Kawai Kiyoshi 川井清司

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KAWAI Kiyoshi 川井清司

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Researcher Number	00454140
Other IDs	https://orcid.org/0000-0001-9828-9030
Affiliation (Current)	2025: 広島大学, 統合生命科学研究科(生), 教授
Affiliation (based on the past Project Information) *help	2020 – 2024: 広島大学, 統合生命科学研究科(生), 教授 2019: 広島大学, 統合生命科学研究科(生), 准教授 2013 – 2018: 広島大学, 生物圏科学研究科, 准教授 2012: 広島大学, 生物圏科学研究科, 講師 2009 – 2011: Hiroshima University, 大学院・生物圏科学研究科, 講師 2008: Hiroshima University, 生物圏科学研究科, 講師 2007: Tokyo University of Technology, バイオニクス学部, 助教
Review Section/Research Field	Principal Investigator Food science / Basic Section 38050:Food sciences-related Except Principal Investigator Medium-sized Section 38:Agricultural chemistry and related fields / Basic Section 38050:Food sciences-related / Agricultural environmental engineering/Agricultural information engineering
Keywords	Principal Investigator ガラス転移 / 食感 / 熱分析 / 非晶質粉末 / 固着 / テクスチャー / フライ食品 / 食品 / 粘弾性 / 粘性 … More / 弾性 / レオロジー / 食品構造 / 食品加工 / 融解 / 澱粉 / 軟化温度 / ガラス転移温度 / 乾燥食品 / 軟化 / レオメーター / 示差走査熱量計 / 非平衡状態 / エンタルピー緩和 / アモルファス … More Except Principal Investigator 乾燥耐性 / 水分活性 / 乾燥 / ガラス転移 / 微生物 / 水分 / 熱分析 / 中性子散乱法 / 適合溶質 / 含水率 / 凍結乾燥 / ガラス転移温度 / 可塑性 / 耐熱性 / 細菌細胞 / 水分含量 / 食中毒細菌 / 遺伝子解析 / 飼育 / 冷凍 / 凍結耐性 / カルノシン / 耐凍性 / ヌマエラビル Less

Structure and texture induced by the glass to rubber transition of glassy powder-lipid mixturesPrincipal Investigator
- Principal Investigator
  
  川井清司
- Project Period (FY)
  2022 – 2025
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Hiroshima University
Why can microorganisms withstand drying? Elucidation of drying adaptation mechanism by glass transition of microbial cells
- Principal Investigator
  
  Koseki Shigenobu
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Review Section
  
  Medium-sized Section 38:Agricultural chemistry and related fields
- Research Institution
  Hokkaido University
Mechanical glass transition temperature and texture properties of deep-fried foodsPrincipal Investigator
- Principal Investigator
  
  KAWAI Kiyoshi
- Project Period (FY)
  2018 – 2021
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Hiroshima University
Glass transition of bacterial cells induced by desiccation stress: Investigation of physical properties of bacterial cells for clarifying the mechanism of bacterial stability and inactivation
- Principal Investigator
  
  Koseki Shigenobu
- Project Period (FY)
  2018 – 2020
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Hokkaido University
Estimation and prediction of the physical properties for viscoelastic foods based on their glass transition temperaturePrincipal Investigator
- Principal Investigator
  
  Kawai Kiyoshi
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Hiroshima University
Study on mechanism for freeze trelance of a leech Ozobranchus jantseanus and its application
- Principal Investigator
  
  SUZUKI Toru
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Agricultural environmental engineering/Agricultural information engineering
- Research Institution
  Tokyo University of Marine Science and Technology
Physical property control and quality development of dry starchy foodPrincipal Investigator
- Principal Investigator
  
  KAWAI Kiyoshi
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Food science
- Research Institution
  Hiroshima University
Glass transition properties of multi-component and multi-phase system and prediction model of glass transition in foodPrincipal Investigator
- Principal Investigator
  
  KAWAI Kiyoshi
- Project Period (FY)
  2009 – 2011
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Food science
- Research Institution
  Hiroshima University
ガラス状乾燥食品の非平衡状態の評価と物性制御Principal Investigator
- Principal Investigator
  
  川井清司
- Project Period (FY)
  2007 – 2008
- Research Category
  
  Grant-in-Aid for Young Scientists (Start-up)
- Research Field
  
  Food science
- Research Institution
  Hiroshima University
  Tokyo University of Technology

