AKUZAWA SAYURI 阿久澤さゆり

… Alternative Names

Researcher Number	60256641
Other IDs
External Links
Affiliation (Current)	2021: 東京農業大学, 応用生物科学部, 教授
Affiliation (based on the past Project Information) *help	2015 – 2019: 東京農業大学, 応用生物科学部, 教授 2013: 東京農業大学, 応用生物科学部, 教授 2007 – 2013: 東京農業大学, 応用生物科学部, 准教授 2008: 東京農業大学, 応用生物科学科, 准教授 2005 – 2006: 東京農業大学, 応用生物科学部, 助教授 … More
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits / 家政学 / 食生活 / Eating habits / Basic Section 08030:Family and consumer sciences, and culture and living-related Except Principal Investigator Breeding science / 食生活 / 家政学 / Eating habits, studies on eating habits
Keywords	Principal Investigator 澱粉 / 動的粘弾性 / 米 / アミロペクチン / 分子量 / 湿熱処理 / レオロジー / 米澱粉 / 脂肪酸 / 糊化特性 … More Except Principal Investigator 糊化特性 / デンプン / 酵素 / 米 / rice / starch / 湿熱処理澱粉 / ゾル-ゲル転移 / パーコレーション理論 / スケーリング則 / SEM / 結晶構造 / 弾性挙動 / デンプン科学 / 変異体 / 組換体 / イネ / アミロペクチン / スターチシンターゼ / アミロース / イネ育種 / 植物バイテク / 代謝工学 / イネ変異体 / イネ組換え体 / 遺伝子 / GPC-MALLSシステム / 伝統食品 / 微生物 / 発酵麺 / タンパク質 / でんぷん / 食品微生物 / たんぱく質 / traditional fermented food / microorganisms / prorein / enzyme / 伝統的発酵米麺 / 乳酸菌 / 有機酸 / Traditional fermented rice noodle / Lactic acid bacteria / organic acid / 澱粉 / 口腔内感覚 / レオロジー / 主成分 / 粘弾性 / マッピング / 主成分分析 / mouth feeling / rheology / principal component Less

Construction of evaluation system of property control and taste response of novel rice starch aimed at utilization of rice higher-order functionPrincipal Investigator
- Principal Investigator
  
  阿久澤さゆり
- Project Period (FY)
  2018 – 2020
- 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
  Tokyo University of Agriculture
Construction of evaluation method of sweet-taste response for newly-produced rice starch pastesPrincipal Investigator
- Principal Investigator
  
  AKUZAWA SAYURI
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Tokyo University of Agriculture
Toward underlying applications for rice starches as functional carbohydrate foodsPrincipal Investigator
- Principal Investigator
  
  AKUZAWA Sayuri
- Project Period (FY)
  2011 – 2013
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Tokyo University of Agriculture
Preparation of plant resources having a variety of starch used as industrial materials
- Principal Investigator
  
  NAKAMURA Yasunori
- Project Period (FY)
  2008 – 2011
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Research Field
  
  Breeding science
- Research Institution
  Akita Prefectural University
Rheological properties of SSIIIa-deficient mutants of rice grain and the starch towards tailor-made carbohydrate foodsPrincipal Investigator
- Principal Investigator
  
  AKUZAWA Sayuri
- Project Period (FY)
  2008 – 2010
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Tokyo University of Agriculture
Production of tailor-made starches in starch synthase-related double mutants and transgenic rice.
- Principal Investigator
  
  FUJITA Naoko
- Project Period (FY)
  2007 – 2009
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Breeding science
- Research Institution
  Akita Prefectural University
Control of rheological properties and characteristics of mastication of the starch gelPrincipal Investigator
- Principal Investigator
  
  AKUZAWA Sayuri
- Project Period (FY)
  2005 – 2006
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Tokyo University of Agriculture
Relationship between among starch from different origin and factor of mouth feeling of humanPrincipal Investigator
- Principal Investigator
  
  YMANAGUCHI Shizuko, 阿久澤さゆり
- Project Period (FY)
  2003 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Tokyo University of Agriculture
Characterization of bacteria in traditional Fermented Rice Noodle from Southeast Asia
- Principal Investigator
  
  OMORI Masashi
- Project Period (FY)
  2002 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Otsuma Women's University
穀類加工における物性制御と原料の加工適性判別Principal Investigator
- Principal Investigator
  
