Matsumura Yasuki 松村康生

… Alternative Names

Researcher Number	50181756
Other IDs
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Affiliation (Current)	2021: 京都大学, 生存圏研究所, 研究員
Affiliation (based on the past Project Information) *help	2016 – 2020: 京都大学, 農学研究科, 教授 2016: 京都大学, 大学院農学研究科, 教授 2013 – 2015: 京都大学, (連合)農学研究科(研究院), 教授 2010: Kyoto University, 大学院・農学研究科, 教授 2003 – 2010: 京都大学, 農学研究科, 教授 … More
Review Section/Research Field	Principal Investigator Food science / Eating habits / 食品科学・栄養科学 / Basic Section 08030:Family and consumer sciences, and culture and living-related Except Principal Investigator Horticulture/Landscape architecture / 製造化学・食品 / 食品科学・栄養科学 / Eating habits, studies on eating habits / 応用生物化学・栄養化学 / Integrated Nutrition Science
Keywords	Principal Investigator 食品物性 / 農産物 / 調理と加工 / 嗜好性 / リポキシゲナーゼ / タンパク質 / 乳化食品 / ヒューマンセンシング / 香り / 嚥下 … More Except Principal Investigator アロマコロジー / 官能試験 / ミント / ラベンダー / NIRS / 脳血流 / ストレス / 精油 / 香気成分 / ニオイゼラニウム / ガスクロマトグラフィー / HS-SPME法 / 芳香心理学 / 花卉 / 鉢物 / 大豆タンパク質ゲル / 粘弾性構造 / 分子間結合力 / クリープ測定 / 力学特性 / テクスチャー / 物性測定 / 圧縮試験機 / 物質測定 / Texture / Mechanical Property / Compression Test / Texture Measurement / ラジカル捕捉活性 / 界面活性能 / 抗酸化能 / 製パン適性 / 食品物性 / 小麦粉 / 乳化性ゲル / 食品加工調理 / 乳化系ゲル / 抗酸化性 / 乳化系 / ペプチド結合性多糖類 / デンプン粒表面タンパク質 / radical-scavenging activity / interfacial activity / anti-oxidative activity / Breadmaking properties / Food Rheology / Wheat flour / emulsion gel / Food processing and cooking / タンパク質分子間相互作用 / グリシニンの構造と機能 / グリシニンの高分子化 / グリシニンのゲル化 / Interaction of glycinin molecule / Structure and Functionality of glycinin / リン脂質 / 消化 / リンパ輸送 / 脂溶性ビタミン / 小腸透過性 / DHA / Caco-2 / カロテノイド / ビタミンE / 吸収 / 小腸 / 細胞間透過性 Less

持続的食生活確立のための農産物・昆虫素材の高品質化および社会的普及Principal InvestigatorOngoing
- Principal Investigator
  
  松村康生
- 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 technologiesPrincipal Investigator
- 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
Influence of the chemical structure of dietary lipids on the bioavailability of coexistent food factors
- Principal Investigator
  
  MUROTA Kaeko
- Project Period (FY)
  2014 – 2016
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Integrated Nutrition Science
- Research Institution
  Kindai University
Application of atomized materials from agricultural products to cookery and food processingPrincipal Investigator
- 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
Is cooking capable of producing bio-functional components?Principal Investigator
- Principal Investigator
  
  MATSUMURA YASUKI
- Project Period (FY)
  2013 – 2014
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits
- Research Institution
  Kyoto University
Evaluation and control of physical properties and flavor of foods using human sensing systemsPrincipal Investigator
- Principal Investigator
  
  MATSUMURA Yasuki
- Project Period (FY)
  2008 – 2010
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Food science
- Research Institution
  Kyoto University
Improvement of Physical and Sensory Properties of Foods by Trans-fatty Acid and Search for the Fatty-acid SubstitutesPrincipal Investigator
- Principal Investigator
  
  MATSUMURA Yasuki
- Project Period (FY)
  2006 – 2007
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Kyoto University
アロマコロジー効果の高い有用鉢物花卉の作出とその利用
- Principal Investigator
  
  林孝洋
- Project Period (FY)
  2005 – 2007
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  Horticulture/Landscape architecture
- Research Institution
  Kyoto University
Effect of anti-oxidative and surface active components in natural materials on food processing and cookery characteristics
- Principal Investigator
  
