Matsumiya Kentaro 松宮健太郎

… Alternative Names

MATSUMIYA Kentaro 松宮健太郎

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Researcher Number	60553013
Other IDs
Affiliation (Current)	2025: 京都大学, 農学研究科, 准教授
Affiliation (based on the past Project Information) *help	2020 – 2024: 京都大学, 農学研究科, 准教授 2016 – 2019: 京都大学, 農学研究科, 助教 2015: 京都大学, 大学院農学研究科, 助教 2011 – 2015: 京都大学, (連合)農学研究科(研究院), 助教 2012: 京都大学, 大学院・農学研究科, 助教
Review Section/Research Field	Principal Investigator Food science Except Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits / Basic Section 38050:Food sciences-related / Basic Section 39010:Science in plant genetics and breeding-related
Keywords	Principal Investigator 乳化安定性 / 乳化剤 / エマルション / タンパク質 / 乳化物 / 気泡 / ゲル / 食品コロイド / Mickering安定化機構 / 動物性素材 … More / 微粉砕 / 泡沫系 / 乳化系 / 乳化能 / Mickering emulsion / 多糖類 / ジェランガム / カードラン / 寒天 / 植物性素材 / 分散系食品 / ミクロゲル / 食品 / 生産調整 / 安定性 / 油脂代替物 / 澱粉 / 酵素修飾 / 米粉 / サスペンション / 構造類似性 / 香気放散 / 油脂抽出 / 不安定化 / フレーバー / 静菌性乳化剤 … More Except Principal Investigator 加工機能性 / 乳化 / 調理と加工 / 農産物 / 可視化 / 消化吸収 / イメージング質量分析 / 栄養素 / 消化管 / 野生イネ / GWAS / 貯蔵タンパク質 / イネ / 分散性 / キノコ多糖類 / 植物ファイバー / 食物繊維ミクロ・ナノファイバー / 香気成分分析 / ゼータ電位 / 脱アミド酵素 / 植物性ナノファイバー / 植物性タンパク質 / 酵素処理 / 植物ミルク / 多糖類ナノファイバー / 高機能化 / 植物性素材 / パン / 乳化食品 / 粉末化 / 分散系食品 / 粘性 / 食品利用 / 嗜好性 / 昆虫素材 / 農産物素材 / 調理加工 / 微細化技術 / 持続的食生活 / 腸管内環境 / 膨化食品 / ゲル / 乳化物 / ナノファイバー / 微粒子 / 昆虫 / 消化管におけるイメージング / 腸内環境 / 増粘剤 / セルロース・キチンナノファイバー / 蚕蛹パウダー / 農産物微粒子 / 加工・調理 / 風味向上効果 / セルロースナノファイバー / 嗜好性評価 / 風味向上 / 増粘効果 / 腸内環境改善 / 起泡性と乳化性 / とろみづけ / 風味や嗜好性の向上 / 加熱調理 / 食物繊維ナノファイバー / 農産物の微細化 / 気泡 / メレンゲ / 起泡性 / マヨネーズ / 乳化性 / Pickering安定化 / 微粒子化素材 Less

Multi-modal imaging and visualization of digestion-absorption behavior of nutritional components in the gastrointestinal tract
- Principal Investigator
  
  谷史人
- Project Period (FY)
  2023 – 2025
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Kyoto University
Quality improvement of plant stuff aiming for enlargement of food sustainability
- Principal Investigator
  
  松村康生
- 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
  Kyoto University
イネ種子貯蔵タンパク質含量を制御する遺伝的要因の同定および加工機能性の解明
- Principal Investigator
  
  吉川貴徳
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 39010:Science in plant genetics and breeding-related
- Research Institution
  National Institute of Genetics
  Kyoto University
Quality Improvement and Social dissemination of Agricultural Products- and Insects-derived Materials aiming at the Sustainable Food Life
- Principal Investigator
  
