Funaki Junko 舟木淳子

… Alternative Names

舟木淳子フナキジユンコ

FUNAKI Junko 舟木淳子

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Researcher Number	60219079
Other IDs
External Links
Affiliation (Current)	2025: 福岡女子大学, 人間環境科学研究科, 教授
Affiliation (based on the past Project Information) *help	2022 – 2025: 福岡女子大学, 人間環境科学研究科, 教授 2018 – 2020: 福岡女子大学, 人間環境科学研究科, 准教授 2013 – 2014: 福岡女子大学, 人間環境学研究科, 准教授 2012: 福岡女子大学, 人間・環境学研究科(研究院), 准教授 2012: 福岡女子大学, 人間・環境学研究科, 准教授 … More 2010: 福岡女子大学, 人間環境学部, 准教授 2007: 福岡女子大学, 人間環境学部, 准教授 2005 – 2006: 福岡女子大学, 人間環境学部, 助教授 1997 – 1998: 福岡女子大学, 人間環境学部, 助教授 1995: 福岡女子大学, 人間環境学部, 助教授 Less
Review Section/Research Field	Principal Investigator 家政学 / Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits, studies on eating habits Except Principal Investigator Eating habits, studies on eating habits / Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords	Principal Investigator プロテアーゼ / 豆腐 / 酵素 / テクスチャー / 麹 / アレルゲン / 大豆 / アレルギー / 味噌 Except Principal Investigator 味覚 … More / 塩化物イオン / 塩味受容体 / 減塩 / 脳神経回路 / 食感 / 脳波 / 咀嚼 / PLS 回帰分析 / オトガイ舌骨筋 / PLS回帰分析 / 官能評価 / 表面筋電位 / 嚥下調整食 / 脂質二重膜 / 味の持続性 / リポソーム / 受容体 / 物性 / 表面プラズモン共鳴 / 持続性 / 甘味タンパク質 / 味覚修飾タンパク質 / 甘味受容体 / ミラクリン / ネオクリン / イソフラボン / 食生活 / 高齢者 / 豆腐 / 大豆製品 / プロテアーゼ Less

咀嚼・嚥下機能の低下に対応するための新規調理法開発Principal Investigator
- Principal Investigator
  
  舟木淳子
- Project Period (FY)
  2025 – 2027
- 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
  Fukuoka Women's University
Cl-に着目した塩味受容メカニズムの解明とそれを起点とした減塩物質の獲得
- Principal Investigator
  
  朝倉富子
- Project Period (FY)
  2022 – 2024
- 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
  The University of Tokyo
Establishment of a multimodal evaluation system for deliciousness and its utilization for establishment of dysphagia-adjusted diet
- Principal Investigator
  
  Asakura Tomiko
- Project Period (FY)
  2018 – 2020
- 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
  The University of Tokyo
Texture modification by preparation with proteases and its application to the development of food for elderly peoplePrincipal Investigator
- Principal Investigator
  
  FUNAKI Junko
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Fukuoka Women's University
Search for a clue with contact of taste and texture-analysis of physical taste using model lingual epithelial cells
- Principal Investigator
  
  ASAKURA Tomiko
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  The University of Tokyo
Application of taste modifying protein, neoculin and miraculin for food preperation
- Principal Investigator
  
  ASAKURA Tomiko
- Project Period (FY)
  2007 – 2009
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  The University of Tokyo
プロテアーゼを活用した高齢者向け食品の生理機能および調理物性の改良
- Principal Investigator
  
  ASAKURA Tomiko
- Project Period (FY)
  2005 – 2006
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Atomi University
  Atomi Junior College
麹菌中性プロテアーゼによる大豆タンパク質のアレルゲン低減化及び食品ゲル形成の解析Principal Investigator
- Principal Investigator
  
  舟木淳子
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Fukuoka Women's University
大豆タンパク質に対する麹プロテアーゼの作用の解析と低アレルゲン食品の設計Principal Investigator
- Principal Investigator
  
  舟木淳子
- Project Period (FY)
  1995
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Fukuoka Women's University

