Rchr
J-GLOBAL ID：202001008598077930
Update date: Nov. 17, 2025
Murakami Kazuya
ムラカミ カズヤ | Murakami Kazuya
Affiliation and department：
Job title：
Assistant Professor
Research field (3)：
Other
, Transfer phenomena and unit operations
, Food sciences
Research theme for competitive and other funds (5)：
- 2025 - 2027 超臨界二酸化炭素を用いた新規乳化プロセスによる高機能性カロテノイド製剤開発
- 2025 - 2026 酒粕からの新規オリゴ糖生産に向けた亜臨界水抽出条件の確立
- 2025 - 2026 亜臨界水処理による酒粕からの機能性オリゴ糖製造
- 2023 - 2025 反応速度論に基づく高機能性色素の分解挙動解明
- 2021 - 2022 食用油中シス体カロテノイドの安定性評価と安定性向上に最適な抗酸化物質の選定
Papers (29)：
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Makoto Shimoyamada, Miho Nogamoto, Mako Ito, Masayuki Matsuno, Kazuya Murakami, Shintaro Egusa. Effect of amino acids, especially cysteine, on viscosity increase of evaporated soymilk. Food Science and Technology Research. 2025. 31. 1. 59-63
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Masayuki Matsuno, Kazuya Murakami, Kazuhiro Morita, Makoto Shimoyamada. Effects of pH and salt concentration on freeze-thaw fractionation of soymilk protein. Journal of the Science of Food and Agriculture. 2024. 104. 7. 4363-4370
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Masaki Honda, Yuichi Murakami, Hirotoshi Sumida, Kentaro Takahama, Kazuya Murakami, Yuji Muramoto, Motonobu Goto. Continuous production of highly bioavailable lycopene nanodispersions via subcritical ethanol extraction and in-line mixing. The Journal of Supercritical Fluids. 2024. 106195-106195
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Kazuya Murakami, Masayuki Matsuno, Makoto Shimoyamada. Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating. Journal of Food Process Engineering. 2023
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Makoto Shimoyamada, Hayato Masuda, Masayuki Matsuno, Kazuya Murakami, Shintaro Egusa. Viscosity of evaporated soymilk prepared in the laboratory using normal and 11S-lacking soybean seeds. Journal of the science of food and agriculture. 2022
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MISC (1)：
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村上 和弥. 大豆イソフラボンの構造変化. 生物工学会誌. 2024. 102. 12. 628
Lectures and oral presentations (8)：
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応答曲面法を用いた高濃度リコピンナノ乳化物の調製方法最適化
(日本農芸化学会 中部支部 第202回例会 2025)
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蒸発濃縮した豆乳の粘度に及ぼす添加物の影響
(日本食品科学工学会 第72回大会)
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発酵豆乳中イソフラボンアグリコンの in vitroバイオアクセシビリティに及ぼす油含有量の影響
(日本農芸化学会2025年度大会 2025)
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Physicochemical Properties of Evaporated Low-fat and High-fat Soymilk
(2024)
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Effect of lactic acid bacteria strains and heating method on in vitro bioaccessibility of isoflavones in fermented soymilk
(2024)
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Education (3)：
- - 2021 Nagoya University Graduate School of Engineering Materials Process Engineering
- - 2017 名古屋大学 大学院工学研究科 化学生物工学専攻 修士
- - 2015 Nagoya University School of Engineering Chemical and Biological Engineering
Professional career (1)：
- Doctor of Engineering (Nagoya University)
Work history (3)：
- 2021/10 - 現在 University of Shizuoka School of Food and Nutritional Sciences
- 2021/03 - 2021/09 Meijo University Faculty of Science and Technology
- 2017/04 - 2021/02 企業勤務
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