石井 統也

Last Update: 2020/07/07 13:08:18

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Name(Kanji/Kana/Abecedarium Latinum)
石井 統也/イシイ トウヤ/Ishii, Toya
Primary Affiliation(Org1/Job title)
Graduate Schools Agriculture/Program-Specific Assistant Professor
Academic Degree
Field(Japanese) Field(English) University(Japanese) University(English) Method
修士(農学) 京都大学
博士(農学) 京都大学
Personal Profile
(Japanese)
農産物や微生物由来の素材などの食品加工素材としての機能に関する研究を行っている。特に分散系食品を対象に、コロイド化学・界面化学的手法や生化学的手法を用いてさまざまな現象の解明を試みている。
(English)
My research involves properties of eco-friendly agricultural and microbial materials as food ingredients.Especially, stabilization of colloidal systems (e.g., dispersion, suspension, and emulsion) is my main focus.
ORCID ID
https://orcid.org/0000-0002-3923-9460
researchmap URL
https://researchmap.jp/F91
Research Topics
(Japanese)
農産物や微生物に由来する持続可能性の高い新規食品加工素材の探索
(English)
Development of novel plant- and microbial-based food ingredients towards establishment of sustainable society.
Overview of the research
(Japanese)
農産物や微生物由来の素材などの食品加工素材としての機能に関する研究を行っている。その一例として、さまざまな植物中に存在している脂質貯蔵体であるオイルボディを食品素材として活用することを試みており、主に卵黄のような油を乳化する素材としての利用について検討を進めている。
(English)
The objective of my research is to explore novel food ingredients from natural eco-friendly resources (e.g., plant, weed, microbial etc.); The plant oil-storing organelles called oil body/oleosome is one of my research interests as a natural emulsifying agent like egg yolk.
Fields of research (key words)
Key words(Japanese) Key words(English)
食品科学 Food Science
界面化学 Interfacial Chemistry
コロイド科学 Colloidal Science
エマルション emulsion
オイルボディ/オレオソーム oil body/oleosome
ミクロゲル microgel
Published Papers
Author Author(Japanese) Author(English) Title Title(Japanese) Title(English) Bibliography Bibliography(Japanese) Bibliography(English) Publication date Refereed paper Language Publishing type Disclose
Yoko Tanisawa, Minako Yabuki, Toya Ishii, Kentaro Matsumiya, Yasuki Matsumura 谷澤 容子, 矢吹 実奈子, 石井 統也, 松宮 健太郎, 松村 康生, 香西 みどり Yoko Tanisawa, Minako Yabuki, Toya Ishii, Kentaro Matsumiya, Yasuki Matsumura Utilization of various agricultural food particles as foaming and emulsifying agents in food processing and cooking 各種農産食品微粒子の起泡素材および乳化素材としての食品加工・調理への利用 Utilization of various agricultural food particles as foaming and emulsifying agents in food processing and cooking Journal of Cookery Science of Japan, in press 日本調理科学会誌, in press Journal of Cookery Science of Japan, in press 2020/08 Refereed Japanese Research paper(scientific journal) Disclose to all
Takao Kubo, Yuko Nanbu, Toya Ishii, Yasuki Matsumura 窪 孝雄, 南部 優子, 石井 統也, 松村 康生 Takao Kubo, Yuko Nanbu, Toya Ishii, Yasuki Matsumura Effects of water jet treatment on dispersion and gelation of gellan gum in the presence of calcium カルシウム共存下でのウォータージェット処理がジェランガムの分散およびゲル化に及ぼす影響 Effects of water jet treatment on dispersion and gelation of gellan gum in the presence of calcium Nippon Shokuhin Kagaku Kogaku Kaishi, 67, 4, 121-127 日本食品科学工学会誌, 67, 4, 121-127 Nippon Shokuhin Kagaku Kogaku Kaishi, 67, 4, 121-127 2020/04 Refereed Japanese Research paper(scientific journal) Disclose to all
Toya Ishii, Kentaro Matsumiya, Mai Aoshima, Yasuki Matsumura Toya Ishii, Kentaro Matsumiya, Mai Aoshima, Yasuki Matsumura Toya Ishii, Kentaro Matsumiya, Mai Aoshima, Yasuki Matsumura Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches npj Science of Food, 2, 15 npj Science of Food, 2, 15 npj Science of Food, 2, 15 2018/08 Refereed English Research paper(scientific journal) Disclose to all
