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

Research theme for competitive and other funds (1)：

Papers (9)：

Wataru Ono, Hiroki Ando, Minamo Hayashi, Kouki Onuma, Daiki Oka, Tomohiro Noguchi. Effect of powdering process of low-heat skim milk powder on rennet-induced gelation and syneresis behaviour. International Dairy Journal. 2025. 169. 106345
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

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Books (1)：

Lectures and oral presentations (31)：

カゼインミセルの熱変性がレンネットゲル形成およびクッキング時のシネレシスに及ぼす影響について
(酪農科学シンポジウム2025 2025)
脱脂粉乳の製造工程がレンネットゲルの形成およびクッキング時のシネレシスに及ぼす影響について
(酪農科学シンポジウム2025 2025)
脱脂粉乳製造時の粉体化工程がレンネットゲル化性および加温時の離水性に及ぼす影響
(日本食品科学工学会第72回大会 2025)
Evaluation of the Processability of Dry-Heat-Treated Skim Milk Powder Into Natural Cheese
(IFT First 2025 2025)
Effect of Thermal Denaturation of Casein Micelles on Processability Into Natural Cheese
(IFT First 2025 2025)

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