Ishii Toya 石井統也

Researcher Number	90847261
Other IDs
Affiliation (Current)	2026: 香川大学, 農学部, 助教
Affiliation (based on the past Project Information) *help	2021 – 2025: 香川大学, 農学部, 助教 2019 – 2020: 京都大学, 農学研究科, 特定助教
Review Section/Research Field	Principal Investigator Basic Section 38050:Food sciences-related / Basic Section 08030:Family and consumer sciences, and culture and living-related / 0601:Agricultural chemistry and related fields Except Principal Investigator Basic Section 38050:Food sciences-related / Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords	Principal Investigator タンパク質 / 多糖類 / エマルション / ウルトラファインバブル / 表面疎水性 / 破断応力 / ゲル / 大豆タンパク質 / 微細気泡 / グルテンフリー … More / 低糖質 / 食感 / テクスチャー / 物性 / 麺 / パン / 小麦生地 / 寒天 / ミクロゲル / 食感改変機能 / 起泡機能 / 乳化機能 / 食品素材 / 植物性素材 / ココナッツ / 大豆 / 泡沫系 / 乳化系 / SDGs / オイルボディ … More Except Principal Investigator emulsifiers / intestinal barrier / mucin / carotenoid / 分散性 / キノコ多糖類 / 植物ファイバー / 食物繊維ミクロ・ナノファイバー / ゼータ電位 / 加工機能性 / 植物性ナノファイバー / 酵素処理 / 多糖類ナノファイバー / 高機能化 / 植物性素材 / 香気成分分析 / 静電的反発力 / 植物性多糖類のファイバー / 大豆 / 脱アミド酵素 / 乳化特性 / ゲル化特性 / 植物性代替肉 / 植物ミルク / 植物性多糖類ファイバー / 植物性タンパク質 Less

Balancing carotenoid absorption and intestinal barrier function: the role of mucins and emulsifiers
- Principal Investigator
  
  YONEKURA LINA
- Project Period (FY)
  2025 – 2027
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Kagawa University
Development of high functionality plant-based materials aiming for expansion of sustainable food systems
- Principal Investigator
  
  Matsumura Yasuki
- Project Period (FY)
  2024
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Kyoto University
The effects of ultrafine bubbles on the physical and chemical properties of food ingredientsPrincipal Investigator
- Principal Investigator
  
  石井統也
- Project Period (FY)
  2024 – 2026
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Kagawa University
Utilization of food-grade microgel particles for the design of health-beneficial breads and noodlesPrincipal Investigator
- Principal Investigator
  
  Ishii Toya
- Project Period (FY)
  2020 – 2022
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Kagawa University
  Kyoto University
Investigation of fundamental properties of plant oil bodies towards development of novel food ingredientsPrincipal Investigator
- Principal Investigator
  
  Ishii Toya
- Project Period (FY)
  2019 – 2020
- Research Category
  
  Grant-in-Aid for Research Activity Start-up
- Review Section
  
  0601:Agricultural chemistry and related fields
- Research Institution
  Kyoto University

All 2025 2024 2023 2021

All Journal Article Presentation Book

[Book] 食品の組織構造とおいしさ Part 12 油脂を使った食品の組織構造 49.　エマルション油滴表面2025
- Author(s)
  石井統也、南部優子、松宮健太郎
- Total Pages
  246
- Publisher
  幸書房
- Data Source
  KAKENHI-PROJECT-23K22219
[Book] 食品分散系の制御技術と応用　ー素材、構造、加工、食感　ー　第Ⅳ編　第10章　乳化剤の添加相による機能特性の制御：固形状食品および液状食品の事例2024
- Author(s)
  松宮健太郎、石井統也、松村康生
- Total Pages
  311
- Publisher
  シーエムシー出版
- Data Source
  KAKENHI-PROJECT-23K22219
[Book] 食品分散系の制御技術と応用　ー素材、構造、加工、食感　ー　第Ⅱ編　第2章　農産物の微細化粒子および天然高分子のミクロゲル粒子による分散系の形成・安定化2024
- Author(s)
  石井統也、松宮健太郎、松村康生
- Total Pages
  311
- Publisher
  シーエムシー出版
- Data Source
  KAKENHI-PROJECT-23K22219
[Journal Article] 乳化食品の物性と構造2024
- Author(s)
  石井統也
- Journal Title
  
  アグリバイオ
  
  Volume: 8(10) Pages: 29-34
- Data Source
  KAKENHI-PROJECT-23K22219
[Journal Article] Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions2023
- Author(s)
  Sirison Jiraporn、Ishii Toya、Matsumiya Kentaro、Higashino Yuki、Nambu Yuko、Samoto Masahiko、Sugiyama Masahiro、Matsumura Yasuki
- Journal Title
  
  Food Hydrocolloids
  
  Volume: 141 Pages: 108745-108745
- DOI
  10.1016/j.foodhyd.2023.108745
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-23K22219
[Journal Article] Combinational effects of acid and salt addition on colloidal, interfacial, and emulsifying properties of purified soybean oil bodies2021
- Author(s)
  Toya Ishii, Kentaro Matsumiya, & Yasuki Matsumura
- Journal Title
  