  阿久澤さゆり
- Project Period (FY)
  2001 – 2002
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  食生活
- Research Institution
  Tokyo University of Agriculture
The Characteristics and the microorganisms of traditional fermented rice noodle
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Gifu University
米および小麦粉の物性改変に及ぼす湿熱処理の影響Principal Investigator
- Principal Investigator
  
  阿久澤さゆり
- Project Period (FY)
  1999 – 2000
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  食生活
- Research Institution
  Tokyo University of Agriculture
澱粉の物性制御に及ぼす脂肪酸の影響Principal Investigator
- Principal Investigator
  
  阿久澤さゆり
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Tokyo University of Agriculture
湿熱処理澱粉のレオロジー的性質と食品への利用に関する研究
- Principal Investigator
  
  川端晶子
- Project Period (FY)
  1996
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Tokyo University of Agriculture
各種澱粉における導入脂肪酸の選択特性と老化に関する研究Principal Investigator
- Principal Investigator
  
  阿久澤さゆり
- Project Period (FY)
  1994
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Tokyo University of Agriculture

All 2019 2018 2017 2016 2013 2012 2011 2010 2009 2008 2003 Other

All Journal Article Presentation Book

[Book] The　Kitchen　as　Laboratory　新しい「料理と科学」の世界2017
- Author(s)
  Ｖｅｇａ，　Ｃｅｓａｒ、Ｕｂｂｉｎｋ，　Ｊｏｂ、ｖａｎ　ｄｅｒ　Ｌｉｎｄｅｎ，　Ｅｒｉｋ、阿久澤　さゆり、石川　伸一、寺本　明子
- Total Pages
  328
- Publisher
  講談社
- ISBN
  9784061398481
- Data Source
  KAKENHI-PROJECT-15K00796
[Journal Article] Characterization of fermented rice bran from Heshiko and isolation of amylase-producing bacteria2019
- Author(s)
  J. Nagaoka, K. Wada, M. Katoh, N. Fujita, N. Tanaka, T. Irisawa, S. Akuzawa
- Journal Title
  
  Food Preservation Science
  
  Volume: 45 Pages: 85-93
- NAID
  40021857497
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K02192
[Journal Article] 製糖時期の遅れが黒糖の品質に与える影響2019
- Author(s)
  原博子，青山泰，阿久澤さゆり，横井琢也
- Journal Title
  
  日本食品科学工学会誌
  
  Volume: 66 Pages: 9-17
- NAID
  130007575107
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K02192
[Journal Article] Draft Genome Sequence of Bacillus licheniformis Heshi-B2, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish2018
- Author(s)
  Kanesaki Y., Kubota E.,, Ohtake R., Higashi Y., Nagaoka J., Suzuki T., Akuzawa S.
- Journal Title
  
  Genome Announc.
  
  Volume: 6
- DOI
  10.1128/genomea.00118-18
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K00796
[Journal Article] A comparison of the effects of heat moisture treatment (HMT) on rheological properties and amylopectin structure in sago (Metroxylon sago) and arenga (Arenga pinnata) starches2017
- Author(s)
  Adawiyah, D.R., Akuzawa, S., Sasaki, T., Kohyama, K.
- Journal Title
  
  Journal of food science and technology
  
  Volume: 54 Pages: 3404-3407
- DOI
  10.1007/s13197-017-2787-1
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00796
[Journal Article] Study on the use of waste materials, such as Adzuki bean-coats and water-elution products, from Adzuki Ann manufacturing2013
- Author(s)
  Akuzawa S, Minemura T, Ohbayashi H, Takahashi H, Maki M, Hattori K
- Journal Title
  
  Japan Association of Food Preservation Scientists
  
  Volume: 39 Pages: 149-154
- NAID
  120005581412
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23500937
[Journal Article] Classification of Japanese texture terms2013
- Author(s)
  Hayakawa F, Kazami Y, Nishinari K, Ioku K, Akuzawa S, Yamano Y, Baba Y, Kohyama K
- Journal Title
  
  Journal of Texture Studies
  
  Volume: 44 Pages: 140-159
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23500937
[Journal Article] Physicochemical Properties of Starches Isolated from Five Cassava (<i>Manihot esculenta</i> Crantz) Landraces of Brazil2012
- Author(s)
  Akuzawa S, Fujita N, et al
- Journal Title
  
