The 72th 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)

[2Jp01-11]資源循環、嚥下、咀嚼機能、食品物性

Thu. Aug 28, 2025 3:00 PM - 5:45 PM JST
Thu. Aug 28, 2025 6:00 AM - 8:45 AM UTC
Room J(4F 142)
3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[2Jp01]Effect of Micronization Treatment on the Physicochemical Properties of Extracted and Separated Crude Protein Powder from Rice Wine Lees

*Hinari OYA1,2, Yutaka KITAMURA3, Hsi-Mei LAI4, Mito KOKAWA3 (1. University of Tsukuba・Master's Program in Agro-Bioresources Science and Technology, 2. National Taiwan University・Master's Program in Agricultural Chemistry, 3. University of Tsukuba・Faculty of Life and Environmental Sciences, 4. National Taiwan University・Agricultural Chemistry)
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3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[2Jp02]Development of 3D Food Printer Ink by Micro Wet Milling of Coffee Grounds

*Rina Maeda1, Yutaka Kitamura2, Mito Kokawa2 (1. Tsukuba Univ・Graduate・Agro-Bioresouces Science and Technology, 2. Tsukuba Univ・ Institute of Life and Environmental Sciences)
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3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[2Jp03]Preparation of functional oligosaccharides from discarded azuki bean seed coats

*Suzuna Kobayashi1, Okumoto Daisuke2, Kumazawa Shigenori1, Honda Chihiro1 (1. University of Shizuoka Graduate School of Integrated Pharmaceutical and Nutritional Sciences, 2. Toraya Confectionery Co. Ltd.)
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3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Jp04]Structural Design for Strengthening Chewing Ability —Analysis of Masticatory Characteristics in Poisson’s Ratio-Structured Foods via 3D Food Printing—

*Shin-ichi Ishikawa1, Fang Yang1 (1. School of Food Industrial Sciences Miyagi University)
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4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[2Jp05]Ease of chewing and swallowing of 3D-printed cookie-like foods with block-check structure

Yu Hosikawa1, Takafumi Takano2, Arisa Hakamada2, Yuichiro Shibata3, Shin Yoneyama3, *Makoto Miura1 (1. Iwate University, 2. Roland DG Corporation, 3. SynCrest Inc.)
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4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2Jp06]Cross-linked gelatin modified to exhibit mild thickening behavior across a wide temperature range

*Koko Udagawa1, Rin Endo1 (1. Tokyo Metropolitan Industrial Technology Research Institute)
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4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

[2Jp07]Rheological properties of concentrated solid-liquid dispersions and their application to evaluation of mastication properties of foods.

*Yuri Ebisawa1, Riona Miyamoto1, Daitaro Ishikawa1, Tomoyuki Fujii1 (1. Tohoku University)
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4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2Jp08]Emulsifying properties of medium-chain triglycerides (MCTs) and the colloidal factors determining the functionality

*Haruki Iwase1, Daisuke Isaka2, Kannzi Aoyagi2, Humito Tani1, Kentaro Matsumiya1 (1. Graduate School of Kyoto University, 2. Nissin Oilio)
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5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[2Jp09]Changes in physicochemical properties, chemical modification, and foaming properties of barley lipid transfer protein 1 (LTP1) and LTP1b during beer brewing process

*Junya Mizuguchi1, Kihiro Asaka1, Takako Inui2, Tetsuo Torisu1, Susumu Uchiyama1 (1. The University of Osaka, 2. Suntory Global Innovation Center Ltd.)
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5:15 PM - 5:30 PM JST(8:15 AM - 8:30 AM UTC)

[2Jp10]Clarification of changes in ovalbumin foam properties by tannic acid

*Tetsuo Torisu1, Junya Mizuguchi1, Ryosuke Tanoue1, Susumu Uchiyama1, Hiromi Miki2, Norifumi Yamada2 (1. Graduate School of Engineering, The University of Osaka, 2. Institute of Materials Structure Science, High Energy Accelerator Research Organization)
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5:30 PM - 5:45 PM JST(8:30 AM - 8:45 AM UTC)

[2Jp11]Effects of NaX, KX, CsX, CaX2 (X=Cl, Br, I) on the anomer proportion of D-glucopyranose in the aqueous solutions.

*yuta osamura1, Masaharu Ohba2, Masahiro Maebayashi3, Tomoya Takaira3 (1. Graduate School of Agriculture, Meijo Univ., 2. Meijo Univ., 3. Faculty of Agriculture, Meijo Univ.)
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