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J-GLOBAL ID：200901009678723989 Update date: Apr. 12, 2025

Hirashima Madoka

ヒラシママドカ | Hirashima Madoka

Affiliation and department：

Research field (1)： Home economics, lifestyle science

Research keywords (6)： cooking , starch , 粘弾性 , 多糖類 , Viscoelasticity , Polysaccharides

Research theme for competitive and other funds (4)：

2021 - 2024 食品の栄養成分の分布状態を三次元分析し可視化するフードスキャナ
2020 - 2023 Development of teaching materials for scientific literacy education using the subject of home economics in elementary school teacher training
2018 - 2023 食材の調理状態を非破壊的かつ経時的に三次元分析し可視化するフードスキャナ
2007 - 2008 Production and Solution Properties of Elsino-Polysaccharides

Papers (63)：

平島円, 奥野美咲, 篠谷晴香, 上村真子, 高橋亮, 西成勝好. コーンスターチ糊の諸特性に及ぼす高pHの影響. 日本調理科学会誌. 2025. 58. 1. 7-15
Katsuyoshi Nishinari, Marie-Agnes Peyron, Nan Yang, Zhiming Gao, Ke Zhang, Yapeng Fang, Meng Zhao, Xiaolin Yao, Bing Hu, Lingyu Han, et al. The role of texture in the palatability and food oral processing. Food Hydrocolloids. 2024. 147. 109095-109095
生川美江, 磯部由香, 平島円. 保育士における食育スキルの現状と食育研修の有用性. 食生活研究. 2022. 42. 4. 233-244
平島円, 磯部由香, 堀光代. 学生の「切り方」に対する認知度と自信度の変化-Study on Changes in Knowledge and Confidence of Knife Cuts among Students in College and Vocational School. 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会編. 2021. 54. 5. 234-243
Hori Mitsuyo, Hirashima Madoka, Isobe Yuka. The study of the eating circumstances of washoku (Japanese traditional homemade meals) among college students. Journal for the Integrated Study of Dietary Habits. 2020. 31. 3. 151-158

MISC (56)：

西成勝好, 平島円, 他. 咀嚼・嚥下過程のバイオレオロジー. 2024. 34. 1. 2-8
和田佑奈, 磯部由香, 平島円, 村田晋太朗. 「調理すること」の意義に関する文献レビュー. 三重大学教育学部研究紀要. 2023. 74. 43-51
西成勝好, 杨楠, 高志明, 张科, 方亚鹏, 张洪斌, 赵萌, 姚曉琳, 胡冰, 韓玲鈺, et al. 食品ゲル研究の歴史-特集ゲルの技術と産業応用. Soft matter = ソフトマター : “やわらかい物質”と計測・評価の技術情報誌. 2023. 62. 10-16
Educational practices of home economics focusing on caffeine for improving scientific literacy. 2022. 73. 383-391
山口厚子, 平島円, オンチュイン. 家庭科教員養成課程における国際的な授業実践とその意義 -シンガポールの家庭科教員との交流とお弁当プロジェクトのためのビデオ作成-. 三重大学教育学部研究紀要. 2021. 72. 313-321

Books (14)：

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Wiley 2023 ISBN:9781119700821
動的粘弾性測定とそのデータ解釈事例
技術情報協会 2021 ISBN:9784861048661
Visual 栄養学テキスト食べ物と健康IV,調理学食品の調理と食事設計
中山書店 2018
More Cooking Innovations: Novel Hydrocolloids for special dishes
CRC Press 2018
栄養科学シリーズNEXT 食べ物と健康,給食の運営基礎調理学
講談社サイエンティフィク 2017

Education (3)：

2001 - 2004 Osaka City UNiversity Graduate School of Human Life Science Food and Human Healthe Sciences
1994 - 1996 Osaka City University Graduate School of Human Life Science Food and Nutrition
1990 - 1994 Osaka City University Faculty of Human Life Science Department of Food and Nutrition

Professional career (1)：

Work history (3)：

2006/04 - 現在 Mie University Faculty of Education
2004/04 - 2006/03 Gifu City Women's College Department of Food and Nutrition lecturer
2004 - - Instructor, Department of Food and Nutrition,

Committee career (1)：

Association Membership(s) (4)：

International Federation for Home Economics , 日本食品科学工学会 , 日本家政学会 , THE JAPAN SOCIETY OF COOKERY SCIENCE

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