  J. Appl. Glycosci.
  
  Volume: 59 Issue: 3 Pages: 131-138
- DOI
  10.5458/jag.jag.jag-2011_030
  10.5458/jag.jag.JAG-2011_030
- NAID
  130004481006
- ISSN
  1344-7882, 1880-7291
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23500937
[Journal Article] 調理におけるデンプンの物性と利用2012
- Author(s)
  阿久澤さゆり
- Journal Title
  
  日本調理科学会誌
  
  Volume: 45 Pages: 238-243
- NAID
  130004587456
- Data Source
  KAKENHI-PROJECT-23500937
[Journal Article] 調理におけるデンプンの物性と利用（総説）2012
- Author(s)
  阿久澤さゆり
- Journal Title
  
  日本調理科学会誌
  
  Volume: 45 Pages: 236-243
- Data Source
  KAKENHI-PROJECT-23500937
[Journal Article] 日本語テクスチャー用語の対象食物名の収集と解析2011
- Author(s)
  早川文代, 風見由香利, 井奥加奈, 阿久澤さゆり, 西成勝好, 神山かおる
- Journal Title
  
  日本食品科学工学会誌
  
  Volume: 58 Pages: 359-374
- NAID
  10029564481
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23500937
[Journal Article] 米澱粉系新規高機能性食品素材および添加剤の開発2010
- Author(s)
  藤田直子、阿久澤さゆり
- Journal Title
  
  New Food Industry
  
  Volume: 52 Pages: 41-48
- NAID
  40017200934
- Data Source
  KAKENHI-PROJECT-20248002
[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、阿久澤さゆり、下山田真、吉田一昭
- Journal Title
  
  日本調理科学会誌
  
  Volume: 43 Pages: 31-37
- NAID
  120006341849
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20248002
[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、阿久澤さゆり、下山田真、吉田一昭
- Journal Title
  
  日本調理科学会誌 Vol43
  
  Pages: 31-37
- NAID
  120006341849
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500691
[Journal Article] ユニークな澱粉を貯める米の開発とその利用可能性2010
- Author(s)
  藤田直子、阿久澤さゆり
- Journal Title
  
  食品と容器 Vol51
  
  Pages: 656-663
- Data Source
  KAKENHI-PROJECT-20500691
[Journal Article] 米澱粉系新規高機能性食品素材および添加剤の開発2010
- Author(s)
  藤田直子、阿久澤さゆり
- Journal Title
  
  NewFood Industry Vol52
  
  Pages: 41-48
- NAID
  40017200934
- Data Source
  KAKENHI-PROJECT-20500691
[Journal Article] ユニークな澱粉を貯める米の開発とその利用可能性2010
- Author(s)
  藤田直子、阿久澤さゆり
- Journal Title
  
  食品と容器
  
  Volume: 51 Pages: 656-663
- Data Source
  KAKENHI-PROJECT-20248002
[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)
  阿久澤さゆり, 他
- Journal Title
  
  日本調理科学会誌
  
  Volume: 43 Pages: 31-37
- NAID
  120006341849
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500691
[Journal Article] 岐阜県産小麦粉の製パン性の検討2010
- Author(s)
  堀光代, 他(阿久澤)
- Journal Title
  
  日本調理科学会誌
  
  Volume: 43 Pages: 31-37
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20248002
[Journal Article] 米澱粉系新規高機能性食品素材および添加剤の開発2010
- Author(s)
  藤田直子, 阿久澤さゆり
- Journal Title
  
  New Food Industry
  
  Volume: 52 Pages: 41-48
- NAID
  40017200934
- Data Source
  KAKENHI-PROJECT-20500691
[Journal Article] ユニークな澱粉を貯める米の開発とその利用可能性2010
- Author(s)
  藤田直子, 阿久澤さゆり
- Journal Title
  
  食品と容器
  
  Volume: 51 Pages: 656-663
- Data Source
  KAKENHI-PROJECT-20500691
[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、阿久澤さゆり、下山田真、吉田一昭
- Journal Title
  
  日本調理科学会誌 43
  
  Pages: 31-37
- NAID
  120006341849
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20248002
[Journal Article] Characterization of PUL-deficient mutants of rice (Oryza sativa L.) and the function of PUL on the starch biosynthesis in the rice endosperm.2009
- Author(s)
  Fujita N, Toyosawa Y, Utsumi Y, Higuchi T, Hanashiro I, Ikegami A, Akuzawa S, Yoshida M, Mori A, Inomata K, Itoh R, Miyao A, Hirochika H, Satoh H, Nakamura Y.
- Journal Title
  