[Book] Survival Strategies in Extreme Cold and Desiccation: Adaptation Mechanisms and their Applications2018
- Author(s)
  K. Kawai, T. Hagiwara (Edｓ. M. Iwaya-Inoue, M. Sakurai, M. Uemura）
- Publisher
  Springer
- Data Source
  KAKENHI-PROJECT-15K07453
[Journal Article] Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems2024
- Author(s)
  Kawai Kiyoshi、Sogabe Tomochika、Nakagawa Hiroshi、Yamada Takeshi、Koseki Shigenobu
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 375 Pages: 112066-112066
- DOI
  10.1016/j.jfoodeng.2024.112066
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21H04710, KAKENHI-PROJECT-20H02944
[Journal Article] Effect of Water Vapor Sorption on Complex Formation in Amylose-lauric Acid Blend Powder2023
- Author(s)
  Yuki Yoshitomi and Kiyoshi Kawai
- Journal Title
  
  Journal of Applied Glycoscience
  
  Volume: 70 Issue: 2 Pages: 53-58
- DOI
  10.5458/jag.jag.JAG-2023_0001
- ISSN
  1344-7882, 1880-7291
- Year and Date
  2023-05-20
- Language
  English
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-23K23555
[Journal Article] The Characteristics of Desiccation Tolerant Microorganisms and Its Survival Mechanisms2022
- Author(s)
  小関成樹, 川井清司
- Journal Title
  
  Journal of Environmental Biotechnology
  
  Volume: 22 Issue: 1 Pages: 33-38
- DOI
  10.50963/jenvbio.22.1_33
- ISSN
  1347-1856, 2436-5041
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21H04710
[Journal Article] Effect of water activity on the mechanical glass transition and dynamical transition of bacteria2022
- Author(s)
  Sogabe Tomochika、Nakagawa Hiroshi、Yamada Takeshi、Koseki Shigenobu、Kawai Kiyoshi
- Journal Title
  
  Biophysical Journal
  
  Volume: 121 Issue: 20 Pages: 3874-3882
- DOI
  10.1016/j.bpj.2022.09.001
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18H05229, KAKENHI-PROJECT-21H04710, KAKENHI-PROJECT-20H02944
[Journal Article] Why Does Cronobacter sakazakii Survive for a Long Time in Dry Environments? Contribution of the Glass Transition of Dried Bacterial Cells2021
- Author(s)
  Lee Kyeongmin、Koyama Kento、Kawai Kiyoshi、Koseki Shigenobu
- Journal Title
  
  Microbiology Spectrum
  
  Volume: 9 Issue: 3
- DOI
  10.1128/spectrum.01384-21
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-21H04710
[Journal Article] Effects of trehalose content and water activity on the fracture properties of deep-fried wheat flour particles and freeze-dried porous waxy corn starch solids2021
- Author(s)
  Le Trinh Ngoc Dang、Matsumoto Akane、Kawai Kiyoshi
- Journal Title
  
  Journal of Applied Glycoscience
  
  Volume: advpub Issue: 0 Pages: 69-76
- DOI
  10.5458/jag.jag.JAG-2021_0007
- NAID
  130008118901
- ISSN
  1344-7882, 1880-7291
- Language
  English
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K05516
[Journal Article] Effects of glass transition and hydration on the biological stability of dry yeast2021
- Author(s)
  Kawai, K., Sato, K., Lee, K., Koseki, S.
- Journal Title
  
  Journal of Food Science
  
  Volume: 86 Issue: 4 Pages: 1343-1353
- DOI
  10.1111/1750-3841.15663
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18H02148
[Journal Article] 糖質の物理的性状変化の解明と食品における利用2020
- Author(s)
  川井清司
- Journal Title
  
  日本応用糖質科学会誌
  
  Volume: 10 Pages: 24-29
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K05516
[Journal Article] Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents2020
- Author(s)
  Jakia Sultana Jothi, Le Trinh Ngoc Dang, and Kiyoshi Kawai
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 267 Pages: 109731-109741
- DOI
  10.1016/j.jfoodeng.2019.109731
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K05516
[Journal Article] Relationship between glass transition temperature, and desiccation and heat tolerance in Salmonella enterica2020
- Author(s)
  Lee, K., Shoda, M., Kawai, K., Koseki, S.
- Journal Title
  
  PLOS ONE
  
  Volume: 15 Issue: 5 Pages: e0233638-e0233638
- DOI
  10.1371/journal.pone.0233638
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18H02148
[Journal Article] Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie2018
- Author(s)
  T. Sogabe, K. Kawai, R. Kobayashi, J. S. Jothi, Y. Hagura
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 217 Pages: 101-107
- DOI
  10.1016/j.jfoodeng.2017.08.027
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K07453
[Journal Article] 食品のガラス転移特性と品質制御2018
- Author(s)
  川井清司
- Journal Title
  
  日本食品工学会誌
  
  Volume: 19 Pages: 9-14
- NAID
  130006582358
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K07453
[Journal Article] ガラス転移温度に基づく液状食品の粘性予測2017
- Author(s)
  川井清司, 深見健, Suwalee FONGIN, 竹内沙耶花, 原田吉人, 羽倉義雄
- Journal Title
  
