Shimoyamada Makoto 下山田真

… Alternative Names

下山田真シモヤマダマコト

SHIMOYAMADA Makoto 下山田真

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Researcher Number	60235695
Other IDs
External Links
Affiliation (Current)	2025: 静岡県立大学, 食品栄養科学部, 教授
Affiliation (based on the past Project Information) *help	2021 – 2023: 静岡県立大学, 食品栄養科学部, 教授 2017 – 2019: 静岡県立大学, 食品栄養科学部, 教授 2014 – 2015: 静岡県立大学, 食品栄養科学部, 教授 2013: 宮城大学, 食産業学部, 教授 2011: 宮城大学, 食産業学部, 教授 … More 2009 – 2010: 宮城大学, 食産業部, 教授 2007: Miyagi University, School of Food Agricultural and Environmental Sciences, Associate Professor 2006: 宮城大学, 食産業学部, 助教授 2004: Gifu University, Faculty of Applied Biological Sciences, Associate Professor, 応用生物科学部, 助教授 2002 – 2003: 岐阜大学, 農学部, 助教授 1993 – 2001: 岐阜大学, 農学部, 助手 1994: 岐阜大学, 農学部, 助教授 Less
Review Section/Research Field	Principal Investigator Food science / Basic Section 38050:Food sciences-related / 食品科学・栄養科学 / 生物資源科学 Except Principal Investigator Zootechnical science/Grassland science / Eating habits, studies on eating habits / Basic Section 38050:Food sciences-related / 作物学
Keywords	Principal Investigator 豆乳 / soymilk / 相互作用 / 濃縮 / protein / viscosity / タンパク質 / サポニン / 複合体 / 凝集 … More / 油滴 / 凝集体 / 脂質 / 蛋白質 / concentration / lipid droplet / protein aggregation / sodium dodecylsulfate / urea / lipid / evaporation / soluble aggregate / precipitation / heat denaturation / heat treatment / 可溶性凝集体 / 沈殿形成 / 加熱変性 / 加熱処理 / PAGE / aggregate / soy globulin / denaturation / two-step heating / heating / aggregation / heating rate / Joule heating / 構造 / トリプシンインヒビター / キモトリプシン / トリプシン / NMRスペクトル / αーラクトアルブミン / βーラクトブロブリン / 乳牛ホエー / 大豆サポニン / 抗体反応性 / 高次構造 … More Except Principal Investigator オボムチン / 卵白タンパク質 / protein / 抗腫瘍活性 / 機能性 / 微生物 / 発酵食品 / 卵白蛋白質 / 抗ウイルス活性 / ドロプレット / β-コングリシニン / ゼータ電位 / 濃縮 / 凍結融解 / 透析 / タンパク質 / 豆乳 / concentration / amino acid / freeze-thaw / zeta potential / emulsion / soymilk / functionary / peptide / enzyme / microorganism / fermented food / ペプチド / たんぱく質 / 酵素 / growth delay / streetlight / Precision Agriculture / Seed dispersal / Spontaneous sowing / Buckwheat / Soybean / Shattering habit / 証明 / 空間分布 / 現地調査 / 生育診断 / 収穫 / コンバイン / 収量 / 作物 / 収量損失 / 脱粒性 / 台風被害 / 自然下種栽培 / 生育遅延 / 街灯 / 精密農業 / 種子散布 / 自然下種 / ソバ / ダイズ / 脱粒 / antitumor activity / hypocholesterolemic action / ovomucin / egg white protein / 脂質代謝改善作用 / Antitumor Activity / Antivirus Activity / Ovomucin / Egg white Protein / ウイルス阻害活性 / 鶏卵 / 腫瘍細胞障害作用 / アレルゲンタンハク質 / 遺伝子解析 / Saccharomyces cerevisiae / アレルゲンタンパク質 / パン / 腫瘍細胞 / コレステロール / 糖蛋白質 / 食品機能 / 糖タンパク質 Less

