秋田県立大学 · 応用生物科学科 · 教授

研究关键词rice starch・glutinous rice・resistant starch・fatty acid complexation・salt taste enhancement・sodium reduction・salinity measurement・food rheology

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• Three Starch Synthase IIa (SSIIa) Alleles Reveal the Effect of SSIIa on the Physicochemical, Thermal, and Rheological Properties; Viscoelasticity; and Eating Quality of Glutinous Rice2023
• Changes in the Molecular of Potato Starch Conferred Digestion Resistance by Fatty Acid Addition and Heat Treatment2019
• Differences in salt bittern components and effects on rice porridge taste2019
• Development of Real-Time Measurement of Salinity Concentration to Evaluate Suitable Food Dipping States During Salting2018 · Int. J. Soc. Mater. Eng. Resour.

• 家庭調理における下処理が風味向上に与える影響の検証2024
• 和食の調理技法が調味料の浸透と味強度に与える影響の解明2021
• 食塩とアミノ酸との相互作用による風味向上の可能性について2020
• 減塩しても十分な食感が得られる漬物の硬さと塩味強度の関係について2018

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