  J.Exp.Bot. 60
  
  Pages: 1009-1023
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500691
[Journal Article] Characterization of PUL-deficient mutants of rice(Oryza sativa L. )and the function of PUL on the starch biosynthesis in the rice endosperm.2009
- Author(s)
  Fujita, et al. (藤田直子, 花城勲, 阿久澤さゆり)
- Journal Title
  
  Journal of Experimental Botany 60
  
  Pages: 1009-1023
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19380007
[Journal Article] Characterization of PUL-deficient mutants of rice (Oryza sativa L. ) and the function of PUL on the starch biosynthesis in the rice endosperm.2009
- Author(s)
  Fujita N(1番目), …, Hanashiro I(5番目), …, Akuzawa S(7番目)et, al., (15名)
- Journal Title
  
  Journal of Experimental Botany 60
  
  Pages: 1009-1023
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19380007
[Journal Article] Characterisation of PUL-deficient mutants of rice (Oryza sativa L. ) and the function of PUL on the starch biosynthesis in the developing rice endosperm2009
- Author(s)
  N. Fujia, S. Akuzawa, et. al
- Journal Title
  
  Journal of Experimental Botany 60
  
  Pages: 1009-1023
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500691
[Journal Article] Characterization of pullulanase (PUL)-deficient mutants of rice (Oryza sativa L.) and the function of PUL on starch biosynthesis in the developing rice endosperm2009
- Author(s)
  N.Fujita, S.Akuzawa, et al
- Journal Title
  
  Journal of Experimental Botany 60
  
  Pages: 1009-1023
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500691
[Journal Article] Characterization of pullulanase (PUL)-deficient mutants of rice (Oryza sativa L. )and the function of PUL on starch biosynthesis in the developing rice endosperm.2009
- Author(s)
  Fujita, et al. (阿久澤, 佐藤, 中村)
- Journal Title
  
  Journal of Experimental Botany 60
  
  Pages: 1009-1023
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20248002
[Journal Article] Effect of heat-Moisture Treatment on the Digestibility and Viscous Characteristics of Hard Wheat Flour and Separated Wheat Starch2008
- Author(s)
  Ikeda M, Mastumori S, Akuzawa S
- Journal Title
  
  Food Pre.Science 34
  
  Pages: 203-208
- NAID
  10029725763
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500691
[Journal Article] Effect of heat-moisture treatment on the digestibility and viscous characteristics of hard wheat flour and separated wheat starch2008
- Author(s)
  Ikeda, et al. (阿久澤)
- Journal Title
  
  Journal of the Japan Association of Food Preservat ion Scientists 34
  
  Pages: 203-208
- NAID
  10029725763
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20248002
[Journal Article] Effect of Heat-Moisture Treatment on the Digestibility and Viscous Characteristics of Hard Wheat Flour and Separated Wheat Starch2008
- Author(s)
  M. Ikeda, S. Akuzawa, et. al
- Journal Title
  
  Journal of the Japan Association of Food Preservation Scientists 34
  
  Pages: 203-208
- NAID
  10029725763
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20500691
[Journal Article] Relationship among starches from different origins classified according to their physicochemical properties2003
- Author(s)
  S.Akuzawa et al.
- Journal Title
  
  J.Applied Glycoscience 50
  
  Pages: 11-16
- NAID
  10010942972
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15500554
[Journal Article] Relationship among starches from different origins classified according to their physicochemical properties2003
- Author(s)
  S.Akuzawa
- Journal Title
  
