| Foreword | Microchannel Emulsification by a Microspace System | Mitsutoshi Nakajima | National Food Research Institute |  |
| Feature Articles: New Emulsification Methods and Food Emulsions | Development and Application of Membrane Emulsification Methods | Masataka Shimizu | Miyazaki Prefecture Industrial Technology Center |  |
| Physical Properties and Applications of Food Emulsions | Kiyotaka Sato | Graduate School of Biosphere Science, Hiroshima University |  |
| Effects of Chemical Properties of Oil in Water Emulsion on Lipid Peroxidation | Kazuo Miyashita | Graduate School of Fisheries Sciences, Hokkaido University |  |
| Storage and Oxidative Stability of O/W Nano-emulsions | Shuji Adachi | Graduate School of Agriculture, Kyoto University |  |
| Emulsion Gel and Foods | Shoichi Gohtani | Department of Biochemistry and Food Science, Kagawa University |  |
| Review | Online Concentration by In-Tube Solid Phase Microextraction and Its Application to Food Analysis | Kurie Mitani
Hiroyuki Kataoka | School of Pharmacy, Shujitsu University |  |
| Article | Lack of Oral Toxicity of SAN-ACE NXG-S, a New Type of Xanthan Gum, in a Ninety-Day Study in F344 Rats | Akihiro Hagiwara
Yuko Doi | Daiyu-kai Institute of Medical Science, Inc. |  |
Toshiro Omoto
Yasunori Goto
Iwao Asai
Mikio Nakamura | San-Ei Gen F.F.I., Inc. |
| Tomoyuki Shirai | Graduate School of Medical Sciences, Nagoya City University |
| Report | The Review of 1st Symposium on "Why Human Beings are Refreshed by the Fresh Green Odor Emitted by Green Leaves in Forest!" | Akikazu Hatanaka | Professor Emeritus of Yamaguchi University |  |
| ArtTaste | Gastronomic Culture and Society in Contemporary Thailand | Yoshihide Sakurai | Graduate School of Letters, Hokkaido University Sociology |  |