Toya Ishii, Kentaro Matsumiya, Yuko Nambu, Masahiko Samoto, Masanobu Yanagisawa, Yasuki Matsumura Toya Ishii, Kentaro Matsumiya, Yuko Nambu, Masahiko Samoto, Masanobu Yanagisawa, Yasuki Matsumura Toya Ishii, Kentaro Matsumiya, Yuko Nambu, Masahiko Samoto, Masanobu Yanagisawa, Yasuki Matsumura Interfacial and emulsifying properties of crude and purified soybean oil bodies Interfacial and emulsifying properties of crude and purified soybean oil bodies Interfacial and emulsifying properties of crude and purified soybean oil bodies Food Structure, 12, 64-72 Food Structure, 12, 64-72 Food Structure, 12, 64-72 2017/04 Refereed English Research paper(scientific journal) Disclose to all
Yasuki Matsumura, Jiraporn Sirison, Toya Ishi, Kentaro Matsumiya Yasuki Matsumura, Jiraporn Sirison, Toya Ishi, Kentaro Matsumiya Yasuki Matsumura, Jiraporn Sirison, Toya Ishi, Kentaro Matsumiya Soybean lipophilic proteins - Origin and functional properties as affected by interaction with storage proteins Soybean lipophilic proteins - Origin and functional properties as affected by interaction with storage proteins Soybean lipophilic proteins - Origin and functional properties as affected by interaction with storage proteins Current Opinion in Colloid & Interface Science, 28, 120-128 Current Opinion in Colloid & Interface Science, 28, 120-128 Current Opinion in Colloid & Interface Science, 28, 120-128 2017/03 Refereed English Research paper(scientific journal) Disclose to all
Title language:
Conference Activities & Talks
Title Title(Japanese) Title(English) Conference Conference(Japanese) Conference(English) Promotor Promotor(Japanese) Promotor(English) Date Language Assortment Disclose
梅果実由来ペクチンの分子特性の解析 梅果実由来ペクチンの分子特性の解析 日本食品科学工学会 第2回 関西支部大会市民フォーラム 日本食品科学工学会 第2回 関西支部大会市民フォーラム 2019/10 Japanese Poster presentation Disclose to all
Can plant oil bodies be an effective emulsifier for stabilization of oil-in-water emulsion? – relations between colloidal, interfacial, and emulsifying properties[Invited] Can plant oil bodies be an effective emulsifier for stabilization of oil-in-water emulsion? – relations between colloidal, interfacial, and emulsifying properties [Invited] Can plant oil bodies be an effective emulsifier for stabilization of oil-in-water emulsion? – relations between colloidal, interfacial, and emulsifying properties [Invited] Food Science Frontier Research Forum, International University Consortium of Food Science and Nutrition Food Science Frontier Research Forum, International University Consortium of Food Science and Nutrition Food Science Frontier Research Forum, International University Consortium of Food Science and Nutrition 2019/10 English Oral presentation(invited, special) Disclose to all
Application of soybean oil bodies as an emulsifier toward various food emulsion systems Application of soybean oil bodies as an emulsifier toward various food emulsion systems Application of soybean oil bodies as an emulsifier toward various food emulsion systems 1st International Conference on Oil Bodies 1st International Conference on Oil Bodies 1st International Conference on Oil Bodies 2018/10 English Oral presentation(general) Disclose to all
Modification of gelling and emulsifying properties of Japanese apricots (Prunus mume) puree by ultra-high-pressure atomization Modification of gelling and emulsifying properties of Japanese apricots (Prunus mume) puree by ultra-high-pressure atomization Modification of gelling and emulsifying properties of Japanese apricots (Prunus mume) puree by ultra-high-pressure atomization 3rd Food Structure and Functionality Forum Symposium 3rd Food Structure and Functionality Forum Symposium 3rd Food Structure and Functionality Forum Symposium 2018/06 English Poster presentation Disclose to all
微細化農産食品のフレンチメレンゲ調理への利用検討 微細化農産食品のフレンチメレンゲ調理への利用検討 日本家政学会 第70回大会 日本家政学会 第70回大会 2018/05 Japanese Poster presentation Disclose to all
