OHTA Naoko 太田尚子

… Alternative Names

太田尚子オオタナオコ

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Researcher Number	00203795
Other IDs
Affiliation (Current)	2025: 日本大学短期大学部, その他部局等, 教授
Affiliation (based on the past Project Information) *help	2022 – 2023: 日本大学短期大学部, その他部局等, 教授 2012 – 2019: 日本大学短期大学部, その他部局等, 教授 2012: 日本大学, 短期大学部, 教授 2011: 日本大学短期大学部, 食物栄養学科, 教授 2010: 日本大学, 短期大学部・食物栄養学科, 教授 … More 2008: Nihon University Junior College, 食物栄養学科, 教授 2007: Nihon University Junior College, 食物栄養学科, 准教授 2003 – 2005: Junior College, Nihon University, Associate Professor, 食物栄養学科, 助教授 2001 – 2002: Junior College at Mishinia, Ninon University, Associate Professor, 助教授 2001: 日本大学短期大学部(三島), 助教授 2000: 日本大学短期大学部, 三島, 専任講師 1998 – 1999: 日本大学短期大学部, 専任講師 Less
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits / 食生活 / Eating habits / Basic Section 38050:Food sciences-related
Keywords	Principal Investigator 超音波分光分析 / 脂肪酸塩 / タンパク質二次構造 / ゲル / FT-IR / fatty acid salt / 動的粘弾性測定 / β-ラクトグロブリン / protein secondary structure / dynamic viscoelasticity … More / gel / β-lactoglobulin / 伸展性 / タンパク質フィルム / 混合タンパク質フィルム / カゼインナトリウム / フィルム / 粘弾性測定 / 熱凝固性 / 食品タンパク質 / カゼイン / 熱安定性 / 乳ホエータンパク質 / 動的粘弾性 / ゲル化特性 / 卵白アルブミン / 物性 / 構造 / 赤外分光分析 / 共焦点レーザー走査顕微鏡観察 / 物性と構造 / 複合系食品ゲル / テクスチャー / 乳カゼイン / 分子シャペロン / 乾燥卵白 / 乳ホエー / 加熱誘導ゲル / 顕微鏡観察 / フィルムのガラス転移温度 / タンパク質フィルムの微細構造 / 混合タンパク質ゲル / 水分活性 / ガラス転移温度 / secondary structure / microstructure / cross breaking strength / water vapor permeability / gliadin / edible film / 小麦タンパク質 / アルギン酸ナトリウム / 乳清タンパク質 / 微細構造 / 曲げ強度 / 水蒸気透過性 / グリアジン / 可食性フィルム / fourier transform infrared spectroscopy / ovalbumin / water soluble protein from fish / レオロジー解析 / 卵白アルビミン / オボアルブミン / 魚肉水溶性タンパク質 / Fourier transform infrared spectroscopy / クライオ-TEM / FTIR / レオロジー測定 / 食品タンパク質ゲル / 可塑剤 / 伸展性フィルム / シャペロン活性 / 熱凝固性タンパク質 / 自発的会合 / 相転移 / カゼインミセル / タンパク質ゲル / カゼインの自己会合 / β-ラクトブロブリンのゲル化 / ゾル・ゲル転移温度 / 乳タンパク質 / 示差走査熱量分析 / システイン / タンパク質のゲル化 / 透明ゲル / 保水性 / 食品学的機能特性 / モルテングロビュール構造 / 円二色性分析 / TEM / SEM / ゲル化 Less

複合系食品ゲルの構造観察と超音波分光分析を用いた物性発現機構の解明Principal Investigator
- Principal Investigator
  
  太田尚子
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Nihon University Junior College
Preparation of mix protein gel and film using sodium caseinate and the analysis with ultrasound spectroscopy and some instrumental analysisPrincipal Investigator
- Principal Investigator
  
  Yuno-Ohta Naoko
- Project Period (FY)
  2016 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Nihon University Junior College
The mechanism of gelation and the film formation from the mixed protein of egg and milk using ulrtasound spectroscopyPrincipal Investigator
- Principal Investigator
  
