Watanabe Yoshiyuki 渡邉義之

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WATANABE Yoshiyuki 渡邉義之

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Researcher Number	20368369
Other IDs
Affiliation (Current)	2026: 大阪公立大学, 大学院農学研究科 , 教授
Affiliation (based on the past Project Information) *help	2022 – 2024: 大阪公立大学, 大学院農学研究科, 教授 2015 – 2016: 近畿大学, 工学部, 教授 2014: 近畿大学, 工学部, 准教授 2007 – 2009: Kinki University, 工学部, 講師
Review Section/Research Field	Principal Investigator Food science / Basic Section 38050:Food sciences-related
Keywords	Principal Investigator 固液コロイド / 食品テクスチャー / ゲル状粒子 / 包括的評価 / 力学物性 / 分散媒 / 硬さ指標 / 固液分散系 / 破断特性 / 凝集性 … More / 付着性 / 硬さ / 粒子径 / コロイド / 固液共存系 / テクスチャー / 融解 / 粉末化脂質 / 噴霧乾燥 / リモネン / 解凍 / 乳化安定性 / 凍結 / O/W型エマルション / 臨界ミセル濃度 / 有機酸 / W型エマルション / O / 分解速度定数 / カテキン / 固定化リパーゼ / アシルアスコルビン酸 / 抗酸化性乳化剤 Less

Research Projects
(3 results)
Research Products
(16 results)

Comprehensive evaluation of physical property in a solid-liquid colloidal dispersion for designing food based on the texturePrincipal Investigator
- Principal Investigator
  
  Watanabe Yoshiyuki
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Osaka Metropolitan University
Advanced utilization of lipid in food system and elucidation of its deterioration mechanismPrincipal Investigator
- Principal Investigator
  
  WATANABE Yoshiyuki
- Project Period (FY)
  2014 – 2016
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Kindai University
Studies on the properties of antioxidative emulsifier in aqueous and emulsion systemsPrincipal Investigator
- Principal Investigator
  
  WATANABE Yoshiyuki
- Project Period (FY)
  2007 – 2009
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Food science
- Research Institution
  Kinki University

All 2024 2023 2022 2016 2015 2010 2009 2008

All Journal Article Presentation Book

[Book] Biochemical Engineering ; Chapter 2 Enzymatic synthesis of acyl ascorbate and its function as a food additive2009
- Author(s)
  Yoshiyuki Watanabe, 他1名
- Publisher
  Nova Science Publishers Inc.
- Data Source
  KAKENHI-PROJECT-19780106
[Book] Biochemical Engineering2009
- Author(s)
  Yoshiyuki Watanabe, Shuji Adachi
- Publisher
  Nova Science Publishers Inc.
- Data Source
  KAKENHI-PROJECT-19780106
[Journal Article] Effect of Particle Diameter on Water Sorption by Rice Grains2024
- Author(s)
  Tamaki Nagahama、Shuji Adachi、Yoshiyuki Watanabe
- Journal Title
  
  Starch - Staerke
  
  Volume: 2300224 Issue: 7-8
- DOI
  10.1002/star.202300224
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22K05527
[Journal Article] Effects of Particle Size and Shape on the Texture Property of a Solid?Liquid Dispersion System With Gel Particles2024
- Author(s)
  Tanikawa Miyu、Watanabe Yoshiyuki
- Journal Title
  
  Journal of Texture Studies
  
  Volume: 55 Issue: 5
- DOI
  10.1111/jtxs.12869
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22K05527
[Journal Article] Stability of catechin in aqueous solution with coexistent ascorbic acid or octanoyl ascorbate and organic acid2010
- Author(s)
  Yoshiyuki Watanabe, Kana Idenoue, Mizuka Nagai, Shuji Adachi
- Journal Title
  
  Food Science and Technology Research 16(2)(in press)
- NAID
  10027496267
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19780106
[Journal Article] Synthesis of acyl arbutin by an immobilized lipase and its suppressive ability against lipid oxidation in a bulk system and O/W emulsion2009
- Author(s)
  Mizuka Nagai, Yoshiyuki Watanabe, Masato Nomura
- Journal Title
  
  Bioscience Biotechnology and Biochemistry 73(11)
  
  Pages: 2501-2505
- NAID
  10027548083
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19780106
[Journal Article] Degradation kinetics of catechin in aqueous solution in the presence of ascorbic acid or octanoyl ascorbate2009
- Author(s)
  Yoshiyuki Watanabe, Tatsunori Okayasu, Kana Idenoue, Shuji Adachi
- Journal Title
  
  Japan Journal of Food Engineering 10(2)
  
  Pages: 117-124
- NAID
  130005084487
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19780106
[Journal Article] Degradation kinetics of catechin in aqueous solution in the presence of ascorbic acid or octanoyl ascorbate2009
- Author(s)
  Yoshiyuki Watanabe, 他3名
- Journal Title
  
