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 (55)：
Yuuya Uejima, Reo Yamane, Reiya Ishida, Daisaku Sasaki, Naoki Igari, Akihiro Nakamura, Munehiko Asayama. Composition, structural features, and multifunctional properties of extracellular polysaccharides from the non-toxic green alga Parachlorella sp. Carbohydrate Polymers. 2025. 123996-123996
Minh Tuan Tran, Akihiro Nakamura, Milena Corredig. Pea soluble polysaccharide interactions with plant albumins. Food Chemistry. 2025. 477. 143588-143588
Reo Yamane, Reiya Ishida, Yuuya Uejima, Akari Takagi, Akihiro Nakamura, Munehiko Asayama. Characterization and Function of a Novel Extracellular Polysaccharide from a Green Alga Parachlorella sp. AMI5. Applied Biochemistry and Biotechnology. 2025
Soichiro Tsuda, Minori Iida, Masahiko Samoto, Norifumi Adachi, Akihiro Nakamura. A high molecular mass emulsifier derived from lentil seeds: The role of polysaccharide and protein in its stabilization behavior. International Journal of Biological Macromolecules. 2025. 304. 140880-140880
Masahiko Samoto, Ryo Okuzono, Mako Igarashi, Sayuri Sakurada, Yasuki Matsumura, Akihiro Nakamura, Masayuki Shibata. Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions. Current Research in Food Science. 2025. 10. 101000-101000
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
