Research field (6)：
Nutrition and health science
, Allergies and connective tissue disease
, Food sciences
, Home economics, lifestyle science
, Early childhood education and childcare
, Sports science
Research theme for competitive and other funds (1)：
2020 - グアー起泡性アルブミンを利用した新規グルテンフリー含泡雑穀食品の創製
Papers (1)：
A. Shimoyama, S. Kido, Y. Kinekawa, Y. Doi. Guar Foaming Albumin: A Low Molecular Mass Protein with High Foaming Activity and Foam Stability Isolated from Guar Meal. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2008. 56. 19. 9200-9205
Books (1)：
Guar Foaming Albumin - a foam stabilizer
Food Additive (InTech) 2012 ISBN:9789535100676
Professional career (1)：
Ph.D. (Kyoto Women's University)
Work history (4)：
2019/04 - 現在 Kyoto Koka Women's University The Faculty of Health Science The Department of Health and Nutrition
