Fujii Tomoyuki

フジイトモユキ | Fujii Tomoyuki

Affiliation and department：
Job title： Professor
Other affiliations (1)：

Research field (3)： Landscape science , Environmental agriculture , Food sciences

Research keywords (2)：生物工学 , 食品工学

Research theme for competitive and other funds (18)：

2023 - 2026 新規植物性たんぱく質資源の探索とその社会実装に資する加工特性の解明
2021 - 2024 Non-invasive monitoring of intra-brain drug concentration using near-infrared spectroscopy (chemical NIRS)
2020 - 2023 アレルギー対応非常食の社会実装のための分子論的基盤とそれを応用した食品の開発
2017 - 2021 Development of allergen-free food for the purpose of improvement of the quality of life under disasters
2014 - 2017 High pressure transformation of agriproduct

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Papers (89)：

Daitaro Ishikawa, Jiamin Yang, Tomoyuki Fujii. Quantification of Starch Order in Physically Modified Rice Flours Using Small-Angle X-ray Scattering (SAXS) and Fourier Transform Infrared (FT-IR) Spectroscopy. Applied Spectroscopy. 2021. 75. 8. 1033-1042
Daitaro Ishikawa, Jiamin Yang, Chiaki Ichikawa, Tomoyuki Fujii. Evaluation of solid state of rice flours produced by different milling processes using ATR-FTIR spectroscopy. Bioscience, Biotechnology, and Biochemistry. 2021. 85. 5. 1056-1062
C. Ichikawa, D. Ishikawa, Y. Jiamin, T. Fujii. Phenomenological analysis on whipping behavior of rice flour batter. Journal of Food Science. 2020. 85. 12. 4327-4334
鬼島直子, 砂押諒, 真坂知克, 石川大太郎, 藤井智幸. ゲル状食品の弾性/破断解析. 日本食品科学工学会誌. 2020. 67. 7. 217-229
Naoko Kijima, Ryo Sunaoshi, Tomoaki Masaka, Daitaro Ishikawa, Tomoyuki Fujii. Elastic and rupture analysis on food gels. Nippon Shokuhin Kagaku Kogaku Kaishi. 2020. 67. 7. 217-229

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MISC (49)：

藤井智幸. もやしが安く安定的に供給できる理由. 農業と経済 2021年3月臨時増刊号. 2021. 87. 2. 46-52
藤井智幸, 日高將文, 門田佳奈, 石川大太郎. すり身ゲルの凍結・解凍による状態変化. 日本食品科学工学会大会講演集. 2021. 68th
Chiaki Ichikawa, Takahiro Fukunaga, Daitaro Ishikawa, Tomoyuki Fujii. Whipping Behavior of Rice Flour Dough. MATEC Web of Conferences. 2021. 333. 02008-02008
藤井智幸. ゲル状食品の物性とおいしさ. 食品と容器. 2020. 61. 4. 266-274
藤井智幸, 庄子真樹, 石川大太郎, 石川大太郎. Establishment of an innovative evaluation technique for food and development of cellular foods prepared with rice flour. 飯島藤十郎記念食品科学振興財団年報. 2020. 35

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Books (6)：

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Lectures and oral presentations (33)：

シンポジウム「日本食のグローバル展開に向けて」「ゲル状食品のテクスチャー評価」
(日本食品科学工学会第65回大会 2018)
特別シンポジウム「食料に関わる高付加価値化および循環資源化に対する亜臨界・超臨界・高圧流体の可能性」、「高圧熱水処理を核とした資源循環系」
(化学工学会第49回秋季大会 2017)
「食の科学研究最前線-機能性食品と日本食-」、「日本食のおいしさと食品加工技術」
(日本学術会議農学委員会・食料科学委員会、公開シンポジウム 2017)
In situ Bioconversion of Glutamic Acid to gamma-Aminobutyric Acid in Soybean by High Hydrostatic Pressure with Precursor Feeding
(The 5th international Niigata symposium on diet and health 2010)
High pressure-independent in situ bioconversion of polyphenolic compounds in Petroselinum crispum (parsley) and its use for enhancement of antioxidant activity
(The 5th international Niigata symposium on diet and health 2010)

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Education (3)：

Professional career (1)：

Work history (6)：

2009/05 - 現在 Tohoku University Graduate School of Agricultural Science
2008/04 - 2009/04 Maebashi Institute of Technology Faculty of Engineering
2005/01 - 2008/03 Niigata University of Pharmacy and Applied Life Sciences Faculty of Applied Life Sciences
2002/04 - 2005/01 Niigata University of Pharmacy and Applied Life Sciences Faculty of Applied Life Sciences
1996/04 - 2002/03 The University of Tokyo Graduate School of Agricultural and Life Sciences

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Committee career (9)：

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Awards (3)：

Association Membership(s) (6)：

日本熱物性学会 , 日本応用糖質科学会 , 日本食品科学工学会 , 化学工学会 , 日本食品工学会 , 日本農芸化学会

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