The 72th Annual Meeting of JSFST
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Young Scholars and International sessions (Poster presentation)若手の会ポスター発表

[P107-P157]Poster Presentation Awards / International Poster Award for Young Researcher

Thu. Aug 28, 2025 9:00 AM - 6:00 PM JST
Thu. Aug 28, 2025 12:00 AM - 9:00 AM UTC
Poster room 4F(4F)
8月28日（木）9:00～18:00　（17:30撤収）　
8月28日（木）13:15～14:00　討論タイム（ポスター番号偶数番号）
8月28日（木）14:00～14:45　討論タイム（ポスター番号奇数番号）

[P107]Mechanism and applicability of an olive leaf polyphenol Oleacein for modifying the physical properties of protein gel foods

*Takashi AKAZAWA1, Ayu TANABU2 (1. Niigata Univ, 2. Miyagi Univ)
Comment()

[P108]Formation mechanism of lipid whisker crystals for development of oleogels with controllable physical properties

*Fumiya Nakano1, Haruhiko Koizumi1, Noritaka Oishi2, Yuki Kimura3, Tomoya Yamazaki3, Shinji Tsuda2, Satoru Ueno1 (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ., 2. Miyoshi Oil & Fat Co.,Ltd.,, 3. ILTS, Hokkaido Univ.)
Comment()

[P109]Texture design of Laser 3D Printed Foods based on internal structure and material properties of food ink

*Miyazaki Kazuma1, Takemasa Makoto1 (1. Tokyo Denki University Graduate School Life Science and Technology)
Comment()

[P110]Development of inverse design method of food texture based on machine learning and 3D printing technology for collecing big data of structure-foodtexture relation

*RYUSEI KANEKO1, TAKEMASA MAKOTO1 (1. Graduate school of Science and Engineering, Tokyo Denki University)
Comment()

[P111]Effect of short linear maltodextrin from starch on the properties of wheat starch paste.

*Yuya Shinagawa1, Takao Minemura2, Atsushi Kawano1, Hironori Yoshida1, Sayuri Akuzawa2 (1. Showa Sangyo Co., Ltd., 2. Dept. Nutri. Sci. & Food Safety, Tokyo Univ. Agric.)
Comment()

[P112]Prediction of causal structure between texture perception and physical parameters using causal discovery

*Yuichiro Kawasaki1, Hiroyuki Nakamoto1 (1. Kobe Univesity)
Comment()

[P113]Relations between starch structure and retrogradation rate for rice cooked with added enzyme

*Yuka Oki1, Yoshinobu Hirata2, Hiroshi Nakagawa 2, Hiroki Yamauchi2, Koji Kaneko2, Masato Hagihara2, Teppei Imaizumi3,4, Takahisa Nishizu3,4 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. JAEA・Materials Sciences Research Center, 3. Faculty of Applied Biological Sciences, Gifu Univ., 4. PFRC・Preemptive Food Research Center, Gifu Univ.)
Comment()

[P114]Effects of polyol on the porous structure and texture for cakes

*Miyu Yamanoi1, Tomochika Sogabe2, Teppei Imaizumi3,4, Takahisa Nishizu3,4 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. B Food Science Co., Ltd., 3. Faculty of Applied Biological Sciences, Gifu Univ., 4. Preemptive Food Research Center, Gifu Univ.)
Comment()

[P115]“Texture control based on internal temperature distribution design in 3d-printed foods”

*KOUTA KADOWAKI1, TERUMASA KOMAI1, YUUKI SHIMADA2, MAKOTO TAKEMASA1,2 (1. Tokyo Denki University Science And Engineering Life Science, 2. Tokyo Denki University Graduate School Life Science and Technology)
Comment()

[P116]Changes in both physical properties of bolus and aroma release during mastication of rice crackers

*Kotaro Takahashi1, Rika Murakami2, Teppei Imaizumi3,4, Takahisa Nishizu3,4 (1. The United Graduate School of Agricultural Science, Gifu Univ., 2. Graduate School of Natural Science and Technology, Gifu Univ., 3. Faculty of Applied Biological Science, Gifu Univ., 4. Preemptive Food Research Center, Gifu Univ.)
Comment()

[P117]Development of sensory evaluation method using facial shape during mastication
~ Effects of Saltiness and Sweetness ~

*Kazuma Shimura1, Makoto Takemasa1 (1. Tokyo Denki University Graduate School Life Science and Technology)
Comment()

[P118]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.)
Comment()

[P119]Effects of emulsifiers on physicochemical properties of bread during long-term storage.

