tamako mizu

ミズタマコ | tamako mizu

Affiliation and department：
Job title： Assistant Professor

Research field (1)： Home economics, lifestyle science

Research keywords (1)： cookery science

Papers (1)：

Effect of the Presence of Baking Powder on the Thermal Conduction of a Series of Wheat Flour Dough during Heating Procedure. Food Sci. Technol. Res. 2009. 15. 217-224

MISC (6)：

Tamako Mizu, Keiko Nagao. Thermal Conduction in Egg Albumen Foam (Meringue) during Heating. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2010. 57. 1. 20-25
MIZU T. Effect of Oil Globule Size in the O/W Edible Emulsions on the Thermal Conduction during Heating Procedure. 日本調理科学会誌. 2008. 41. 4. 227-233
MIZU Tamako, NAGAO Keiko. Attempt at Measuring Thermal Conduction in O/W and W/O Emulsions Prepared by Using Edible-type Emulsifiers during Heating. 日本食品科学工学会誌. 2008. 55. 5. 215-223
Tamako MIZU, Keiko NAGAO. Measurement of Thermal Conduction in a Series of Oil-in-Water Emulsions Prepared with Egg Yolk during Heating in a Metal Vessel. 日本家政学会誌. 2007. 58. 4. 187-195
Kita Noriko, Mizu Tamako, Tran Thi Ha, Nagao keiko. The Making of Rice Noodles with Sub-materials Added and its Mechanical Properties. 東京家政大学研究紀要 2 自然科学. 2006. 46. 46. 13-18-18

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Lectures and oral presentations (7)：

泡立て条件が起泡生クリームの性状と加熱・冷却速度に及ぼす影響
(日本家政学会第61回大会 2009)
泡立て条件を変えて調製した卵白メレンゲ内部の熱移動速度の測定
(平成20年度日本調理科学会大会 2008)
小麦粉ドウ内部の熱移動に及ぼす膨化現象の影響
(日本家政学会第60回大会 2008)
撹拌条件を変えて調製した油滴径の異なるO/W型エマルション内部における熱移動
(創立40周年日本調理科学会平成19年度大会 2007)
O/W型およびW/O型エマルションの伝熱特性
(平成18年度日本調理科学会大会 2006)

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Education (2)：

2005 - 2010 tokyo kasei university graduate school of home economics
2001 - 2005 tokyokasei university Faculty of Home Economics the department of food and nutrition

Professional career (1)：

学術 (東京家政大学)

Work history (2)：

2012/04 - 現在 the university of shimane junior college assistant professor
2010/04 - 2011/09 assistant professor

Association Membership(s) (4)：

the japan dietetic association , JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY , THE JAPAN SOCIETY OF COOKERY SCIENCE , THE JAPAN SOCIETY OF HOME ECONOMICS

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