Ogawa Takenobu 小川剛伸

… Alternative Names

小川剛伸オガワタケノブ

Less

Researcher Number	10793359
Other IDs
Affiliation (Current)	2025: 京都大学, 農学研究科, 助教
Affiliation (based on the past Project Information) *help	2018 – 2024: 京都大学, 農学研究科, 助教 2016: 京都大学, 農学研究科, 助教
Review Section/Research Field	Principal Investigator Basic Section 38050:Food sciences-related / Food science Except Principal Investigator Basic Section 90110:Biomedical engineering-related
Keywords	Principal Investigator 食感 / グルテン / AI / 麺 / 人工知能 / 可視化 / 透明化 / イメージング / 脳波 / 乾燥 … More / 製造 / 食品 / 品質評価 / 3次元構造 / パスタ / 内部構造 / 美味しさ / 生理機能性 / 品質推定 / 画像処理 / 品質の予測 / 微細構造 / 構造 / 品質 / ＡＩ … More Except Principal Investigator がん / 質量分析 / ラマン分光 / がん診断 / バイオマーカー Less

食品の局所的・非均質的な変形挙動が食感という概念・認識を生み出す機構の解明Principal Investigator
- Principal Investigator
  
  小川剛伸
- Project Period (FY)
  2024 – 2027
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Kyoto University
Study on a rapid diagnosis method of metabolic disorders using small metabolites in urine
- Principal Investigator
  
  Tanaka Mitsuru
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 90110:Biomedical engineering-related
- Research Institution
  Kyushu University
Elucidation of the mechanism by which food deformation and fracture behavior during mastication creates food texture and palatabilityPrincipal Investigator
- Principal Investigator
  
  Ogawa Takenobu
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Kyoto University
Predicting food quality using artificial intelligencePrincipal Investigator
- Principal Investigator
  
  Ogawa Takenobu
- Project Period (FY)
  2018 – 2020
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Kyoto University
パスタ中での水分の移動機構の解明に基づく高品質な乾燥食品の新規製造指針Principal Investigator
- Principal Investigator
  
  小川剛伸
- Project Period (FY)
  2014 – 2016
- Research Category
  
  Grant-in-Aid for JSPS Fellows
- Research Field
  
  Food science
- Research Institution
  Kyoto University

All 2023 2022 2021 2020 2019 2017 2016

All Journal Article Presentation Book Patent

[Book] Rheology on biological softmater: fundamentals and applications. Ed. by I. Kaneda, Part II Chapter 5, Moisture distributions and properties of pastas prepared or cooked under different conditions2017
- Author(s)
  T. Ogawa and S. Adachi
- Publisher
  Springer
- Data Source
  KAKENHI-PROJECT-14J02443
[Journal Article] ＡＩを用いて食感を生み出す鍵を探す2022
- Author(s)
  小川剛伸
- Journal Title
  
  アグリバイオ
  
  Volume: 6 Pages: 75-77
- Data Source
  KAKENHI-PROJECT-21K14802
[Journal Article] グルテンの3次元構造の解明に成功2022
- Author(s)
  小川剛伸
- Journal Title
  
  KAGAKU TO SEIBUTSU
  
  Volume: 60 Issue: 3 Pages: 113-115
- DOI
  10.1271/kagakutoseibutsu.60.113
- ISSN
  0453-073X, 1883-6852
- Year and Date
  2022-03-01
- Language
  Japanese
- Data Source
  KAKENHI-PROJECT-21K14802
[Journal Article] Revealing 3D structure of gluten in wheat dough by optical clearing imaging2021
- Author(s)
  Takenobu Ogawa and Yasuki Matsumura
- Journal Title
  
  Nature Communications
  
  Volume: 12:1708 Issue: 1 Pages: 1-10
- DOI
  10.1038/s41467-021-22019-0
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K14421, KAKENHI-PROJECT-16H06280, KAKENHI-PROJECT-14J02443
[Journal Article] 食品を透明にすることで食感を視る2021
- Author(s)
  小川剛伸
- Journal Title
  
  アグリバイオ
  
  Volume: 5 Pages: 79-81
- NAID
  40022590424
- Data Source
  KAKENHI-PROJECT-21K14802
[Journal Article] Drying and Rehydration Kinetics of Noodles2020
- Author(s)
  小川剛伸
- Journal Title
  