  Naoko OHTA
- Project Period (FY)
  2013 – 2016
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Nihon University Junior College
Use of ultrasound spectroscopy to examine the effect of fatty acid sodium salt on the self assembly and gel formation of milk proteins at ambient temperaturePrincipal Investigator
- Principal Investigator
  
  OHTA Naoko
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Nihon University
Real Time Analysis of the Gel Formation of Milk Protein by the Addition of Low Molecular Compounds such as CysteinePrincipal Investigator
- Principal Investigator
  
  OHTA Naoko
- Project Period (FY)
  2007 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Nihon University Junior College
The properties and mechanism of edible films from wheat and milk protein with fatty acid salt.Principal Investigator
- Principal Investigator
  
  YUNO-OHTA Naoko
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Nihon University Junior College
Gelation properties and the improvement of water soluble protein from fishPrincipal Investigator
- Principal Investigator
  
  OHTA Naoko
- Project Period (FY)
  2002 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Nihon University Junior College
Rheological properties in fatty acid salt-induced p-lactoglobulin gel and the changes of secondary structure during the gelationPrincipal Investigator
- Principal Investigator
  
  OHTA Naoko
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Junior College at Mishinia, Ninon University
卵白アルブミンに脂肪酸を添加しただけでなぜゲル化するのか-その機構と応用的側面Principal Investigator
- Principal Investigator
  
  太田尚子
- Project Period (FY)
  1998 – 1999
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  食生活
- Research Institution
  Nihon University Junior College

[Book] 評価と高機能化検討例集2013
- Author(s)
  太田尚子
- Publisher
  (株)技術情報協会
- Data Source
  KAKENHI-PROJECT-22500747
[Book] ゲルの安定化と機能性付与・次世代への応用開発2013
- Author(s)
  太田尚子
- Publisher
  技術情報協会
- Data Source
  KAKENHI-PROJECT-25350116
[Journal Article] Formation of Mixed Protein Films Using Proteins with Different Heat Stabilities2018
- Author(s)
  高橋美帆、鈴木麻友、加藤つばさ、荻野健次、大竹恵美、太田尚子
- Journal Title
  
  Nippon Shokuhin Kagaku Kogaku Kaishi
  
  Volume: 65 Issue: 11 Pages: 508-517
- DOI
  10.3136/nskkk.65.508
- NAID
  130007520824
- ISSN
  1341-027X, 1881-6681
- Year and Date
  2018-11-15
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K00838
[Journal Article] Effects of <i>α</i>-casein and Sodium Caprate on the Formation of Heat-induced Ovalbumin Gels2014
- Author(s)
  太田尚子、遠藤茉里、澤木心美、岸川めぐみ
- Journal Title
  
  Nippon Shokuhin Kagaku Kogaku Kaishi
  
  Volume: 61 Issue: 5 Pages: 183-191
- DOI
  10.3136/nskkk.61.183
- NAID
  130004488677
- ISSN
  1341-027X, 1881-6681
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25350116
[Journal Article] β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel2011
- Author(s)
  Naoko Yuno-Ohta, Milena Corredig
- Journal Title
  
  Colloids and Surfaces B : Biointerfaces
  
  Volume: 84 Pages: 442-446
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500747
[Journal Article] β-casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel.2011
- Author(s)
  Naoko Yuno-Ohta and Milena Corredig
- Journal Title
  
  Colloids and Surfaces B: Biointerfaces
  
  Volume: 84 Pages: 442-446
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500747
[Journal Article] Use of ultrasound spectroscopy to examine the effect of cysteine on β-lactoglobulin interactions2009
- Author(s)
  Naoko Yuno-Ohta
- Journal Title
  
  Colloid and Polymer Science Vol. 287
  
  Pages: 1487-1491
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19500670
[Journal Article] Characterization of beta-Lactoglobulin A Gelation in the Presence of Sodium Caprate by Ultrasound Spectroscopy and Electron Microscopy2007
- Author(s)
  N.Yuno-Ohta and M.Corredig
- Journal Title
  
