, Cryotropic gel formation for food nutrients encapsulation - A controllable processing of hydrogel by freezing, Procedia Food Science, 1: 1968–1972 (2011).

K. Nakagawa, N. Sowasod, T. Charinpanitkul, A. Soottitantawat and W. Tanthapanichakoon, Encapsulation of curcumin loaded oil droplets by cryotropic gel formation from O/W emulsion, Procedia Food Science, 1: 1973–1979 (2011).

H. Liu, K. Nakagawa, D. Kato, D. Chaudhary and M.O. Tadé, Enzyme encapsulation in freeze-dried bionanocomposites prepared from chitosan and xanthan gum blend, Materials Science and Physics, 129: 488-494 (2011).

P. Bejrapha, S. Surassmo, M.J. Choi, K. Nakagawa and S.G. Min, Studies on the role of gelatin as a cryo- and lyo-protectant in the stability of capsicum oleoresin nanocapsules, Journal of Food Engineering, 105: 320-331 (2011).

H. Liu, K. Nakagawa, D. Chaudhary, Y. Asakuma and M.O. Tadé, Freeze-dried macroporous foam prepared from chitosan/ xanthan gum/ montmorillonite composites, Chemical Engineering Research and Design, 89:2356-2364 (2011).

K. Nakagawa, Y. Yasumura, N. Thongprachan and N. Sano, Freeze-dried solid foams prepared from carbon nanotube aqueous suspension: Application to gas diffusion layers of a proton exchange membrane fuel cell, Chemical Engineering and Processing, 50: 22-30 (2011).

K. Nakagawa, S. Surassmo, S.G. Min and M.J. Choi, Dispersibility of freeze-dried poly(epsilon-caprolactone) nanocapsules stabilized by gelatin and the effect of freezing, Journal of Food Engineering, 102: 177-188 (2011).

K. Nishimura, K. Maeda, H. Kuramochi, K. Nakagawa, Y. Asakuma, K. Fukui, M. Osako and S. Sakai, Solid-liquid equilibria in fatty acid/triglycerol systems, Journal of Chemical and Engineering Data, 56: 1613-1616 (2011).

D. Chaudhary, M.R. Went, K. Nakagawa, S.J. Buckman and J.P. Sullivan, Molecular pore size characterisation within chitosan biopolymer using positron annihilation lifetime spectroscopy, Materials Letters, 64(23): 2635-2637 (2010).

K. Nakagawa, S. Maebashi and K. Maeda, Freeze-thawing as a path to concentrate aqueous solution, Separation and Purification Technology, 73: 403-408 (2010).

K. Nakagawa, H. Nagahama, S. Maebashi and K. Maeda, Usefulness of solute elution from frozen matrix for freeze-concentration technique, Chemical Engineering Research and Design, 88: 718-724 (2010).

K. Nakagawa, N. Thongprachan, T. Charinpanitkul and W. Tanthapanichakoon, Ice crystal formation in the carbon nanotube suspension: A modelling approach, Chemical Engineering Science, 65:1438-1451 (2010).

K. Nakagawa, A. Hottot, S. Vessot and J. Andrieu, Modelling of freezing step during vial freeze-drying of pharmaceuticals. –Influence of nucleation temperature on primary drying rate, Asia-Pacific Journal of Chemical Engineering, 6(2): 288–293 (2010).

K. Maeda, H. Kuramochi, M. Osako, K. Nakagawa, Y. Asakuma, K. Fukui, Melting Properties of Biodiesel Mixtures, 36, 432-434 (2010). (written in Japanese)

K. Nakagawa, S. Maebashi and K. Maeda, Freezing and thawing concentrate an aqueous solution, International Journal of Chemical Engineering, 2(2):105-116 (2009).

K. Nakagawa, S. Maebashi and K. Maeda, Concentration of aqueous dye solution by freezing and thawing, Canadian Journal of Chemical Engineering, 87(5):779-787 (2009).

K. Nakagawa, W. Murakami, J. Andrieu and S. Vessot, Freezing step controls the mannitol phase composition heterogeneity, Chemical Engineering Research and Design, 87(8):1017-1027 (2009).

Y. Asakuma, D. Koga, K. Nakagawa, K. Maeda and K. Fukui, Microwave-assisted transesterification reaction of polyethylene terephthalate under basic condition, International Journal of Chemical Engineering, 2: 97-104 (2009).