  Japan Journal of Food Engineering
  
  Volume: 21 Issue: 1 Pages: 25-36
- DOI
  10.11301/jsfe.20567
- NAID
  130007818490
- ISSN
  1345-7942, 1884-5924
- Year and Date
  2020-03-15
- Language
  Japanese
- Data Source
  KAKENHI-PROJECT-18K14421
[Journal Article] 透明化による麺内部の三次元構造の可視化と人工知能を用いた食感の予測2019
- Author(s)
  小川剛伸
- Journal Title
  
  Foods and Food Ingredients Journal of Japan
  
  Volume: 224 Pages: 286-295
- NAID
  40021979453
- Data Source
  KAKENHI-PROJECT-18K14421
[Journal Article] A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera2017
- Author(s)
  T. Ogawa and S. Adachi
- Journal Title
  
  FSTR
  
  Volume: 23 Issue: 2 Pages: 237-240
- DOI
  10.3136/fstr.23.237
- NAID
  130005681736
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-14J02443
[Journal Article] Effects of drying temperature and relative humidity on spaghetti characteristics2017
- Author(s)
  T. Ogawa, A. Chuma, U. Aimoto, and S. Adachi
- Journal Title
  
  Drying Tehcnol.
  
  Volume: 印刷中
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-14J02443
[Journal Article] Detection of cracks in dried spaghetti using transmission images2017
- Author(s)
  T. Ogawa and S. Adachi
- Journal Title
  
  Biosci. Biotechnol. Biochem.
  
  Volume: 81 Issue: 4 Pages: 750-754
- DOI
  10.1080/09168451.2016.1274641
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-14J02443
[Journal Article] Drying and rehydration of pasta2017
- Author(s)
  T. Ogawa and S. Adachi
- Journal Title
  
  Drying Technol.
  
  Volume: 印刷中
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-14J02443
[Journal Article] Kinetics on the turbidity change of wheat starch during its retrogradation2016
- Author(s)
  Fukuzawa S, Ogawa T, Nakagawa K, and Adachi S
- Journal Title
  
  Biosci. Biotechnol. Biochem.
  
  Volume: - Issue: 8 Pages: 1609-1614
- DOI
  10.1080/09168451.2016.1171698
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-14J02443
[Journal Article] Changes in color and texture of wheat noodles during chilled storage2016
- Author(s)
  S. Fukuzawa, T. Ogawa, K. Nakagawa, and S. Adachi
- Journal Title
  
  Biosci. Biotechnol. Biochem.
  
