Ogawa Takenobu 小川剛伸

… Alternative Names

小川剛伸オガワタケノブ

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Researcher Number	10793359
Other IDs
Affiliation (Current)	2023: 京都大学, 農学研究科, 助教
Affiliation (based on the past Project Information) *help	2018 – 2022: 京都大学, 農学研究科, 助教 2016: 京都大学, 農学研究科, 助教
Review Section/Research Field	Principal Investigator Basic Section 38050:Food sciences-related Except Principal Investigator Food science / Basic Section 90110:Biomedical engineering-related
Keywords	Principal Investigator 食感 / イメージング / グルテン / ＡＩ / 品質 / 構造 / 透明化 / 可視化 / 人工知能 / 微細構造 … More / 麺 / 品質の予測 / 画像処理 / 品質推定 / 生理機能性 / 内部構造 / 美味しさ … More Except Principal Investigator パスタ / 3次元構造 / 透明化 / 食感 / 品質評価 / グルテン / 食品 / 製造 / 麺 / 乾燥 / バイオマーカー / がん診断 / ラマン分光 / 質量分析 Less

簡易迅速な尿中低分子バイオマーカー計測による疾病診断技術基盤の構築
- Principal Investigator
  
  田中充
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 90110:Biomedical engineering-related
- Research Institution
  Kyushu University
咀嚼時の食品の変形・破断挙動が食感と心地良さを生み出す機構の解明Principal Investigator
- Principal Investigator
  
  小川剛伸
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Kyoto University
Predicting food quality using artificial intelligencePrincipal Investigator
- Principal Investigator
  
  Ogawa Takenobu
- Project Period (FY)
  2018 – 2020
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Kyoto University
パスタ中での水分の移動機構の解明に基づく高品質な乾燥食品の新規製造指針Research Fellow
- Research Fellow
  
  小川剛伸
- Project Period (FY)
  2014 – 2016
- Research Category
  
  Grant-in-Aid for JSPS Fellows
- Research Field
  
  Food science
- Research Institution
  Kyoto University

All 2022 2021 2020 2019 2017 2016

All Journal Article Presentation Book Patent

[Book] Rheology on biological softmater: fundamentals and applications. Ed. by I. Kaneda, Part II Chapter 5, Moisture distributions and properties of pastas prepared or cooked under different conditions2017
- Author(s)
  T. Ogawa and S. Adachi
- Publisher
  Springer
- Data Source
  KAKENHI-PROJECT-14J02443
[Journal Article] ＡＩを用いて食感を生み出す鍵を探す2022
- Author(s)
  小川剛伸
- Journal Title
  
  アグリバイオ
  
  Volume: 6 Pages: 75-77
- Data Source
  KAKENHI-PROJECT-21K14802
[Journal Article] 透明にすることで“見える”食品の内部構造2022
- Author(s)
  小川剛伸
- Journal Title
  
  化学と生物
  
  Volume: 60 Pages: 113-115
- Data Source
  KAKENHI-PROJECT-21K14802
[Journal Article] Revealing 3D structure of gluten in wheat dough by optical clearing imaging2021
- Author(s)
  Ogawa T., Matsumura Y.
- Journal Title
  
  Nature Communications
  
  Volume: 12:1708 Pages: 1-10
- DOI
  10.1038/s41467-021-22019-0
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K14421, KAKENHI-PROJECT-16H06280, KAKENHI-PROJECT-14J02443
[Journal Article] 食品を透明にすることで食感を視る2021
- Author(s)
  小川剛伸
- Journal Title
  
  アグリバイオ
  
  Volume: 5 Pages: 79-81
- NAID
  40022590424
- Data Source
  KAKENHI-PROJECT-21K14802
[Journal Article] Drying and Rehydration Kinetics of Noodles2020
- Author(s)
  小川剛伸
- Journal Title
  
  Jap J Food Eng
  
  Volume: 21 Issue: 1 Pages: 25-36
- DOI
  10.11301/jsfe.20567
- NAID
  130007818490
- ISSN
  1345-7942, 1884-5924
- Language
  Japanese
- Data Source
  KAKENHI-PROJECT-18K14421
[Journal Article] 透明化による麺内部の三次元構造の可視化と人工知能を用いた食感の予測2019
- Author(s)
  小川剛伸
- Journal Title
  
  Foods and Food Ingredients Journal of Japan
  
  Volume: 224 Pages: 286-295
- NAID
  40021979453
- Data Source
  KAKENHI-PROJECT-18K14421
[Journal Article] Effects of drying temperature and relative humidity on spaghetti characteristics2017
- Author(s)
  T. Ogawa, A. Chuma, U. Aimoto, and S. Adachi
- Journal Title
  
  Drying Tehcnol.
  
  Volume: 印刷中
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-14J02443
[Journal Article] Detection of cracks in dried spaghetti using transmission images2017
- Author(s)
  T. Ogawa and S. Adachi
- Journal Title
  
  Biosci. Biotechnol. Biochem.
  
  Volume: 81 Pages: 750-754
- DOI
  10.1080/09168451.2016.1274641
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-14J02443
[Journal Article] A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera2017
- Author(s)
  T. Ogawa and S. Adachi
- Journal Title
  
  Food Science and Technology Research
  
  Volume: 23 Issue: 2 Pages: 237-240
- DOI
  10.3136/fstr.23.237
- NAID
  130005681736
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-14J02443
[Journal Article] Drying and rehydration of pasta2017
- Author(s)
  T. Ogawa and S. Adachi
- Journal Title
  
  Drying Technol.
  
