The 71th Annual Meeting of JSFST
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Oral presentationD 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[2Lp]Physical property of food

Fri. Aug 30, 2024 3:00 PM - 6:00 PM JST
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Room L 2F N205
Chair:Shingo Matsukawa, Naoko Ohta
3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[2Lp-01]Structural analysis of human serum albumin and ovalbumin at a foam surface by hydrogen/deuterium exchange mass spectrometry

*Tetsuo Torisu1, Junya Mizuguchi1, Ryosuke Tanoue1, Kanta Enomoto1, Susumu Uchiyama1 (1. Grad. Sch. Engineering, Osaka Univ.)
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3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[2Lp-03]Direct observation of rennet milk clotting process by time-resolved USAXS

*Isamu Kaneda1, Youhei Kawabata1, Sasara Kaneko1, Kanae Ito2, Shigeo Kuwamoto2, Masugu Sato2 (1. Rakuno Gakuen University, 2. JASRI)
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3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Lp-04]Relationship of nanostructure between cheese and their raw milk

*Masato Ohnuma1, Yuki Kamimura1, Haruki Fukuda1, Reo Nonomura1, Yuko Nasuda1, Naoki Okabe1, Isana Abe1, Isamu Kaneda2, Takashi Tochihara2, Youhei Kawabata2 (1. Hokkaido University, 2. Rakuno Gakuen University)
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4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[2Lp-05]Rheo-impedance behavior during gelation of the gelatin solution -Effect of cooling rate-

*Yoshifumi Yamagata1, Keisuke Miyamoto1 (1. Anton Paar Japan)
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4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2Lp-06]Control of physical properties and network structures in mixtures of gellans, carrageenans and gelatins

*Shingo Matsukawa1 (1. Tokyo University of Marine Science and Technology)
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4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

休憩

4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2Lp-07]Creation of texture profiles using starch gels of different types, concentrations, and storage periods

*Chinami Ishibashi1, Yuika Oda2, Chisato Manabe2, Shigeo Takenaka1 (1. Osaka Metropolitan University, 2. Osaka Prefecture University)
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5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[2Lp-08]Food ink development for a wide range of textures achievable in 3D printed foods

*Haruya Oda1, Makoto Takemasa1 (1. Tokyo Denki University)
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5:15 PM - 5:30 PM JST(8:15 AM - 8:30 AM UTC)

[2Lp-09]Food texture analysis of noodles using machine learning.

*Ryo Sugihara1, Ryo Ono1, Makoto Takemasa1 (1. Tokyo Denki University )
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5:30 PM - 5:45 PM JST(8:30 AM - 8:45 AM UTC)

[2Lp-10]Pseudo-Rheology-Based Evaluation of Mechanical Characteristics of Food in Grinding Process

*Michiaki MATSUSHITA1, Akihide SHIBATA1, Sayaka ISHIHARA2, Akira IKEGAMI2, Makoto NAKAUMA2, Mitsuru HIGASHIMORI1 (1. OU, 2. San-Ei Gen F.F.I. Inc.)
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5:45 PM - 6:00 PM JST(8:45 AM - 9:00 AM UTC)

[2Lp-11]Texture estimation of gel-type foods using machine learning based on uniaxial penetration data

*Sayaka Ishihara1, Makoto NAKAUMA1, Takahiro FUNAMI1 (1. San-Ei Gen F.F.I. Inc.)
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