  Biomacromolecules 8
  
  Pages: 2542-2548
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19500670
[Patent] 特願　2016-363902016
- Inventor(s)
  太田尚子、荻野健次、高橋美帆
- Industrial Property Rights Holder
  太田尚子、荻野健次、高橋美帆
- Industrial Property Rights Type
  特許
- Filing Date
  2016-02-26
- Data Source
  KAKENHI-PROJECT-25350116
[Patent] タンパク質シート及びタンパク質シートの製造方法2016
- Inventor(s)
  太田尚子、荻野健次、高橋美帆
- Industrial Property Rights Holder
  学校法人　日本大学
- Industrial Property Rights Type
  特許
- Filing Date
  2016-09-15
- Data Source
  KAKENHI-PROJECT-25350116
[Patent] 特許願2015
- Inventor(s)
  太田尚子、荻野健次
- Industrial Property Rights Holder
  日本大学
- Industrial Property Rights Type
  特許
- Filing Date
  2015-03-04
- Data Source
  KAKENHI-PROJECT-25350116
[Presentation] Monitoring sodium caseinate and whey protein isolate interaction by mild pre-heat treatment using ultrasound spectroscopy and confocal scanning microscopy2023
- Author(s)
  Naoko Yuno-Ohta, Yuuka Hoshi, Atomu Ohkawa, Hiroyuki Ohta and Koichi Hori
- Organizer
  ECIS 2023 (European Colloid and Interface Society)
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-22K05533
[Presentation] 超音波分光分析と共焦点レーザー走査顕微鏡観察によるカゼインナトリウム・乳清タンパク質の相互作用解析2023
- Author(s)
  太田尚子, 星宥伽, 堀孝一,太田啓之
- Organizer
  日本食品科学工学会
- Data Source
  KAKENHI-PROJECT-22K05533
[Presentation] カゼインナトリウム・乳清混合タンパク質系のグルコノ-δ-ラクトン誘導ゲルの形成機構2022
- Author(s)
  太田尚子, 大川明斗夢, 星宥伽, 堀孝一,太田啓之
- Organizer
  日本食品科学工学会
- Data Source
  KAKENHI-PROJECT-22K05533
[Presentation] Characterization of the mixed gel from whey protein isolate and sodium caseinate in the presence of gluconic-d-lactone with or without heat-treatment2022
- Author(s)
  Naoko Yuno-Ohta, Yuuka Hoshi, Atomu Ohkawa, Koichi Hori and Hiroyuki Ohta
- Organizer
  16th IHC (International Hydrocolloids Conference)
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-22K05533
[Presentation] Characterization of the mixed gel from ovalbumin and sodium caseinate in the presence of glucono delta lactone2020
- Author(s)
  Naoko Yuno-Ohta, Naoya Shimonomura, Yuuka Hoshi, Mathieu Leocmach, Koichi Hori and Hiroyuki Ohta Koichi Hori and Hiroyuki Ohta
- Organizer
  15th International Hydrocolloids Conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K00838
[Presentation] 環境にやさしい生分解性混合タンパク質製シートの作成2019
- Author(s)
  太田尚子
- Organizer
  イノベーション・ジャパン2019 大学見本市＆ビジネスマッチング
- Data Source
  KAKENHI-PROJECT-16K00838
[Presentation] The formation and mechanism of flexible film based on the mixed protein gelusing dried egg white and sodium caseinate2017
- Author(s)
  Naoko Yuno-Ohta
- Organizer
  Institute of Food Technology (IFT)
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K00838
[Presentation] Formation and the mechanism of flexible film based on a mixed protein gel using dried egg white and sodium caseinate2017
- Author(s)
  Naoko Yuno-Ohta, Mayu Suzuki, Miho Takahashi, Tsubasa Kato, Naoko Ohtsuki and Kenji Ogino
- Organizer
  IFT17
- Place of Presentation
  Sands Expo Center (Las Vegas, Nevada, US)
- Year and Date
  2017-06-25
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-25350116
[Presentation] Formation of soft sheet from heat-induced mixed protein gel using sodium caseinate2016
- Author(s)
  Naoko Yuno-Ohta, Mayu Suzuki, Miho Takahashi and Tsubasa Kato
- Organizer
  The XVIIth International Congress on Rheology
- Place of Presentation
  Kyoto TERRSA （京都府京都市)
- Year and Date
  2016-08-08
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K00838
[Presentation] Effects of alfa-casein on the gelation of ovalbumin and the film formation with dried egg white2016
- Author(s)
  太田尚子（Naoko Yuno-Ohta）
- Organizer
  2nd Food Structure and Functionality Forum Symposium 2016
- Place of Presentation
  シンガポール（エキスポ）
- Year and Date
  2016-03-01