  低温生物工学会誌
  
  Volume: 63 Pages: 129-132
- NAID
  130006706891
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K07453
[Journal Article] Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits2017
- Author(s)
  S. Fongin, K. Kawai, N. Harnkarnsujarit, Y. Hagura
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 210 Pages: 91-97
- DOI
  10.1016/j.jfoodeng.2017.04.025
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K07453
[Journal Article] 保護物質による凍結乾燥酵素および乳酸菌の安定化2017
- Author(s)
  川井清司
- Journal Title
  
  冷凍
  
  Volume: 印刷中
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15H04577
[Journal Article] 熱分析による食品の品質評価と制御2017
- Author(s)
  川井清司
- Journal Title
  
  熱測定
  
  Volume: 44 Pages: 146-149
- NAID
  40021375511
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K07453
[Journal Article] Effect of water content on the glass transition temperature of calcium maltobionate and its application to the characterization of non-Arrhenius viscosity behavior2016
- Author(s)
  K. Fukami, K. Kawai, S. Takeuchi, Y. Harada, and Y. Hagura
- Journal Title
  
  Food Biophysics
  
  Volume: 11 Issue: 4 Pages: 410-416
- DOI
  10.1007/s11483-016-9455-2
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-15K07453
[Journal Article] 食品のレオロジー4：　緩和特性2016
- Author(s)
  川井清司
- Journal Title
  
  冷凍
  
  Volume: 91 Pages: 55-61
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-15K07453
[Journal Article] ガラスおよびラバー食品におけるガラス転移温度の役割2016
- Author(s)
  川井清司
- Journal Title
  
  低温生物工学会誌
  
  Volume: 62 Pages: 25-29
- NAID
  130005171848
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-15K07453
[Journal Article] 凍結濃縮による食品のガラス転移と浸透圧脱水2016
- Author(s)
  川井清司
- Journal Title
  
  伝熱
  
  Volume: 55 Pages: 18-23
- Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-15K07453
[Journal Article] 糖質におけるガラス転移特性の制御と食品の品質設計2015
- Author(s)
  川井清司
- Journal Title
  
  Foods and Food Ingredients Journal of Japan
  
  Volume: 印刷中
- NAID
  40020572188
- Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-24780129
[Journal Article] 食品のレオロジー3：　粘弾性2015
- Author(s)
  川井清司
- Journal Title
  
  冷凍
  
  Volume: 90 Pages: 901-908
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-15K07453
[Journal Article] 食品のレオロジー2：　粘性2015
- Author(s)
  川井清司
- Journal Title
  
  冷凍
  
  Volume: 90 Pages: 844-848
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-15K07453
[Journal Article] 澱粉含有食品における物理的性状変化と品質設計2015
- Author(s)
  川井清司
- Journal Title
  
  日本応用糖質科学会誌
  
  Volume: 印刷中
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-24780129
[Journal Article] 生物素材におけるガラス転移特製の解明2014
- Author(s)
  川井清司
- Journal Title
  
  低温生物工学会誌
  
  Volume: 60 Pages: 9-12
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24780129
[Journal Article] 糖質の結晶化とガラス化2014
- Author(s)
  川井清司
- Journal Title
  
  日本結晶成長学会誌
  
  Volume: 41 Pages: 185-193
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-24780129
[Journal Article] Effect of sugar composition on the water sorption and softening properties of cookie2014
- Author(s)
  K. Kawai, M. Toh, and Y. Hagura
- Journal Title
  
  Food Chemistry
  
  Volume: 145 Pages: 772-776
- DOI
  10.1016/j.foodchem.2013.08.127
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24780129
[Journal Article] Temperature-dependent quality characteristics of pre-dehydrated cookies: structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice2013
- Author(s)
  K. Kawai, K. Matsusaki, K. Hando, and Y. Hagura.
- Journal Title
  
  Food Chemistry
  
  Volume: 未定 Issue: 1 Pages: 223-228
- DOI
  10.1016/j.foodchem.2013.02.103
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24780129
[Journal Article] 予備乾燥による澱粉含有食品の高付加価値化2013
- Author(s)
  川井清司，河合春奈，友田有香，松崎慶子，羽倉義雄
- Journal Title
  
  低温生物工学会誌
  
  Volume: 未定
- NAID
  110009612771
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24780129
[Journal Article] Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer-plasticizer systems2012
- Author(s)
  Kiyoshi Kawai, Yoshio Hagura
- Journal Title
  
