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Nishizawa Kaho  西澤 果穂

ORCIDConnect your ORCID iD *help
Researcher Number 30779252
Other IDs
Affiliation (Current) 2025: 龍谷大学, 農学部, 講師
Affiliation (based on the past Project Information) *help 2021 – 2023: 龍谷大学, 農学部, 講師
2020: 武庫川女子大学, 食物栄養科学部, 嘱託助手
2018 – 2019: 武庫川女子大学, 生活環境学部, 嘱託助手
Review Section/Research Field
Principal Investigator
Basic Section 38050:Food sciences-related
Keywords
Principal Investigator
カナバリン / ナタマメ / 植物性食品 / 加工食品 / 二価金属イオン / ヒヨコマメ / ソラマメ / オタフクマメ / 雑豆タンパク質 / 大納言 … More / アズキ / ササゲ / リョクトウ / レンズマメ / エンドウマメ / インゲンマメ / 植物性タンパク質 / 雑豆 Less
  • Research Projects

    (2 results)
  • Research Products

    (5 results)
  •  植物性タンパク質供給食品の創出に必要なナタマメタンパク質の物理化学的特性の解析Principal Investigator

    • Principal Investigator
      西澤 果穂
    • Project Period (FY)
      2022 – 2025
    • Research Category
      Grant-in-Aid for Early-Career Scientists
    • Review Section
      Basic Section 38050:Food sciences-related
    • Research Institution
      Ryukoku University
  •  Classification of bean proteins by their different divalent cations precipitation properties for use in processed foods.Principal Investigator

    • Principal Investigator
      Nishizawa Kaho
    • Project Period (FY)
      2018 – 2022
    • Research Category
      Grant-in-Aid for Early-Career Scientists
    • Review Section
      Basic Section 38050:Food sciences-related
    • Research Institution
      Ryukoku University
      Mukogawa Women's University

All 2023 2022 2019 2018

All Journal Article Presentation

  • [Journal Article] Structural transitions of sword bean canavalin in response to different salt concentrations2019

    • Author(s)
      Nishizawa Kaho、Arii Yasuhiro
    • Journal Title

      Heliyon

      Volume: 5 Issue: 12 Pages: e03037-e03037

    • DOI

      10.1016/j.heliyon.2019.e03037

    • Peer Reviewed / Open Access
    • Data Source
      KAKENHI-PROJECT-18K14429
  • [Journal Article] Sword bean variants and different pretreatments influence protein extraction and protein properties2018

    • Author(s)
      Nishizawa Kaho、Arii Yasuhiro
    • Journal Title

      Bioscience, Biotechnology, and Biochemistry

      Volume: 82 Issue: 10 Pages: 1821-1824

    • DOI

      10.1080/09168451.2018.1487273

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-18K14429
  • [Presentation] カナバリンの溶解性に対するpHの影響2023

    • Author(s)
      西澤果穂, 有井康博
    • Organizer
      日本食品科学工学会 第70回記念大会
    • Data Source
      KAKENHI-PROJECT-22K14848
  • [Presentation] 塩濃度の違いがカナバリンの溶解性および構造に与える影響2022

    • Author(s)
      西澤果穂、有井康博
    • Organizer
      日本農芸化学会2022年度大会
    • Data Source
      KAKENHI-PROJECT-18K14429
  • [Presentation] ナタマメ亜種における吸水性および抽出タンパク質の比較2022

    • Author(s)
      西澤果穂, 名田涼香, 南和加奈, 有井康博
    • Organizer
      日本農芸化学会関西支部大会(第522回講演会)
    • Data Source
      KAKENHI-PROJECT-18K14429

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