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J-GLOBAL ID：200901072658598146   Update date: Feb. 13, 2025

Matsumura Yasuki

マツムラ ヤスキ | Matsumura Yasuki
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Affiliation and department：
Kyoto University Graduate School of Agriculture, Division of Agronomy and Horticultural Science

About Kyoto University Graduate School of Agriculture, Division of Agronomy and Horticultural Science


Research field  (1)： Food sciences
Research keywords  (2)： 食品科学 ,  Food Science
Research theme for competitive and other funds  (26)：
  • 2022 - 2025 食料生存基盤の拡充を目指した植物性素材の高機能化
  • 2019 - 2022 Quality Improvement and Social dissemination of Agricultural Products- and Insects-derived Materials aiming at the Sustainable Food Life
  • 2016 - 2019 Utilization of agricultural products by food processing and cooking methods based on atomizing and controlled-heating technologies
  • 2014 - 2017 Influence of the chemical structure of dietary lipids on the bioavailability of coexistent food factors
  • 2013 - 2016 Application of atomized materials from agricultural products to cookery and food processing
Show all
Papers (192)：
  • Masahiko Samoto, Ryo Okuzono, Mako Igarashi, Sayuri Sakurada, Yasuki Matsumura, Akihiro Nakamura, Masayuki Shibata. Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions. Current Research in Food Science. 2025. 10. 101000-101000
  • Masahiro Sugiyama, Chika Kitagawa, Mako Igarashi, Kazunobu Tsumura, Akihiro Nakamura, Yasuki Matsumura, Masahiko Samoto. Relationship between soybean protein composition and breaking load of heat-induced gel prepared from acid-precipitated soybean flour. LWT. 2024. 115999-115999
  • Jiraporn Sirison, Toya Ishii, Kentaro Matsumiya, Yuki Higashino, Yuko Nambu, Masahiko Samoto, Masahiro Sugiyama, Yasuki Matsumura. Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions. Food Hydrocolloids. 2023. 141. 108745
  • Masahiro Sugiyama, Masahiko Samoto, Takashi Ichinose, Akihiro Nakamura, Kentaro Matsumiya, Yasuki Matsumura. Evaluation of the contents and ratios of five fractionated proteins to elucidate the protein composition in soybean seeds. Journal of the American Oil Chemists' Society. 2023
  • 松宮 健太郎, 松村 康生. 【特集:米粉の科学と新たな展開2】 乳化系食品を対象とする油脂代替物および乳化剤としての米粉の利用展開. 応用糖質科学:日本応用糖質科学会誌. 2023. 13. 4. 190-193
ｍore...
MISC (320)：
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Patents (20)：
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Books (24)：
  • 日本料理大全 向板I 切る技法、魚のおろし方 日本語版
    シュハリ・イニシアティブ株式会社 2017 ISBN:4908325073
  • 日本料理大全 向板I 切る技法、魚のおろし方 英文版 MUKOITA I, Cutting Techniques: Fish ((日本料理大全 THE JAPANESE CULINARY ACADEMY'S COMPLETE JAPANESE CUISINE))
    シュハリ・イニシアティブ株式会社 2017 ISBN:4908325065
  • 食品ハイドロコロイドの開発と応用II(第8章 乳化系の品質評価と改変・67頁〜75頁を担当)
    シーエムシー出版 2015
  • 食品ハイドロコロイドの開発と応用II(第2章 エマルション中の油滴の合一が香気成分の放散挙動に与える影響・164頁〜171頁を担当)
    シーエムシー出版 2015
  • Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization(「Protein-Peptides as Emulsifying Agents」を125頁〜150頁を担当)
    CRC press 2012
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Lectures and oral presentations  (45)：
  • 乳化剤と澱粉の複合体形成が冷凍保存したパンケーキの品質に及ぼす影響
    (日本食品科学工学会大会 2018)
  • 汎用型四重極質量分析計による高粘度モデル液状食品からの香気成分放散挙動のin vitroリアルタイム解析
    (日本食品科学工学会大会 2018)
  • 乳化系食品における品質制御要因の解明
    (日本食品科学工学会大会 2018)
  • An avocado powder-stabilized emulsion -physical property and emulsification mechanism
    (2018)
  • トマトのおいしさ 〜味と香りの協働〜
    (市民向けセミナー 京大トマトの世界 2017)
ｍore...
Works (2)：
  • エマルション、濃厚系、極低水分系における脂質と高分子の相互作用
    1998 -
  • Interaction of Food Lipids and Macromolecules in Emulsion, Cancentrated and Powdery Systems
    1998 -
Education (4)：
  • - 1984 Kyoto University
  • - 1984 Kyoto University Graduate School, Division of Agriculture
  • - 1979 Kyoto University Faculty of Agriculture
  • - 1979 Kyoto University Faculty of Agriculture
Professional career (1)：
  • Doctor of Agriculture (Kyoto University)
Work history (3)：
  • 1990 - 英国リーズ大学食品科学部 客員研究員
  • 1990 - Research Fellow, Department of Food Science,
  • Leeds University, UK
Committee career (3)：
  • 2001 - 日本レオロジー学会 幹事
  • 2000 - 日本食品工学会 学会誌編集委員
  • 日本食品科学工学会 関西支部幹事
Awards (3)：
  • 2004 - Best Paper in Protein and Co-Products Engineering and Technology (JAOCS)
  • 1999 - 日本食品科学工学会奨励賞
  • 1991 - Best Paper in Protein and Co-Products Engineering and Technology(JAOCS)
Association Membership(s) (5)：
日本レオロジー学会 ,  日本食品工学会 ,  日本味と匂学会 ,  日本食品科学工学会 ,  日本農芸化学会
※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

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