Gohtani Shoichi

ゴウタニシヨウイチ | Gohtani Shoichi

Affiliation and department：

Research field (2)： Food sciences , Home economics, lifestyle science

Research keywords (10)：コロイド , エマルション , レオロジー , テクスチャー , 食品物理学 , colloid , emulsion , rheology , texture , Food physics

Research theme for competitive and other funds (16)：

2016 - 2018 Development and application of a cell based assay to assess the intestinal absorption of phytochemicals in the presence of mucus layer
2011 - 2013 Preparation of food nano-emulsion by low-energy method
1997 - 1998 RHEOLOGICAL PROPERTIES AND OILINESS OF MONODISPERSED EMULSION GEL
1986 - 1986 Soyasaponinの構造と界面活性作用
高齢者用食品の開発

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Papers (130)：

Thongkorn Ploypetchara, Shoichi Gohtani. Effect of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil) on the physical properties and their interaction (Part II). Journal of Food Processing and Preservation. 2021. 45. 10
Thongkorn Ploypetchara, Shoichi Gohtani. Characteristics of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil): Part I - Filmogenic solution behavior and mechanical properties. Journal of Food Science. 2020. 85. 10. 3372-3379
Rini Yulianingsih, Shoichi Gohtani. The influence of stirring speed and type of oil on the performance of pregelatinized waxy rice starch emulsifier in stabilizing oil-in-water emulsions. Journal of Food Engineering. 2020. 280
Thongkorn Ploypetchara, Shoichi Gohtani. Change in characteristics of film based on rice starch blended with sucrose, maltose, and trehalose after storage. Journal of Food Science. 2020. 85. 5. 1470-1478
Sunsanee Udomrati, Thidarat Pantoa, Shoichi Gohtani, Mitsutoshi Nakajima, Kunihiko Uemura, Isao Kobayashi. Oil-in-water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility. Journal of the Science of Food and Agriculture. 2020. 100. 6. 2473-2481

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MISC (18)：

Emulsification property of micro-crystalline cellulose. 2014. 30. 5. 72-80
Masaru Ochiai, Shoichi Gohtani, Tatsuhiro Matsuo. Effects of defatted dried bonito fish on bone mass, bone composition, and bone strength in Wistar and Goto-Kakizaki rats. FASEB JOURNAL. 2014. 28. 1
Gohtani Shoichi, Ohkubo Satoshi, Ikeda Shinya. Effect of emulsification method on emulsifying property and emulsion stability. Abstracts of Annual Congress of The Japan Society of Home Economics. 2012. 64. 0. 186-186
Gohtani Shoichi. Low-energy Methods for preparing nano-emulsions applicable to food. Abstracts of Annual Congress of The Japan Society of Home Economics. 2011. 63. 0. 195-195
Gohtani Shoichi, Ikeda Shinya, Furuta Chiharu. Effect of D-psicose on the physical properties of gyuhi (kneaded glutinous rice flour dough. Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2010. 22. 0. 6-6

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Books (13)：

Food Microstructure and Its Relationship with Quality and Stability
Elsevier Ltd. 2017 ISBN:9780081007648
Forefront of the Science of Palatability and their Business
2017 ISBN:9784781312491
油脂のおいしさと科学
エヌ・ティー・エス 2016 ISBN:9784860434526
進化する食品テクスチャ-
(株)エヌ・ティー・エス 2011 ISBN:9784860433871
高齢化社会へのアプローチ・第四章高齢者の食事(39-54)
香川大学大学教育開発センター 2008 ISBN:9784938236120

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Lectures and oral presentations (20)：

Emulsification property of micro-crystalline cellulose
(月刊フードケミカル 2014)
Effect of emulsification method on emulsifying property and emulsion stability
(Abstracts of Annual Congress of The Japan Society of Home Economics 2012)
Low-energy Methods for preparing nano-emulsions applicable to food
(Abstracts of Annual Congress of The Japan Society of Home Economics 2011)
エマルションを長持ちさせるには
(日本食品工学会第12回(2011年)年次大会 2011)
求肥の物性に対するD-プシコースの影響
(日本食品科学工学会第58回大会 2011)

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Works (6)：

玄米粉の特性評価
2005 - 2006
糖を利用した微細エマルション調製法に関する研究
2006 -
種々のゲル状食品の物性,保水性に対する希少糖の影響
2005 -
膜乳化技術によるマイクロキャリアの開発とヘルスケアへの応用(2001)
2001 - 2003
膜乳化技術によるマイクロキャリアの開発とヘルスケアへの応用(高齢者向けエマルションゲル食品の開発)
2001 - 2003

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Education (3)：

1980 - 1981 Osaka Prefecture University
1978 - 1980 Osaka Prefecture University
1974 - 1978 Osaka Prefecture University

Professional career (2)：

Master of Agriculture (Osaka Prefecture University)
Doctor of Agriculture (Kyoto University)

Work history (4)：

2001 - 2022 Kagawa University
1986 - 2001 Kagawa University
1982 - 1986 Kagawa University
1982 - 1986 Kgawa University, Asistant Professor

Committee career (7)：

2012/03 - 現在日本食品科学工学会日本食品科学工学会評議員
2006/04 - 現在日本食品科学工学会評議員
2005 - 現在日本油化学会代議員
2003/03 - 現在食品の物性に関するシンポジウム運営委員会世話人
2013/03 - 2019/03 日本農芸化学会男女共同参画推進委員会委員

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Awards (2)：

2000 - 日本食品科学工学会奨励賞
2000 - The Japan Society for Food Science and Technology Award for the Encouragement of Young Scientists

Association Membership(s) (14)：

and Agrochemistry , Biotechnology , Japan Society for Bioscience , 日本レオロジー学会 , 日本油化学会 , 日本化学会 , 日本家政学会 , 日本食品科学工学会 , 日本農芸化学会 , The Society of Rheology, Japan , Japan Oil Chemists' Society , The Chemical Society of Japan , Japan Society of Home Economics , Japanese Society of Food Science and Technology

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