Ishibashi Chinami 石橋ちなみ

Researcher Number	80823418
Other IDs
Affiliation (Current)	2022: 大阪公立大学, 大学院生活科学研究科 , 講師
Affiliation (based on the past Project Information) *help	2022: 大阪公立大学, 大学院生活科学研究科, 講師 2020 – 2021: 県立広島大学, 地域創生学部, 助教 2019: 県立広島大学, 人間文化学部, 助教
Review Section/Research Field	Principal Investigator Basic Section 38050:Food sciences-related
Keywords	Principal Investigator 澱粉 / 老化 / ゲル / 物性 / 構造 / 結晶 / アミロース / アミロペクチン / 動的粘弾性測定 / テクスチャー / 構造形成

澱粉の老化に伴う特有の物性変化と物理的な構造構築状態との関係解明Principal Investigator
- Principal Investigator
  
  石橋ちなみ
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Osaka Metropolitan University
Effect of gel and crystal structures of retrograded starch on textural properties of gelatinized starchPrincipal Investigator
- Principal Investigator
  
  Ishibashi Chinami
- Project Period (FY)
  2019 – 2021
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Prefectural University of Hiroshima

All 2022 2021

All Journal Article Presentation

[Journal Article] Heterogeneous nucleation effects of talc particles on polymorphic crystallization of cocoa butter2022
- Author(s)
  Bayes-Garcia, L., Yoshikawa, S., Aguilar-Jimenez, M., Ishibashi, C., Ueno, S., Calvet, T.
- Journal Title
  
  Crystal Growth & Design
  
  Volume: 22 Pages: 213-227
- DOI
  10.1021/acs.cgd.1c00859
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19K15772
[Journal Article] Synchrotron Radiation Microbeam X-ray Analysis of Fat Crystal Nucleation on Emulsifier Crystals2022
- Author(s)
  石橋ちなみ, 本同宏成, 上野聡
- Journal Title
  
  J. Food Sci. Technol. Res.
  
  Volume: 69 Issue: 5 Pages: 235-245
- DOI
  10.3136/nskkk.69.235
- ISSN
  1341-027X, 1881-6681
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K15772
[Journal Article] Effect of Salt Reduction on Rupture, Sensory and Rheological Properties of Beef Patties2022
- Author(s)
  石橋ちなみ, 松本茜, 戸松美紀子, 鈴木麻希, 杉山寿美
- Journal Title
  
  J.Cook.Sci.Jpn
  
  Volume: 55 Issue: 1 Pages: 11-18
- DOI
  10.11402/cookeryscience.55.11
- NAID
  130008158367
- ISSN
  1341-1535, 2186-5787
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K15772
[Journal Article] Effects of different heating conditions on protein composition in each muscle type of yellowtail (Seriola quinqueradiata)2022
- Author(s)
  Furuta Ayumi、Hamakawa Yumi、Ishibashi Chinami、Mabuchi Ryota、Tanimoto Shota
- Journal Title
  
  Fisheries and Aquatic Sciences
  
  Volume: 25 Pages: 31-39
- DOI
  10.47853/fas.2022.e4
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K13019, KAKENHI-PROJECT-19K14011, KAKENHI-PROJECT-19K15772
[Presentation] 加熱野菜の体積，水分量，テクスチャーへの保存・再加熱の影響2021
- Author(s)
  渡壁奈央, 水梨恵, 濵友紀, 松本茜, 石橋ちなみ, 杉山寿美
- Organizer
  一般社団法人日本調理科学会2021年度大会
- Data Source
  KAKENHI-PROJECT-19K15772
[Presentation] 加熱野菜の保存，再加熱時の調味液の浸透とテクスチャー変化2021
- Author(s)
  渡壁奈央, 齋藤実梨, 西野真弥, 二反田彩, 石橋ちなみ, 杉山寿美
- Organizer
  第67回日本家政学会中国・四国支部大会
- Data Source
  KAKENHI-PROJECT-19K15772
[Presentation] 濃度の異なる澱粉ゲルの物性に老化澱粉の結晶化過程が与える影響2021
- Author(s)
  石橋ちなみ, 上野聡, 谷本昌太, 杉山寿美
- Organizer
  一般社団法人日本調理科学会2021年度大会
- Data Source
  KAKENHI-PROJECT-19K15772
[Presentation] お好み焼きの保存によるテクスチャー変化とその要因の検討2021
- Author(s)
  石橋ちなみ, 鈴木彩日, 渡壁奈央, 杉山寿美
- Organizer
  日本家政学会第73回大会
- Data Source
  KAKENHI-PROJECT-19K15772

1. 馬渕良太

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results
2. 古田歩

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results

Ishibashi Chinami 石橋 ちなみ

Research Projects

Research Products

Co-Researchers

澱粉の老化に伴う特有の物性変化と物理的な構造構築状態との関係解明Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Effect of gel and crystal structures of retrograded starch on textural properties of gelatinized starchPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

[Journal Article] Heterogeneous nucleation effects of talc particles on polymorphic crystallization of cocoa butter2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Synchrotron Radiation Microbeam X-ray Analysis of Fat Crystal Nucleation on Emulsifier Crystals2022

Author(s)

Journal Title

DOI

ISSN

Language

Data Source

[Journal Article] Effect of Salt Reduction on Rupture, Sensory and Rheological Properties of Beef Patties2022

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Effects of different heating conditions on protein composition in each muscle type of yellowtail (Seriola quinqueradiata)2022

Author(s)

Journal Title

DOI

Data Source

[Presentation] 加熱野菜の体積，水分量，テクスチャーへの保存・再加熱の影響2021

Author(s)

Organizer

Data Source

[Presentation] 加熱野菜の保存，再加熱時の調味液の浸透とテクスチャー変化2021

Author(s)

Organizer

Data Source

[Presentation] 濃度の異なる澱粉ゲルの物性に老化澱粉の結晶化過程が与える影響2021

Author(s)

Organizer

Data Source

[Presentation] お好み焼きの保存によるテクスチャー変化とその要因の検討2021

Author(s)

Organizer

Data Source

Ishibashi Chinami 石橋ちなみ