MATSUMURA Yasuki 松村康生

Researcher Number	50181756
Other IDs
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Affiliation *help	2016 – 2018 : 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 Eating habits / Food science / 食品科学・栄養科学 Except Principal Investigator 食品科学・栄養科学 / Eating habits, studies on eating habits / 製造化学・食品 / Integrated Nutrition Science / 応用生物化学・栄養化学 / Horticulture/Landscape architecture
Keywords	Principal Investigator リポキシゲナーゼ / 食品物性 / タンパク質 / 調理と加工 / 嗜好性 / 香り / 風味向上効果 / spray drying / emulsion / 低水分食品 … More Except Principal Investigator 抗酸化性 / 精油 / 官能試験 / ラベンダー / 食品加工調理 / リン脂質 / DHA / 脂溶性ビタミン / Wheat flour / 消化 / Texture / 乳化系 / Structure and Functionality of glycinin / 小腸 / 花卉 / HS-SPME法 / Mechanical Property / 製パン適性 / ラジカル捕捉活性 / Food processing and cooking / グリシニンの構造と機能 / グリシニンの高分子化 / 小腸透過性 / Breadmaking properties / Caco-2 / radical-scavenging activity / 乳化性ゲル / 小麦粉 / 界面活性能 / タンパク質分子間相互作用 / ガスクロマトグラフィー / ストレス / 物性測定 / 力学特性 / デンプン粒表面タンパク質 / ビタミンE / リンパ輸送 / Texture Measurement / Interaction of glycinin molecule / ミント / 物質測定 / クリープ測定 / 細胞間透過性 / 脳血流 / 鉢物 / 香気成分 / ニオイゼラニウム / emulsion gel / 大豆タンパク質ゲル / 分子間結合力 / 食品物性 / 芳香心理学 / グリシニンのゲル化 / 抗酸化能 / テクスチャー / anti-oxidative activity / Compression Test / 吸収 / NIRS / 粘弾性構造 / Food Rheology / ペプチド結合性多糖類 / 乳化系ゲル / 圧縮試験機 / カロテノイド / アロマコロジー / interfacial activity Less

微細化及び新しい加熱技術を基盤とした調理加工法による農産物の高度利用化Principal InvestigatorOngoing
- Principal Investigator
  
  松村康生
- 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
  Kinki 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 2016 2015 2007 2004

All Journal Article Presentation

[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] 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] 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] 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] 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
- 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. MORI Tomohiko (10027188)

# of Collaborated Projects : 3results

# of Collaborated Products : 0results
2. KASAI Midori (10262354)

# of Collaborated Projects : 2results

# of Collaborated Products : 1results
3. MATSUMIYA Kentaro (60553013)

# of Collaborated Projects : 2results

# of Collaborated Products : 1results
4. ODAKE Sachiko (60233540)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
5. TACHIMURA Taku (60188266)

# of Collaborated Projects : 1results

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

# of Collaborated Projects : 1results

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

# of Collaborated Projects : 1results

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

# of Collaborated Projects : 1results

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

# of Collaborated Projects : 1results

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

# of Collaborated Projects : 1results

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

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
12. 冨岡和子 (70031705)

# of Collaborated Projects : 1results

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

# of Collaborated Projects : 1results

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

# of Collaborated Projects : 1results

# of Collaborated Products : 1results
15. 久保田紀久枝 (90008730)

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
16. BANBA Kiyotaka

# of Collaborated Projects : 1results

# of Collaborated Products : 0results
17. NAKATSUKA Masahiro

# of Collaborated Projects : 1results

# of Collaborated Products : 0results

MATSUMURA Yasuki 松村 康生

Research Projects

Research Products

Co-Researchers

微細化及び新しい加熱技術を基盤とした調理加工法による農産物の高度利用化Principal InvestigatorOngoing

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on the development of universal-type texture measurement system

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Project Period (FY)

Research Category

MATSUMURA Yasuki 松村康生