  SEGUCHI Masaharu
- Project Period (FY)
  2003 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kobe Women's University
Contribution of D-Aspartic Acit to formation of indigestible aggregate of proteinPrincipal Investigator
- Principal Investigator
  
  MATSUMURA Yasuki
- Project Period (FY)
  2003 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Kyoto University
Structural Change and Activity Control of Peptides and Proteins in Biomembranes Including Boundary LipidsPrincipal Investigator
- Principal Investigator
  
  MATSUMURA Yasuki
- Project Period (FY)
  1998 – 2000
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  KYOTO UNIVERSITY
Studies on the development of universal-type texture measurement system
- Principal Investigator
  
  MORI Tomohiko
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  KYOTO UNIVERSITY
Conformation and Oxidative Damage of Lipid Molecules in Membrane Models of Food and Biological SystemsPrincipal Investigator
- Principal Investigator
  
  MATSUMURA Yasuki
- Project Period (FY)
  1995 – 1996
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  KYOTO UNIVERSITY
タンパク質ゲルの物性に関わる重層的構造要素の解析
- Principal Investigator
  
  MORI Tomohiko
- Project Period (FY)
  1988 – 1989
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  製造化学・食品
- Research Institution
  Kyoto University
Structure of Glycinin and Its Significance in Thermal Polymerization of Glycinin Molecule
- Principal Investigator
  
  MORI Tomohiko
- Project Period (FY)
  1986 – 1987
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  応用生物化学・栄養化学
- Research Institution
  Kyoto University

All 2018 2017 2016 2015 2014 2011 2010 2009 2007 2006 2005 2004

All Journal Article Presentation

[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] Destabilization of protein-based emulsions by diglycerol esters of fatty acids-The importance of chain length similarity between dispersed oil molecules and fatty acid residues of the emulsifier.2011
- Author(s)
  K.Matsumiya, K.Nakanishi, Y.Matsumura
- Journal Title
  
  Food Hydrocolloids
  
  Volume: 25 Pages: 773-780
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20380076
[Journal Article] Destabilization of protein-based emulsions by diglycerol esters of fatty acids-The importance of chain length similarity between dispersed oil molecules and fatty acid residues of the emulsifier2011
- Author(s)
  K.Matsumiya,K.Nakanishi, Y.Matsumura
- Journal Title
  
  Food Hydrocolloids 25
  
  Pages: 773-780
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20380076
[Journal Article] 食品分散系の性質-安定性・物性に及ぼす加工条件の影響-2010
- Author(s)
  松村康生、松宮健太郎、宮本有香
- Journal Title
  
  日本調理学会誌
  
  Volume: 43 Pages: 206-212
- Data Source
  KAKENHI-PROJECT-20380076
[Journal Article] ウーロン茶の口腔内油脂浄化作用に関する研究2010
- Author(s)
  村絵美、永井元、松宮健太郎、松村康生、林由佳子
- Journal Title
  
  日本味と匂学会誌
  
  Volume: 17(3) Pages: 323-326
- NAID
  110008451348
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20380076
[Journal Article] Effects of becteriostatic emulsifiers on stability of milk-based emulsions2010
- Author(s)
  K.Matsumiya, W.Takahashi, Y.Matsumura
- Journal Title
  
  Journal of Food Engineering 96
  
  Pages: 185-191
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20380076
[Journal Article] Effects of bacteriostatic emulsifiers on stability of milk-based emulsions2010
- Author(s)
  K.Matsumiya, W.Takahashi, K.Inoue, Y.Matsumura
- Journal Title
  
  Journal of Food Engineering 96
  
  Pages: 185-191
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20380076
[Journal Article] 乳化食品に求められる新しい機能-加工上の問題を克服する-2009
- Author(s)
  松村康生, 松宮健太郎
- Journal Title
  
  食品工業 52(20)
  
  Pages: 20-29
- Data Source
  KAKENHI-PROJECT-20380076
[Journal Article] Effects of oil-soluble emulsifiers on solidification of thermally treated creams.2007
- Author(s)
  T. Mutoh, H. Kubouchi, M. Noda, Y. Shiinoki, Y. Matsumura
- Journal Title
  
