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J-GLOBAL ID：200901019691484042   Update date: Aug. 15, 2024

Shimoyamada Makoto

シモヤマダ マコト | Shimoyamada Makoto
Affiliation and department：
University of Shizuoka School of Food and Nutritional Sciences Department of Food Science

About University of Shizuoka School of Food and Nutritional Sciences Department of Food Science


Job title： Professor
Research field  (1)： Food sciences
Research keywords  (5)： food ,  soybean ,  egg white protein ,  food processing ,  soymilk
Research theme for competitive and other funds  (20)：
  • 2022 - 2025 Characterization of interaction between protein particles and lipid doplets
  • 2021 - 2024 豆乳タンパク質の新たな視点による挙動解析と濃縮技術開発
  • 2017 - 2020 Evaporation of soymilk-Control of protein-protein interaction-
  • 2013 - 2016 Improvement of soymilk quality by strictly controlled heating conditions
  • 2009 - 2011 What can you tell from a piece of Bread!-Fermented food functional components and microorganism genetic analysis-
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Papers (60)：
  • Masayuki Matsuno, Kazuya Murakami, Kazuhiro Morita, Makoto Shimoyamada. Effects of pH and salt concentration on freeze-thaw fractionation of soymilk protein. Journal of the Science of Food and Agriculture. 2024. 104. 7. 4363-4370
  • Kazuya Murakami, Masayuki Matsuno, Makoto Shimoyamada. Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating. Journal of Food Process Engineering. 2023
  • Hayato Masuda, Momoko Sawano, Hiroyuki Iyota, Makoto Shimoyamada. Kinetics of size change in air bubble and fat globule during ice cream freezing process. JOURNAL OF FOOD PROCESS ENGINEERING. 2023
  • Makoto Shimoyamada, Hayato Masuda, Masayuki Matsuno, Kazuya Murakami, Shintaro Egusa. Viscosity of evaporated soymilk prepared in the laboratory using normal and 11S-lacking soybean seeds. Journal of the science of food and agriculture. 2022
  • HORI Mitsuyo, HIRANO Kana, SHIMOYAMADA Makoto, AKIYAMA Yoshinobu, SUZUKI Tohru, NAGANO Hiroko. Significance of Amazake and Matcha as Auxiliary Material in Cookie. Journal of Cookery Science of Japan. 2022. 55. 2. 97-104
ｍore...
MISC (98)：
  • 龍崎友弘, 増田勇人, 伊與田浩志, 下山田真. フリージング中におけるアイスクリームの内部構造形成過程に及ぼす撹拌操作の影響. 化学工学会秋季大会研究発表講演要旨集(CD-ROM). 2022. 53rd
  • 下山田真, 落合加好, 増田勇人, 餅田浩基. マヨネーズの安定性評価方法の改良と糖類の影響. 日本食品科学工学会大会講演集. 2021. 68th
  • 篠原諒, 増田勇人, 下山田真, 下山田真, 本同宏成, 本同宏成, 餅田浩基. 加熱処理した卵黄プラズマ画分及びグラニュール画分の熱変性と各画分がエマルションの安定性に与える影響. 日本食品科学工学会大会講演集. 2021. 68th
  • 下山田真, 野ヶ本未歩, 増田勇人, 松野正幸. 豆乳を濃縮する際の粘度上昇に及ぼすシステインの影響. 日本食品工学会年次大会講演要旨集. 2021. 22nd
  • 増田勇人, 村西克基, 大村直人, 下山田真. Shear-thinning流体系における円錐型テイラー・クエット流の数値シミュレーション. 化学工学会年会研究発表講演要旨集(CD-ROM). 2020. 85th
ｍore...
Books (3)：
  • 乾燥・乾熱卵白タンパク質の物性改良作用 (食卵の科学と機能)
    アイ・ケイ コーポレーション 2008
  • Antifungal saponins from white asparagus (Asparagus officinalis L.) bottoms and their physiological role in the plant defense system
    Plant-derived antimycotics 2003
  • Antifungal saponins from white asparagus (Asparagus officinalis L.) bottoms and their physiological role in the plant defense system
    Plant-derived antimycotics 2003
Lectures and oral presentations  (3)：
  • Effect of heating temperature and cooling rate on denaturation of soymilk
    (236th American Chemical Society National Meeting 2008)
  • Interaction between soybean saponin and protein, and possible functionality
    (6th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease 2005)
  • Interaction between soybean saponin and protein, and possible functionality
    (6th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease 2005)
Education (4)：
  • - 1991 Tohoku University
  • - 1991 Tohoku University Graduate School, Division of Agriculture
  • - 1986 Tohoku University Faculty of Agriculture
  • - 1986 Tohoku University Faculty of Agriculture
Professional career (1)：
  • Ph.D (Tohoku University)
Work history (15)：
  • 2014/04 - 現在 University of Shizuoka
  • 2009/04 - 2014/03 - 宮城大学食産業学部 教授
  • 2005 - 2009 Miyagi University School of Food, Agricultural and Environmental Sciences
  • 2005 - 2009 Associate professor, Miyagi University
  • 2009 - - Professor, Miyagi University
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Committee career (3)：
  • 2006/10 - 2014/03 山形県 アドバイザリーボード
  • 2009/04 - 2013/03 日本食品工学会 評議員
  • 日本食品科学工学会 英文誌編集委員
Awards (1)：
  • 2003 - 日本食品科学工学会奨励賞
Association Membership(s) (4)：
Japan Society for Food Engineering ,  The Japanse Society for Food Sicence and Technology ,  Japan Society for Bioscience, Biotechnology, and Agrochemistry ,  The Japan Society of Cookery Sicence
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