J-GLOBAL ID:202001017320033132   Update date: Apr. 08, 2024

Ono Wataru

Ono Wataru
Affiliation and department:
Job title: Assistant Professor
Research field  (1): Food sciences
Research keywords  (2): 乳製品加工 ,  乳科学
Papers (8):
  • Wataru Ono, Hiroki Ando, Kakeru Taguchi, Daiki Oka, Tomohiro Noguchi. Dry-heat treatment of low-heat skim milk powder improves rennet-induced gelation. International Dairy Journal. 2024. 154. 105945
  • Wataru Ono, Daiki Oka, Yuta Asada, Tomohiro Noguchi. Effect of κ-casein dissociation from casein micelles on rennet-induced gelation in reconstituted skim milk powder. Food Preservation Science. 2022. 48. 4. 181-188
  • 小野 航. 加熱乳のキモシンによるチーズカード形成不良機序の解明ならびに脱脂粉乳のチーズ利用に関する基礎的研究. 2022
  • Daiki Oka, Wataru Ono, Shojiro Tamaki, Tomohiro Noguchi, Katsumi Takano. Effects of the thermal denaturation degree of a whey protein isolate on the strength of acid milk gels and the dissociation of κ-casein. Journal of Dairy Research. 2022. 89. 1. 104-108
  • Wataru Ono, Daiki Oka, Yoshimasa Tsujii, Tomohiro Noguchi. Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins. Food Science and Technology Research. 2021. 27. 6. 923-931
Lectures and oral presentations  (6):
  • Effect of κ-casein dissociation on rennet-induced gelation in high-heated milk protein
    (ISSAAS International Scientific Congres & General Meeting 2023 2023)
  • 乳の加熱に伴う β-Lactoglobulin のカゼインミセルへの結合がレンネットゲル化性に及ぼす影響の解析
    (日本食品科学工学会第70回大会 2023)
  • 乾熱処理脱脂粉乳の酸ゲル化能について
    (日本農芸化学会2021年度大会 2021)
  • ヨーグルトカードの物性に及ぼすカゼインミセルからのκ-カゼイン脱離
    (日本食品保蔵科学会第65回大会 2016)
  • 高加熱処理乳のチーズカード形成不良に関する新たな知見
    (日本農芸化学会2016年度大会 2016)
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