Ikeda Shinya

イケダシンヤ | Ikeda Shinya

Research field (1)： Food sciences

Research keywords (8)： rheology , atomic force microscopy , soft matters , Food materials , rheology , atomic force microscopy , soft matters , Food materials

Research theme for competitive and other funds (2)：

食品の構造と物性
Structure and physical properties of food

MISC (46)：

Takahiro Funami, Sakie Noda, Makoto Nakauma, Sayaka Ishihara, Rheo Takahashi, Saphwan Al-Assaf, Shinya Ikeda, Katsuyoshi Nishinari, Glyn O. Phillips. Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems in the presence of sodium chloride. FOOD HYDROCOLLOIDS. 2009. 23. 2. 548-554
Takahiro Funami, Sakie Noda, Mika Hiroe, Iwao Asai, Shinya Ikeda, Katsuyoshi Nishinari. Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts. FOOD HYDROCOLLOIDS. 2008. 22. 7. 1273-1282
Sakie Noda, Takahiro Funami, Makoto Nakauma, Iwao Asai, Rheo Takahashi, Saphwan Al-Assaf, Shinya Ikeda, Katsuyoshi Nishinari, Glyn O. Phillips. Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium. FOOD HYDROCOLLOIDS. 2008. 22. 6. 1148-1159
池田新矢. 天然高分子を用いた食品物性の制御. 高分子. 2008. 57. 992
Takahiro Funami, Mika Hiroe, Sakie Noda, Iwao Asai, Shinya Ikeda, Katsuyoshi Nishimari. Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations. FOOD HYDROCOLLOIDS. 2007. 21. 4. 617-629

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Patents (1)：

Isothermal perparation of heat-resistant gellan gels with reduced syneresis

Books (8)：

食品・化粧品・医療分野へのゲルの利用
シーエムシー出版 2010
Functional Food Carbohydrates
CRC Press 2006
レオロジーデータハンドブック
丸善 2006
高分子ゲルの最新動向
シーエムシー出版 2004
Current Protocols in Food Analytical Chemistry
John Wiley & Sons 2003

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Lectures and oral presentations (42)：

デンプンの糊化・老化に及ぼす糖の影響
(第1回希少糖食品開発研究会 2010)
求肥の物性に対するD-プシコースの影響
(日本調理科学会平成22年度大会 2010)
The preparation of nano-droplet emulsion by liquid crystal emulsification with polyglycerin fatty acid ester emusifier
(The 3rd Joint Symposium between CMU and KU 2010)
Maltodextrins enhance the coalescence in oil-in-water emulsions
(The 3rd Joint Symposium between CMU and KU 2010)
食品多糖の形成するweak gel及びtrue gelの微細構造
(第37回食品の物性に関するシンポジウム 2010)

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Education (3)：

- 1998 The University of Tokyo
- 1995 The University of Tokyo
- 1993 The University of Tokyo

Professional career (1)：

博士(農学) (東京大学)

Work history (7)：

2009 - - 香川大学, 准教授
2008 - - シーピーケルコジャパンApS, マネージャービジネスディベロップメントジャパン
2006 - - CP Kelco, Senior Scientist
2005 - - 大阪市立大学, 講師
1999 - - 大阪市立大学, 助手

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Committee career (1)：

2003 - 2004 .09 The 7th International Hydrocolloids Conference, The 7th International Hydrocolloids Conference, A scientific committee member

Awards (1)：

2002 - Young Scientists Award: The Best University Contribution from Asia.

Association Membership(s) (5)：

日本調理科学会 , 高分子学会 , 日本農芸化学会 , American Chemical Society , 日本食品科学工学会

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