Matsumura Yasuki 松村康生

… Alternative Names

MATSUMURA YASUKI 松村康生

MATSUMURA Yasuki 松村康生

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Researcher Number	50181756
Other IDs
External Links
Affiliation (Current)	2025: 京都大学, 生存圏研究所, 研究員
Affiliation (based on the past Project Information) *help	2020 – 2024: 京都大学, 生存圏研究所, 研究員 2016 – 2019: 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 … More 2003 – 2010: 京都大学, 農学研究科, 教授 2003: 京都大学, 農学研究科, 助教授 1998 – 2000: RESEARCH INSTITUTE FOR FOOD SCIENCE,KYOTO UNIVERSITY,Associate Professor, 食糧科学研究所, 助教授 1997: 京都大学, 食糧科学研究所, 教授 1996: Kyoto University, Research Institute for Food Science, Associate Professor, 食料科学研究所, 助教授 1995 – 1996: 京都大学, 食糧科学研究所, 助教授 1986 – 1988: 京都大学, 食糧科学研究所, 助手 Less
Review Section/Research Field	Principal Investigator Eating habits / Food science / Basic Section 08030:Family and consumer sciences, and culture and living-related / 食品科学・栄養科学 Except Principal Investigator Integrated Nutrition Science / 応用生物化学・栄養化学 / Eating habits, studies on eating habits / 食品科学・栄養科学 / 製造化学・食品 / Horticulture/Landscape architecture
Keywords	Principal Investigator 嗜好性 / 乳化食品 / タンパク質 / リポキシゲナーゼ / 乳化 / 調理と加工 / 農産物 / 食品物性 / 分散性 / キノコ多糖類 … More / 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 / 加工機能性 / 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 / 粉末化 / 分散系食品 / 粘性 / 食品利用 / 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 / shortening / low-moisture foods / creams / oil-in-water emulsion / emulsion foods / sensory properties / physical properties of foods / trans-fatty acids / 低水分系食品 / ショートニング / 低水分食品 / クリーム / W型エマルション / O / トランス酸 / dissociation of protein aggregate / spray drying / amyloid fibril / human tau protein / β-sheet structure / conformational change / indigestible aggregate / D-aspartic acid / フォールディング病 / レトルト処理 / 分子間β-シート / タウタンパク質 / クリスタリン / α-ヘリックス / 難分解性凝集体 / タンパク質凝集体の解離 / 噴霧乾燥 / アミロイド繊維 / ヒトタウタンパク質 / β-シート構造 / 高次構造変化 / 難分解性タンパク質凝集体 / D-アスパラギン酸 / activity control / structural change / enzymes / proteins / biomembranes / boundary lipids / ペプチド / 活性制御 / 構造変化 / 酵素 / 生体膜 / 境界脂質 / surfactant / protein / lipoxygenase / unsaturated fatty acids / lipid oxidation / micelle / emulsion / リポソーム / 界面活性剤 / 不飽和脂肪酸 / 脂質酸化 / ミセル / エマルション / 機能性成分 / 野菜 / オキソ酸 / 生理機能性成分 / 調理 / 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 / 質量分析機 / 脂質 / 咀嚼モデル器 / 軟口蓋運動 / 脂質咀嚼モデル器 / ヘッドスペース / 嚥下 / 香り / ヒューマンセンシング … More Except Principal Investigator 細胞間透過性 / 小腸 / 吸収 / ビタミンE / カロテノイド / Caco-2 / DHA / 小腸透過性 / 脂溶性ビタミン / リンパ輸送 / 消化 / リン脂質 / Structure and Functionality of glycinin / Interaction of glycinin molecule / グリシニンのゲル化 / グリシニンの高分子化 / グリシニンの構造と機能 / タンパク質分子間相互作用 / Food processing and cooking / emulsion gel / Wheat flour / Food Rheology / Breadmaking properties / anti-oxidative activity / interfacial activity / radical-scavenging activity / デンプン粒表面タンパク質 / ペプチド結合性多糖類 / 乳化系 / 抗酸化性 / 乳化系ゲル / 食品加工調理 / 乳化性ゲル / 小麦粉 / 食品物性 / 製パン適性 / 抗酸化能 / 界面活性能 / ラジカル捕捉活性 / Texture Measurement / Compression Test / Mechanical Property / Texture / 物質測定 / 圧縮試験機 / 物性測定 / テクスチャー / 力学特性 / クリープ測定 / 分子間結合力 / 粘弾性構造 / 大豆タンパク質ゲル / 鉢物 / 花卉 / 芳香心理学 / HS-SPME法 / ガスクロマトグラフィー / ニオイゼラニウム / 香気成分 / 精油 / ストレス / 脳血流 / NIRS / ラベンダー / ミント / 官能試験 / アロマコロジー Less