  Volume: 印刷中
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-14J02443
[Journal Article] Kinetics on the turbidity change of wheat starch during its retrogradation2016
- Author(s)
  Fukuzawa S, Ogawa T, Nakagawa K, and Adachi S
- Journal Title
  
  Biosci. Biotechnol. Biochem.
  
  Volume: -
- DOI
  10.1080/09168451.2016.1171698
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-14J02443
[Journal Article] Changes in color and texture of wheat noodles during chilled storage2016
- Author(s)
  S. Fukuzawa, T. Ogawa, K. Nakagawa, and S. Adachi
- Journal Title
  
  Biosci. Biotechnol. Biochem.
  
  Volume: 80 Pages: 2418-2424
- DOI
  10.1080/09168451.2016.1220821
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-14J02443
[Patent] 麺等の食品試料を透明化する試薬およびその透明化法(Optical clearing reagent for carbohydrate-containing sample and optical method)2021
- Inventor(s)
  小川剛伸、松村康生
- Industrial Property Rights Holder
  京都大学
- Industrial Property Rights Type
  特許
- Filing Date
  2021
- Data Source
  KAKENHI-PROJECT-14J02443
[Patent] Optical clearing reagent for carbohydrate-containing sample and optical method2021
- Inventor(s)
  Takenobu Ogawa, Yasuki Matsumura
- Industrial Property Rights Holder
  Takenobu Ogawa, Yasuki Matsumura
- Industrial Property Rights Type
  特許
- Filing Date
  2021
- Overseas
- Data Source
  KAKENHI-PROJECT-18K14421
[Presentation] 人工知能を用いたパンの新規物性解析法の開発2022
- Author(s)
  瀬良早香、小川剛伸、谷史人
- Organizer
  日本農芸化学会関西支部第519回講演会
- Data Source
  KAKENHI-PROJECT-21K14802
[Presentation] バーチャル・リアリティーで体現した食品内部の３次元ミクロ構造2019
- Author(s)
  ○小川剛伸、谷史人
- Organizer
  日本食品科学工学会第66回大会
- Data Source
  KAKENHI-PROJECT-18K14421
[Presentation] 透明化手法を用いた米粒タンパク質の３次元分布の可視化2019
- Author(s)
  ○菊池茂花、小川剛伸、谷史人
- Organizer
  日本食品科学工学会第66回大会・第15回若手の会
- Data Source
  KAKENHI-PROJECT-18K14421
[Presentation] 麺内部のグルテンタンパク質の三次元ネットワーク構造の新規計測～麺をまるごと透明に～2016
- Author(s)
  小川剛伸，松村康生
- Organizer
  日本農芸化学会2016年度大会
- Place of Presentation
  札幌コンベンションセンター（北海道・札幌）
- Year and Date
  2016-03-30
- Data Source
  KAKENHI-PROJECT-14J02443
[Presentation] 麺内部の水分分布とデンプン・タンパク質の三次元構造　～色変化と透明化に基づく計測法の開発～2016
- Author(s)
  小川剛伸
- Organizer
  日本食品工学会第17回（2016年度）年次大会シンポジウム
- Place of Presentation
  東京海洋大学
- Year and Date
  2016-08-05
- Invited
- Data Source
  KAKENHI-PROJECT-14J02443

1. 田中充 (70584209)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
2. 園田英人 (00465725)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 田原祐助 (80585927)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Ogawa Takenobu 小川 剛伸

小川 剛伸 オガワ タケノブ

Research Projects

Research Products

Co-Researchers

簡易迅速な尿中低分子バイオマーカー計測による疾病診断技術基盤の構築

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

咀嚼時の食品の変形・破断挙動が食感と心地良さを生み出す機構の解明Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Predicting food quality using artificial intelligencePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

パスタ中での水分の移動機構の解明に基づく高品質な乾燥食品の新規製造指針Research Fellow

Research Fellow

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] Rheology on biological softmater: fundamentals and applications. Ed. by I. Kaneda, Part II Chapter 5, Moisture distributions and properties of pastas prepared or cooked under different conditions2017

Author(s)

Publisher

Data Source

[Journal Article] ＡＩを用いて食感を生み出す鍵を探す2022

Author(s)

Journal Title

Data Source

[Journal Article] 透明にすることで“見える”食品の内部構造2022

Author(s)

Journal Title

Data Source

[Journal Article] Revealing 3D structure of gluten in wheat dough by optical clearing imaging2021

Author(s)

Journal Title

DOI

Data Source

[Journal Article] 食品を透明にすることで食感を視る2021

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Drying and Rehydration Kinetics of Noodles2020

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] 透明化による麺内部の三次元構造の可視化と人工知能を用いた食感の予測2019

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Effects of drying temperature and relative humidity on spaghetti characteristics2017

Author(s)

Journal Title

Data Source

[Journal Article] Detection of cracks in dried spaghetti using transmission images2017

Author(s)

Journal Title

DOI

Data Source

[Journal Article] A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera2017

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Ogawa Takenobu 小川剛伸

小川剛伸オガワタケノブ

[Presentation] 麺内部のグルテンタンパク質の三次元ネットワーク構造の新規計測～麺をまるごと透明に～2016

[Presentation] 麺内部の水分分布とデンプン・タンパク質の三次元構造　～色変化と透明化に基づく計測法の開発～2016