  Volume: 80 Issue: 12 Pages: 2418-2424
- DOI
  10.1080/09168451.2016.1220821
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-14J02443
[Patent] 麺等の食品試料を透明化する試薬およびその透明化法(Optical clearing reagent for carbohydrate-containing sample and optical method)2021
- Inventor(s)
  小川剛伸、松村康生
- Industrial Property Rights Holder
  京都大学
- Industrial Property Rights Type
  特許
- Filing Date
  2021
- Data Source
  KAKENHI-PROJECT-14J02443
[Patent] Optical clearing reagent for carbohydrate-containing sample and optical method2021
- Inventor(s)
  Takenobu Ogawa, Yasuki Matsumura
- Industrial Property Rights Holder
  Takenobu Ogawa, Yasuki Matsumura
- Industrial Property Rights Type
  特許
- Filing Date
  2021
- Overseas
- Data Source
  KAKENHI-PROJECT-18K14421
[Presentation] ＡＩを用いた食感のデザイン　－透明化した食品の構造から食感を予測する－2023
- Author(s)
  小川剛伸
- Organizer
  関西イノベーションイニシアティブ
- Invited
- Data Source
  KAKENHI-PROJECT-21K14802
[Presentation] 食品の透明蛍光イメージングにおける透明化と膨潤の制御2023
- Author(s)
  山崎博道、小川剛伸、谷史人
- Organizer
  日本食品工学会第24回（2023年度）年次大会
- Data Source
  KAKENHI-PROJECT-21K14802
[Presentation] ＡＩが実現する新たな食品分析と評価2023
- Author(s)
  小川剛伸
- Organizer
  日本食品科学工学会第70回記念大会
- Invited
- Data Source
  KAKENHI-PROJECT-21K14802
[Presentation] ＡＩを用いた食感の予測とデザイン2023
- Author(s)
  小川剛伸
- Organizer
  食品ニューテクノロジー研究会
- Invited
- Data Source
  KAKENHI-PROJECT-21K14802
[Presentation] 人工知能を用いたパンの新規物性解析法の開発2022
- Author(s)
  瀬良早香、小川剛伸、谷史人
- Organizer
  日本農芸化学会関西支部第519回講演会
- Data Source
  KAKENHI-PROJECT-21K14802
[Presentation] 汎用的な食品の透明化法の開発2022
- Author(s)
  ○山崎博道、小川剛伸、谷史人
- Organizer
  日本食品工学会第23回（2022年度）年次大会
- Data Source
  KAKENHI-PROJECT-21K14802
[Presentation] 人のテクスチャー感覚の予測を目指した新たな食感機器計測法の開発2022
- Author(s)
  ○北川美奈、木本悠作、小川剛伸、谷史人
- Organizer
  日本食品科学工学会第69回大会・第18回若手の会
- Data Source
  KAKENHI-PROJECT-21K14802
[Presentation] バーチャル・リアリティーで体現した食品内部の３次元ミクロ構造2019
- Author(s)
  ○小川剛伸、谷史人
- Organizer
  日本食品科学工学会第66回大会
- Data Source
  KAKENHI-PROJECT-18K14421
[Presentation] 透明化手法を用いた米粒タンパク質の３次元分布の可視化2019
- Author(s)
  ○菊池茂花、小川剛伸、谷史人
- Organizer
  日本食品科学工学会第66回大会・第15回若手の会
- Data Source
  KAKENHI-PROJECT-18K14421
[Presentation] 麺内部のグルテンタンパク質の三次元ネットワーク構造の新規計測～麺をまるごと透明に～2016
- Author(s)
  小川剛伸，松村康生
- Organizer
  日本農芸化学会2016年度大会
- Place of Presentation
  札幌コンベンションセンター（北海道・札幌）
- Year and Date
  2016-03-30
- Data Source
  KAKENHI-PROJECT-14J02443
[Presentation] 麺内部の水分分布とデンプン・タンパク質の三次元構造　～色変化と透明化に基づく計測法の開発～2016
- Author(s)
  小川剛伸
- Organizer
  日本食品工学会第17回（2016年度）年次大会シンポジウム
- Place of Presentation
  東京海洋大学
- Year and Date
  2016-08-05
- Invited
- Data Source
  KAKENHI-PROJECT-14J02443

1. Tanaka Mitsuru (70584209)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
2. 園田英人 (00465725)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 田原祐助 (80585927)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. 岡本雅子 (00391201)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Ogawa Takenobu 小川 剛伸

小川 剛伸 オガワ タケノブ

Research Projects

Research Products

Co-Researchers

食品の局所的・非均質的な変形挙動が食感という概念・認識を生み出す機構の解明Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Study on a rapid diagnosis method of metabolic disorders using small metabolites in urine

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Elucidation of the mechanism by which food deformation and fracture behavior during mastication creates food texture and palatabilityPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Predicting food quality using artificial intelligencePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

パスタ中での水分の移動機構の解明に基づく高品質な乾燥食品の新規製造指針Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] Rheology on biological softmater: fundamentals and applications. Ed. by I. Kaneda, Part II Chapter 5, Moisture distributions and properties of pastas prepared or cooked under different conditions2017

Author(s)

Publisher

Data Source

[Journal Article] ＡＩを用いて食感を生み出す鍵を探す2022

Author(s)

Journal Title

Data Source

[Journal Article] グルテンの3次元構造の解明に成功2022

Author(s)

Journal Title

DOI

ISSN

Year and Date

Language

Data Source

[Journal Article] Revealing 3D structure of gluten in wheat dough by optical clearing imaging2021

Author(s)

Journal Title

DOI

Data Source

[Journal Article] 食品を透明にすることで食感を視る2021

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Drying and Rehydration Kinetics of Noodles2020

Author(s)

Journal Title

DOI

NAID

ISSN

Year and Date

Language

Data Source

[Journal Article] 透明化による麺内部の三次元構造の可視化と人工知能を用いた食感の予測2019

Author(s)

Journal Title

NAID

Data Source

[Journal Article] A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera2017

Author(s)

Journal Title

DOI

NAID

Ogawa Takenobu 小川剛伸

小川剛伸オガワタケノブ

[Presentation] ＡＩを用いた食感のデザイン　－透明化した食品の構造から食感を予測する－2023