All 2020 2019 2018 2015 2014 2013 2012 2010 2007 Other

All Journal Article Presentation

[Journal Article] テクスチャーを改変しておいしく2015
- Author(s)
  舟木　淳子
- Journal Title
  
  BIO INDUSTRY
  
  Volume: 32
- Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-24500951
[Journal Article] プロテアーゼ処理豆腐の微細構造2015
- Author(s)
  舟木　淳子・西原　百合枝・沖邉　敦代・髙井　美希・芹田　千穂・江頭　和佳子
- Journal Title
  
  福岡女子大学国際文理学部・人間環境学部・人間環境学研究科紀要
  
  Volume: 46 Pages: 35-37
- NAID
  40020428534
- Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-24500951
[Journal Article] プロテアーゼによる凍り豆腐の物性の改変2014
- Author(s)
  舟木　淳子・大木　理美・小西　亜也加・西原　百合枝・阿部　祥恵・江頭　和佳子
- Journal Title
  
  福岡女子大学国際文理学部・人間環境学部・人間環境学研究科紀要
  
  Volume: 45 Pages: 47-49
- NAID
  40020063000
- Data Source
  KAKENHI-PROJECT-24500951
[Journal Article] プロテアーゼ処理豆腐の物性2013
- Author(s)
  舟木　淳子・阿部　祥恵・大塚　弘子・黒岩　理彩・西原　百合枝・江頭　和佳子
- Journal Title
  
  福岡女子大学国際文理学部・人間環境学部・人間環境学研究科紀要
  
  Volume: 44 Pages: 19-22
- NAID
  110009795679
- Data Source
  KAKENHI-PROJECT-24500951
[Journal Article] Identification of Bitterness-masking Cheese2012
- Author(s)
  Homma R, Yamashita, H, Funaki J, Ueda R, Sakurai T, Ishimaru Y, Abe K, Asakura T
- Journal Title
  
  J. Agric Food
  
  Volume: 60 Issue: 18 Pages: 4492-4499
- DOI
  10.1021/jf300563n
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22300256, KAKENHI-PROJECT-22688010, KAKENHI-PROJECT-23248058, KAKENHI-PROJECT-23650462
[Journal Article] Utilization of oryzacystatin for regulating the ripening of squid shiokara, a traditional Japanese salted and fermented seafood.2010
- Author(s)
  Funaki, J.
- Journal Title
  
  J.Food Sci.(on line)
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22300256
[Journal Article] Differential functions of wheat aspartic proteinases, WAP1 and WAP2, in germinating and maturing seeds2007
- Author(s)
  Tamura, T., Terauchi, K., Kiyosaki, T., Asakura, T., Funaki, J., Matsumoto, I., Misaka, T., Abe, K.
- Journal Title
  
  J.Plant Physiol 164
  
  Pages: 470-477
- Data Source
  KAKENHI-PROJECT-19300248
[Journal Article] Gliadain, a gibberellin-inducible cysteine proteinase occurring in germinating seeds of wheat, Triticum aestivum L., specifically digests gliadin and is regulated by intrinsic cystatins2007
- Author(s)
  Kiyosaki, T., Matsumoto, I., Asakura, T., Funaki, J., Kuroda, M., Misaka, T., Arai, S., Abe, K.
- Journal Title
  
  FEBS J. 274
  
  Pages: 1908-1917
- Data Source
  KAKENHI-PROJECT-19300248
[Journal Article] Differential expression of wheat aspartic proteinases, WAP1 and WAP2, in germinating and maturing seeds.2007
- Author(s)
  Tamura, T., Terauchi, K., Kiyosaki T., Asakura, T., Funaki, J., Matsumoto, I., Misaka, T., Abe, K.
- Journal Title
  
  J. Plant Physiol. 164
  
  Pages: 470-477
- Data Source
  KAKENHI-PROJECT-17650229
[Journal Article] Differential expression of wheat aspartic proteinases, WAP1 and WAP2, in germinating an maturing seeds.
- Author(s)
  Tamura, T., Terauchi, K., Kiyosaki T., Asakura, T., Funaki, J., Matsumoto, I., Misaka, T., Abe, K.
- Journal Title
  
