Rchr
J-GLOBAL ID：200901004725783276   Update date: Sep. 19, 2024

Kohyama Kaoru

コウヤマ カオル | Kohyama Kaoru
Affiliation and department：
National Agriculture and Food Research Organization Institute of Food Research, Department of Research Promotion, Research Promotion Office, Liaison Team

About National Agriculture and Food Research Organization Institute of Food Research, Department of Research Promotion, Research Promotion Office, Liaison Team


Research field  (2)： Food sciences ,  Home economics, lifestyle science
Research keywords  (4)： Food Oral Processing ,  Mastication ,  Food Texture ,  Food physics
Research theme for competitive and other funds  (14)：
  • 2019 - 2022 固形状食品の咀嚼挙動がテクスチャーおよびフレーバーの知覚に及ぼす影響の解明
  • 2013 - 2016 Study on controlling starch digestibility for improving food functionality
  • 2014 - 2016 食品テクスチャーが摂食速度とフレーバーリリースに及ぼす影響の定量的解析
  • 2013 - 2016 凍結含浸法を利用した常温流通可能な形状保持軟化介護食の製造技術の開発
  • 2010 - 2013 The relation between the flavour release and the structure/physical properties of food gels in the mastication
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Papers (256)：
  • KOHYAMA Kaoru. Novel texture evaluation methods for heterogeneous cooked foods. Journal of Cookery Science of Japan. 2024. 57. 4. 202-207
  • Fuyumi Horie, Mio Kamei, Misaki Nishibe, Yukino Ogawa, Masako Tanibuchi, Naomi Gotow, Naomi Oyama-Okubo, Kaoru Kohyama, Tatsu Kobayakawa, Yuko Kusakabe. Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses. Food Quality and Preference. 2024. 115. 105121-105121
  • Takahiro Funami, Makoto Nakauma, Sayaka Ishihara, Kaoru Kohyama, Takahiro Ono, Kazuhiro Hori, Katsuyoshi Nishinari. Food texture studies using mechanical and physiological approaches: clarification of the mechanism and behavior of food oral processing in humans and application to product design. Nippon Shokuhin Kagaku Kogaku Kaishi. 2024. 71. 5. 139-157
  • Katsuyoshi Nishinari, Ke Zhang, Nan Yang, Zhiming Gao, Chaiwut Gamonpilas, Mihaela Turcanu Bresson, Marie-Agnès Peyron, Yapeng Fang, Yoko Nitta, Xiaolin Yao, et al. Rheology for Safe Swallowing 3. Nihon Reoroji Gakkaishi. 2024. 52. 1. 37-64
  • Katsuyoshi Nishinari, Marie-Agnes Peyron, Nan Yang, Zhiming Gao, Ke Zhang, Yapeng Fang, Meng Zhao, Xiaolin Yao, Bing Hu, Lingyu Han, et al. The role of texture in the palatability and food oral processing. Food Hydrocolloids. 2024. 147. 109095-109095
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MISC (132)：
  • KAMEI Mio, KOHYAMA Kaoru. Effects of food preference on texture sensation. Reito. 2024. 99. 8. 343-346
  • 神山 かおる. 書斎にて:研究知見の重さを感じて. 日本食品工学会誌. 2024. 25. 2. A-2-A-2
  • 西成 勝好, 杨 楠, 高 志明, 张 科, 方 亚鹏, 张 洪斌, 赵 萌, 姚 曉琳, 胡 冰, 韓 玲鈺, et al. 食品ゲル研究の歴史-特集 ゲルの技術と産業応用. Soft matter = ソフトマター : “やわらかい物質”と計測・評価の技術情報誌. 2023. 62. 10-16
  • 西成勝好, YANG Nan, ZHU Chengxin, ZHANG Ke, 石原清香, 中馬誠, 船見孝博, FANG Yapeng, 森高初恵, 新田陽子, et al. 食塊のレオロジー特性. 日本食品科学工学会大会講演集. 2023. 70th
  • Kohyama Kaoru. Elastography. Nippon Shokuhin Kagaku Kogaku Kaishi. 2023. 70. 1
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Patents (2)：
  • 舌で押しつぶして食しやすい固形状食品の簡易評価法
  • Method for transforming head surface coodinates to brain surface coordinates and transcranial brain function measuring/stimulating method using the transformation data
Books (37)：
  • Science of Structure, Physical Properties, and Palatability of Food Colloids and Gels
    N.T.S. 2024 ISBN:9784860438562
  • Flavor, texture, and design to enhance the perfection of sweets: Thinking and expression skills of 36 pastry chefs based on recipes
