Katsuno Nakako

Affiliation and department：
Other affiliations (2)：

Research field (1)： Food sciences

Research keywords (7)：香気成分 , 澱粉の階層構造解析 , 微細構造 , 食感 , 画像解析 , エマルション , 固液分散系

Research theme for competitive and other funds (5)：

2020 - 2023 Effect of changing in bolus properties during mastication of starchy foods on the kuchidoke sensory characteristics
2019 - 2020 粥を用いたグルテンフリー米粉パンの物性と保存性改善
2016 - 2019 Effects of frequency characteristics of vibration in mastication on food texture
2016 - 2018 冷蔵米飯の表面劣化メカニズムの解明
2017 - クリの低温貯蔵による栗きんとんの物性変化に関する研究

Papers (42)：

Nakako Katsuno, Misa Onishi, Takumi Taguchi, Chie Ohmoto, Hideyuki Yamaguchi, Takuya Hashimoto, Satoshi Iwamoto, Teppei Imaizumi, Takahisa Nishizu. Cross-hierarchical analysis of self-assembly dynamics in enzyme-treated rice gel during retrogradation. Food Hydrocolloids. 2024
Yoshinobu Hirata, Hiroshi Nakagawa, Hiroki Yamauchi, Koji Kaneko, Masato Hagihala, Hideyuki Yamaguchi, Chie Ohmoto, Nakako Katsuno, Teppei Imaizumi, Takahisa Nishizu. Effect of starch retrogradation on molecular dynamics of cooked rice by quasi-elastic neutron scattering. Food Hydrocolloids. 2023. 141. 108728-108728
Takumi Taguchi, Misa Onishi, Nakako Katsuno, Noriko Miwa, Chie Oomoto, Miho Sato, Misa Sekita, Hideyuki Yamaguchi, Teppei Imaizumi, Takahisa Nishizu. Evaluation of starch retrogradation by X-ray diffraction using a water-addition method. LWT. 2023. 173. 114341-114341
Kenta Yamaya, Ryo Takei, Hajime Takahashi, Nakako Katsuno, Takahisa Nishizu. Three-dimensional visualization of oil permeation in rice crackers and evaluation of changes in texture. Nippon Shokuhin Kagaku Kogaku Kaishi. 2022. 69. 5. 213-224
Kenta YAMAYA, Katsuyoshi ITO, Ryo TAKEI, Hajime TAKAHASHI, Nakako KATSUNO, Takahisa NISHIZU. Visualization of Food Bolus Structure to Elucidate the Ease of Swallowing During Rice Crackers Consumption. Japan Journal of Food Engineering. 2022. 23. 1. 25-34

ｍore...

MISC (1)：

Takenaka, N, Ogata, K, Yabe, T, Yamauchi, R, Takenaka, N. Effect of oil on the adhesion of dehulled-roased sesame seeds. 13th WorldCongress of Food Science&Technology Proceeding. 2006. 973-974

Patents (1)：

Lectures and oral presentations (19)：

Monitoring crystallization behavior and evaluating morphological evaluation of hydrogenated coconut oil by using ultrasonic technique
(IUFoST2016 2016)
Formation of soluble protein complexes in heated skim milk induced by whey protein fortification and their effects on yoghurt texture
(IUFoST2016 2016)
Effect of Heat Temperature on Colloidal Stability of Sesame Paste
(2016)
冷蔵保存における炊飯米の光沢と表面微細構造の関係
(日本食品科学工学会第63回大会 2016)
超音波測定による油脂結晶化の評価
(日本農芸化学会2016年大会 2016)

ｍore...

Education (2)：

Professional career (1)：

Work history (1)：

Awards (7)：

Show all

Association Membership(s) (4)：

日本応用糖質学会 , 美味技術学会 , 日本農芸化学会 , 日本食品科学工学会

※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

Return to Previous Page