  Matsumura Yasuki
- Project Period (FY)
  2019 – 2021
- 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
  Kyoto University
Utilization of agricultural products by food processing and cooking methods based on atomizing and controlled-heating technologies
- Principal Investigator
  
  MATSUMURA YASUKI
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Research Field
  
  Eating habits
- Research Institution
  Kyoto University
Application of microgels for food emulsions and foams - potential of Mickering stabilizationPrincipal Investigator
- Principal Investigator
  
  Matsumiya Kentaro
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Kyoto University
Application of atomized materials from agricultural products to cookery and food processing
- Principal Investigator
  
  MATSUMURA YASUKI
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits
- Research Institution
  Kyoto University
Development of rice flour toward food emulsionsPrincipal Investigator
- Principal Investigator
  
  MATSUMIYA KENTARO
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Food science
- Research Institution
  Kyoto University
Analysis of emulsion destabilization by bacteriostatic emulsifiers based on the structural similarity and its application to food technologyPrincipal Investigator
- Principal Investigator
  
  MATSUMIYA Kentaro
- Project Period (FY)
  2011 – 2012
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Food science
- Research Institution
  Kyoto University

All 2023 2022 2021 2020 2018 2017 2016 2015 2014 2013 2012 2011

All Journal Article Presentation

[Journal Article] Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions2023
- Author(s)
  Sirison Jiraporn、Ishii Toya、Matsumiya Kentaro、Higashino Yuki、Nambu Yuko、Samoto Masahiko、Sugiyama Masahiro、Matsumura Yasuki
- Journal Title
  
  Food Hydrocolloids
  
  Volume: 141 Pages: 108745-108745
- DOI
  10.1016/j.foodhyd.2023.108745
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-23K22219
[Journal Article] Comprehensive survey of transposon mPing insertion sites and transcriptome analysis for identifying candidate genes controlling high protein content of rice2022
- Author(s)
  Yuki Monden, Hirona Tanaka, Ryota Funakoshi, Seiya Sunayama, Kiyotaka Yabe, Eri Kimoto, Kentaro Matsumiya, Takanori Yoshikawa
- Journal Title
  
  Frontiers in Plant Science
  
  Volume: 13 Pages: 969582-969582
- DOI
  10.3389/fpls.2022.969582
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-23K23577
[Journal Article] Effects of powder-added phase on emulsifying properties of avocado powder under acidified and salted conditions2021
- Author(s)
  Ho Hsinhsuan、Ishii Toya、Matsumiya Kentaro、Nambu Yuko、Matsumura Yasuki
- Journal Title
  
  Colloids and Surfaces A: Physicochemical and Engineering Aspects
  
  Volume: 625 Pages: 126848-126848
- DOI
  10.1016/j.colsurfa.2021.126848
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19H01606
[Journal Article] 食品分野における微粒子乳化の最前線2021
- Author(s)
  石井統也、松宮健太郎、松村康生
- Journal Title
  
  FFIジャーナル（食品・食品添加物研究誌）
  
  Volume: 26(2) Pages: 118-129
- Data Source
  KAKENHI-PROJECT-19H01606
[Journal Article] Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification2021
- Author(s)
  Ho Hsinhsuan、Ishii Toya、Matsumiya Kentaro、Iwasa Maki、Matsumura Yasuki
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 294 Pages: 110411-110411
- DOI
  10.1016/j.jfoodeng.2020.110411
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19H01606
[Journal Article] 各種農産食品微粒子の起泡素材および乳化素材としての食品加工・調理への利用2020
- Author(s)
  谷澤容子、矢吹実奈子、石井統也、松宮健太郎、松村康生、香西みどり
- Journal Title
  
  日本調理科学会誌
  
  Volume: 53 Pages: 319-329
- NAID
  130007925518
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19H01606
[Journal Article] 微細化された各種食品素材の起泡性および乳化性の検討2018
- Author(s)
  谷澤容子、矢吹実奈子、内海麻衣、松宮健太郎、松村康生、香西みどり
- Journal Title
  
