Funaki Junko

フナキジュンコ | Funaki Junko

Research theme for competitive and other funds (7)：

2022 - 2025 Cl-に着目した塩味受容メカニズムの解明とそれを起点とした減塩物質の獲得
2018 - 2021 Establishment of a multimodal evaluation system for deliciousness and its utilization for establishment of dysphagia-adjusted diet
2010 - 2012 Search for a clue with contact of taste and texture-analysis of physical taste using model lingual epithelial cells
2007 - 2009 Application of taste modifying protein, neoculin and miraculin for food preperation
2005 - 2006 プロテアーゼを活用した高齢者向け食品の生理機能および調理物性の改良

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Papers (1)：

Serita Chiho, Okibe Atsuyo, Nishihara Yurie, Eto Wakako, Asakura Tomiko, Funaki Junko. Improving the physical quality of boiled prawn with proteases. Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2015. 27. 19-19

MISC (7)：

FUNAKI Junko. Application of the Ice Nucleation-Active Protein to Food Processing. 2009. 84. 985. 935-938
Utilization of Recombinant Glutathione S-transferase-progliadain for Food Processing. Bulletin of the Faculty of Human Environmental Science, Fukuoka Women's University. 2008. 39. 99-102
Utilization of Protease from Numerisugitake to Prepraration of Bread. Bulletin of the Faculty of Human Environmental Science, Fukuoka Women's University. 2007. 38. 1-5
The Textural Properties of the Hosaki-takenoko. Bulletin of the Faculty of Human Environmental Science, Fukuoka Women's University. 2007. 38. 7-10
KUNIZAKI Etsuko, NISHINOAKI Mizuho, MATSUMOTO Mami, WATANABE Tomomi, FUNAKI Junko. The texture of leavned products. Bulletin of the Faculty of Human Environmental Science, Fukuoka Women's University. 2006. 37. 15-20

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Professional career (2)：

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