Rchr
J-GLOBAL ID:201401097266017229
Update date: Feb. 10, 2024
Matsumiya Kentaro
マツミヤ ケンタロウ | Matsumiya Kentaro
Affiliation and department:
Job title:
Associate Professor
Research field (1):
Food sciences
Research theme for competitive and other funds (8):
- 2022 - 2025 イネ種子貯蔵タンパク質含量を制御する遺伝的要因の同定および加工機能性の解明
- 2022 - 2025 食料生存基盤の拡充を目指した植物性素材の高機能化
- 2019 - 2022 Quality Improvement and Social dissemination of Agricultural Products- and Insects-derived Materials aiming at the Sustainable Food Life
- 2016 - 2019 Application of microgels for food emulsions and foams - potential of Mickering stabilization
- 2016 - 2019 Utilization of agricultural products by food processing and cooking methods based on atomizing and controlled-heating technologies
- 2013 - 2016 Development of rice flour toward food emulsions
- 2013 - 2016 Application of atomized materials from agricultural products to cookery and food processing
- 2011 - 2012 Analysis of emulsion destabilization by bacteriostatic emulsifiers based on the structural similarity and its application to food technology
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Papers (64):
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Jiraporn Sirison, Toya Ishii, Kentaro Matsumiya, Yuki Higashino, Yuko Nambu, Masahiko Samoto, Masahiro Sugiyama, Yasuki Matsumura. Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions. Food Hydrocolloids. 2023. 141. 108745
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Masahiro Sugiyama, Masahiko Samoto, Takashi Ichinose, Akihiro Nakamura, Kentaro Matsumiya, Yasuki Matsumura. Evaluation of the contents and ratios of five fractionated proteins to elucidate the protein composition in soybean seeds. Journal of the American Oil Chemists' Society. 2023
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Kyoka Hasegawa, Kentaro Matsumiya, Hiroki Saeki, Yasuki Matsumura, Kimio Nishimura. Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization. Food Science and Technology Research. 2023. 29. 1. 57-69
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Momoka Suzuki, Kentaro Matsumiya, Hiroki Saeki, Yasuki Matsumura, Kimio Nishimura. Development of Glucose-Conjugated Chicken Myofibrillar Protein with the Strongest Superoxide Anion Radical Scavenging Activity Using Random-Centroid Optimization and Maltotriose-Conjugated Ones. Food Sci. Technol. Res. 2022. 28. 6. 501-511
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Yuki Monden, Hirona Tanaka, Ryota Funakoshi, Seiya Sunayama, Kiyotaka Yabe, Eri Kimoto, Kentaro Matsumiya, Takanori Yoshikawa. Comprehensive survey of transposon mPing insertion sites and transcriptome analysis for identifying candidate genes controlling high protein content of rice. Frontiers in plant science. 2022. 13. 969582-969582
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MISC (117):
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巽美樹, 松宮健太郎, 石井統也, 土田靖久, 松村康生. 梅果実由来ペクチンの分子特性の解析. 日本食品科学工学会関西支部大会市民フォーラム講演要旨集. 2019. 2. 24
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松宮健太郎, 巽美樹, 黒川あや, 土田靖久, 河村幸雄, 松村康生. 梅果実由来ペクチンによる酸性乳飲料の安定化. 日本食品科学工学会関西支部大会市民フォーラム講演要旨集. 2019. 2. 26
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杉山将宏, 松宮健太郎, 佐本将彦, 松村康生. 丸大豆中の大豆たん白質の新規分画法とその利用. 日本食品科学工学会大会講演集. 2019. 66th. 114
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高木虹太郎, 松宮健太郎, 松本浩治, 澤本武, 松村康生. コハク酸モノグリセリドによる低脂肪乳の風味改善作用の解析. 日本食品科学工学会大会講演集. 2019. 66th. 195
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松平伊代, 佐藤愛, 松宮健太郎, 松村康生. ショ糖脂肪酸エステルの添加が牛乳および豆乳の泡沫特性に与える影響. 日本食品科学工学会大会講演集. 2019. 66th. 195
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Patents (7):
Books (7):
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油脂のおいしさと科学-メカニズムから構造・状態、調理・加工まで
株式会社エヌ・ティー・エス 2016
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食品ハイドロコロイドの開発と応用II (担当2)
シーエムシー出版 2015
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食品ハイドロコロイドの開発と応用II (担当1)
シーエムシー出版 2015
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食品素材のナノ加工を支える技術
シーエムシー出版 2013 ISBN:9784781308265
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Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization
CRC press 2012
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Lectures and oral presentations (26):
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Effects of particle dispersed phase on the enhanced emulsifying properties: An analogy of the hydrophile lipophile balance concept.
(2021)
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小麦粉焼成品における油脂の特性解析と物理的存在状態の可視化
(日本穀物科学研究会第185回例会 2021)
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食品の乳化とその評価技術
(公益社団法人日本食品科学工学会第2回フレッシュマンセミナー 2019)
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Emulsifier-starch complexes prevent hardening of refrigerated pancakes: effects of HLB and head group size
(2019 NSFC-JSPS Joint Symposium - Hydrocolloids for Modern Food Function Design 2019)
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「橙高」を中心とするウメ分散系加工食品の開発
(平成30年度ウメ研究成果発表会 2019)
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Professional career (1):
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