Rchr
J-GLOBAL ID：200901098778661576
Update date: Sep. 15, 2022
Mizutani Yukiko
ミズタニ ユキコ | Mizutani Yukiko
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Affiliation and department：
Kyoto University
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Research field (1)：
Food sciences
Research keywords (2)：
食品物理化学
, Food Physical Chemistry
Research theme for competitive and other funds (4)：
2001 - 2002 粉末系におけるゼインの二次構造に及ぼす水分活性と脂質添加の影響
2002 - 乾燥粉末系における加熱処理がゼインと脂質の相互作用に及ぼす影響
2002 - Effects of Heating on the Interaction of Lipid and Zein in the Dry Powder System
2001 - Effects of Water Activity and Lipid Addition on Secondary Structure of Zein in Powder Systems
Papers (6)：
Kimihiko Mizutani, Soshi Yoshioka, Yukiko Mizutani, So Iwata, Bunzo Mikami. High-throughput construction of expression system using yeast Pichia pastoris, and its application to membrane proteins. PROTEIN EXPRESSION AND PURIFICATION. 2011. 77. 1. 1-8
M Seguchi, M Takemoto, U Mizutani, M Ozawa, C Nakamura, Y Matsumura. Effects of secondary structures of heated egg white protein on the binding between prime starch and tailings fractions in fresh wheat flour. CEREAL CHEMISTRY. 2004. 81. 5. 633-636
MATSUMURA Yasuki, MIZUTANI Yukiko. Interaction of Lipids and Biopolymers in Powdery State. KAGAKU TO SEIBUTSU. 2004. 42. 6. 373-379
Y Mizutani, Y Matsumura, H Murakami, T Mori. Effects of heating on the interaction of lipid and zein in a dry powder system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2004. 52. 11. 3570-3576
Y Mizutani, Y Matsumura, K Imamura, K Nakanishi, T Mori. Effects of water activity and lipid addition on secondary structure of zein in powder systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2003. 51. 1. 229-235
ｍore...
MISC (4)：
Factors Affecting Reaction of Cucumber Root Lipoxygenase in Phosphlipid Vesticle Dispersions. 11th World Congress of Food Science and Technology. 2002
The Effects of Addition of Salts and Phospholipids on Soybenan Lipoxygenase Action in Emulsions. Food Colloids 2000. 2000
Reaction of Soybean Lipoxygenase-3 in Emulsions as Affected by Emulsifiers, Salts, and Phospholipids. Colloids and Surfaces B: Biointerfaces. 2000. 19, 187-196
Interaction of Amphotericin B with Cholesterol in Monolayers, Aqueous Solutions, and Phospholipid Bilayers. J. Biochem. 1998. 123, 798-805
Lectures and oral presentations (9)：
トマト加工・調理条件がオキソ酸生成に与える影響
(日本農芸化学会大会講演要旨集(Web) 2013)
トマトの施肥窒素形態の違いが果実成分に与える影響
(園芸学研究 別冊 2011)
多糖類により改質された小麦タンパク質の構造解析
(日本食品科学工学会大会講演集 2008)
パン生地ミキシング過程のタンパク質構造変化の解析
(日本食品科学工学会大会講演集 2008)
L-型からD-型アスパラギン酸への変換がペプチドの二次構造に及ぼす影響
(日本農芸化学会大会講演要旨集 2006)
ｍore...
Education (4)：
- 2001 Kyoto University
- 2001 Kyoto University Graduate School, Division of Agriculture Agriculture
- 1996 Osaka Women's University
- 1996 Osaka Women's University Faculty of Arts and Science
Professional career (2)：
Doctor(Agriculture) (Kyoto University)
Master of Science (Osaka Women's University)
Work history (3)：
2001 - 2003 同子社女子大学生活科学部 非常勤講師
2001 - 2003 Kyoto University Graduate School of Agriculture, Division of Agronomy and Horticultural Science
Former Institution /Organization Division of Agronomy and Horticultural Science, Laboratory of Quality Analysis and Assessment
Association Membership(s) (2)：
日本食品科学工学会
, 日本農芸化学会
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