Matsumiya Kentaro

マツミヤケンタロウ | Matsumiya Kentaro

Affiliation and department：
Job title： Associate Professor

Research field (1)： Food sciences

Research theme for competitive and other funds (9)：

2023 - 2026 Multi-modal imaging and visualization of digestion-absorption behavior of nutritional components in the gastrointestinal tract
2022 - 2025 イネ種子貯蔵タンパク質含量を制御する遺伝的要因の同定および加工機能性の解明
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

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Papers (70)：

Nuntanut Popuang, Takenobu Ogawa, Takashi Kobayashi, Kentaro Matsumiya, Fumito Tani. The fibrous network of cellulose nanofibers can be preserved by the freeze-drying in the presence of trehalose. Food Science and Technology Research. 2024. 30. 4. 479-489
Yu Murakami, Masashi Ando, Kenta Kishimoto, Mitsuki Ohama, Yuto Uemura, Reoto Tani, Atsushi Akazawa, Kentaro Matsumiya, Kenji Sato, Masato Kinoshita. Alterations in the fillet quality of myostatin-knockout red sea bream Pagrus major: Preliminary insights into nutritional, compositional, and textural properties. Heliyon. 2024. 10. 11. e32242-e32242
Teeraya Jarunglumlert, Ratchanon Chantanuson, Ryuta Hayashi, Yuta Katano, Takashi Kusakari, Shinsuke Nagamine, Kentaro Matsumiya, Takashi Kobayashi, Kyuya Nakagawa. Techno-economic assessment of plant-based meat analogue produced by the freeze alignment technique. Future Foods. 2023. 8. 100269
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

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MISC (116)：

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Patents (7)：

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Books (10)：

食品分散系の制御技術と応用 : 素材,構造,加工,食感(担当2)
シーエムシー出版 2024 ISBN:9784781317977
食品分散系の制御技術と応用 : 素材,構造,加工,食感(担当1)
シーエムシー出版 2024 ISBN:9784781317977
Our future proteins: A diversity of perspectives
VU University Press 2023 ISBN:9789086598830
油脂のおいしさと科学-メカニズムから構造・状態、調理・加工まで
株式会社エヌ・ティー・エス 2016
食品ハイドロコロイドの開発と応用II (担当2)
シーエムシー出版 2015

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Lectures and oral presentations (37)：

A future perspective of particles in practical food emulsions: challenges and design
(2024)
次世代家庭用調理器の共同開発-亜臨界状態の加圧熱水が生み出す「おいしさ」と「健康」-
(健都イノベーションパーク交流セミナー京大発イノベーションを探る@健都 2024)
分散・乳化の基礎(理論編)
(日本食品工学会食品工学単位操作勉強会 2023(第 2 回)「分散と乳化」 2023)
乳化の基礎知識と安定性の評価法
(日本油化学会油脂実践講座2023 2023)
エマルションの基礎知識と乳化安定性の評価技術 - 食品乳化系を中心として -
(R&D支援センターウェビナー 2023)

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Professional career (1)：

Committee career (2)：

2019/08 - 現在 The Food Structure and Functionality Forum Associate Editor, The Food Structure journal (Elsevier)
2017/03 - 2018/02 Japan Oil Chemists' Society Vice President, Division of Food Structure & Functionality

Association Membership(s) (3)：

日本農芸化学会 , 日本食品科学工学会 , 日本油化学会

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