KATSUNO Nakako 勝野那嘉子

… Alternative Names

勝野那嘉子カツノナカコ

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Researcher Number	20743892
Other IDs
Affiliation (Current)	2025: 岐阜大学, 応用生物科学部, 准教授
Affiliation (based on the past Project Information) *help	2020 – 2023: 岐阜大学, 応用生物科学部, 准教授 2018: 岐阜大学, 応用生物科学部, 准教授 2016 – 2017: 岐阜大学, 応用生物科学部, 助教
Review Section/Research Field	Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits Except Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits
Keywords	Principal Investigator 米粉ゲル物性 / 澱粉階層構造 / 米澱粉 / 階層構造 / 糊化米添加 / 米ゲル / 澱粉老化 / 凝集 / 澱粉再結晶化 / 冷蔵保存 … More / 米飯表面構造 / 表面形状 / 光沢 / 炊飯米表面 / 小角X線散乱 / 凝集体 / 老化 / 澱粉 / 凝集挙動 / 澱粉の老化 / 光沢度 / 表面構造 / 炊飯米 … More Except Principal Investigator 米菓 / 澱粉 / 咀嚼シミュレーター / 口どけ感 / 食塊形成過程 / 咀嚼 / テクスチャー / 歯学 / 食品 / アクチュエーター / ピエゾフィルム / 官能評価 / 破砕性食品 / 咀嚼振動 Less

澱粉階層構造の精密制御による戦略的な米加工品の物性改善Principal Investigator
- Principal Investigator
  
  勝野那嘉子
- Project Period (FY)
  2023 – 2025
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Gifu University
Effect of changing in bolus properties during mastication of starchy foods on the kuchidoke sensory characteristics
- Principal Investigator
  
  Nishizu Takahisa
- Project Period (FY)
  2020 – 2022
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Gifu University
Effects of frequency characteristics of vibration in mastication on food texture
- Principal Investigator
  
  NISHIZU Takahisa
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits
- Research Institution
  Gifu University
The mechanism underlying reduction in gloss of cooked rice during refrigerated storagePrincipal Investigator
- Principal Investigator
  
  KATSUNO Nakako
- Project Period (FY)
  2016 – 2017
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits
- Research Institution
  Gifu University

All 2023 2022 2021 2018 2016

All Journal Article Presentation

[Journal Article] Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel2023
- Author(s)
  Dang Yunzhuo, Imaizumi Teppei, Nishizu Takahisa, Anandalakshmi R., Katsuno Nakako
- Journal Title
  
  Food Hydrocolloids
  
  Volume: 145 Pages: 109159-109159
- DOI
  10.1016/j.foodhyd.2023.109159
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-23K01985
[Journal Article] Visualization of Food Bolus Structure to Elucidate the Ease of Swallowing During Rice Crackers Consumption2022
- Author(s)
  山谷健太，伊藤克洋，竹井亮，髙橋肇，勝野那嘉子，西津貴久
- Journal Title
  
  Japan Journal of Food Engineering
  
  Volume: 23 Issue: 1 Pages: 25-34
- DOI
  10.11301/jsfe.21603
- ISSN
  1345-7942, 1884-5924
- Year and Date
  2022-03-15
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20H01613
[Journal Article] 米菓の口どけ感評価のための簡易的な人口食塊作製法の検討2021
- Author(s)
  伊藤克祥, 細井友加里, 山谷健太, 竹井亮, 高橋肇, 勝野那嘉子, 今泉鉄平, 西津貴久
- Journal Title
  