  J.Applied Glycoscience 50
  
  Pages: 11-16
- NAID
  10010942972
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15500554
[Presentation] 水分散系に共存する多糖が甘味受容に及ぼす影響2019
- Author(s)
  渡邉　敬、黒田華蓮、日下部裕子、阿久澤さゆり
- Organizer
  日本食品科学工学会第66回
- Data Source
  KAKENHI-PROJECT-18K02192
[Presentation] Physicochemical Properties and Their Teste Compound Release Behavior of Modified Rice Starches2016
- Author(s)
  阿久澤さゆり、矢田千晶、藤田直子、木下健、松川真吾
- Organizer
  日本農芸化学会2015年度大会
- Place of Presentation
  岡山大学津島キャンパス(岡山市北区）
- Year and Date
  2016-03-26
- Data Source
  KAKENHI-PROJECT-15K00796
[Presentation] 米澱粉の加工処理による難消化性結晶の付与2016
- Author(s)
  髙畠明穂、長岡純子、阿久澤さゆり
- Organizer
  日本健康医学会
- Place of Presentation
  東京農業大学（東京）
- Year and Date
  2016-11-12
- Data Source
  KAKENHI-PROJECT-15K00796
[Presentation] 日本晴変異体米分離澱粉の構造と糊液の老化特性2013
- Author(s)
  矢田千晶、峰村貴央、藤田直子、阿久澤さゆり
- Organizer
  日本食品科学工学会第60回記念大会
- Place of Presentation
  実践女子大学
- Data Source
  KAKENHI-PROJECT-23500937
[Presentation] コメ澱粉の物性・構造と高度利用2012
- Author(s)
  阿久澤さゆり
- Organizer
  第39回食品の物性に関するシンポジウム
- Invited
- Data Source
  KAKENHI-PROJECT-23500937
[Presentation] 日本晴変異体米の分離澱粉の構造と粘弾性に関する研究2012
- Author(s)
  峰村貴央、池上　享、藤田直子、阿久澤さゆり
- Organizer
  日本農芸化学会2012年度大会
- Place of Presentation
  京都女子大学
- Data Source
  KAKENHI-PROJECT-23500937
[Presentation] 米澱粉の物性制御と利用特性に関する研究2012
- Author(s)
  阿久澤さゆり　他
- Organizer
  日本食品科学工学会第59回大会
- Place of Presentation
  藤女子大学
- Data Source
  KAKENHI-PROJECT-23500937
[Presentation] 新規アミロライスの胚乳および分離澱粉の構造解析とレオロジー特性2012
- Author(s)
  阿久澤さゆり、松島　良、他
- Organizer
  日本食品科学工学会第59回大会
- Place of Presentation
  藤女子大学
- Data Source
  KAKENHI-PROJECT-23500937
[Presentation] 「食」をささえるデンプンの物性制御と新規機能性デンプンの創出2012
- Author(s)
  阿久澤さゆり
- Organizer
  第6回多糖の未来フォーラム
- Invited
- Data Source
  KAKENHI-PROJECT-23500937
[Presentation] 新規アミロライスの胚乳および分離澱粉の構造解析と糊化特性2012
- Author(s)
  阿久澤さゆり, 他, 3名
- Organizer
  日本農芸化学会2012年大会
- Place of Presentation
  京都女子大学
- Year and Date
  2012-03-24
- Data Source
  KAKENHI-PROJECT-20248002
[Presentation] コメ澱粉の物性・構造と高度利用2012
- Author(s)
  阿久澤さゆり
- Organizer
  第39回食品の物性に関するシンポジウム（シンポジウム）
- Place of Presentation
  酪農学園大学
- Invited
- Data Source
  KAKENHI-PROJECT-23500937
[Presentation] 新規アミロライスの胚乳および分離澱粉の構造解析と糊化特性2012
- Author(s)
  阿久澤さゆり，佐藤かお理，花城勲，伊藤紀美子
- Organizer
  日本農芸化学会2012年度大会
- Place of Presentation
  京都女子大学
- Data Source
  KAKENHI-PROJECT-23500937
[Presentation] 日本晴変異体米の分離澱粉の構造と粘弾性に関する研究2012
- Author(s)
  峰村貴央、阿久澤さゆり, 他, 2名
- Organizer
  日本農芸化学会2012年大会
- Place of Presentation
  京都女子大学
- Year and Date
  2012-03-24
- Data Source
  KAKENHI-PROJECT-20248002
[Presentation] 日本晴変異体米の米粒の性状と分離澱粉の構造解析2011
- Author(s)
  峰村貴央、阿久澤さゆり, 他, 2名
- Organizer
  日本食品科学工学会第58回大会
- Place of Presentation
  東北大学
- Year and Date
  2011-09-10
- Data Source
  KAKENHI-PROJECT-20248002
[Presentation] ゲル状食品のテクスチャー用語の体系化2011
- Author(s)
  早川文代，風見由香利，阿久澤さゆり，井奥加奈，西成勝好
- Organizer
  日本家政学会第63回大会
- Place of Presentation
  広島大学
- Data Source
  KAKENHI-PROJECT-23500937
[Presentation] 和菓子の餡に用いられる原料豆の澱粉の物理化学的特性と選択特性2010
- Author(s)
  阿久澤さゆり, 他
- Organizer
  日本食品科学工学会第57回大会
- Place of Presentation
  東京農業大学
- Year and Date
  2010-09-02
- Data Source
  KAKENHI-PROJECT-20500691
[Presentation] 日本晴変異体米の炊飯特性と糊液のレオロジー的性質2010
- Author(s)
  峰村貴男(阿久澤さゆり)
- Organizer
  日本食品科学工学会第57回大会
- Place of Presentation
  東京農業大学
- Year and Date
  2010-09-02
- Data Source
  KAKENHI-PROJECT-20248002
[Presentation] イネスターチシンターゼ(SSIIIa)変異体米澱粉の分子構造と利用性に関する研究2009
- Author(s)
  池上享, ら(阿久澤さゆり, 藤田直子)
- Organizer
  日本食品科学工学会
- Place of Presentation
  名城大学
- Year and Date
  2009-09-12
- Data Source
  KAKENHI-PROJECT-19380007
[Presentation] スターチシンターゼIIIa (SSIIIa) 変異体の胚乳澱粉の分子構造と物性に関する研2008
- Author(s)
  池上享, 阿久澤さゆり, 他
- Organizer
  日本レオロジー学会
- Place of Presentation
  新潟コンベンションセンター
- Year and Date
  2008-10-06
- Data Source
  KAKENHI-PROJECT-20500691
[Presentation] 「食」をささえるデンプンの物性制御と新規機能性デンプンの創出
- Author(s)
  阿久澤さゆり
- Organizer
  第6回多糖の未来フォーラム（シンポジウム）
- Place of Presentation
  慶応義塾大学理工学部
- Invited
- Data Source
  KAKENHI-PROJECT-23500937