  J.Plant Physiol. 印刷中
- Data Source
  KAKENHI-PROJECT-17650229
[Journal Article] Gliadain, a gibberellin-inducible cysteine proteinase occurring in germinating seeds of wheat, Triticum aestivum L., specifically digests gliadin and is regulated by intrinsic cystatins.
- Author(s)
  Kiyosaki, T., Matsumoto, I., Asakura, T., Funaki, J., Kuroda, M., Misaka, T., Arai, S., Abe, K.
- Journal Title
  
  FEBS J. (印刷中)
- Data Source
  KAKENHI-PROJECT-17650229
[Presentation] 表面筋電図法と動的粘弾性測定を用いた増粘多糖類ゲルの嚥下難易度の評価2020
- Author(s)
  梅谷華奈、上田玲子、小西史子、舟木淳子、安岡顕人、阿部啓子、朝倉富子
- Organizer
  日本農芸化学会
- Data Source
  KAKENHI-PROJECT-18H00961
[Presentation] プロテアーゼを用いた伊達巻の作製2019
- Author(s)
  西原百合枝、杉本茉優、林田美穂、星野楓、宮原奈美、朝倉富子、舟木淳子
- Organizer
  日本調理科学会
- Data Source
  KAKENHI-PROJECT-18H00961
[Presentation] パン粥のテクスチャーにプロテアーゼが及ぼす影響2018
- Author(s)
  西原百合枝、池口舞、田﨑奈緒子、藤本彩花、朝倉富子、舟木淳子
- Organizer
  日本調理科学会平成30年度大会
- Data Source
  KAKENHI-PROJECT-18H00961
[Presentation] 製パンへの食物繊維添加の影響2010
- Author(s)
  舟木淳子
- Organizer
  日本家政学会第62回大会
- Place of Presentation
  広島大学(広島)
- Data Source
  KAKENHI-PROJECT-22300256
[Presentation] プロテアーゼ処理豆腐の冷凍保存
- Author(s)
  舟木　淳子
- Organizer
  日本家政学会第64大会
- Place of Presentation
  大阪市立大学（大阪）
- Data Source
  KAKENHI-PROJECT-22300256

1. ASAKURA Tomiko (20259013)

# of Collaborated Projects: 5 results

# of Collaborated Products: 9 results
2. MINAMI Michiko (70272432)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
3. OKADA Shinji (50376563)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
4. FUNAKI Junko (60219029)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
5. 成川真隆 (50432349)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Funaki Junko 舟木 淳子

舟木 淳子 フナキ ジユンコ

FUNAKI Junko 舟木 淳子

Research Projects

Research Products

Co-Researchers

咀嚼・嚥下機能の低下に対応するための新規調理法開発Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Cl-に着目した塩味受容メカニズムの解明とそれを起点とした減塩物質の獲得

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Establishment of a multimodal evaluation system for deliciousness and its utilization for establishment of dysphagia-adjusted diet

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Texture modification by preparation with proteases and its application to the development of food for elderly peoplePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Search for a clue with contact of taste and texture-analysis of physical taste using model lingual epithelial cells

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Application of taste modifying protein, neoculin and miraculin for food preperation

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

プロテアーゼを活用した高齢者向け食品の生理機能および調理物性の改良

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

麹菌中性プロテアーゼによる大豆タンパク質のアレルゲン低減化及び食品ゲル形成の解析Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

大豆タンパク質に対する麹プロテアーゼの作用の解析と低アレルゲン食品の設計Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] テクスチャーを改変しておいしく2015

Author(s)

Journal Title

Data Source

[Journal Article] プロテアーゼ処理豆腐の微細構造2015

Author(s)

Journal Title

NAID

Data Source

[Journal Article] プロテアーゼによる凍り豆腐の物性の改変2014

Author(s)

Journal Title

NAID

Data Source

[Journal Article] プロテアーゼ処理豆腐の物性2013

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Identification of Bitterness-masking Cheese2012

Funaki Junko 舟木淳子

舟木淳子フナキジユンコ

FUNAKI Junko 舟木淳子

[Presentation] 表面筋電図法と動的粘弾性測定を用いた増粘多糖類ゲルの嚥下難易度の評価2020