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
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
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
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
Effects of particle dispersed phase on the enhanced emulsifying properties: An analogy of the hydrophile lipophile balance concept.
(第1 回 IUFoST Japan 国際若手育成オンラインセミナー 2021)
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)