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
2024 - 2025 強靭な生分解性多糖ハイドロゲルの創製
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 (29件)：
Lester C. Geonzon, Hazuku Takagi, Yumika Hayano, Kurt Ingar Drage, Catherine Taylor Nordgård, Shingo Matsukawa. Elucidating the rheological and thermal properties of mixed fish and pork skin gelatin gels: Effects of cooling conditions and incubation times. Food Hydrocolloids. 2024. 156. 110317-110317
Koichi Mayumi, Lester Geonzon, Kei Hashimoto, Tatsuro Oda. Hierarchical Structure of Soft Materials Studied at Small-Angle Neutron Scattering Instrument, SANS-U. Journal of the Physical Society of Japan. 2024. 93. 9
Jihoon Han, Saeed Najafi, Youyoung Byun, Lester Geonzon, Seung-Hwan Oh, Jiwon Park, Jun Mo Koo, Jehan Kim, Taehun Chung, Im Kyung Han, et al. Bridge-rich and loop-less hydrogel networks through suppressed micellization of multiblock polyelectrolytes. Nature Communications. 2024. 15. 1
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