  Carbohydrate Polymers
  
  Volume: (in press)
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21780126
[Journal Article] Pariya Thanatuksorn, Chotika Viriyarattanasak2011
- Author(s)
  川井清司, 深見健
- Journal Title
  
  梶原一人,親水性高分子におけるガラス転移温度の予測,低温生物工学会誌
  
  Volume: 57 Pages: 117-120
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21780126
[Journal Article] 親水性高分子におけるガラス転移温度の予測2011
- Author(s)
  川井清司, 深見健, Pariya Thanatuksorn, Chotika Viriyarattanasak, 梶原一人
- Journal Title
  
  低温生物工学会誌
  
  Volume: VOL.57 Pages: 117-120
- NAID
  110009457792
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21780126
[Journal Article] Pariya Thanatuksorn, Chotika, Viriyarattanasak, Kazuhito Kajiwara, Effects of moisture content, molecular weight, and crystallinity on the glass transition temperature of inulin2011
- Author(s)
  Kiyoshi Kawai, Ken Fukami
- Journal Title
  
  Carbohydrate Polymers
  
  Volume: 83 Pages: 934-939
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21780126
[Journal Article] Effects of moisture content, molecular weight, and crystallinity on the glass transition temperature of inulin2011
- Author(s)
  Kiyoshi Kawai, Ken Fukami, Pariya Thanatuksom, Chotika Viriyarattanasak, Kazuhito Kajiwara
- Journal Title
  
  Carbohydrate Polymers
  
  Volume: 83 Pages: 934-939
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21780126
[Journal Article] モデル凍結乾燥食品のガラス転移温度と保存性2010
- Author(s)
  川井清司, 辻香麻里, Paveena Srirangsan, 鈴木徹
- Journal Title
  
  低温生物工学会誌 (掲載決定)
- NAID
  110008662278
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21780126
[Journal Article] Paveena Srirangsan,鈴木徹,モデル凍結乾燥食品のガラス転移温度と保存性]2010
- Author(s)
  川井清司, 辻香麻里
- Journal Title
  
  低温生物工学会誌
  
  Volume: 56 Pages: 13-17
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21780126
[Journal Article] 親水性高分子のガラス転移温度に及ぼす単糖の影響2010
- Author(s)
  川井清司, 羽倉義雄
- Journal Title
  
  低温生物工学会誌
  
  Volume: 56 Pages: 151-154
- NAID
  110008662301
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21780126
[Journal Article] 製造過程によるガラス状食品の非平衡状態の相違に関する解析手法2008
- Author(s)
  川井清司, 黒崎香介, 鈴木徹
- Journal Title
  
  低温生物工学会誌 54
  
  Pages: 71-77
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19880029
[Journal Article] Yoshio Hagura, Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer-plasticizer systems
- Author(s)
  Kiyoshi Kawai
- Journal Title
  