  Japan Journal of Food Engineering VOL.10
  
  Pages: 117-124
- NAID
  130005084487
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19780106
[Presentation] ゲル状粒子を含む固液分散系のテクスチャー特性2023
- Author(s)
  谷川実優，渡邉義之
- Organizer
  日本食品科学工学会第70回大会
- Data Source
  KAKENHI-PROJECT-22K05527
[Presentation] 米の吸水特性と粒径との関係2022
- Author(s)
  永濱珠希，安達修二，渡邉義之
- Organizer
  日本食品科学工学会第69回大会
- Data Source
  KAKENHI-PROJECT-22K05527
[Presentation] αーアミラーゼによる米粒の消化に及ぼす粒子径の影響2022
- Author(s)
  永濱珠希，安達修二，渡邉義之
- Organizer
  日本農芸化学会関西支部第524回講演会
- Data Source
  KAKENHI-PROJECT-22K05527
[Presentation] カスタードの流動特性に及ぼす成分および加熱の影響2022
- Author(s)
  西田江利，渡邉義之
- Organizer
  日本農芸化学会関西支部第521回講演会
- Data Source
  KAKENHI-PROJECT-22K05527
[Presentation] Effect of freezing and thawing processes on stability of O/W emulsion with flavor component2016
- Author(s)
  Takafumi Okubayashi, Yusuke Kono, Masayoshi Hiroshima, Yoshiyuki Watanabe
- Organizer
  International Union of Food Science and Technology 2016
- Place of Presentation
  Dublin, Ireland
- Year and Date
  2016-08-21
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-26450184
[Presentation] Stability of Oil-in-water Emulsion Containing Flavor Component through Freezing and Thawing Processes2015
- Author(s)
  Yoshiyuki Watanabe, Yusuke Kono, Masayoshi Hiroshima, Shuji Adachi
- Organizer
  12th International Congress on Engineering and Food
- Place of Presentation
  Quebec City Convention Center (Canada, Quebec City)
- Year and Date
  2015-06-15
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-26450184
[Presentation] 凍結・解凍後のO/W型エマルションと含有フレーバーの安定性2015
- Author(s)
  奥林孝文，弘嶋真愛，渡邉義之
- Organizer
  第16回日本食品工学会年次大会
- Place of Presentation
  広島市立大学（広島県広島市）
- Year and Date
  2015-08-11
- Data Source
  KAKENHI-PROJECT-26450184
[Presentation] O/W型エマルション系での親油性および親水性酸化促進剤による脂質酸化へのアシルアスコルビン酸の作用特性2008
- Author(s)
  後藤夏希, 大塚恭輔, 木村亮, 渡邉義之, 安達修二
- Organizer
  第9回日本食品工学会年次大会
- Place of Presentation
  東京海洋大学
- Year and Date
  2008-08-05
- Data Source
  KAKENHI-PROJECT-19780106

Watanabe Yoshiyuki 渡邉 義之

WATANABE Yoshiyuki 渡邉 義之

Research Projects

Research Products

Comprehensive evaluation of physical property in a solid-liquid colloidal dispersion for designing food based on the texturePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Advanced utilization of lipid in food system and elucidation of its deterioration mechanismPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on the properties of antioxidative emulsifier in aqueous and emulsion systemsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] Biochemical Engineering ; Chapter 2 Enzymatic synthesis of acyl ascorbate and its function as a food additive2009

Author(s)

Publisher

Data Source

[Book] Biochemical Engineering2009

Author(s)

Publisher

Data Source

[Journal Article] Effect of Particle Diameter on Water Sorption by Rice Grains2024

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effects of Particle Size and Shape on the Texture Property of a Solid?Liquid Dispersion System With Gel Particles2024

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Stability of catechin in aqueous solution with coexistent ascorbic acid or octanoyl ascorbate and organic acid2010

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Synthesis of acyl arbutin by an immobilized lipase and its suppressive ability against lipid oxidation in a bulk system and O/W emulsion2009

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Degradation kinetics of catechin in aqueous solution in the presence of ascorbic acid or octanoyl ascorbate2009

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Degradation kinetics of catechin in aqueous solution in the presence of ascorbic acid or octanoyl ascorbate2009

Author(s)

Journal Title

NAID

Data Source

[Presentation] ゲル状粒子を含む固液分散系のテクスチャー特性2023

Author(s)

Organizer

Data Source

[Presentation] 米の吸水特性と粒径との関係2022

Author(s)

Organizer

Data Source

[Presentation] αーアミラーゼによる米粒の消化に及ぼす粒子径の影響2022

Author(s)

Organizer

Data Source

[Presentation] カスタードの流動特性に及ぼす成分および加熱の影響2022

Author(s)

Organizer

Data Source

[Presentation] Effect of freezing and thawing processes on stability of O/W emulsion with flavor component2016

Author(s)

Organizer

Place of Presentation

Watanabe Yoshiyuki 渡邉義之

WATANABE Yoshiyuki 渡邉義之