Rchr
J-GLOBAL ID：201701011760344098
Update date: Nov. 14, 2023
Ishii Toya
イシイ トウヤ | Ishii Toya
Affiliation and department：
Job title：
Assistant Professor
Research field (1)：
Food sciences
Research keywords (4)：
食品加工学
, Interface Science
, Food Science
, Colloid Science
Research theme for competitive and other funds (2)：
- 2020 - 2023 ミクロゲルの活用によるパンおよび麺類の高付加価値化
- 2019 - 2021 Investigation of fundamental properties of plant oil bodies towards development of novel food ingredients
Papers (14)：
-
Jiraporn Sirison, Toya Ishii, Kentaro Matsumiya, Yuki Higashino, Yuko Nambu, Masahiko Samoto, Masahiro Sugiyama, Yasuki Matsumura. Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions. Food Hydrocolloids. 2023. 141. 108745
-
Hsinhsuan Ho, Toya Ishii, Kentaro Matsumiya, Yuko Nambu, Yasuki Matsumura. Effects of powder-added phase on emulsifying properties of avocado powder under acidified and salted conditions. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2021. 625. 126848
-
Kentaro Matsumiya, Toya Ishii, Yasuki Matsumura. Physicochemical factors affecting palatability of food emulsions. Foods & Food Ingredients Journal of Japan. 2021. 226. 2. 130-137
-
Toya Ishii, Kentaro Matsumiya, Yasuki Matsumura. Recent advances in production of food emulsions based on edible particles as emulsifying agents. Foods & Food Ingredients Journal of Japan. 2021. 226. 2. 118-129
-
Hsinhsuan Ho, Toya Ishii, Kentaro Matsumiya, Maki Iwasa, Yasuki Matsumura. Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification. Journal of Food Engineering. 2021. 294. 110411
ｍore...
MISC (22)：
-
石井 統也. 新規な微粒子を用いた分散系食品のレオロジー特性の制御. 第71回 レオロジー討論会 講演要旨集. 2023
-
石井 統也. 脂質親和性タンパク質による乳化系・泡沫系の形成と安定化. 第47回 食品の物性に関するシンポジウム 講演要旨集. 2023. 37-40
-
Toya Ishii. Soybean lipophilic protein as a sustainable plant-based ingredient for emulsion and foam systems. Proceedings: Second Trilateral Symposium on SDGs. 2023. 87
-
金本 悠里, 松宮 健太郎, 石井 統也, 松村 康生. ミクロゲルと乳化剤との油滴界面における競合吸着を支配する理化学的要因. 日本食品科学工学会 第70回記念大会 講演要旨集. 2023. 99
-
Alexandra Obenewaa Kwakye, Kazuhiro Fukada, Toya Ishii, Masahiro Ogawa. Influence of D-Allulose on Gelatinization and Turbidity of Starches. Proceedings: Rare Sugar Congress 2023 The 8th International Symposium of International Society of Rare Sugars. 2023. 62
ｍore...
Lectures and oral presentations (28)：
-
新規な微粒子を用いた分散系食品のレオロジー特性の制御
(第71回 レオロジー討論会(第45回 バイオレオロジー・リサーチ・フォーラム) 2023)
-
植物オイルボディの物理的安定性を決定づける構造的・分子的要因の解明
(公益財団法人東洋食品研究所 第5回 研究成果発表会 2023)
-
脂質親和性タンパク質による乳化系・泡沫系の形成と安定化
(第47回 食品の物性に関するシンポジウム 2023)
-
Soybean lipophilic protein as a sustainable plant-based ingredient for emulsion and foam systems
(Second Trilateral Symposium on SDGs 2023)
-
ミクロゲルと乳化剤との油滴界面における競合吸着を支配する理化学的要因
(日本食品科学工学会 第70回記念大会 2023)
ｍore...
Education (3)：
- 2016 - 2019 Kyoto University Graduate School of Agriculture Division of Agronomy and Horticultural Science, Doctoral Program
- 2014 - 2016 Kyoto University Graduate School of Agriculture Division of Agronomy and Horticultural Science, Master’s Program
- 2010 - 2014 Kyoto University Faculty of Agriculture Department of Bioresource Science
Professional career (2)：
- 修士(農学) (京都大学)
- 博士(農学) (京都大学)
Work history (4)：
- 2022/10 - 現在 Ehime University The United Graduate School of Agricultural Sciences Assistant professor (Concurrent post)
- 2021/07 - 現在 Kagawa University Faculty of Agriculture Department of Applied Biological Science Assistant Professor
- 2021/04 - 2021/06 Kyoto University Division of Agronomy and Horticultural Science, Graduate School of Agriculture Researcher
- 2019/04 - 2021/03 Kyoto University Division of Agronomy and Horticultural Science, Graduate School of Agriculture Program-Specific Assistant Professor
Awards (3)：
- 2021/08 - 日本食品科学工学会 日本食品科学工学会誌 第 67巻 論文賞
- 2017/08 - The Japanese Society for Food Science and Technology Corporate Awards
- 2016/09 - The Japan Oil Chemists' Society Best Student Award
Return to Previous Page