*Masumi Ookawa1, Junna Takeuchi2, Tomosada Masuko3, Yuki Mitarai3, Natsumi Shimizu3, Teppei Imaizumi2,4, Takahisa Nishizu2,4 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. Faculty of Applied Biological Sciences, Gifu Univ., 3. Mitsubishi Chemical Corp., 4. Preemptive Food Research Center, Gifu Univ.)
Comment()

[P120]Standardization of evaluation method for texture changes due to freezing and thawing.

*Keitaro Suzuki1, Mark Anthony Redo2, Kei TAO3, Manabu Watanabe2 (1. Department of Food Production Science, Graduate school of Marine Science and Technology, TUMSAT, 2. Department of Food Science and Technology, TUMSAT, 3. Department of Food Science and Technology, NUBS)
Comment()

[P121]Changes in texture and physical properties of ice cream during freezing process

*Airi Takayama1, Naoki Kojima2, Yui Sugitani2, Ryoma Kashimura2, Takayuki Fujiwara1,2 (1. Chubu university・Graduate School of Bioscience and Biotechnology, 2. Chubu university ・College of Bioscience and Biotechnology)
Comment()

[P122]Physicochemical, aroma, and sensory properties of bread with coffee silverskin

*Mai Ito1, Maki Asano2, Hirokazu Fuzii2, Masaharu Yamada3, Teppei Imaizumi4,5, Takahisa Nishizu4,5 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. KEY COFFEE INC, 3. School of Advanced Engineering, Kogakuin Univ., 4. Faculty of Applied Biological Sciences, Gifu Univ., 5. Preemptive Food Research Center, Gifu Univ.)
Comment()

[P123]Influence of the moisture content on the retrogradation of corn starch gels.

*Natsuki Takamine1, Masaharu Ohba2, Masahiro Maebayashi3 (1. Graduate. school of agriculture. Meijo Univ. , 2. Meijo Univ. , 3. Faculty of agriculture)
Comment()

[P124]Impact of expanding food texture big data scale on deep learning based food texture analysis

*Ryo Sugihara1, Makoto Takemasa1 (1. Tokyo Denki University Graduate School Life Science and Technology)
Comment()

[P125]Effect of Rice Flour Type on Inhibition of Starch Retrogradation in Rice Gels with Rice Porridge Addition

*Takeaki Otsubo1, Satoshi Iwamoto2, Nakako Katsuno2 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. Faculty of Applied Biological Sciences, Gifu Univ.)
Comment()

[P126]Influence of Ultra Fine Bubbles on Rice Texture

*Rin Ando1, Yusuke Nishiuchi1, Takashi Hata1, Kaiki Amagu2, Masateru Hirae2, Kaori Tada1 (1. National Institute of Technology, Kochi College, 2. Science Co., Ltd.)
Comment()

[P127]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)
Comment()

[P128]Effects of preparation conditions on the fat-substituting function and microstructure of casein microgels prepared with transglutaminase

*Sakiyo Yamane1, Takanori Soga2, Rie Suzuki2, Kazuto Akamoto2, Yuko Nambu1, Yasuki Matsumura3, Fumito Tani1, Kentaro Matsumiya1 (1. Grad.Sch.of Agric., Kyoto Univ., 2. Ajinomoto Co., Inc., 3. RISH, Kyoto univ.)
Comment()

[P129]Analysis of processing characteristics of different varieties of rice flour

*Kana Miura1, Satoshi Takagi2, Kiharu Igarashi3, Miki Sakuma5, Masato Sone4 (1. Kyoai Gakuen University, 2. Nagasaki Institute of Applied Science, 3. Yamagata University , 4. Institute of Science Tokyo, 5. Fukushima College)
Comment()

[P130]Nanostructure analysis for softening of rice cake

*Naoya Akamine1, Toshinori Ishida1, Masato Ohnuma1 (1. Hokkaido University Graduate School of Engineering)
Comment()

[P131]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)
Comment()

[P132]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)
Comment()

[P133]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)
Comment()

[P134]Continuous treatment of pulsed electric field pasteurization for protein-rich liquid foods

*Hayato Tajiri1, Akira Moriyama1, Sunao Katsuki2, Naoya Masuda3, Yoshiharu Shimizu3, Kazuhiro Isobe4, Taiga Kajiwara4, Ryo Sasahara4, Jiro Kurihara5 (1. Graduate School of Kumamoto University, 2. Kumamoto University, 3. IWAI KIKAI KOGYO CO., LTD., 4. Kewpie Corporation, 5. RAKUNOH MOTHER'S)
Comment()

[P135]Quantitative Evaluation of Damage to Spores of Bacilllus Species Caused by Heat Treatment Using a Modified Gompertz Model