Characterization of interaction between protein particles and lipid dopletsPrincipal Investigator
- Principal Investigator
  
  下山田真
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  University of Shizuoka
Analysis of soymilk protein behavior from a new perspective and development of concentration technology
- Principal Investigator
  
  Matsuno Masayuki
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Industrial Research Institute of Shizuoka Prefecture
Evaporation of soymilk-Control of protein-protein interaction-Principal Investigator
- Principal Investigator
  
  Shimoyamada Makoto
- Project Period (FY)
  2017 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  University of Shizuoka
Improvement of soymilk quality by strictly controlled heating conditionsPrincipal Investigator
- Principal Investigator
  
  SHIMOYAMADA Makoto
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  University of Shizuoka
  Miyagi University
What can you tell from a piece of Bread!-Fermented food functional components and microorganism genetic analysis-
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  2009 – 2011
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Gifu University
Functional Properties of Peptides Produced by Bacterial Enzymes from Traditional Fermented Foods
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  2006 – 2007
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Gifu University
Characterization and Utilization of denaturatian behavior of ficod protein during heating and coolingPrincipal Investigator
- Principal Investigator
  
  SHIMOYAMADA Makoto
- Project Period (FY)
  2003 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Gifu University
Study of yield loss and its mechanisms caused by grain shattering habit of crops.
- Principal Investigator
  
  OBA Shinya
- Project Period (FY)
  2002 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  作物学
- Research Institution
  Gifu University
The relationships between molecular structure and various food-physiological.functions of egg white ovomucin : analysis and application
- Principal Investigator
  
  KENII Watanabe
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Tokyo University of Agriculture
  Gifu University
タンパク質構造・機能モディファイヤーとしてのサポニンの寄与Principal Investigator
- Principal Investigator
  
  下山田真
- Project Period (FY)
  1998 – 1999
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  食品科学・栄養科学
- Research Institution
  Gifu University
卵オボムチンの経口投与による生物活性発現の解析
- Principal Investigator
  
  渡邊乾二
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Gifu University
タンパク質-サポニン複合体の協働機能発現に関する研究Principal Investigator
- Principal Investigator
  
  下山田真
- Project Period (FY)
  1996
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  生物資源科学
- Research Institution
  Gifu University
鶏卵卵白オボムチン由来β-サブユニットの特異的構造と食品機能発現情報
- Principal Investigator
  
  渡邊乾二
- Project Period (FY)
  1996
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Gifu University
鶏卵卵白β-オボムチン中の硫酸基含有糖ペプチドと生物活性発現
- Principal Investigator
  
  WATANABE Kenji
- Project Period (FY)
  1995
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Gifu University
Microstructure of Sialoglycoprotein Obtained From Hen' s Egg White And Its Biological Activities.
- Principal Investigator
  
  WATANABE Kenji
- Project Period (FY)
  1993 – 1994
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Gifu University

All 2024 2023 2022 2019 2018 2017 2014 2012 2011 2010 2007 Other

All Journal Article Presentation

[Journal Article] Viscosity changes of soymilk due to vacuum evaporation with moderate heating2019
- Author(s)
  Shimoyamada, M., Ishiyama, A. Masuda, H. Egusa, S. Matsuno, M.
- Journal Title
  
  LWT- Food Sci. Technol.
  