  International Dairy Journal 17
  
  Pages: 24-28
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18580120
[Journal Article] Effect of oil-soluble emulsifiers on solidification of thermally treated creams2007
- Author(s)
  T., Mutoh, H., Kubouchi, M., Noda, Y., Shiinoki, Y. Matsumura
- Journal Title
  
  International Dairy Journal 17
  
  Pages: 24-28
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18580120
[Journal Article] ニオイゼラニウムの香気成分(Pelargonium spp.)-ニオイゼラニウムと食品の香気成分の比較2006
- Author(s)
  林孝洋, 田中俊輔, 矢澤進, 畑明莉, 村上博, 瀬戸栄里, 松村康生, 田中康雄, 吉田昌弘, 岩渕梨沙, 宮脇英昭
- Journal Title
  
  園芸学会雑誌 75巻(別1)
  
  Pages: 187-187
- Data Source
  KAKENHI-PROJECT-17658013
[Journal Article] ニオイゼラニウムの香気成分(Pelargonium spp.)-SPME法を用いた香気分析法の検討2006
- Author(s)
  林孝洋, 田中俊輔, 矢澤進, 松村康生, 畑明莉, 村上博, 瀬戸栄里, 田中康雄, 吉田昌弘, 岩渕梨沙, 宮脇英昭
- Journal Title
  
  園芸学会雑誌 75巻(別1)
  
  Pages: 186-186
- Data Source
  KAKENHI-PROJECT-17658013
[Journal Article] Effects of protein and peptide addition on lipid oxidation in powder model system.2005
- Author(s)
  Y.Matsumura.
- Journal Title
  
  J.Agric.Food Chem. 53
  
  Pages: 137-144
- Data Source
  KAKENHI-PROJECT-15300256
[Journal Article] 油脂の結晶化がエマルションの物性・安定性に及ぼす影響2005
- Author(s)
  松村康生
- Journal Title
  
  オレオサイエンス 5
  
  Pages: 13-19
- NAID
  10014240506
- Data Source
  KAKENHI-PROJECT-15300256
[Journal Article] 油脂の結晶化がエマルションの物性・安定性に及ぼす影響.2005
- Author(s)
  松村康生
- Journal Title
  
  オレオサイエンス 5
  
  Pages: 13-19
- NAID
  10014240506
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15300256
[Journal Article] Effects of the Addition of Amino Acids and Peptides on Lipid Oxidation in a Powdery Model System2005
- Author(s)
  Yasuo Matsumura
- Journal Title
  
  J.Agric.Food Chem. 53
  
  Pages: 8334-8341
- Data Source
  KAKENHI-PROJECT-15300256
[Journal Article] 油脂の結晶化がエマルションの物性・安定性に及ぼす影響2005
- Author(s)
  松村康生
- Journal Title
  
  オレオサイエンス 5
  
  Pages: 13-19
- NAID
  10014240506
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15300256
[Journal Article] Effects of heating on the interaction of lipid and zein in a dry powder system.2004
- Author(s)
  Yukiko Mizutani, Yasuki Matsumura et al.
- Journal Title
  
  J.Agric.Food Chem. 52
  
  Pages: 3570-3576
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15580107
[Journal Article] Effects of heating on the interaction of lipid and zeiin in a dry powder system.2004
- Author(s)
  Y.Mizutani, Y, Matsumura, H.Murakami, T.Mori
- Journal Title
  
  J.Agric.Food Chem. 52
  
  Pages: 3570-3576
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15580107
[Journal Article] Effects of heating on the interaction of lipid and zein in a dry powder system2004
- Author(s)
  Yukiko Mizutani, Yasuki Matsumura et al.
- Journal Title
  