大豆の脂質オレオソーム(オイルボディ)の構造と食品機能[Invited] 大豆の脂質オレオソーム(オイルボディ)の構造と食品機能 [Invited] 食品ハイドロコロイドセミナー2018 食品ハイドロコロイドセミナー2018 2018/05 Japanese Public discourse, seminar, tutorial, course, lecture and others Disclose to all
An avocado powder-stabilized emulsion – Physical property and emulsification mechanism An avocado powder-stabilized emulsion – Physical property and emulsification mechanism An avocado powder-stabilized emulsion – Physical property and emulsification mechanism 17th Food Colloids Conference 17th Food Colloids Conference 17th Food Colloids Conference 2018/04 English Poster presentation Disclose to all
Surface-inactive polysaccharides acquire emulsifying ability via microgelation Surface-inactive polysaccharides acquire emulsifying ability via microgelation Surface-inactive polysaccharides acquire emulsifying ability via microgelation 17th Food Colloids Conference 17th Food Colloids Conference 17th Food Colloids Conference 2018/04 English Poster presentation Disclose to all
Fruit particles toward food-grade Pickering emulsions Fruit particles toward food-grade Pickering emulsions Fruit particles toward food-grade Pickering emulsions The Asian Conference on Oleo Science 2017 The Asian Conference on Oleo Science 2017 The Asian Conference on Oleo Science 2017 2017/09 English Oral presentation(general) Disclose to all
Effects of pH and salt conditions on the interfacial and emulsifying properties of soybean oil bodies Effects of pH and salt conditions on the interfacial and emulsifying properties of soybean oil bodies Effects of pH and salt conditions on the interfacial and emulsifying properties of soybean oil bodies The Asian Conference on Oleo Science 2017 The Asian Conference on Oleo Science 2017 The Asian Conference on Oleo Science 2017 2017/09 English Oral presentation(general) Disclose to all
多糖類ミクロゲルの乳化機能の解析 多糖類ミクロゲルの乳化機能の解析 日本食品科学工学会 第64回大会 日本食品科学工学会 第64回大会 2017/08 Japanese Oral presentation(general) Disclose to all
酸性条件における大豆オイルボディの界面特性と乳化特性 酸性条件における大豆オイルボディの界面特性と乳化特性 日本油化学会 第55回年会 日本油化学会 第55回年会 2016/09 Japanese Oral presentation(general) Disclose to all
Soybean oil body - a novel emulsifying agent from plant resources Soybean oil body - a novel emulsifying agent from plant resources Soybean oil body - a novel emulsifying agent from plant resources Wageningen University ‒ Kyoto University International Exchange Program ― Seminar on Food Science by Young Researchers Wageningen University ‒ Kyoto University International Exchange Program ― Seminar on Food Science by Young Researchers Wageningen University ‒ Kyoto University International Exchange Program ― Seminar on Food Science by Young Researchers 2016/09 English Oral presentation(general) Disclose to all
Interfacial properties and emulsifying ability of crude and purified soybean oil bodies Interfacial properties and emulsifying ability of crude and purified soybean oil bodies Interfacial properties and emulsifying ability of crude and purified soybean oil bodies 16th Food Colloids Conference 16th Food Colloids Conference 16th Food Colloids Conference 2016/04 English Poster presentation Disclose to all
大豆オイルボディの乳化機能性についての検討 大豆オイルボディの乳化機能性についての検討 日本油化学会 第53回年会 日本油化学会 第53回年会 2014/09 Japanese Oral presentation(general) Disclose to all

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Title language:
Awards
Title(Japanese) Title(English) Organization name(Japanese) Organization name(English) Date
若手の会 ポスター発表 企業賞 日本食品科学工学会 2017/08/29
学生奨励賞 日本油化学会 2016/09/08
External funds: competitive funds and Grants-in-Aid for Scientific Research (Kakenhi)
Type Position Title(Japanese) Title(English) Period
若手研究 Representative ミクロゲルの活用によるパンおよび麺類の高付加価値化 2020/04/01-2023/03/31
研究活動スタート支援 Representative 新たな食品素材としての展開を目指した植物のオイルボディの基礎的特性の解明 2019/08/30-2020/03/31