  Carbohydrate Polymers
  
  Volume: in press
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] Glass transition and complex formation in carbohydrate polymer-fatty acid blend powder induced by water vapor sorption2023
- Author(s)
  Kiyoshi Kawai, Yuki Yoshitomi, Anantawittayanon Sukritta, Takumi Mochizuki
- Organizer
  The 26th International Conference on Chemical Thermodynamics
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-23K23555
[Presentation] Desiccation tolerance of Bacillus cereus: Contribution of glass transition phenomena of the bacterial cells2023
- Author(s)
  Tatsuya INOMATA, Kiyoshi KAWAI, Kento KOYAMA, Shige KOSEKI
- Organizer
  37th EFFoST International Conference 2023
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21H04710
[Presentation] 吸湿によるアミロースのガラス-ラバー転移および脂肪酸との複合体形成2023
- Author(s)
  川井清司, 吉富優希
- Organizer
  日本応用糖質科学会2023年度大会（第72回）
- Data Source
  KAKENHI-PROJECT-23K23555
[Presentation] 吸湿による乾燥微生物の再活性メカニズム2022
- Author(s)
  川井清司, 曽我部知史、中川洋、山田武、小関成樹
- Organizer
  2022年度量子ビームサイエンスフェスタ第14回 MLFシンポジウム, 第40回PFシンポジウム
- Invited
- Data Source
  KAKENHI-PROJECT-21H04710
[Presentation] Effect of the glass transition of dried bacterial cells on the survival under desiccation environment2022
- Author(s)
  Kyeongmin Lee, Saki Tanaka, Tatsuya Inomata, Kiyoshi Kawai, Kento Koyama, Shige Koseki
- Organizer
  FOODMICRO 2022
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21H04710
[Presentation] Effect of sugar alcohol on the mechanical glass transition temperature and texture of deep-fried food2021
- Author(s)
  Le Ngoc Dang Trinh, Akane Matsumoto, Yuichi Kashiwakura, Takumi Tochio, Kiyoshi Kawai
- Organizer
  第66回低温生物工学会大会（セミナー及び年会）
- Data Source
  KAKENHI-PROJECT-18K05516
[Presentation] 糖質によるフライ衣の食感改質2020
- Author(s)
  松本茜, Le Ngoc Dang Trinh，Jakia Sultana Jothi，羽倉義雄，川井清司
- Organizer
  日本食品工学会第21回（2020年度）年次大会
- Data Source
  KAKENHI-PROJECT-18K05516
[Presentation] Glass transition temperature of deep-fried food characterized by thermomechanical analysis2019
- Author(s)
  K. Kawai, J. S. Jothi, T. N. D. Le, and Y. Hagura.
- Organizer
  2nd Journal of Thermal Analysis and Calorimetry Conference and 7th V4
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K05516
[Presentation] 食品におけるガラス転移温度の制御と品質設計2018
- Author(s)
  川井清司
- Organizer
  平成30年度物理化学インターカレッジセミナーおよび油化学界面科学部会九州地区講演会
- Invited
- Data Source
  KAKENHI-PROJECT-18K05516
[Presentation] 食品のガラス転移特性の解明と品質設計への利用2018
- Author(s)
  望月匠峰, 守谷悠月, 佐藤匡矢, 廣本好美, 羽倉義雄, 川井清司
- Organizer
  2018国際食品工業展
- Data Source
  KAKENHI-PROJECT-18K05516
[Presentation] おいしさ（食感）を設計・維持するための食品工学的アプローチ2018
- Author(s)
  川井清司
- Organizer
  アグリビジネス創出フェア
- Data Source
  KAKENHI-PROJECT-18K05516
[Presentation] 食品の物性制御における水の役割2018
- Author(s)
  川井清司
- Organizer
  公益社団法人日本食品科学工学会第65回大会
- Invited
- Data Source
  KAKENHI-PROJECT-18K05516
[Presentation] ガラス転移温度に基づく液状食品の粘性予測2017
- Author(s)
  川井清司、深見健、Suwalee Fongin、竹内紗耶花、原田吉人、羽倉義雄
- Organizer
  第62回低温生物工学会大会
- Data Source
  KAKENHI-PROJECT-15K07453
[Presentation] 食品のガラス-ラバー転移に関する研究2017
- Author(s)
  川井清司
- Organizer
  日本食品工学会第18回（2017年度）年次大会
- Invited
- Data Source
  KAKENHI-PROJECT-15K07453
[Presentation] マンゴージュースおよびペーストのガラス転移とレオロジー2017
- Author(s)
  川井清司、Suwalee Fongin、羽倉義雄
- Organizer
  日本食品工学会第18回（2017年度）年次大会
- Data Source
  KAKENHI-PROJECT-15K07453
[Presentation] 食品のガラス転移特性と品質設計2017
- Author(s)
  川井清司
- Organizer
  第43回油脂物性研究会
- Invited
- Data Source
  KAKENHI-PROJECT-15K07453
[Presentation] Effect of protectants on the storage stability of freeze-dried lactic acid bacteria2017
- Author(s)
  S. Mikajiri, K. Kawai, T. Da, Y. Hagura, D. Suzuki, T. Hagiwara, T. Kikawada, T. Suzuki
- Organizer
  Food Innova 2017
- Place of Presentation
  Cesena, Italy
- Year and Date
  2017-01-31
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15H04577
[Presentation] Glass transition and water sorption properties of calcium maltobionate - maltose mixtures2017
- Author(s)
  K. Kawai, K. Fukami, S. Takeuchi, T. Fukujyu, Y. Hagura
- Organizer
  The 8th International and the 10th Japan-China Joint Symposium on Calorimetry and Thermal Analysis
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K07453
[Presentation] 粉末および乾燥食品におけるガラス転移温度制御と品質設計2017
- Author(s)
  川井清司
- Organizer
  食品科学工学会北海道支部公開シンポジウム
- Place of Presentation
  北海道大学
- Year and Date
  2017-02-20
- Invited
- Data Source
  KAKENHI-PROJECT-15K07453
[Presentation] 食品におけるガラス転移の役割2017
- Author(s)
  川井清司
- Organizer
  第66回高分子討論会
- Invited
- Data Source
  KAKENHI-PROJECT-15K07453
[Presentation] 保護物質が凍結乾燥乳酸菌の生菌数に及ぼす影響2017
- Author(s)
  川井清司, 三ヶ尻脩人, 滕達, 羽倉義雄, 鈴木大, 萩原知明, 黄川田隆洋, 鈴木徹
- Organizer
  第62回低温生物工学会, 北海道大学(札幌）
- Data Source
  KAKENHI-PROJECT-15H04577