  日本調理科学会誌
  
  Volume: 51 Pages: 26-36
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16H01807
[Journal Article] Microgelation imparts emulsifying ability to surface-inactive polysaccharides?bottom-up vs top-down approaches2018
- Author(s)
  Ishii Toya、Matsumiya Kentaro、Aoshima Mai、Matsumura Yasuki
- Journal Title
  
  npj Science of Food
  
  Volume: 2 Issue: 1 Pages: 1-12
- DOI
  10.1038/s41538-018-0023-7
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-16K07751
[Journal Article] 高水分食品への応用を目指した米粉の分散性評価と乳化能の検証2013
- Author(s)
  松宮健太郎*，奥野勇樹*，松村康生（*共同筆頭著者）
- Journal Title
  
  日本食品科学工学会誌
  
  Volume: 60 Pages: 644-653
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25850088
[Presentation] イネ野生種および栽培種を用いた種子貯蔵タンパク質含量に関するGWAS解析2022
- Author(s)
  黒川泰暉, 船越遼太, 木元絵梨, 松宮健太郎, 佐藤豊, 吉川貴徳
- Organizer
  日本育種学会第142回講演会
- Data Source
  KAKENHI-PROJECT-23K23577
[Presentation] Microgelation imparts emulsifying ability to surface-inactive polysaccharides2018
- Author(s)
  Kentaro Matsumiya
- Organizer
  Young Scientist Forum by the University Consortium of Food Science and Nutrition
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K07751
[Presentation] 微細化農産食品のフレンチメレンゲ調理への利用検討2018
- Author(s)
  谷澤容子、石井統也、松宮健太郎、松村康生、香西みどり
- Organizer
  日本家政学会年次大会
- Data Source
  KAKENHI-PROJECT-16H01807
[Presentation] An avocado powder-stabilized emulsion -Physical property and emulsification mechanism2018
- Author(s)
  Hsinhsuan HO, Kentaro MATSUMIYA, Yasuki MATSUMURA
- Organizer
  Food Colloids 2018 Conference
- Data Source
  KAKENHI-PROJECT-16H01807
[Presentation] Emulsification of vegetable oil by edible polysaccharide microgels2018
- Author(s)
  Kentaro Matsumiya
- Organizer
  JOCS-AOCS Joint Symposium 2018 in the 57th Annual Meeting of the Japan Oil Chemists’ Society
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K07751
[Presentation] 多糖類ミクロゲルの乳化機能の解析2017
- Author(s)
  石井統也，松宮健太郎，青嶋　舞，松村康生
- Organizer
  日本食品科学工学会第64回大会
- Data Source
  KAKENHI-PROJECT-16K07751
[Presentation] Fruit Particles toward Food-Grade Pickering Emulsions2017
- Author(s)
  H. Ho, K. Matsumiya, T. Ishii, M. Iwasa, Y. Matsumura
- Organizer
  The 2nd Asian Conference on Oleo Science (ACOS 2017)The Japan Oil Chemists' Society
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16H01807
[Presentation] ミクロゲルの乳化性と起泡性　-Mickering安定化機構による食品加工機能性の向上2017
- Author(s)
  松宮健太郎
- Organizer
  第28回食品ハイドロコロイドシンポジウム
- Invited
- Data Source
  KAKENHI-PROJECT-16H01807
[Presentation] ミクロゲルの乳化性と起泡性 -Mickering安定化機構による食品加工機能性の向上2017
- Author(s)
  松宮健太郎
- Organizer
  第28回食品ハイドロコロイドシンポジウム
- Invited
- Data Source
  KAKENHI-PROJECT-16K07751
[Presentation] ミクロゲルの乳化・泡沫系食品への展開－ Mickering 安定化機構の可能性2016
- Author(s)
  松宮健太郎
- Organizer
  第43回食品の物性に関するシンポジウム
- Place of Presentation
  アステールプラザ（広島県広島市）
- Year and Date
  2016-09-02
- Invited
- Data Source
  KAKENHI-PROJECT-16K07751
[Presentation] Key factors contributing to the stability of emulsion prepared with maze powder2016
- Author(s)
  Mai Utsumi, Kentaro Matsumiya, Minako Yabuki, Midori Kasai, Yasuki Matsumura
- Organizer
  2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality -
- Place of Presentation
  Singex, Singapore
- Year and Date
  2016-02-28