    Shibatashoten, Co., Ltd. 2023 ISBN:9784388063673
  • 咀嚼の本3-噛むことの大切さを再認識しよう-
    口腔保健協会 2022 ISBN:9784896053883
  • 食品物性とテクスチャー
    建帛社 2022 ISBN:9784767962160
  • おいしさの科学とフードテック最前線
    シーエムシー出版 2022
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Lectures and oral presentations  (43)：
  • Relationship between Food Physical Properties and Individual Consumers / Eating Methods
    (2023)
  • Fundamentals of Food Texture and Practice of Texture Evaluation
    (2023)
  • Texture analysis methods of heterogeneous foods
    (2023 Annual Meeting of the Japanese Society for Food Analysis 2023)
  • Rheological properteis of bolus
    (The Japanese Society for Food Science and Technology The 70th Anniversary Annual Meeting 2023)
  • Study on texture evaluation methods of heterogeneous foods
    (2023 Annual Convension of Japan Society for Food Engineering 2023)
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Education (2)：
  • 1981 - 1985 Ochanomizu University Faculty of Science Division of Chemistry
  • Ochanomizu Women’s University, Dept. of Science, Division of Chemistry
Professional career (2)：
  • Ph.D. (Food Science, Kyoto Univ.)
  • Ph.D. (Dental Science, Niigata Univ.)
Work history (14)：
  • 2023/04 - 現在 National Agriculture and Food Research Organization Food Research Institute, NARO post-reirement employee
  • 2021/04 - 2023/03 National Agriculture and Food Research Organization Institute of Food Research, Health and Sensory Function Group Senior Principal Scientist
  • 2016/04 - 2021/03 National Agriculture and Food Research Organization Food Research Institute Unit Leader
  • 2015/04 - 2016/03 National Agriculture and Food Research Organization National Food Research Institute, Food Function Division Research Leader
  • 2014/04 - 2015/03 National Food Research Institute, National Agriculture and Food Research Organizaion Food Function Division Research Leader
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Committee career (13)：
  • 2022/09 - 現在 Frontiers in Food Science and Technology Review Editor
  • 2015/01 - 現在 Editorial Board Journal of Texture Studies
  • 2015/01 - 現在 Editorial Board Food Hydrocolloids
  • 2013/08 - 現在 一般社団法人日本食品工学会 人材育成委員会委員、代議員(2023年5月まで)
  • 2011/01 - 現在 Japanese Society for Mastication Science and Health Promotion Board
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Awards (15)：
  • 2023/08 - The Japanese Society for Food Science and Technology Technology Award
  • 2023/08 - Japan Society for Food Engineering Research Award Study on texture evaluation methods of heterogeneous foods
  • 2021/09 - Japan Society for Food Engineering Presentation Award A contrivance of a texture analyzer for evaluating heterogeneous foods
  • 2021/08 - Japanese Society for Food Sciecne and Technology Food Science and Technology Research Award Salivation correlates with masseter muscle activity and partially depends on the physical characteristics and volume of food consumed at one time
  • 2020/10 - Japanese Society for Mastication Science and Health Promotion Best Oral Presentation Award Effects of bite size on masticatory electromyogram of cooked rice
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Association Membership(s) (4)：
Japan Society for Food Engineering ,  The Japanese Sciety of Dysphagia Rehabilitation ,  Japanese Society for Mastication Science and Health Promotion ,  Japanese Society for Food Science and Technology
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