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-25350116
[Presentation] 乳カゼイン添加による混合タンパク質フィルムの調製とその特性2016
- Author(s)
  太田尚子、鈴木麻友、高橋美保、加藤つばさ
- Organizer
  日本食品科学工学会第63回大会講演集
- Place of Presentation
  名城大学（愛知県名古屋市）
- Year and Date
  2016-08-25
- Data Source
  KAKENHI-PROJECT-25350116
[Presentation] Heat-induced gels of lysozyme and ovomucoid mixture2013
- Author(s)
  太田尚子
- Organizer
  104th AOCS Annual Meeting and Expo
- Place of Presentation
  モントリオール（カナダ）
- Data Source
  KAKENHI-PROJECT-25350116
[Presentation] 卵白リゾチームの相転移現象に及ぼすオボムコイド添加の影響2012
- Author(s)
  木村陽子、芦澤志保、太田尚子
- Organizer
  日本食品科学工学会　第59回大会
- Place of Presentation
  藤女子大学北16条キャンパス
- Data Source
  KAKENHI-PROJECT-22500747
[Presentation] Studies on interaction of milk casein and ovalbumin in the presence of fatty acid salts.2011
- Author(s)
  Naoko Yuno-Ohta et al.
- Organizer
  101st AOCS Annual Meeting& Expo
- Place of Presentation
  アメリカ
- Year and Date
  2011-05-02
- Data Source
  KAKENHI-PROJECT-22500747
[Presentation] Studies on interaction of milk casein and ovalbumin in the presence of fatty acid salts2011
- Author(s)
  Naoko Yuno-Ohta, et al
- Organizer
  102th America Oil Chemical Society annual meeting & expo
- Place of Presentation
  アメリカ(ohaio, Cincinnati)
- Year and Date
  2011-05-02
- Data Source
  KAKENHI-PROJECT-22500747
[Presentation] 脂肪酸塩誘導乳タンパク質ゲルの形成に及ぼすカゼインタンパク質の影響2010
- Author(s)
  太田尚子
- Organizer
  第58回レオロジー討論会
- Place of Presentation
  仙台国際センター
- Year and Date
  2010-10-06
- Data Source
  KAKENHI-PROJECT-22500747
[Presentation] Use of ultrasound spectroscopy to examine on the effect of fatty acid sodium salt on the gel formation of milk proteins at ambient temperature.2010
- Author(s)
  Naoko Yuno-Ohta and Milena Corredig
- Organizer
  101st AOCS Annual Meeting & Expo
- Place of Presentation
  アメリカ
- Year and Date
  2010-05-18
- Data Source
  KAKENHI-PROJECT-22500747
[Presentation] 超音波分光分析を用いた乳タンパク質のゲル形成挙動の解析2009
- Author(s)
  太田尚子
- Organizer
  日本農芸化学会平成21年度大会
- Place of Presentation
  福岡
- Year and Date
  2009-03-28
- Data Source
  KAKENHI-PROJECT-19500670
[Presentation] 超音波分光分析、DSCおよび動的粘弾性測定を用いたシシテイン添加β-ラクトグロブリンの相転移挙動の解析2009
- Author(s)
  太田尚子
- Organizer
  第57回レオロジー討論会
- Place of Presentation
  山口 (宇部)
- Year and Date
  2009-10-07
- Data Source
  KAKENHI-PROJECT-19500670
[Presentation] Studies on interaction of whey proteins and cysteine using of ultrasound spectroscopy2009
- Author(s)
  太田尚子
- Organizer
  23^<rd> Conference of the European Colloid and Interface Society
- Place of Presentation
  トルコ (アンタルヤ)
- Year and Date
  2009-09-08
- Data Source
  KAKENHI-PROJECT-19500670
[Presentation] 脂肪酸塩存在下での主要カゼインタンパク質と卵白アルブミンの相互作用2008
- Author(s)
  遠藤茉里、岸川めぐみ、太田尚子
- Organizer
  日本農芸化学会2008年度大会
- Place of Presentation
  名城大学
- Year and Date
  2008-03-28
- Data Source
  KAKENHI-PROJECT-19500670
[Presentation] タイプの異なるβ-ラクトグロブリンのゲル形成挙動に及ぼすシステイン添加の影響2008
- Author(s)
  太田尚子
- Organizer
  日本食品科学工学会
- Place of Presentation
  京都
- Data Source
  KAKENHI-PROJECT-19500670
[Presentation] 超音波分光分析法によるβ-ラクトグロブリンの脂肪酸塩誘導ゲル形成過程の解析2007
- Author(s)
  太田尚子
- Organizer
  第55回日本レオロジー学会
- Place of Presentation
  金沢大学角間キャンパス
- Year and Date
  2007-11-01
- Data Source
  KAKENHI-PROJECT-19500670
[Presentation] Characterization of beta-Lactoglobulin A Gelation in the Presence of Sodium Caprate by Ultrasound Spectroscopy and Transmission Electron Microscopy Analysis2007
- Author(s)
  Naoko Yuno-Ohta
- Organizer
  European Colloid and Interface Society(ECIS) 21th
- Place of Presentation
  Geneva,Switzerland
- Data Source
  KAKENHI-PROJECT-19500670
[Presentation] 乾燥卵白・カゼインナトリウム混合タンパク質フィルムにおけるカゼイン画分添加の効果
- Author(s)
  太田尚子、荻野健次
- Organizer
  日本農芸化学会
- Place of Presentation
  岡山大学
- Year and Date
  2015-03-26 – 2015-03-29
- Data Source
  KAKENHI-PROJECT-25350116