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-25282018
[Presentation] 微細化農産食品の調理加工特性2016
- Author(s)
  谷澤容子、矢吹実奈子、松宮健太郎、松村康生、香西みどり
- Organizer
  日本食品科学工学会第63回大会
- Place of Presentation
  名城大学（愛知県名古屋市）
- Year and Date
  2016-08-25
- Data Source
  KAKENHI-PROJECT-16H01807
[Presentation] ミクロゲルの乳化・泡沫系食品への展開－ Mickering 安定化機構の可能性2016
- Author(s)
  松宮健太郎
- Organizer
  第43回食品の物性に関するシンポジウム
- Place of Presentation
  アステールプラザ（広島県広島市）
- Year and Date
  2016-09-01
- Invited
- Data Source
  KAKENHI-PROJECT-16H01807
[Presentation] 小麦粉生地特性の可視化と穀類微粒子の特性解析2016
- Author(s)
  松宮健太郎
- Organizer
  第56回澱粉研究懇談会
- Place of Presentation
  伊東温泉　ホテルラヴィエ川良（静岡県伊東市）
- Year and Date
  2016-06-09
- Invited
- Data Source
  KAKENHI-PROJECT-16H01807
[Presentation] 澱粉で食品からの香気放散は制御できるのか2015
- Author(s)
  松宮健太郎
- Organizer
  平成27年度日本応用糖質科学会中国･四国支部シンポジウム
- Place of Presentation
  福山大学宮地茂記念館（広島県・福山市）
- Year and Date
  2015-11-20
- Invited
- Data Source
  KAKENHI-PROJECT-25850088
[Presentation] 澱粉で食品からの香気放散は制御できるのか2015
- Author(s)
  松宮健太郎
- Organizer
  平成27年度日本応用糖質科学会中国・四国シンポジウム
- Place of Presentation
  福山大学（福山）
- Year and Date
  2015-11-20
- Data Source
  KAKENHI-PROJECT-25282018
[Presentation] 微粒子化食品素材の調理加工特性の検討2014
- Author(s)
  矢吹実菜子、内海麻衣、松宮健太郎、松村康生、香西みどり
- Organizer
  日本調理科学会
- Place of Presentation
  広島県立大学
- Year and Date
  2014-08-30
- Data Source
  KAKENHI-PROJECT-25282018
[Presentation] 野菜の超微細化処理による特性変化2014
- Author(s)
  内海麻衣、松宮健太郎、矢吹実菜子、香西みどり、松村康生
- Organizer
  日本調理科学会
- Place of Presentation
  広島県立大学
- Year and Date
  2014-08-30
- Data Source
  KAKENHI-PROJECT-25282018
[Presentation] 高水分食品への応用を目指した米粉の分散性評価と乳化能の検証2013
- Author(s)
  松宮健太郎*，奥野勇樹*，松村康生（*共同筆頭著者）
- Organizer
  日本食品科学工学会第60回記念大会プログラム
- Place of Presentation
  実践女子大学
- Data Source
  KAKENHI-PROJECT-25850088
[Presentation] Emulsion stability and anti- oxidant activity of protein hydrolysates fractions2012
- Author(s)
  Miya, H., Park, E. Y., Matsumura, Y., Matsumiya, K., Nakamura, Y., & Sato, K
- Organizer
  World Congress on Oleo Science & 29th ISF Congress
- Place of Presentation
  Sasebo, Nagasaki
- Data Source
  KAKENHI-PROJECT-23780133
[Presentation] A novel method for rapid determination of aggregation forces between colloidal particles2012
- Author(s)
  K. Matsumiya, T. Inoue, J. Niida, T. Katagiri, T.Nishizu & Y. Matsumura
- Organizer
  The Food Colloids 2012: Creation and Breakdown of Structures
- Place of Presentation
  Copenhagen, Denmark
- Data Source
  KAKENHI-PROJECT-23780133
[Presentation] Emulsion stability and antioxidant activity of protein hydrolysates fractions2012
- Author(s)
  Miya, H., Park, E. Y., Matsumura, Y., Matsumiya, K., Nakamura, Y., & Sato, K.
- Organizer
  World Congress on Oleo Science & 29th ISF Congress
- Place of Presentation
  Sasebo, Nagasaki
- Data Source
  KAKENHI-PROJECT-23780133
[Presentation] 溶媒を用いない新規油脂抽出法開発の試み－静菌性乳化剤の活用－2011
- Author(s)
  松宮健太郎、中西浩一、松村康生
- Organizer
  日本食品科学工学会第58回大会
- Place of Presentation
  東北大学
- Data Source
  KAKENHI-PROJECT-23780133
[Presentation] 溶媒を用いない新規油脂抽出法開発の試み -静菌性乳化剤の活用-2011
- Author(s)
  松宮健太郎、中西浩一、松村康生
- Organizer
  日本食品科学工学会第58回大会
- Place of Presentation
  東北大学(宮城)
- Year and Date
  2011-09-10
- Data Source
  KAKENHI-PROJECT-23780133

