Watanabe Yoshiyuki

ワタナベヨシユキ | Watanabe Yoshiyuki

Affiliation and department：
Job title： Associate Professor

Research field (1)： Food sciences

Research keywords (2)：食品工学 , Food Engineering

Research theme for competitive and other funds (9)：

2022 - 2025 Comprehensive evaluation of physical property in a solid-liquid colloidal dispersion for designing food based on the texture
2014 - 2017 食品としての脂質の高度利用とその品質劣化機構の解明
2015 - 2016 レモン果皮由来不溶性成分の水熱処理とその生成物の食品利用
2015 - 2016 塩が和風出汁の旨味および香気成分に及ぼす影響
2015 - 2016 水系食品中のアスコルビン酸とそのアシル誘導体の酸化促進および抑制作用機序の解明

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Papers (65)：

Shin Futamata, Yuichiro Onishi, Shuji Adachi, Pramote Khuwijitjaru, Yoshiyuki Watanabe, Fumito Tani, Takashi Kobayashi. Efficient synthesis of rare sugars from galactose in hot compressed water using eggshells as an environmentally friendly catalyst. Bioresource Technology. 2024. 399. 130642-130642
Yoshiyuki Watanabe, Takashi Kobayashi, Pramote Khuwijitjaru, Shuji Adachi. Isomerization of various aldo-saccharides to the corresponding keto-saccharides under microwave heating using uncalcined scallop shell powder as a catalyst. Food Science and Technology Research. 2024. 30. 3. 305-311
Kenta Hashimoto, Tsugumi Niina, Takashi Kobayashi, Shuji Adachi, Yoshiyuki Watanabe. Isomerization and epimerization of fructose in phosphate buffer under subcritical water conditions. Carbohydrate Research. 2023. 109003-109003
Yoshiyuki WATANABE, Shuji ADACHI. Estimation of the Binding Constant of Sugar Alcohol to Sodium Ion by Using Its Apparent Distribution Coefficients to Cation-exchange Resins with Different Cross-linkages. Japan Journal of Food Engineering. 2023. 24. 3. 77-82
高津地志, 福本由紀, 藤田明子, 渡邉義之, 野村正人. HPAEC-PADにより得られた炊飯米のアミロペクチン鎖長分布と食味評価との関係. 2018. 9. 67-70

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MISC (7)：

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Books (10)：

食品製造に役立つ食品工学辞典
恒星社厚生閣 2020
Handbook of Food Bioengineering, Volume I: Food Biosynthesis
Elsevier Inc. 2017
Emulsifiers: Properties, Functions and Applications
Nova Science Publishers, Inc. 2016
Recent advances in Ginseng and Glycosides Research, Changes in the Composition of Saccharides in Rice Grains through Cooking and Digestion using Synthetic Human Saliva
NOVA Publishers 2013
Sucrose: Properties, Biosynthesis and Health Implications, Improvement of color and functional stability of strawberry jam by impregnation with sucrose
Nova Science Publishers, Inc. 2013

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Lectures and oral presentations (30)：

Application of high-pressure processing for effective utilization of insoluble polymeric compounds in soy sauce lees
(256th American Chemical Society National Meeting & Exposition 2018)
Antioxidative properties of acyl ascorbates
(Microbial Technology seminar 2018 on international Research Exchange Program in Shandong University 2018)
Effect of oil droplet size on stability of concentrated oil-in-water emulsion with unsaturated fat
(255th American Chemical Society National Meeting & Exposition 2018)
脂質ハイドロゾルの安定性に及ぼす流動特性の影響
(日本農芸化学会2018年度大会 2018)
玄米の励起蛍光マトリクスと脂質劣化との関係
(日本農芸化学会2018年度大会 2018)

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Works (2)：

新技術・新分野創出のための基礎研究推進事業
2001 - 2003
The program for the promotion of basic research activities for innovative biosciences
2001 -

Education (6)：

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Professional career (2)：

Work history (2)：

2019/10 - 現在 Osaka Prefecture University Graduate School of Life and Environmental Sciences
2016/04 - 2019/09 Kindai University Faculty of Engineering Professor

Committee career (8)：

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Awards (2)：

Association Membership(s) (6)：

JAPANESE SOCIETY OF TASTE TECHNOLOGY , 化学工学会 , 日本油化学会 , 日本食品科学工学会 , 日本食品工学会 , 日本農芸化学会

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