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OKAZAKI Emiko  岡崎 惠美子

ORCIDConnect your ORCID iD *help
Researcher Number 40371851
Other IDs
Affiliation (based on the past Project Information) *help 2012 – 2014: 東京海洋大学, 海洋科学技術研究科, 教授
Review Section/Research Field
Principal Investigator
Fisheries chemistry
Keywords
Principal Investigator
融点 / 乳化 / すり身 / 魚肉ソーセージ / 酸化安定性 / 乳化安定性 / 凍結解凍 / 加熱ゲル形成能 / 微粒化 / 魚油 / 魚肉すり身
  • Research Projects

    (1 results)
  • Research Products

    (6 results)
  • Co-Researchers

    (1 People)
  •  A study on the mixed use of fish protein and fish oilPrincipal Investigator

    • Principal Investigator
      OKAZAKI Emiko
    • Project Period (FY)
      2012 – 2014
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Fisheries chemistry
    • Research Institution
      Tokyo University of Marine Science and Technology

All 2015 2014 2012 Other

All Journal Article Presentation

  • [Journal Article] 高濃度に魚油を含む乳化すり身の開発と利用に関する研究2012

    • Author(s)
      岡崎惠美子
    • Journal Title

      日本水産学会誌

      Volume: 78 Pages: 859-862

    • NAID

      10030870948

    • Data Source
      KAKENHI-PROJECT-24580300
  • [Presentation] The change of oxidative stability of fish oil emulsified in Surimi gel2015

    • Author(s)
      Yuanpei GAO, Akihide TAKIGUCHI, Kazufumi OSAKO, Emiko OKAZAKI
    • Organizer
      平成27年度日本水産学会春季大会
    • Place of Presentation
      東京
    • Year and Date
      2015-03-28
    • Data Source
      KAKENHI-PROJECT-24580300
  • [Presentation] Effect of fish oil emulsified in surimi on the physicochemical properties of heat-induced surimi gel2014

    • Author(s)
      Huynh Thi Thu Huong, Kazufumi Osako and Emiko Okazaki
    • Organizer
      SHOU-TUMSAT Joint symposium on more efficient utilization of marine bi0-resource
    • Place of Presentation
      上海海洋大学
    • Year and Date
      2014-11-06
    • Data Source
      KAKENHI-PROJECT-24580300
  • [Presentation] Effects of emulsification of various kinds of oil having different melting points on the gel properties of heat-induced surimi gels2014

    • Author(s)
      Huynh Thi Thu Huong, Reo Ito, Naho Nakazawa, Yusuke Kakizaki, Kazuya Shirota, Tsutomu Hashimoto, Kazufumi Osako and Emiko Okazaki
    • Organizer
      平成26年度日本水産学会秋季大会
    • Place of Presentation
      博多
    • Year and Date
      2014-09-20
    • Data Source
      KAKENHI-PROJECT-24580300
  • [Presentation] Changes in physical properties and protein solubility of heat-induced surimi gel prepared by emulsification with fish oil

    • Author(s)
      Huynh Thi Thu Huong, Reo Ito, Naho Nakazawa, Seiji Noda, Kazufumi Osako and Emiko Okazaki
    • Organizer
      平成26年度日本水産学会春季大会
    • Place of Presentation
      北海道大学(函館)
    • Data Source
      KAKENHI-PROJECT-24580300
  • [Presentation] 凍結解凍による魚油と魚肉すり身の混合物の魚油分離に及ぼすポリオール添加の影響

    • Author(s)
      植木由香・大迫一史・岡崎惠美子
    • Organizer
      2012年度日本冷凍空調学会年次大会
    • Place of Presentation
      北海道工業大学
    • Data Source
      KAKENHI-PROJECT-24580300
  • 1.  OSAKO Kazufumi (00452045)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 5 results

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