GEONZON Lester Canque

ゲオンゾンレスターカンケ | GEONZON Lester Canque

Affiliation and department：
Job title： Assistant Professor

Research keywords (10)： Physical Chemistry , Food Science , Hydrogels , NMR relaxation , scattering , Microrheology , Physical property of food , Adsorption , Rheology , Carrageenan gels

Research theme for competitive and other funds (7)：

2023 - 2026 混合ゼラチンゲルにおける共らせん構造形成と食品物性への影響に関する研究
2023 - 2026 Design hierarchical structure of mixed carrageenan gels for controlling mechanical properties
2023 - 2026 Formation of cohelical structure in mixed gelatin gels and its effect on physical properties on food
2024 - 2025 Creation of tough biodegradable polysaccharide hydrogels
2024 - 2025 強靭な生分解性多糖ハイドロゲルの創製

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Papers (34)：

Izumi Sone, Kaede Takatsuno, Lester C. Geonzon, Hazuku Takagi, Chuhuan Hu, Catherine Taylor Nordgård, Koichi Mayumi, Shingo Matsukawa. Multiscale structural and mechanical characterization of acid milk gels with low-concentration fish gelatin during gelation and cold storage. Food Hydrocolloids. 2025. 112123-112123
Lester C. Geonzon, Jamie Chan, Hao Kou, Li Xin Hou, Tatsuro Oda, Rando Tuvikene, Shingo Matsukawa, Koichi Mayumi. Tough and Stiff Biobased Hydrogels Reinforced by Strain-Induced Ordering of Hierarchical Structure. Chemistry of Materials. 2025
Tomoya Yoshihara, Keishi Suga, Hikaru Namigata, Kanako Watanabe, Tom A.J. Welling, Kumiko Hayashi, Lester C. Geonzon, Koichi Mayumi, Daisuke Nagao. Effects of Mesoporous Silica Particle Loading on the Properties of PDMS-Based Mixed Matrix Membrane. Chemical Engineering Journal Advances. 2025. 100803-100803
Lester C. Geonzon, Yumika Hayano, Hazuku Takagi, Kaede Takatsuno, Yoko Nitta, Koichi Mayumi, Shingo Matsukawa. Gelation mechanism and network structure of mixed cold-water fish gelatin and pork skin gelatin elaborated at the molecular level. Food Hydrocolloids. 2025. 111535-111535
Lester C. Geonzon, Hazuku Takagi, Yumika Hayano, Kurt Ingar Drage, Catherine Taylor Nordgård, Shingo Matsukawa. Elucidating the rheological and thermal properties of mixed fish and pork skin gelatin gels: Effects of cooling conditions and incubation times. Food Hydrocolloids. 2024. 156. 110317-110317

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Education (3)：

2016 - 2019 Tokyo University of Marine Science and Technology Department of Food Science
2013 - 2015 University of San Carlos Department of Physics
2008 - 2013 University of San Carlos Department of Physics

Work history (5)：

2022/09 - 2025/08 The University of Tokyo Institute for Solid State Physics ISSP Fellow
2020/11 - 2022/09 University of Tsukuba Institute of Life and Environmental Science JSPS Foreign Postdoctoral Fellow
2019/10 - 2020/11 Tokyo University of Marine Science and TechnologyDepartment Department of Food Science and Technology Postdoctoral Fellow Strategic Program
2016/06 - 2016/10 University of San Carlos Department of Physics Instructor
2015/08 - 2016/03 Tokyo University of Marine Science and Technology Department of Food Science and Technology Research Assistant

Association Membership(s) (1)：

THE SOCIETY OF POLYMER SCIENCE, JAPAN

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