[Presentation] Stabilization of Freeze-dried Functional Materials and Lactobacillus by Vitrification2016
- Author(s)
  K. Kawai, Y. Hagura
- Organizer
  International Food Machinery and Technology Exhibition
- Place of Presentation
  Tokyo, Japan
- Year and Date
  2016-06-07
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15H04577
[Presentation] Effect of plasticizers on the glass transition temperature and viscosity of carbohydrate polymer2016
- Author(s)
  Kiyoshi Kawai and Yoshio Hagura
- Organizer
  13th International Symposium on the Properties of Water
- Place of Presentation
  Lausanne, Switzerland
- Year and Date
  2016-06-26
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K07453
[Presentation] ガラス転移温度に基づく乾燥食品の品質設計2015
- Author(s)
  川井清司
- Organizer
  第60回紛体技術専門講座
- Place of Presentation
  東京・UDX Gallery Next2
- Year and Date
  2015-02-05
- Invited
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] ガラス転移温度に基づく食品開発の戦略2015
- Author(s)
  川井清司
- Organizer
  2015国際食品工業展（日本食品工学会フォーラム2015）
- Place of Presentation
  東京ビックサイト会議棟
- Year and Date
  2015-06-09
- Invited
- Data Source
  KAKENHI-PROJECT-15K07453
[Presentation] 食品のガラス化と品質設計2015
- Author(s)
  川井清司
- Organizer
  低温生物工学会
- Place of Presentation
  東京工科大学
- Year and Date
  2015-05-30
- Invited
- Data Source
  KAKENHI-PROJECT-15K07453
[Presentation] 乾燥食品および粘弾性固体食品のガラス転移温度とその利用2015
- Author(s)
  川井清司
- Organizer
  第42回食品の物性に関するシンポジウム
- Place of Presentation
  京都大学宇治キャンパス
- Year and Date
  2015-09-14
- Invited
- Data Source
  KAKENHI-PROJECT-15K07453
[Presentation] 食品開発におけるガラス転移特性の利用意義とその可能性2014
- Author(s)
  川井清司
- Organizer
  Tech Design気軽に学べる技術講習会
- Place of Presentation
  オームビルゼミルーム（東京都）
- Year and Date
  2014-11-06
- Invited
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] Effects of pre-dehydration and baking temperature on the qualities of cookie: structure, colour, texture, in vitro starch digestibility and postprandial blood glucose levels in mice2014
- Author(s)
  K. Kawai, K. Matsusaki, K. Hando, and Y. Hagura
- Organizer
  Food Structure and Functionality Forum Symposium
- Place of Presentation
  NH Grand Hotel Krasnapolsky, Amsterdam, The Netherlands
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] 食品の物性（Ⅱ）熱物性と温度・水分変化に伴う各種物性変化2014
- Author(s)
  川井清司
- Organizer
  食品工学講習会
- Place of Presentation
  県立広島大学サテライトキャンパス
- Year and Date
  2014-10-29
- Invited
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] 生物素材におけるガラス転移特性の解明とその利用2013
- Author(s)
  川井清司
- Organizer
  第58回低温生物工学会大会
- Place of Presentation
  関西大学
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] 糖質混合系でのガラス転移に基づく澱粉含有焼成食品の食感制御2013
- Author(s)
  川井清司、羽倉義雄
- Organizer
  日本食品工学会第14回（2013年度）年次大会
- Place of Presentation
  京都テルサ
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] Heterogeneous glass transition properties of carbohydrate polymer-plasticizer systems2013
- Author(s)
  K. Kawai and Y. Hagura
- Organizer
  7th International Discussion Meeting on Relaxations in Complex Systems
- Place of Presentation
  Universitat Politècnica de Catalunya, Barcelona, Spain
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] 物性制御による澱粉含有焼成食品の高付加価値化2012
- Author(s)
  川井清司
- Organizer
  2012国際食品工業展
- Place of Presentation
  東京ビックサイト
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] 予備乾燥による澱粉含有食品の高付加価値化2012
- Author(s)
  川井清司，河合春奈，友田有香，松崎慶子，羽倉義雄
- Organizer
  第57回低温生物工学会
- Place of Presentation
  つくば国際会議場
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] クッキーのガラス転移と破断特性2011
- Author(s)
  川井清司, 坂井佑輔, 羽倉義雄
- Organizer
  日本食品工学会第12回年次大会
- Place of Presentation
  京都テルサ
- Year and Date
  2011-08-05
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] イヌリンの水分含量,平均分子量及び結晶化度がガラス転移温度に及ぼす影響2011
- Author(s)
  川井清司, 深見健, Pariya Thanatuksorn, Chotika Viriyarattanasak, 梶原一人
- Organizer
  日本応用糖質科学会平成23年度大会(第60回)
- Place of Presentation
  北海道大学
- Year and Date
  2011-09-28
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] Pariya Thanatuksorn, Chotika Viriyarattanasak,梶原一人,親水性高分子におけるガラス転移温度の予測2011
- Author(s)
  川井清司, 深見健
- Organizer
  第56回低温生物工学会大会
- Place of Presentation
  岩手大学
- Year and Date
  2011-07-08
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] Pariya Thanatuksorn, Chotika Viriyarattanasak,梶原一人.イヌリンの水分含量,平均分子量及び結晶化度がガラス転移温度に及ぼす影響2011
- Author(s)
  川井清司, 深見健
- Organizer
  第60回日本応用糖質科学会大会
- Place of Presentation
  北海道大学
- Year and Date
  2011-09-28
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] クッキーのガラス転移と破断特性2011
- Author(s)
  川井清司、坂井佑輔、羽倉義雄
- Organizer
  日本食品工学会第12回(2011年度)年次大会
- Place of Presentation
  京都テルサ
- Year and Date
  2011-08-05
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] 親水性高分子におけるガラス転移温度の予測2011
- Author(s)
