Research field (5)：
Agricultural environmental and information engineering
, Food sciences
, Functional biochemistry
, Polymer chemistry
, Basic physical chemistry
Research keywords (2)：
磁気共鳴
, Magnetic Resonance
Research theme for competitive and other funds (16)：
2023 - 2026 Formation of cohelical structure in mixed gelatin gels and its effect on physical properties on food
2021 - 2023 Elucidation of mechanism in the suppression of freezing point depression by oil nano-film and application to hardly melting frozen desserts
2018 - 2022 Elucidation on manifestation mechanism of texture in foods with complex inhomogeneous structures from microscopic aspect
2016 - 2019 Water permeation and seawater desalination by azobenzene modified membranes with light irradiation
2016 - 2019 Relationships between rheological and tribological properties of food and mastication behavior
2014 - 2018 Effect of Micro Phase Separation in Food Hydrogels on Texture
2013 - 2016 食品ゲルにおける官能評価と網目の構造及び運動性との関係
2010 - 2012 The relation between the flavour release and the structure/physical properties of food gels in the mastication
2009 - 2011 Study on the network structure and molecular diffusion in biopolymer gels by gradient NMR
2005 - 2007 Contribution of Taste Preference of Heterogeneous emulsions with Nano-size droplet and Development ofAdvanced functional lipid foods
1997 - 1998 Basic Study on Molecular Motion in Suplamolecules and Its Application by Field Gradient NMR and ESR.
NMR法による合成高分子ゲル系の運動性の研究
磁気共鳴法による生体高分子の構造とダイナミックスの研究
Dynamics of Synthelic Polymer gel system studied by NMR method
Structure and Dynamics of Biopolymers studied by Magnetic Resonance Method
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Papers (108)：
Lester C. Geonzon, Hazuku Takagi, Yumika Hayano, Kurt Ingar Draget, 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
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
Marwa E. Atya, Xi Yang, Yuri Tashiro, Rando Tuvikene, Shingo Matsukawa. Structural and physicochemical characterization of funoran extracted from Gloiopeltis furcata by different methods. Algal Research. 2023. 76. 103334-103334
Lester C. Geonzon, Kei Hashimoto, Tatsuro Oda, Shingo Matsukawa, Koichi Mayumi. Elaborating Spatiotemporal Hierarchical Structure of Carrageenan Gels and Their Mixtures during Sol-Gel Transition. Macromolecules. 2023
Faith Bernadette A. Descallar, Xi Yang, Lester C. Geonzon, Shingo Matsukawa. Network structure and molecular mechanisms of food gels viewed from macroscopic, microscopic and molecular levels. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2023. 29. 3. 171-195
松川真吾, 高橋希元. Study on Permeating Process of Salt into Fish Meat and Animal Meat by MRI. ソルト・サイエンス研究財団助成研究報告集 2 医学 食品科学編. 2021. 2019
