Rchr
J-GLOBAL ID：202001016744956528   Update date: Sep. 25, 2024

UMEDA Takumi

ウメダ タクミ | UMEDA Takumi
Affiliation and department：
National Agriculture and Food Research Organization Food Research Institute, NARO

About National Agriculture and Food Research Organization Food Research Institute, NARO


Research field  (1)： Food sciences
Research keywords  (4)： Emulsion ,  3D Food Printing ,  Food Engineering ,  emulsification
Papers (5)：
  • Verónica Valeria Rodríguez-Herrera, Takumi Umeda, Hiroyuki Kozu, Isao Kobayashi. Formation and Texture Analysis of Extrusion-Based 3D Printed Foods Using Nixtamalized Corn and Chickpea Flours: Effect of Cooking Process. Applied Sciences. 2024. 14. 16. 7315
  • Ankita Singh, Takumi Umeda, Isao Kobayashi. Formulation and Characterization of Soybean Oil-in-Water Emulsions Stabilized Using Gelatinized Starch Dispersions from Plant Sources. Molecules (Basel, Switzerland). 2024. 29. 9
  • Verónica Valeria Rodríguez-Herrera, Takumi Umeda, Hiroyuki Kozu, Tomoko Sasaki, Isao Kobayashi. Printability of Nixtamalized Corn Dough during Screw-Based Three-Dimensional Food Printing. Foods. 2024. 13. 2. 293
  • Hiroyuki Kozu, Takumi Umeda, Isao Kobayashi. Production and characterization of 3D-printed foods with hybrid layered structures consisting of agricultural product-derived inks. Journal of Food Engineering. 2023. 111720-111720
  • Takumi Umeda, Hiroyuki Kozu, Isao Kobayashi. Analysis of Pumpkin Paste Printability for Screw-Based 3D Food Printer. Food and Bioprocess Technology. 2023
MISC (1)：
  • 梅田 拓洋, 小林 功. フードインクを用いた3Dフードプリントの解析事例 : カボチャペーストを例として-特集 食品のハイテクノロジー温故知新. フードケミカル = A Technical journal on food chemistry & chemicals. 2023. 39. 10. 33-36
Patents (4)：
Lectures and oral presentations  (8)：
  • In vitro digestibility of bimodal O/W emulsions: Influences of droplet size and emulsifiers
    (2024)
  • 二峰性O/Wエマルションの保存安定性解析:液滴径および乳化剤の影響
    (日本食品工学会第25回(2024年度)年次大会 2024)
  • カボチャペーストの物性がスクリュー式3Dプリントに与える影響の解析
    (日本食品科学工学会令和4年度関東支部大会 2023)
  • Formulation and characterization of concentrated coconut oil-in-water emulsions
    (2023)
  • Extrusion-based 3D Food Printing of Nixtamalized Corn Dough (masa)
    (2022)
ｍore...
Education (1)：
  • 2018 - 2020 東京農業大学大学院 農学研究科 農学専攻
Awards (1)：
  • 2021/09 - 日本食品工学会 優秀発表賞 貫通型マイクロチャネルを用いたO/Wエマルションの微細化特性
Association Membership(s) (2)：
日本食品工学会 ,  日本食品科学工学会
※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

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