  川井清司, 深見健, Pariya Thanatuksorn, Chotika Viriyarattanasak, 梶原一人
- Organizer
  第56回低温生物工学会大会(セミナー及び年会)
- Place of Presentation
  岩手大学
- Year and Date
  2011-07-08
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] 糖質のガラス転移特性の解明とその利用2010
- Author(s)
  川井清司
- Organizer
  平成22年度日本応用糖質科学会中国・四国支部シンポジウム
- Place of Presentation
  (独)酒類総合研究所東広島市(招待講演)
- Year and Date
  2010-11-19
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] Prediction of glass transition temperature for malto- and fructo-saccharides2010
- Author(s)
  Kiyoshi Kawai, Ken Fukami, Pariya Thanatuksorn, Chotika Viriyarattanasak, Kazuhito Kajiwara
- Organizer
  11th International Symposium on the Properties of Water
- Place of Presentation
  Hotel Hacienda Jurica, Queretaro, Mexico
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] リンのガラス転移温度の予測に関する研究2010
- Author(s)
  川井清司, 深見健, Pariya Thanatuksorn, Chotika Viriyarattanasak, 梶原一人
- Organizer
  日本食品工学会第11回年次大
- Place of Presentation
  東京海洋大学
- Year and Date
  2010-08-04
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] Prediction of glass transition temperature for malto-and fructo-saccharides2010
- Author(s)
  Kiyoshi Kawai, Ken Fukami, Pariya Thanatuksorn, Chotika Viriyarattanasak, Kazuhito Kajiwara
- Organizer
  11th International Symposium on the Properties of Water
- Place of Presentation
  Hotel Hacienda Jurica, Queretaro, Mexico
- Year and Date
  2010-05-09
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] イヌリンのガラス転移温度の予測に関する研究2010
- Author(s)
  川井清司, 深見健, Pariya Thanatuksorn, Chotika Viriyarattanasak, 梶原一人
- Organizer
  日本食品工学会第11回(2010年度)年次大会
- Place of Presentation
  東京海洋大学品川キャンパス
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] 親水性高分子のガラス転移温度に及ぼす単糖の影響2010
- Author(s)
  川井清司, 羽倉義雄
- Organizer
  第55回低温生物工学会大会
- Place of Presentation
  東京工業大学
- Year and Date
  2010-06-26
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] 親水性高分子のガラス転移温度に及ぼす単糖の影響2010
- Author(s)
  川井清司, 羽倉義雄
- Organizer
  第55回低温生物工学会大会
- Place of Presentation
  東京工業大学大岡山キャンパス
- Year and Date
  2010-06-26
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] 糖質のガラス転移特性の解明とその利用.平成22年度日本応用糖質科学会中国2010
- Author(s)
  川井清司
- Organizer
  四国支部シンポジウム
- Place of Presentation
  (独)酒類総合研究所
- Year and Date
  2010-11-19
- Data Source
  KAKENHI-PROJECT-21780126
[Presentation] エンタルピー緩和測定によるガラス状食品の非平衡状態に関する相対評価2008
- Author(s)
  川井清司, 鈴木徹
- Organizer
  低温生物工学会
- Place of Presentation
  石川県立大学(石川県)
- Data Source
  KAKENHI-PROJECT-19880029
[Presentation] 熱分析によるガラス状グルコースの緩和特性の評価2008
- Author(s)
  川井清司, 鈴木徹
- Organizer
  日本応用糖質科学会
- Place of Presentation
  琉球大学(沖縄県)
- Data Source
  KAKENHI-PROJECT-19880029
[Presentation] Effects of water activity on non-enzymatic browning reaction rate of model freeze-dried foods2008
- Author(s)
  Kiyoshi Kawai, Kazuhito Kajiwara, Toru Suzuki
- Organizer
  International Congress of Engineering and Food
- Place of Presentation
  ビィーニャデルマル(チリ)
- Data Source
  KAKENHI-PROJECT-19880029
[Presentation] 水分と温度の最適制御による食品の品質設計
- Author(s)
  川井清司
- Organizer
  食品ニューテクノロジー研究会
- Place of Presentation
  南青山会館
- Invited
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] 焼成食品における澱粉の融解制御
- Author(s)
  川井清司
- Organizer
  平成25年度日本応用糖質科学会近畿／中国・四国合同支部会
- Place of Presentation
  大阪府立大学
- Invited
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] 食品の高付加価値化を目指した焼成操作の設計
- Author(s)
  川井清司
- Organizer
  日本食品工学会春季講演会/フォーラム2013
- Place of Presentation
  東京ビックサイト
- Invited
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] 非晶質固体における水素結合形成とガラス転移特性
- Author(s)
  川井清司
- Organizer
  第35回溶液化学シンポジウムプレシンポジウム
- Place of Presentation
  早稲田大学西早稲田キャンパス
- Invited
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] レハロースによるクッキーの改質‐物性研究からその謎に迫る‐
- Author(s)
  川井清司
- Organizer
  第17回トレハロースシンポジウム
- Place of Presentation
  東京ビックサイト会議棟
- Invited
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] 澱粉含有食品における物理的性状変化と品質設計
- Author(s)
  川井清司
- Organizer
  日本応用糖質科学会平成26年度大会（第63回）
- Place of Presentation
  朱鷺メッセ新潟コンベンションセンター
- Year and Date
  2014-09-24 – 2014-09-26
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] 澱粉含有食品における物理的性状変化と品質制御
- Author(s)
  川井清司
- Organizer
  第62回日本応用糖質科学会中部支部総会・講演会
- Place of Presentation
  愛知県産業労働センター
- Invited
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] 食品におけるガラス転移温度の決定と品質設計への利用
- Author(s)
  川井清司、羽倉義雄
- Organizer
  2014国際食品工業展
- Place of Presentation
  東京国際展示場
- Year and Date
  2014-06-10 – 2014-06-13
- Invited
- Data Source
  KAKENHI-PROJECT-24780129
[Presentation] 澱粉系食品の物性評価と品質設計
- Author(s)
  川井清司
- Organizer
  第54回澱粉研究懇談会
- Place of Presentation
  ホテルラヴィエ川良（静岡県）
- Year and Date
  2014-06-05 – 2014-06-07
- Invited
- Data Source
  KAKENHI-PROJECT-24780129