Quality improvement of plant stuff aiming for enlargement of food sustainabilityPrincipal Investigator
- 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
Quality Improvement and Social dissemination of Agricultural Products- and Insects-derived Materials aiming at the Sustainable Food LifePrincipal Investigator
- 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 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

[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] 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] 食品微粒子による界面安定化　乳化系を対象として2021
- Author(s)
  松村康生、石井統也
- Journal Title
  
  科学と工業
  
  Volume: 95(1) Pages: 23-32
- NAID
  40022468692
- Data Source
  KAKENHI-PROJECT-19H01606
[Journal Article] エマルション研究開発における新しいアプローチ　ー構造の形成、維持、崩壊の視点から2021
- Author(s)
  松村康生
- Journal Title
  
  FFIジャーナル（食品・食品添加物研究誌）
  
  Volume: 226(2) Pages: 101-104
- NAID
  40022596991
- 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] 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] 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] 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.)-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] 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] 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] 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] 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
- Description
  「研究成果報告書概要(欧文)」より
- 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 system2004
- Author(s)
  Yukiko Mizutani, Yasuki Matsumura et al.
- Journal Title
  
  J.Agric.Food Chem. 52
  
  Pages: 3570-3576
- Data Source
  KAKENHI-PROJECT-15580107
[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
[Presentation] 乳化の基礎から応用まで　ー特に微粒子素材による乳化についてー2022
- Author(s)
  松村康生
- Organizer
  日本油化学会実践油脂講座2022
- Invited
- Data Source
  KAKENHI-PROJECT-23K22219
[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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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
[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

1. MATSUMIYA Kentaro (60553013)

# of Collaborated Projects: 4 results

# of Collaborated Products: 13 results
2. KASAI Midori (10262354)

# of Collaborated Projects: 3 results

# of Collaborated Products: 7 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. 阿部賢太郎 (20402935)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
6. 谷史人 (70212040)

# of Collaborated Projects: 2 results

# of Collaborated Products: 4 results
7. ODAKE Sachiko (60233540)

# of Collaborated Projects: 1 results

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

# of Collaborated Projects: 1 results

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

# of Collaborated Projects: 1 results

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

# of Collaborated Projects: 1 results

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

# of Collaborated Projects: 1 results

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

# of Collaborated Projects: 1 results

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

# of Collaborated Projects: 1 results

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

# 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. 真部真里子 (50329968)

# of Collaborated Projects: 1 results

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

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
18. BANBA Kiyotaka

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
19. 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

Research Products

Co-Researchers

Quality improvement of plant stuff aiming for enlargement of food sustainabilityPrincipal Investigator

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

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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

Principal Investigator

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

Principal Investigator

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

Principal 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

Principal Investigator

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

Principal Investigator

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

Principal Investigator

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Studies on the development of universal-type texture measurement system

Principal Investigator

Matsumura Yasuki 松村康生

MATSUMURA YASUKI 松村康生

MATSUMURA Yasuki 松村康生

[Journal Article] 食品微粒子による界面安定化　乳化系を対象として2021

[Journal Article] エマルション研究開発における新しいアプローチ　ー構造の形成、維持、崩壊の視点から2021