  美味技術学会誌
  
  Volume: 20 Pages: 75-80
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20H01613
[Presentation] 内在する食品機能の発現を可能にする食品製造工程の開発に関する基礎的研究2023
- Author(s)
  勝野那嘉子
- Organizer
  2023年度日本食品科学工学会中部支部シンポジウム及び支部大会
- Invited
- Data Source
  KAKENHI-PROJECT-23K01985
[Presentation] Spatial distribution of the substances encapsulated in the film prepared by dense-packed alginate beads2023
- Author(s)
  Masanari Usami, Fakfan Luangapai, Nakako Katsuno, Satoshi Iwamoto
- Organizer
  The 13th SPSJ International Polymer Conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-23K01985
[Presentation] 冷蔵保存による酵素処理米粉ゲルのメゾスケール構造変化2023
- Author(s)
  川田桃華，大西未紗，西津貴久，大元智絵，山口秀幸，勝野那嘉子
- Organizer
  日本応用糖質科学会2023年度大会
- Data Source
  KAKENHI-PROJECT-23K01985
[Presentation] 咀嚼中の食塊物性測定を目的とした人工食塊作製法の検討2022
- Author(s)
  西津貴久，伊藤克祥，勝野那嘉子，今泉鉄平
- Organizer
  美味技術学会第22回例会（2022）
- Data Source
  KAKENHI-PROJECT-20H01613
[Presentation] 人工食塊を用いた米菓の口どけ感評価法の検討2022
- Author(s)
  伊藤克祥，山谷健太，竹井亮，髙橋肇，勝野那嘉子，今泉鉄平，西津貴久
- Organizer
  日本食品工学会第23回年次大会
- Data Source
  KAKENHI-PROJECT-20H01613
[Presentation] 米菓の口どけ感評価のための人工食塊作製法の検討2021
- Author(s)
  伊藤克祥, 細井友加里, 山谷健太, 竹井亮, 髙橋肇, 勝野那嘉子, 今泉鉄平, 西津貴久
- Organizer
  美味技術学会第21回例会
- Data Source
  KAKENHI-PROJECT-20H01613
[Presentation] 米菓の口どけ感評価のための人工食塊モデル作成方法の検討2021
- Author(s)
  伊藤克祥, 勝野那嘉子, 山谷健太, 竹井亮, 髙橋肇, 今泉鉄平, 西津貴久
- Organizer
  日本食品科学工学会大68回大会
- Data Source
  KAKENHI-PROJECT-20H01613
[Presentation] Study on texture of rice crackers by time-domain analysis of chewing vibration2018
- Author(s)
  Wang Xuanpeng，Kazuki Matsubara，Akitoshi Katsumata，Yukari Hosoi, Kenta Yamaya，Ryo Takei，Hideaki Washio，Kojiro Matsushita， Katsuno Nakako，Takahisa Nishizu
- Organizer
  日本食品科学工学会第65回大会
- Data Source
  KAKENHI-PROJECT-16H03030
[Presentation] 冷蔵保存における炊飯米の光沢と表面微細構造の関係2016
- Author(s)
  勝野那嘉子，小松浩也，西津貴久
- Organizer
  日本食品科学工学会第63回大会
- Place of Presentation
  名城大学
- Year and Date
  2016-08-25
- Data Source
  KAKENHI-PROJECT-16K16263

1. NISHIZU Takahisa (40228193)

# of Collaborated Projects: 3 results

# of Collaborated Products: 7 results
2. 勝又明敏 (30195143)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 松下光次郎 (30531793)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
4. 岩本悟志 (00373233)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
5. TSURUMI chikahiro

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. GOTO taro

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. MARUYAMA kentaro

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. 川俣明敏

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results

KATSUNO Nakako 勝野 那嘉子

勝野 那嘉子 カツノ ナカコ

Research Projects

Research Products

Co-Researchers

澱粉階層構造の精密制御による戦略的な米加工品の物性改善Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Effect of changing in bolus properties during mastication of starchy foods on the kuchidoke sensory characteristics

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Effects of frequency characteristics of vibration in mastication on food texture

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The mechanism underlying reduction in gloss of cooked rice during refrigerated storagePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Visualization of Food Bolus Structure to Elucidate the Ease of Swallowing During Rice Crackers Consumption2022

Author(s)

Journal Title

DOI

ISSN

Year and Date

Language

Data Source

[Journal Article] 米菓の口どけ感評価のための簡易的な人口食塊作製法の検討2021

Author(s)

Journal Title

Data Source

[Presentation] 内在する食品機能の発現を可能にする食品製造工程の開発に関する基礎的研究2023

Author(s)

Organizer

Data Source

[Presentation] Spatial distribution of the substances encapsulated in the film prepared by dense-packed alginate beads2023

Author(s)

Organizer

Data Source

[Presentation] 冷蔵保存による酵素処理米粉ゲルのメゾスケール構造変化2023

Author(s)

Organizer

Data Source

[Presentation] 咀嚼中の食塊物性測定を目的とした人工食塊作製法の検討2022

Author(s)

Organizer

Data Source

[Presentation] 人工食塊を用いた米菓の口どけ感評価法の検討2022

Author(s)

Organizer

Data Source

[Presentation] 米菓の口どけ感評価のための人工食塊作製法の検討2021

Author(s)

Organizer

Data Source

[Presentation] 米菓の口どけ感評価のための人工食塊モデル作成方法の検討2021

Author(s)

Organizer

Data Source

[Presentation] Study on texture of rice crackers by time-domain analysis of chewing vibration2018

Author(s)

Organizer

Data Source

[Presentation] 冷蔵保存における炊飯米の光沢と表面微細構造の関係2016

Author(s)

KATSUNO Nakako 勝野那嘉子

勝野那嘉子カツノナカコ