FU WEI 付惟

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Fu Wei 付惟

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Researcher Number	50836559
Other IDs
Affiliation (Current)	2026: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 主任研究員 2026: 明治大学, 研究・知財戦略機構(生田), 研究推進員
Affiliation (based on the past Project Information) *help	2020 – 2021: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 研究員 2019: 明治大学, 研究・知財戦略機構(生田), 研究推進員
Review Section/Research Field	Principal Investigator Basic Section 38050:Food sciences-related
Keywords	Principal Investigator structure / mechanical property / dairy product / food texture / moisture content / processed cheese / spread ability / cheese imitation / texture / stretchability … More / meltability / cheese / 植物性 / 構造 / 物性 / チーズ / ゲル状食品 Less

Research Projects
(1 results)
Research Products
(5 results)

Translating food texture of gel-like dariy products via numerical parameters and visualizationPrincipal Investigator
- Principal Investigator
  
  Fu Wei
- Project Period (FY)
  2019 – 2021
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  National Agriculture and Food Research Organization
  Meiji University

All 2022 2021 2020 2019

All Journal Article Presentation

[Journal Article] Effective Use of Plant Proteins for the Development of “New” Foods2022
- Author(s)
  Yano Hiroyuki、Fu Wei
- Journal Title
  
  Foods
  
  Volume: 11 Issue: 9 Pages: 1185-1185
- DOI
  10.3390/foods11091185
- Peer Reviewed / Open Access / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19K15796
[Journal Article] Development of “New” Bread and Cheese2020
- Author(s)
  Fu Wei、Yano Hiroyuki
- Journal Title
  
  Processes
  
  Volume: 8 Issue: 12 Pages: 1541-1541
- DOI
  10.3390/pr8121541
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-19K15796
[Journal Article] Moisture content impact creaming effect and microstructure of processed cheese containing different textural starches2020
- Author(s)
  Fu Wei、Nakamura Takashi
- Journal Title
  
  International Dairy Journal
  
  Volume: 105 Pages: 104685-104685
- DOI
  10.1016/j.idairyj.2020.104685
- Data Source
  KAKENHI-PROJECT-19K15796
[Presentation] Evaluating meltability behaviors of different cheese products via structural feature and rheological properties2021
- Author(s)
  Fu Wei
- Organizer
  12th NIZO DAIRY CONFERENCE
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19K15796
[Presentation] Solid content concentration impact the creaming effect and microstructure of processed cheese containing different textural starches2019
- Author(s)
  Wei Fu
- Organizer
  11th Nizo Dairy Conference 2019, Arnhem, The Netherlands
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19K15796