1. MATSUMURA YASUKI (50181756)

# of Collaborated Projects: 5 results

# of Collaborated Products: 15 results
2. KASAI Midori (10262354)

# of Collaborated Projects: 3 results

# of Collaborated Products: 7 results
3. 谷史人 (70212040)

# of Collaborated Projects: 3 results

# of Collaborated Products: 4 results
4. 阿部賢太郎 (20402935)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
5. 石井統也 (90847261)

# of Collaborated Projects: 2 results

# of Collaborated Products: 3 results
6. 久保田紀久枝 (90008730)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. 宮本有香 (70399252)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. 真部真里子 (50329968)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. 吉川貴徳 (00721606)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
10. 佐藤豊 (40345872)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
11. 那須田周平 (10273492)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. 池川雅哉 (60381943)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
13. Aoshima Mai

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
14. Yamashita Natsu

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Matsumiya Kentaro 松宮 健太郎

MATSUMIYA Kentaro 松宮 健太郎

Research Projects

Research Products

Co-Researchers

Multi-modal imaging and visualization of digestion-absorption behavior of nutritional components in the gastrointestinal tract

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Quality improvement of plant stuff aiming for enlargement of food sustainability

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

イネ種子貯蔵タンパク質含量を制御する遺伝的要因の同定および加工機能性の解明

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Quality Improvement and Social dissemination of Agricultural Products- and Insects-derived Materials aiming at the Sustainable Food Life

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Utilization of agricultural products by food processing and cooking methods based on atomizing and controlled-heating technologies

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Application of microgels for food emulsions and foams - potential of Mickering stabilizationPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Application of atomized materials from agricultural products to cookery and food processing

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of rice flour toward food emulsionsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Analysis of emulsion destabilization by bacteriostatic emulsifiers based on the structural similarity and its application to food technologyPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Comprehensive survey of transposon mPing insertion sites and transcriptome analysis for identifying candidate genes controlling high protein content of rice2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effects of powder-added phase on emulsifying properties of avocado powder under acidified and salted conditions2021

Author(s)

Journal Title

DOI

Data Source

[Journal Article] 食品分野における微粒子乳化の最前線2021

Author(s)

Journal Title

Data Source

[Journal Article] Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification2021

Author(s)

Matsumiya Kentaro 松宮健太郎

MATSUMIYA Kentaro 松宮健太郎

[Presentation] ミクロゲルの乳化性と起泡性　-Mickering安定化機構による食品加工機能性の向上2017