1. Koseki Shigenobu (70414498)

# of Collaborated Projects: 2 results

# of Collaborated Products: 7 results
2. SUZUKI Toru (50206504)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
3. 萩原知明 (20293095)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
4. 黄川田隆洋 (60414900)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
5. 鈴木大 (90647489)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
6. 中川洋 (20379598)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results

Kawai Kiyoshi 川井 清司

KAWAI Kiyoshi 川井 清司

Research Projects

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Structure and texture induced by the glass to rubber transition of glassy powder-lipid mixturesPrincipal Investigator

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Why can microorganisms withstand drying? Elucidation of drying adaptation mechanism by glass transition of microbial cells

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Mechanical glass transition temperature and texture properties of deep-fried foodsPrincipal Investigator

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Glass transition of bacterial cells induced by desiccation stress: Investigation of physical properties of bacterial cells for clarifying the mechanism of bacterial stability and inactivation

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Estimation and prediction of the physical properties for viscoelastic foods based on their glass transition temperaturePrincipal Investigator

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Study on mechanism for freeze trelance of a leech Ozobranchus jantseanus and its application

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Physical property control and quality development of dry starchy foodPrincipal Investigator

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Glass transition properties of multi-component and multi-phase system and prediction model of glass transition in foodPrincipal Investigator

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ガラス状乾燥食品の非平衡状態の評価と物性制御Principal Investigator

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[Book] Survival Strategies in Extreme Cold and Desiccation: Adaptation Mechanisms and their Applications2018

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[Journal Article] Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems2024

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[Journal Article] Effect of Water Vapor Sorption on Complex Formation in Amylose-lauric Acid Blend Powder2023

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Language

Data Source

[Journal Article] The Characteristics of Desiccation Tolerant Microorganisms and Its Survival Mechanisms2022

Author(s)

Journal Title

DOI

Kawai Kiyoshi 川井清司

KAWAI Kiyoshi 川井清司