  J.Agric.Food Chem. 52
  
  Pages: 3570-3576
- Data Source
  KAKENHI-PROJECT-15580107
[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] 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] 調理条件がトマトソースの香気成分や風味に与える影響2017
- Author(s)
  金島萌恵、木村奏子、北郷志織、宮本有香、松村康生、久保田紀久枝
- Organizer
  （公社）日本食品科学工学会
- Data Source
  KAKENHI-PROJECT-16H01807
[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] ナノ粒子化加工によるビタミンEの吸収促進機構の解明2016
- Author(s)
  室田佳恵子、大塚芹、菅田望、村上陽子、伊佐治知也、寺尾純二、河田照雄、松村康生、大久保剛
- Organizer
  日本栄養・食糧学会第70回大会
- Place of Presentation
  兵庫県西宮市（武庫川女子大学）
- Year and Date
  2016-05-14
- Data Source
  KAKENHI-PROJECT-26500020
[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] Effect of nanoparticle processing on vitamin E absorption in human intestinal Caco-2 cells and rats2015
- Author(s)
  Kaeko Murota, Takeshi Ohkubo, Nozomi Sugata, Yoko Murakami, Rina Higashitani, Tomoya Isaji, Junji Terao, Teruo Kawada, Yasuki Matsumura
- Organizer
  The 6th International Conference on Food Factors
- Place of Presentation
  Seoul, Korea
- Year and Date
  2015-11-22
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-26500020
[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] 調理条件がトマトソース中の機能性成分に与える影響2014
- Author(s)
  武井友里恵、米山果歩、宮本有香、松村康生
- Organizer
  日本食品科学工学会
- Place of Presentation
  中村学園大学(福岡市）
- Year and Date
  2014-08-29
- Data Source
  KAKENHI-PROJECT-25560036
[Presentation] 水溶性大豆多糖類が乳化系からの香気放散挙動に与える影響2011
- Author(s)
  嘉幡宏美、松宮健太郎、作田圭亮、中村彰宏、松村康生
- Organizer
  日本農芸化学会2011年度大会
- Place of Presentation
  京都女子大学(京都)
- Year and Date
  2011-03-27
- Data Source
  KAKENHI-PROJECT-20380076
[Presentation] 人パネルによる大豆咀嚼における咀嚼特性と放散香気2010
- Author(s)
  小竹佐知子、小林史幸、松村康生
- Organizer
  日本食品工学会第11回(2010年度)年次大会
- Place of Presentation
  東京海洋大学(東京)
- Year and Date
  2010-08-04
- Data Source
  KAKENHI-PROJECT-20380076
[Presentation] Difference in flavor compound structure affects flavor release from emulsion system2010
- Author(s)
  H.Kabata, K.Matsumiya, K.Sakuda, A.Nakamura, Y.Matsumura
- Organizer
  Hiroshima Forum on Functionality Lipids
- Place of Presentation
  広島大学学士会館(東広島)
- Year and Date
  2010-03-25
- Data Source
  KAKENHI-PROJECT-20380076
[Presentation] The relationships between lavender aroma component and aromachology effect2010
- Author(s)
  K.Tomi, T.Hayashi, T.Fushiki, H.Murakami, S.Yazawa, Y.Matsumura
- Organizer
  International Horticultural Congress
- Place of Presentation
  Lisboa Congress Center(Lisbon, Portugal)
- Year and Date
  2010-08-25
- Data Source
  KAKENHI-PROJECT-20380076
[Presentation] Difference in flavor compound structure affects flavor release from emulsion system2010
- Author(s)
  H.Kabata, K.Matsumiya, K.Sakuda, A.Nakamura, Y.Matsumura
- Organizer
  Hiroshima Forum on Functionality of Lipids
- Place of Presentation
  広島大学学士会館 (東広島)
- Year and Date
  2010-03-25
- Data Source
  KAKENHI-PROJECT-20380076
[Presentation] Volatile aroma profile of soybeans during mastication with mouth model by PTR-MS2009
- Author(s)
  小竹佐知子, 松村康生
- Organizer
  Asia and Pacific Biochemical Engineering Conference
- Place of Presentation
  神戸国際会議場(神戸)
- Year and Date
  2009-11-27
- Data Source
  KAKENHI-PROJECT-20380076
[Presentation] Volatile aroma profile of soybeans during mastication with mouth model by PTR-MS2009
- Author(s)
  小竹佐知子・松村康生
- Organizer
  Asia and Pacific Biochemical Engineering Conference
- Place of Presentation
  神戸国際会議場 (神戸)
- Year and Date
  2009-11-27
- Data Source
  KAKENHI-PROJECT-20380076
[Presentation] エチルエステルの放散挙動に及ぼすタンパク質および油脂の影響2009
- Author(s)
  色川慶信, 松宮健太郎, 作田圭亮, 松村康生
- Organizer
  第48回日本油化学会年会
- Place of Presentation
  名古屋工業大学 (名古屋)
- Year and Date
  2009-09-11
- Data Source
  KAKENHI-PROJECT-20380076
[Presentation] Stability of emulsion and dispersion systems including milk proteins2009
- Author(s)
  松村康生, 松宮健太郎
- Organizer
  International Seminar on Food Hydrocolloids
- Place of Presentation
  大阪市立大学文化交流センター (大阪)
- Year and Date
  2009-12-01
- Data Source
  KAKENHI-PROJECT-20380076
[Presentation] 食品の物性変換と微細構造2009
- Author(s)
  松村康生
- Organizer
  日本食品科学工学会第56回大会
- Place of Presentation
  名城大学 (名古屋)
- Year and Date
  2009-09-10
- Data Source
  KAKENHI-PROJECT-20380076
[Presentation] 口腔咀嚼モデル装置を用いた大豆模擬咀嚼中の放散香気2009
- Author(s)
  小竹佐知子・松村康生
- Organizer
  日本食品工学会第11回年次大会
- Place of Presentation
  石川県立大学 (金沢)
- Year and Date
  2009-08-02
- Data Source
  KAKENHI-PROJECT-20380076
[Presentation] Mechanism of destabilization of food emulsions by bacteriostatic emulsifiers2007
- Author(s)
  K., Matsumiya, Y., Matsumura
- Organizer
  Japanese Society of Food Science and Technology, Kansai branch 39th Symposium
- Place of Presentation
  Kyoto University
- Year and Date
  2007-11-09
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18580120
[Presentation] 静菌性乳化剤による乳化破壊メカニズムの解明2007
- Author(s)
  松宮健太郎、松村康生
- Organizer
  日本食品科学工学会関西支部第39回シンポジウム・研究発表会
- Place of Presentation
  京都大学
- Year and Date
  2007-11-09
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18580120

