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UMEDA Takumi  梅田 拓洋

ORCIDConnect your ORCID iD *help
Researcher Number 50885027
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, 研究員
Affiliation (based on the past Project Information) *help 2024 – 2025: 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
Review Section/Research Field
Principal Investigator
Basic Section 08030:Family and consumer sciences, and culture and living-related
Except Principal Investigator
Basic Section 59040:Nutrition science and health science-related
Keywords
Principal Investigator
脂質 / 消化 / エマルション
Except Principal Investigator
栄養組成 / テクスチャー / 消化 / 加工・調理 / フードチェーン
  • Research Projects

    (2 results)
  • Research Products

    (4 results)
  • Co-Researchers

    (4 People)
  •  脂質の消化性を精密に制御可能な食品エマルションブレンドの作出および特性解明Principal Investigator

    • Principal Investigator
      梅田 拓洋
    • Project Period (FY)
      2025 – 2027
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Review Section
      Basic Section 08030:Family and consumer sciences, and culture and living-related
    • Research Institution
      National Agriculture and Food Research Organization
  •  加工・調理・消化を連結した未来食バリューチェーンモデルの構築と重要制御因子の解明

    • Principal Investigator
      小林 功
    • Project Period (FY)
      2024 – 2026
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Review Section
      Basic Section 59040:Nutrition science and health science-related
    • Research Institution
      National Agriculture and Food Research Organization

All 2024

All Journal Article Presentation

  • [Journal Article] Observation and Analysis of In Vitro Digestibility of Different Breads Using a Human Gastric Digestion Simulator2024

    • Author(s)
      Shibasaki Motomi、Maeda Tatsuro、Tanaka Takayoshi、Sugiyama Kenjiro、Kozu Hiroyuki、Noguchi Ritsuna、Umeda Takumi、Araki Tetsuya、Kobayashi Isao
    • Journal Title

      Foods

      Volume: 13 Issue: 20 Pages: 3244-3244

    • DOI

      10.3390/foods13203244

    • Peer Reviewed / Open Access
    • Data Source
      KAKENHI-PROJECT-24K02892
  • [Presentation] Formulation and characterization of a xanthan-galactomannan hydrogel loaded with soy protein stabilized-oil droplets2024

    • Author(s)
      Jinhyun Park, Takumi Umeda, Tetsuya Araki, Isao Kobayashi
    • Organizer
      日本食品科学工学会 令和7年度関東支部大会
    • Data Source
      KAKENHI-PROJECT-24K02892
  • [Presentation] Effect of adding different protein powders to pumpkin paste on formation characteristics of 3D-printed foods2024

    • Author(s)
      Chunan Chen, Hiroyuki Kozu, Takumi Umeda, Isao Kobayashi
    • Organizer
      日本食品科学工学会 令和7年度関東支部大会
    • Data Source
      KAKENHI-PROJECT-24K02892
  • [Presentation] Formulation and characterization of Oil-in-Water emulsions stabilized using gelatinized starch dispersions from plant source2024

    • Author(s)
      Ankita Singh, Takumi Umeda, Isao Kobayashi
    • Organizer
      日本食品工学会第25回年次大会
    • Data Source
      KAKENHI-PROJECT-24K02892
  • 1.  小林 功 (70425552)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 4 results
  • 2.  神津 博幸 (40763660)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 2 results
  • 3.  Neves Marcos (10597785)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 4.  芝崎 本実 (10634256)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 1 results

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