*Genki Onozawa1,2, Daitaro Ishikawa2, Kazuki Fukuda1, Naoko Kamisaki1, Tomoyuki Fujii2 (1. PRIMA Meat Packers Ltd, 2. Graduate school of Agricultural Science, Tohoku University)
Comment()

[P136]Study on antibacterial activity of organic acids against food poisoning bacterial persisters

*Hikaru Kusakabe1, Maimu Rikitate1, Akiko Sugamoto2, Tatsuya Okayama2, Yoshimitsu Masuda3, Ken-ichi Honjoh3, Takahisa Miyamoto3 (1. Kyushu university Graduate School of Bioresource and Bioenvironmental Sciences, 2. Fuso Chemical Co. , Ltd. , 3. Kyushu university Faculty of Agriculture)
Comment()

[P137]Analysis of Resistant Bacteria and Resistance Genes Isolated from Lettuce Soil after Application of Antimicrobial Agents

*SIQI SHANG1, MASAMITI YASUDOME1, AKARI NAKAO1, YOSHIMITSU MASUDA2, NOBUYUKI KIJIMA3, TAKAAKI ISHII4, TAKAHISA MIYAMOTO2, KEN-ICHI HONJOH2 (1. kyushu uiversity Graduate School of Bioresource and Bioenvironmental Sciences, 2. kyushu uiversity Faculty of Agriculture, 3. National Agriculture and Food Research Organization, NARO, 4. Contract company Aguaish)
Comment()

[P138]Study on host range expansion of Gram-positive bacteria infective bacteriophage by shuffling receptor binding protein

*Takumi Kamosaki1, Hiroshi Ono2, Junko Shinozaki2, Masuda Yoshimitsu3, Takahisa Miyamoto3, Ken-ichi Honjoh3 (1. Graduate School of Bioresource and Bioenvironmental Sciences, 2. NISSHIN SEIFUN GROUP INC., 3. Faculty of Agriculture)
Comment()

[P139]Characterization of a novel bacteriophage LcHU1 infecting Leuconostoc citreum

*Miyu Ueda1, Shogo Yamaki1, Koji Yamazaki1 (1. Faculty of Fisheries Sciences, Hokkaido University)
Comment()

[P140]Isolation and characterization of novel bacteriophages infecting psychrotrophic spore-forming bacteria.

*Sayaka Takada1, Shogo Yamaki1, Koji Yamazaki1 (1. 1.Faculty of Fisheries Sciences, Hokkaido University)
Comment()

[P141]Effect of pineapple waste on various virulence factors of Staphylococcus aureus

*Maiko SERIZAWA1, Yuko SHIMAMURA1, Shigeru MAEDA2, Mitsuaki KATO2, Shuichi MASUDA1 (1. School of Food and Nutritional Sciences,University of Shizuoka, 2. Eco Giken Corporation)
Comment()

[P142]Effect of cooking conditions on acrylamide formation in stir-fried mung bean sprouts

*Maya Takeshima1, Chisato Kumakura2, Yoshimasa Tsujii2, Masatsune Murata2 (1. Dept. Agric. Chem., Grad. Sch., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric.)
Comment()

[P143]Toward cultivated meat production: Biocompatibility analysis of propylene glycol-based cryopreservation solution solely prepared by food and food additives

*Takuya Sugiura1,3, Kazumasa Nodake1, Akiko Takasuga1, Miki Mizukami2, Koji Nakade1, Tetsusei Kurashiki3, Michiya Matsusaki3 (1. ITOHAM YONEKYU HOLDINGS INC., 2. TOPPAN Holdings Inc., 3. Osaka University)
Comment()

[P144]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.)
Comment()

[P145]Astaxanthin mediates the regulation of FFAs-induced lipid accumulation in HepG2 cells

*Yuting Sun1, Yuqing Chen1, Tongqing Zhu1, Yien Liang2, Yingyuan Zhao1,3 (1. College of Biological Engineering, Henan University of Technology, 2. College of International Education, Henan University of Technology, 3. Laboratory of Nutritional Biochemistry, Graduate School of Bioagricultural Sciences, Nagoya University)
Comment()

[P146]Intervention of aggregates astaxanthin nano-delivery system on skin photoaging

*Yingyuan Zhao1,3, Panpan Pei1,4, Yuting Sun1, Xiaole Feng2, Xueqin Wang1 (1. College of Biological Engineering, Henan University of Technology, 2. College of International Education, Henan University of Technology, 3. Laboratory of Nutritional Biochemistry, Graduate School of Bioagricultural Sciences, Nagoya University, 4. Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences)
Comment()