  Volume: 112 Pages: 108255-108255
- DOI
  10.1016/j.lwt.2019.108255
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K07821
[Journal Article] Hydrolysis of Soybean 7S and 11S Globulins Using Bacillus Subtilis2012
- Author(s)
  Xujun HAN, Hiroko NAGANO, Panthitra PHROMRAKSA, Michiko TSUJI, Makoto SHIMOYAMADA, Kasuya SHIRO, Tohru SUZUKI and Chirasak KHAMBOONRUANG
- Journal Title
  
  Food Science and Technology Research
- NAID
  10031054450
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300273
[Journal Article] 石窯パンの特徴におよぼす焼成温度の影響2011
- Author(s)
  長野宏子、堀光代、粕谷志郎、下山田真
- Journal Title
  
  日本家政学会誌
  
  Volume: 第62巻第10号 Pages: 659-663
- NAID
  130004510524
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300273
[Journal Article] 岐阜県産小麦粉の製パン性の検討-製粉法による粒度の面から-2010
- Author(s)
  堀光代、長野宏子、阿久沢さゆり、下山田真、吉田一昭
- Journal Title
  
  日本調理科学会誌
  
  Volume: 第43巻第1号 Pages: 31-37
- NAID
  110007539883
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300273
[Journal Article] 岐阜県産小麦粉の製パン性の検討-製粉法による粒度の面から-2010
- Author(s)
  堀光代、長野宏子、阿久沢さゆり、下山田真、吉田一昭
- Journal Title
  
  日本調理科学学会 43
  
  Pages: 31-37
- NAID
  110007539883
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300273
[Journal Article] Hydrolysis of Soybean 7S and 11S Globulins Using Bacillus subtilis
- Author(s)
  Xujun HAN, Hiroko NAGANO, Panthitra HROMRAKSA, Michiko TSUJI, Makoto HIMOYAMADA, Kasuya SHIRO, Tohru SUZUKI, Chirasak HAMBOONRUANG
- Journal Title
  
  Food Science and Technology Research
  
  Volume: (掲載決定)
- NAID
  10031054450
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] Physicochemical Properties of Evaporated Low-fat and High-fat Soymilk2024
- Author(s)
  Shinta Shilviani, Masayuki Matsuno，Kazuya Murakami，Makoto Shimoyamada
- Organizer
  日本食品科学工学会第71回大会
- Data Source
  KAKENHI-PROJECT-22K05542
[Presentation] 透析脱塩による豆乳エマルションの可逆的挙動2023
- Author(s)
  松野正幸、村上和弥、守田和弘、下山田真
- Organizer
  日本農芸化学会 2023年度大会
- Data Source
  KAKENHI-PROJECT-21K05449
[Presentation] 豆乳の凍結融解分画に対するpHおよび塩濃度の条件検討2022
- Author(s)
  松野正幸、守田和弘、村上和弥、下山田真
- Organizer
  日本農芸化学会 2022年度大会
- Data Source
  KAKENHI-PROJECT-21K05449
[Presentation] Relationship between solids content and viscosity after evaporating soymilk prepared in a laboratory2019
- Author(s)
  Shimoyamada, M., Ishiyama, A., Masuda, H., Egusa, S.
- Organizer
  International congress of Engineering and Food 13
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K07821
[Presentation] 11S欠失大豆から調製した豆乳の濃縮挙動について2019
- Author(s)
  下山田真, 石山明, 増田勇人, 江草信太郎
- Organizer
  種子生理生化学研究会
- Data Source
  KAKENHI-PROJECT-17K07821
[Presentation] 生豆乳を加熱濃縮した際の固形分濃度と粘度の関係2018
- Author(s)
  石山明、増田勇人、江草信太郎、松野正幸、下山田真
- Organizer
  日本食品科学工学会
- Data Source
  KAKENHI-PROJECT-17K07821
[Presentation] 市販の無調整豆乳を加熱濃縮した際の固形分濃度と粘度の関係2017
- Author(s)
  石山明、増田勇人、下山田真
- Organizer
  日本食品科学工学会第６４回大会（藤沢）
- Data Source
  KAKENHI-PROJECT-17K07821
[Presentation] ジュール加熱した豆乳の性質に及ぼす昇温速度と温度保持の影響2014
- Author(s)
  下山田真、杉本いづみ、金内誠、石田光晴
- Organizer
  日本食品工学会
- Place of Presentation
  つくば市
- Data Source
  KAKENHI-PROJECT-25450173
[Presentation] 石窯焼成によるパンの特徴2010
- Author(s)
  都竹智恵子、長野宏子、粕谷志郎、堀光代、下山田真
- Organizer
  日本家政学会第62回大会
- Place of Presentation
  広島大学東広島キャンパス
- Year and Date
  2010-05-30
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] 石窯焼成によるパンの特徴2010
- Author(s)
  都竹智恵子、長野宏子、粕谷志郎、堀光代、下山田真、野原大輔
- Organizer
  日本家政学会
- Place of Presentation
  広島大学
- Year and Date
  2010-05-29
- Data Source
  KAKENHI-PROJECT-21300273
[Presentation] Protein Characterization of Traditional Fermented Soybean2007
- Author(s)
  H. NAGANO, M. TSUJI, T. HIRATA, K. KUBO, T. TANAKA, M. SHIMOYAMADA, C. LIU, J. ZHUGE
- Organizer
  Annual Meeting of the Japanese Society for Food Science and Technology, 54th
- Place of Presentation
  Fukuoka
- Year and Date
  2007-09-08
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] 大豆発酵食品におけるタンパク質の特徴2007
- Author(s)
  長野宏子、辻美智子、平田友美、久保幸一、田中直義、下山田真、諸葛健、柳陳〓
- Organizer
  日本食品科学工学会第54回大会
- Place of Presentation
  中村学園大学
- Year and Date
  2007-09-08
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18300250
[Presentation] 大豆タンパク質の加熱変性挙動に及ぼす加熱速度の影響
- Author(s)
  下山田真、植松真未
- Organizer
  日本食品工学会
- Place of Presentation
  広島
- Year and Date
  2015-08-10 – 2015-08-11
- Data Source
  KAKENHI-PROJECT-25450173

