Research theme for competitive and other funds (2)：
2020 - 2023 植物資源からの多糖類の抽出とそれを利用した食品機能剤の創出
2017 - 2019 Analysis of molecular structure of polysaccharides from beans and research on physical properties in foods
Papers (49)：
Masahiro Sugiyama, Chika Kitagawa, Mako Igarashi, Kazunobu Tsumura, Akihiro Nakamura, Yasuki Matsumura, Masahiko Samoto. Relationship between soybean protein composition and breaking load of heat-induced gel prepared from acid-precipitated soybean flour. LWT - Food Science and Technology. 2024. 198. 115999-115999
Minh Tuan Tran, Akihiro Nakamura, Ruifen Li, Milena Corredig. Pea soluble polysaccharide improves stability of acidic pea protein dispersions. Food Hydrocolloids. 2024. 147. 109423-109423
Masahiro Sugiyama, Masahiko Samoto, Takashi Ichinose, Akihiro Nakamura, Kentaro Matsumiya, Yasuki Matsumura. Evaluation of the contents and ratios of five fractionated proteins to elucidate the protein composition in soybean seeds. Journal of the American Oil Chemists' Society. 2023
Akihiro Nakamura, Rion Naeki, Mayu Kikuchi, Milena Corredig, Yugo Shima, Nanae Fujii. Molecular structures of high- and low-methoxy water-soluble polysaccharides derived from peas and their functions for stabilizing milk proteins under acidic conditions. Food Research International. 2023. 165. 112390-112390
Kei Nomura, Madoka Sakai, Hitomi Ohboshi, Akihiro Nakamura. Extraction of a water-soluble polysaccharide fraction from lentils and its potential application in acidified protein dispersions. Food Hydrocolloids. 2021. 117. 106740-106740
T. Nobuhara, K. Matsumiya, Y. Nambu, A. Nakamura, N. Fujii, Y. Matsumura. Stabilization of milk protein dispersions by soluble soybean polysaccharides at acidic pH. The Food Colloids 2012: Creation and Breakdown of Structures (CPH conference center, Denmark, April, 2012). 2012
THE JAPANESE SOCIETY OF APPLIED GLYCOSCIENCE
, JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY
, JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY
