2023 - 2026 Design hierarchical structure of mixed carrageenan gels for controlling mechanical properties
2023 - 2026 混合ゼラチンゲルにおける共らせん構造形成と食品物性への影響に関する研究
2020 - 2023 土壌・水環境技術の基礎としての高分子電解質の吸着および凝集のダイナミクス
2020 - 2021 Studies on the mechanism of texture improvement by polysaccharide additions to Surimi gels using particle tracking and NMR
論文 (26件)：
Wilfred V. Rios, Lester C. Geonzon, Arlyn M. Roque, Ma Roxan B. Abiquibil, Mary Diane A. Pilapil, Mark Adones P. Lingaro, Hyacinth N. Suarez, Raymund Lee Antonio C. Sarmiento, Shingo Matsukawa, Rommel G. Bacabac. The effects of stem bromelain on the gelation behavior of kappa carrageenan under linear and nonlinear rheological regimes. Food Hydrocolloids. 2024. 150. 109662-109662
Lester C. Geonzon, Takato Enoki, Sanjida Humayun, Rando Tuvikene, Shingo Matsukawa, Koichi Mayumi. Understanding the rheological properties from linear to nonlinear regimes and spatiotemporal structure of mixed kappa and reduced molecular weight lambda carrageenan gels. Food Hydrocolloids. 2024. 150. 109752-109752
Lester C. Geonzon, Kei Hashimoto, Tatsuro Oda, Shingo Matsukawa, Koichi Mayumi. Elaborating Spatiotemporal Hierarchical Structure of Carrageenan Gels and Their Mixtures during Sol-Gel Transition. Macromolecules. 2023
Hwabin Jung, Lester C. Geonzon, Won Byong Yoon, Shingo Matsukawa. Change of network structure in agarose solution during gelation studied by multiple particle tracking and NMR measurements. FOOD HYDROCOLLOIDS. 2023. 141
Lester C. Geonzon, Motoyoshi Kobayashi, Manlio Tassieri, Rommel G. Bacabac, Yasuhisa Adachi, Shingo Matsukawa. Microrheological properties and local structure of iota-carrageenan gels probed by using optical tweezers. FOOD HYDROCOLLOIDS. 2023. 137