1. HAYAKAWA Fumiyo (00282905)

# of Collaborated Projects: 5 results

# of Collaborated Products: 3 results
2. FUJITA Naoko (90315599)

# of Collaborated Projects: 3 results

# of Collaborated Products: 12 results
3. HANASHIRO Isao (30336325)

# of Collaborated Projects: 3 results

# of Collaborated Products: 2 results
4. KATO Miyuki (70112654)

# of Collaborated Projects: 2 results

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

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
6. YMANAGUCHI Shizuko (90297599)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
7. UCHINO Masataka (00328543)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
8. KUSAKABE YUKO (90353937)

# of Collaborated Projects: 2 results

# of Collaborated Products: 1 results
9. ITOH Kimiko (10281007)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
10. NAKAMURA Yasunori (30013767)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
11. WABIKO Hiroetsu (10191842)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. SATOH Hikaru (70128031)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
13. MATSUSHIMA Ryo (80403476)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
14. OMORI Masashi (80074920)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
15. 川端晶子 (30078133)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
16. 澤山茂 (00078213)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

AKUZAWA SAYURI 阿久澤 さゆり

AKUZAWA Sayuri 阿久澤 さゆり

阿久澤 さゆり アクザワ サユリ

Research Projects

Research Products

Co-Researchers

Construction of evaluation system of property control and taste response of novel rice starch aimed at utilization of rice higher-order functionPrincipal Investigator

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Construction of evaluation method of sweet-taste response for newly-produced rice starch pastesPrincipal Investigator

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Toward underlying applications for rice starches as functional carbohydrate foodsPrincipal Investigator

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Preparation of plant resources having a variety of starch used as industrial materials

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Rheological properties of SSIIIa-deficient mutants of rice grain and the starch towards tailor-made carbohydrate foodsPrincipal Investigator

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Production of tailor-made starches in starch synthase-related double mutants and transgenic rice.

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Control of rheological properties and characteristics of mastication of the starch gelPrincipal Investigator

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Relationship between among starch from different origin and factor of mouth feeling of humanPrincipal Investigator

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Characterization of bacteria in traditional Fermented Rice Noodle from Southeast Asia

Principal Investigator

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穀類加工における物性制御と原料の加工適性判別Principal Investigator

Principal Investigator

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The Characteristics and the microorganisms of traditional fermented rice noodle

Principal Investigator

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米および小麦粉の物性改変に及ぼす湿熱処理の影響Principal Investigator

Principal Investigator

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Research Institution

澱粉の物性制御に及ぼす脂肪酸の影響Principal Investigator

Principal Investigator

AKUZAWA SAYURI 阿久澤さゆり

AKUZAWA Sayuri 阿久澤さゆり

阿久澤さゆりアクザワサユリ

[Book] The　Kitchen　as　Laboratory　新しい「料理と科学」の世界2017