1. 堀孝一 (70453967)

# of Collaborated Projects: 1 results

# of Collaborated Products: 4 results

OHTA Naoko 太田 尚子

太田 尚子 オオタ ナオコ

Research Projects

Research Products

Co-Researchers

複合系食品ゲルの構造観察と超音波分光分析を用いた物性発現機構の解明Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Preparation of mix protein gel and film using sodium caseinate and the analysis with ultrasound spectroscopy and some instrumental analysisPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The mechanism of gelation and the film formation from the mixed protein of egg and milk using ulrtasound spectroscopyPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Use of ultrasound spectroscopy to examine the effect of fatty acid sodium salt on the self assembly and gel formation of milk proteins at ambient temperaturePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Real Time Analysis of the Gel Formation of Milk Protein by the Addition of Low Molecular Compounds such as CysteinePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The properties and mechanism of edible films from wheat and milk protein with fatty acid salt.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Gelation properties and the improvement of water soluble protein from fishPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Rheological properties in fatty acid salt-induced p-lactoglobulin gel and the changes of secondary structure during the gelationPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

卵白アルブミンに脂肪酸を添加しただけでなぜゲル化するのか-その機構と応用的側面Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] 評価と高機能化検討例集2013

Author(s)

Publisher

Data Source

[Book] ゲルの安定化と機能性付与・次世代への応用開発2013

Author(s)

Publisher

Data Source

[Journal Article] Formation of Mixed Protein Films Using Proteins with Different Heat Stabilities2018

Author(s)

Journal Title

DOI

NAID

ISSN

Year and Date

Language

Data Source

[Journal Article] Effects of <i>α</i>-casein and Sodium Caprate on the Formation of Heat-induced Ovalbumin Gels2014

Author(s)

Journal Title

DOI

OHTA Naoko 太田尚子

太田尚子オオタナオコ

[Patent] 特願　2016-363902016

[Presentation] 超音波分光分析と共焦点レーザー走査顕微鏡観察によるカゼインナトリウム・乳清タンパク質の相互作用解析2023

[Presentation] カゼインナトリウム・乳清混合タンパク質系のグルコノ-δ-ラクトン誘導ゲルの形成機構2022

[Presentation] 環境にやさしい生分解性混合タンパク質製シートの作成2019