[P147]Comparative analysis of yield and properties of soy-derived emulsifying proteins isolated by different extraction methods

*Chau Thi Bao Bui1,2, Shohei Nosaki1, Mito Kokawa1 (1. University of Tsukuba Institute of Life and Environmental Sciences, 2. Japan Society for the Promotion of Science)
Comment()

[P148]Analysis of Immunostimulatory Effects of Root Extracts from Glycyrrhiza glabra and Platycodon grandiflorus

*See Man Lee1, Yukiko Kobayashi2, Nanako Kawate1, Hideaki Itoh1, Suguru Okuda1, Ken Okamoto1, Hiroshi Kawakami1, Kenta Tsutsumi1, Taku Yoneyama2, Jinwei Yang2, Jin Tatsuzaki2, Koji Nagata1 (1. Dept Appl Biol Chem, Grad Sch Agric Life Sci, UTokyo, 2. Tokiwa Phytochemical Co., Ltd.)
Comment()

[P149]Comparative Study of Kinetic Models for Aroma Release in Polysaccharide-Containing Emulsions

*SIYUAN WU1, Ibrahim Maamoun1, SHUNTARO TSUBAKI1,2, NORIYUKI IGURA1 (1. Kyushu University, Faculty of Agriculture , 2. Kyushu University, International Institute for Carbon Neutral Energy Research (WPI-I2CNER))
Comment()

[P150]Evaluation of Storage Methods on the Quality and Nutritional Stability of Sprouted Brown Rice

*AI ZHENGQI1, Kokawa Mito2, Kitamura Yutaka2 (1. University of Tsukuba・Biological Resources, 2. University of Tsukuba・Department of Life and Environmental Sciences)
Comment()

[P151]Development of Natural Polymer-Coated Nanocarriers for Enhanced Oral Mucosal Nutrient Delivery

*Woojin Lee1, Eunji Kim2, Eunryung Kim1,2, Hosup Jung1,2 (1. CFB, 2. Nbiocell)
Comment()

[P152]Evaluation of Antibacterial Activity of Koji mold (Aspergillus oryzae) as an Alternative Protein Source

*SUHYUN JEON1, Daisuke Hagiwara 2, Yutaka Kitamura3, Mito Kokawa3 (1. Univ. of Tsukuba, Agro-bio sci and tech., 2. Koji Labo Co., Ltd, 3. Univ. of Tsukuba, Life and env.)
Comment()

[P153]Effects of Microwave Roasting Power on the Volatile Compounds and Antioxidant Activity of Mandheling Lintong Coffee

*Nisa Vinka Nurul Hayati1, Teppei Imaizumi2, Nishizu Takahisa2 (1. Graduate School of Natural Science and Technology, Gifu University, 2. Faculty of Applied Biological Sciences)
Comment()

[P154]Preparation and characterization of nanoparticles for bioactive food-medicine homologous micromolecules

*Wenhui Qu1, Ruixi Yu1, Panpan Pei1,3, Yatong Xiang1, Yingyuan Zhao1,2 (1. College of Biological Engineering, Henan University of Technology, 2. Laboratory of Nutritional Biochemistry, Graduate School of Bioagricultural Sciences, Nagoya University, 3. Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences)
Comment()

[P155]The evaluation of casein nanoparticles as carrier for astaxanthin: Fabrication, characterization and stability

*Rui xi Yu1, Xuan Wang2, Yu Sun1, Yu Gu2, Ying Zhao1,3 (1. College of Biological Engineering, Henan University of Technology, 2. School of International Education,Henan University of Technology, 3. Laboratory of Nutritional Biochemistry, Graduate School of Bioagricultural Sciences, Nagoya University)
Comment()

[P156]Fabrication Characterization and Stability of Paclitaxel/bovine serum albumin/ chitosan nanoparticles

*Yu qing Chen1, Yi You2, Wenhui Qu1, Zhaojian Zhang1, Yingyuan Zhao1,3 (1. College of Biological EngineeringHenan University of Technology, 2. School of International Education Henan University of Technology, 3. Laboratory of Nutritional Biochemistry, Graduate School of Bioagricultural Sciences, Nagoya University)
Comment()

[P157]Effect of the Addition of Pregelatinized Japonica Rice Flours on the Rheological Properties of a Gluten-Free Pizza Base Dough

*Ana Ligia Vargas1, Reimi Sato2, Hiroko Yano2, Tomonori Koda2, Akihiro Nishioka2, Tetsuya Araki1 (1. The University of Tokyo, 2. Yamagata University)
Comment()
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