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)

[3Aa01-10]Physical property of food

Fri. Aug 29, 2025 9:00 AM - 11:30 AM JST
Fri. Aug 29, 2025 12:00 AM - 2:30 AM UTC
Room A(2F 121)
9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3Aa01]Effects of chitin nanofiber addition on the sol–gel transition point and gel strength of food polysaccharides and proteins

*Akane Tajima1, Yuko Nambu1, Yasuki Matsumura2, Fumito Tani1, Kentaro Matsumiya1 (1. Grad.Sch.of Agric., Kyoto Univ., 2. RISH, Kyoto Univ.)
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9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3Aa02]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()
9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3Aa03]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()
9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3Aa04]Study on Structure,Physical Properties,and Gelation Mechanism of Mixed Fish Gelatin Gels with Different Melting Points

*Shingo Matsukawa1, Kaede Takatsuno2, Mei Murakami3, Yoko Nitta4 (1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2. Graduate School of Marine Science and Technology,Tokyo University of Marine Science and Technology, 3. Graduate School of Humanities and Sciences, Ochanomizu University, 4. Natural Science Division, Ochanomizu University)
Comment()
10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3Aa05]Formulation and characterization of a xanthan–galactomannan hydrogel loaded with soy protein-stabilized oil droplets for controlled texture design

*Jinhyun Park1, Takumi UMEDA2, Tetsuya ARAKI1, Isao KOBAYASHI2 (1. Graduate School of Agriculture and Life Sciences, The University of Tokyo, 2. Institute of Food Research, NARO)
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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3Aa06]Comparison of physical properties of rice gels prepared from high-amylose rice with other starch gels

*Mai Yamamura1, Kazumi Ninomiya2, Mario Shibata3, Mifua Ota1, Hitoshi Kumagai1 (1. Home Economics, Kyoritsu Women’s Univ. , 2. Graduate School of Science and Technology, Gunma Univ., 3. Food Science and Technology, Tokyo University of Marine Science and Technology School of Marine Life Science)
Comment()
10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3Aa07]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.)
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10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3Aa08]Nanostructure analysis for softening of rice cake

*Naoya Akamine1, Toshinori Ishida1, Masato Ohnuma1 (1. Hokkaido University Graduate School of Engineering)
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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3Aa09]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)
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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3Aa10]Emulsifying properties of food proteins conjugated with olive leaf polyphenols

*Shogo Matsuno1, Toya Ishii2, Masahiro Ogawa2 (1. Kagawa University Graduate School of Agriculture, 2. Kagawa University Faculty of Agriculture)
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