  Food Hydrocolloids
  
  Volume: 111 Pages: 1062123-1062123
- DOI
  10.1016/j.foodhyd.2020.106213
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K23666
[Presentation] 主要な種子貯蔵タンパク質を欠失した大豆に特有の食品加工機能の探索2025
- Author(s)
  重本絢音、石井統也、松宮健太郎、大木信彦、松村康生
- Organizer
  日本農芸化学会2025年度大会
- Data Source
  KAKENHI-PROJECT-23K22219
[Presentation] A novel physical technique to enhance the stability of starch gels against retrogradation using ultra-fine bubbles2025
- Author(s)
  Kazuki Shirayama, Toya Ishii
- Organizer
  The 3rd Trilateral Symposium on Sustainability (Strategies for Climate Action and Mitigation of Climate Change Impacts)
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-24K17848
[Presentation] ウルトラファインバブルが大豆タンパク質の物性に及ぼす影響の解析2025
- Author(s)
  濵裕人, 石井統也, 重本絢音, 堀内悠, 畑中晃昌
- Organizer
  日本農芸化学会 2025年度大会
- Data Source
  KAKENHI-PROJECT-24K17848
[Presentation] Protein-glutaminase enhances physical stability of plant-based milk substitutes against thermal and aqueous environmental stresses2024
- Author(s)
  Toya Ishii, Yasuki Matsumura, Hiroyuki Yachi, Kiyota Sakai, Keita Okuda, Masamichi Okada, Shotaro Yamaguch
- Organizer
  19th Food Colloids Conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-23K22219
[Presentation] 脂質親和性タンパク質による乳化系・泡沫系の形成と安定化2023
- Author(s)
  石井統也
- Organizer
  第47回食品の物性に関するシンポジウム
- Invited
- Data Source
  KAKENHI-PROJECT-23K22219
[Presentation] 新規な微粒子を用いた分散系食品のレオロジー特性の制御2023
- Author(s)
  石井統也
- Organizer
  第71回レオロジー討論会（第45回バイオレオロジー・リサーチ・フォーラム）
- Invited
- Data Source
  KAKENHI-PROJECT-23K22219
[Presentation] Stabilization of colloidal systems based on oleosomes and oleosome-related proteins2021
- Author(s)
  Toya Ishii
- Organizer
  Lipid droplets & Oleosomes - Young Scientists online event
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19K23666

1. Matsumura Yasuki (50181756)

# of Collaborated Projects: 1 results

# of Collaborated Products: 5 results
2. 真部真里子 (50329968)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 松宮健太郎 (60553013)

# of Collaborated Projects: 1 results

# of Collaborated Products: 5 results
4. 阿部賢太郎 (20402935)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
5. YONEKURA LINA (20741391)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Ishii Toya 石井 統也

Research Projects

Research Products

Co-Researchers

Balancing carotenoid absorption and intestinal barrier function: the role of mucins and emulsifiers

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Development of high functionality plant-based materials aiming for expansion of sustainable food systems

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

The effects of ultrafine bubbles on the physical and chemical properties of food ingredientsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Utilization of food-grade microgel particles for the design of health-beneficial breads and noodlesPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Investigation of fundamental properties of plant oil bodies towards development of novel food ingredientsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

[Book] 食品の組織構造とおいしさ Part 12 油脂を使った食品の組織構造 49. エマルション油滴表面2025

Author(s)

Total Pages

Publisher

Data Source

[Book] 食品分散系の制御技術と応用 ー素材、構造、加工、食感 ー 第Ⅳ編 第10章 乳化剤の添加相による機能特性の制御：固形状食品および液状食品の事例2024

Author(s)

Total Pages

Publisher

Data Source

[Book] 食品分散系の制御技術と応用 ー素材、構造、加工、食感 ー 第Ⅱ編 第2章 農産物の微細化粒子および天然高分子のミクロゲル粒子による分散系の形成・安定化2024

Author(s)

Total Pages

Publisher

Data Source

[Journal Article] 乳化食品の物性と構造2024

Author(s)

Journal Title

Data Source

[Journal Article] Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Combinational effects of acid and salt addition on colloidal, interfacial, and emulsifying properties of purified soybean oil bodies2021

Author(s)

Journal Title

DOI

Data Source

[Presentation] 主要な種子貯蔵タンパク質を欠失した大豆に特有の食品加工機能の探索2025

Author(s)

Organizer

Data Source

[Presentation] A novel physical technique to enhance the stability of starch gels against retrogradation using ultra-fine bubbles2025

Author(s)

Organizer

Data Source

[Presentation] ウルトラファインバブルが大豆タンパク質の物性に及ぼす影響の解析2025

Author(s)

Organizer

Data Source

[Presentation] Protein-glutaminase enhances physical stability of plant-based milk substitutes against thermal and aqueous environmental stresses2024

Author(s)

Organizer

Data Source

[Presentation] 脂質親和性タンパク質による乳化系・泡沫系の形成と安定化2023

Ishii Toya 石井統也

[Book] 食品の組織構造とおいしさ Part 12 油脂を使った食品の組織構造 49.　エマルション油滴表面2025

[Book] 食品分散系の制御技術と応用　ー素材、構造、加工、食感　ー　第Ⅳ編　第10章　乳化剤の添加相による機能特性の制御：固形状食品および液状食品の事例2024

[Book] 食品分散系の制御技術と応用　ー素材、構造、加工、食感　ー　第Ⅱ編　第2章　農産物の微細化粒子および天然高分子のミクロゲル粒子による分散系の形成・安定化2024