Y. Asakuma, K. Nakagawa, K. Maeda and K. Fukui, Theoretical study of the transesterification reaction of polyethylene terephthalate under basic conditions, Polymer Degradation and Stability, 94: 240-245 (2009)

N. Thongprachan, K. Nakagawa, N. Sano, T. Charinpanitkul and W. Tanthapanichakoon, Preparation of macroporous solid foam from muti-walled carbon nanotubes by freeze-drying technique, Materials Chemistry and Physics, 112(1):262-269 (2008).

A. Hottot, K. Nakagawa and J. Andrieu, Effect of ultrasound-controlled nucleationon structural and morphological properties of freeze-dried mannitol solutions, Chemical Engineering Research and Design, 86(2):193-200 (2008).

K. Nakagawa, A. Hottot, S. Vessot and J. Andrieu, Modelling of Freezing steps during freeze-drying of drugs in vials, AIChE Journal, 53:1362-1372 (2007).

K. Nakagawa, K. Tamura, S.R. Mukai and H. Tamon, Mesoporous activated carbons from phenolic resins, Chemical Engineering Research and Design, 85(A9): 1331-1337 (2007).

K. Nakagawa, K. Tamura, S.R. Mukai and H. Tamon, Porous properties of activated carbons prepared from mixtures of synthesized phenolic resins with metal salts, Journal of Chemical Engineering of Japan, 40(5): 410-414 (2007).

K. Nakagawa, S. Vessot, A. Hottot and J. Andrieu, Influence of controlled nucleation by ultrasounds on ice morphology of frozen formulations for pharmaceutical proteins freeze-drying, Chemical Engineering and Processing, 45:783-791 (2006).

W. Tanthapanichakoon, S. Sittipraneed, P. Japthong, T. Charinpanitkul, V. Boon-Amnuayvitaya, K. Nakagawa and H. Tamon, Effect of supercritical water treatment on porous structure, Liquid-phase adsorption and regeneration characteristics of activated anthracite, Journal of Chemical Engineering of Japan, 39(6): 661-669 (2006).

W. Tanthapanichakoon, P. Ariyadejwanich, P. Japthong, K. Nakagawa, S.R. Mukai and H. Tamon, Adsorption-desorption characteristics of phenol and reactive dyes from aqueous solution on mesoporous activated carbon prepared from waste tires, Water Research 39(7):1347-1353 (2005).

K. Nakagawa, T. Sugiyama, S.R. Mukai, H. Tamon, Y. Shirai and W. Tanthapanichakoon, Preparation and characterization of activated carbons from wastes generated during lactic acid fermentation from garbage, Journal of Chemical Engineering of Japan, 37(7): 889-894 (2004).

K. Nakagawa, P. Ariyadejwanich, W. Tanthapanichakoon, S.R. Mukai and H. Tamon, Adsorption of phenol and reactive dye from aqueous solution on activated carbons derived from solid wastes, Water Research, 38(7):1791-1798 (2004).

K. Nakagawa, S.R. Mukai, T. Suzuki and H. Tamon, Gas adsorption on activated carbons from mixtures of PET with metal salt, Carbon, 41:823-831 (2003).

P. Ariyadejwanich, W. Tanthapanichakoon, K. Nakagawa, S.R. Mukai, H. Tamon, Preparation and characterization of mesoporous activated carbon from waste tires, Carbon, 41:157-164 (2003).

K. Nakagawa, H. Tamon, T. Suzuki and S. Nagano, Preparation and characterization of activated carbons from refuse derived fuel (RDF), Journal of Porous Materials, 9:25-33 (2002).

K. Nakagawa, A. Fuke, T. Suzuki, H. Tamon and S. Nagano, Preparation of Activated Carbons from waste coffee beans, Japan Journal of Food Engineering, 2:141-146 (2001). (written in Japanese)

S. Nagano, H. Tamon, T. Azumi, K. Nakagawa and T. Suzuki, Activated carbon from municipal waste, Carbon, 38:915-920 (2000).

H. Tamon, K. Nakagawa, T. Suzuki and S. Nagano, Improvement of mesoporosity of activated carbons from PET by novel pre-treatment for steam activation, Carbon, 37:1643-1645 (1999).