1. KASAI Midori (10262354)

# of Collaborated Projects: 3 results

# of Collaborated Products: 6 results
2. MATSUMIYA Kentaro (60553013)

# of Collaborated Projects: 3 results

# of Collaborated Products: 8 results
3. MORI Tomohiko (10027188)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
4. MIYAMOTO Yuka (70399252)

# of Collaborated Projects: 2 results

# of Collaborated Products: 1 results
5. 谷史人 (70212040)

# of Collaborated Projects: 2 results

# of Collaborated Products: 3 results
6. ODAKE Sachiko (60233540)

# of Collaborated Projects: 1 results

# of Collaborated Products: 4 results
7. TACHIMURA Taku (60188266)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. SEGUCHI Masaharu (40149612)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. MATOBA Teruyoshi (10027196)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
10. MUROTA Kaeko (40294681)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
11. OHKUBO Takeshi (40513172)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
12. 林孝洋 (40173009)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
13. 冨岡和子 (70031705)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
14. 阿部賢太郎 (20402935)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
15. 久保田紀久枝 (90008730)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
16. BANBA Kiyotaka

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
17. NAKATSUKA Masahiro

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Matsumura Yasuki 松村 康生

MATSUMURA YASUKI 松村 康生

MATSUMURA Yasuki 松村 康生

Research Projects

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Co-Researchers

持続的食生活確立のための農産物・昆虫素材の高品質化および社会的普及Principal InvestigatorOngoing

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

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Influence of the chemical structure of dietary lipids on the bioavailability of coexistent food factors

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Application of atomized materials from agricultural products to cookery and food processingPrincipal Investigator

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Is cooking capable of producing bio-functional components?Principal Investigator

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Evaluation and control of physical properties and flavor of foods using human sensing systemsPrincipal Investigator

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Improvement of Physical and Sensory Properties of Foods by Trans-fatty Acid and Search for the Fatty-acid SubstitutesPrincipal Investigator

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アロマコロジー効果の高い有用鉢物花卉の作出とその利用

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Effect of anti-oxidative and surface active components in natural materials on food processing and cookery characteristics

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Contribution of D-Aspartic Acit to formation of indigestible aggregate of proteinPrincipal Investigator

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Structural Change and Activity Control of Peptides and Proteins in Biomembranes Including Boundary LipidsPrincipal Investigator

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Studies on the development of universal-type texture measurement system

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Conformation and Oxidative Damage of Lipid Molecules in Membrane Models of Food and Biological SystemsPrincipal Investigator

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Matsumura Yasuki 松村康生

MATSUMURA YASUKI 松村康生

MATSUMURA Yasuki 松村康生