[3KGa] 加工，製造技術 | The 73rd 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)

[3KGa]加工，製造技術

Fri. Aug 28, 2026 9:00 AM - 11:30 AM JST
Fri. Aug 28, 2026 12:00 AM - 2:30 AM UTC

C205(Kawauchi Building C, 2nd Floor)

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9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3KGa01]Development of Predictive Guidelines for Printability Based on the Rheological Properties of 3D Food Printing Inks

*Naru Masuda¹, Yutaka Kitamura², Mito Kokawa² (1. Univ. Tsukuba・Graduate School・Science and Technology, 2. Univ. Tsukuba・Life and Environmental Sciences)

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9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3KGa02w130]Food Texture Design for Mimicking Meat Cuts and Types through Multi-directional Fiber Orientation Control Using a Laser Food 3D Printer

*Miyazaki Kazuma¹, Takemasa Makoto¹ (1. Tokyo Denki University)

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9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3KGa03w131]3D Printing of Soy Protein Emulsion Gels Using Radio Frequency/Microwave Heating-Equipped 3D Printer

*Kanosa Oki¹, Ibrahim Maamoun², Shuntaro Tsubaki^3,4, Noriyuki Igura² (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu Univ., 2. Faculty of Agriculture, Kyushu Univ., 3. Faculty of Engineering, Kyushu Univ., 4. I²CNER, Kyushu Univ.)

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9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3KGa04]Proposal and Application of a Formability Prediction Index for High-Fat Inks in 3D Food Printing

*Ai Sunouchi¹, Soyoka Tokunaga¹, Takahide Watanabe¹ (1. The Nisshin OilliO Group, Ltd.)

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10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3KGa05]Emulsifying Properties of Rice-Based Fermented Foods for Application in Alternative Mayonnaise

*Kazuya Kobayashi¹, Moemi Anada¹, Wataru Noro¹, Mayumi Taiyoji², Yuki Yamagishi¹, Tomoyuki Haneda³, Asami Adachi³, Ryuta Harada⁴, Shinya Maki⁴ (1. Food Research Center, Niigata Agricultural Research Institute, 2. Niigata Agricultural Research Institute, 3. Yamazaki Jouzou Co., Ltd., 4. Department of Science and Technology Innovation, Nagaoka University of Technology)

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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3KGa06w132]Interactions between dry-heated and non-heated egg white proteins during heat-induced gelation

*HINATA NAKAMURA¹, ANNA KATO², SHOTA KOYAMA², TOMOHARU UTSU³, KAZUHIRO ISOBE³ (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric., 3. Kewpie Co.)

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10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3KGa07w133]Heat-induced denaturation, aggregation, and gelation behavior of dry-heated S-ovalbumin

*Shota Koyama¹, Anna Kato¹, Tomoharu Utsu², Kazuhiro Isobe², Yoshimasa Tsujii¹ (1. Dept. Agric. Chem., Fac. Appl. Biosci, Tokyo Univ. Agric., 2. Kewpie Co.)

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10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3KGa08w134]The Effect of Adding Banana Peel Powder on the Dry-Heat Denaturation of Egg White Protein

*Manami Ichikawa¹, Shota Koyama², Atsushi Okubo², Tomoharu Utsu³, Kazuhiro Isobe³, Yoshimasa Tsujii² (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric., 3. Kewpie Corporation)

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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3KGa09]Effects of Lipid and Antioxidant Incorporation on the Properties of Akoya Oyster-Derived Protein Films

*Jie-Ting GENG¹, Zu-Lin GUO¹, Kasufumi OSAKO¹ (1. TUMSAT)

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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3KGa10]The Synergistic Effect of Biomass Nanofibers and Transglutaminase on the Mechanical Properties of Rice Flour Biodegradable Films

*Shigehiko Ohnishi¹ (1. Kagawa Prefectural Industrial Technology Center)

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