1. WATANABE Kenji (70023447)

# of Collaborated Projects: 5 results

# of Collaborated Products: 0 results
2. SATOSHI Nagaoka (50202221)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
3. NAGANO Hiroko (40074984)

# of Collaborated Projects: 2 results

# of Collaborated Products: 9 results
4. KASUYA Shiro (20021438)

# of Collaborated Projects: 2 results

# of Collaborated Products: 5 results
5. SUZUKI Tohru (20235972)

# of Collaborated Projects: 2 results

# of Collaborated Products: 2 results
6. MURAYAMA Miho (60293552)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. HORI Mithuyo (90320952)

# of Collaborated Projects: 1 results

# of Collaborated Products: 5 results
8. INOUE Eiji (70527895)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. OBA Shinya (80221836)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
10. Matsuno Masayuki (20520737)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
11. 増田勇人 (90781815)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. SUGIMOTO Izumi

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
13. UEMATSU Mami

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
14. YASUMA Mitsuhiko

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
15. KANAUCHI Makoto

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
16. ISHIDA Mitsuharu

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
17. 海老名卓三郎

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
18. TAKASABURO Ebina

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
19. 荒井輝博

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
20. 鍵谷俊樹

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Shimoyamada Makoto 下山田 真

下山田 真 シモヤマダ マコト

SHIMOYAMADA Makoto 下山田 真

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Co-Researchers

Characterization of interaction between protein particles and lipid dopletsPrincipal Investigator

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Review Section

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Evaporation of soymilk-Control of protein-protein interaction-Principal Investigator

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Improvement of soymilk quality by strictly controlled heating conditionsPrincipal Investigator

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Characterization and Utilization of denaturatian behavior of ficod protein during heating and coolingPrincipal Investigator

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タンパク質構造・機能モディファイヤーとしてのサポニンの寄与Principal Investigator

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タンパク質-サポニン複合体の協働機能発現に関する研究Principal Investigator

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Shimoyamada Makoto 下山田真

下山田真シモヤマダマコト

SHIMOYAMADA Makoto 下山田真