小川 剛伸

Last Update: 2018/06/09 15:36:10

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Name(Kanji/Kana/Abecedarium Latinum)
小川 剛伸/オガワ タケノブ/Takenobu Ogawa
Primary department(Org1/Job title)
Graduate Schools Agriculture/Assistant Professor
Faculty
Org1 Job title
農学部
Contact address
Type Address(Japanese) Address(English)
Office 〒606-8502 京都市左京区北白川追分町 Kitashirakawa-oiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan
Affiliated academic organization(s) (Japanese)
Organization name(Japanese) Organization name(English)
日本農芸化学会 Japan Society for Bioscience, Biotechnology, and Agrochemistry
日本食品科学工学会 Japanese Society for Food Science and Technology
日本食品工学会 Japan Society for Food Engineering
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
Graduate school
University(Japanese) University(English) Faculty(Japanese) Faculty(English) Major(Japanese) Major(English) Degree
京都大学 大学院農学研究科修士課程食品生物科学専攻 修了
京都大学 大学院農学研究科博士後期課程食品生物科学専攻 修了
University
University(Japanese) University(English) Faculty(Japanese) Faculty(English) Major(s)(Japanese) Major(s)(English) Degree
京都大学 農学部食品生物科学科 卒業
Highschool
Highschool Kana
茨城県立水戸第一高等学校
Work Experience
Period Organization(Japanese) Organization(English) Job title(Japanese) Job title(English)
2011/04/01-2014/03/31 京都大学大学院農学研究科 Kyoto University 日本学術振興会特別研究員DC1 Research Fellow of the Japan Society for the Promotion of Science (DC1)
2014/04/01-2016/09/30 京都大学大学院農学研究科 Kyoto University 日本学術振興会特別研究員PD Research Fellow of the Japan Society for the Promotion of Science (PD)
2016/10/01- 京都大学大学院農学研究科 Kyoto University 助教 Assistant Professor
Fields of research (kaken code)
Kaken code
Food science
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
K. Katsuki, T. Ogawa, and S. Adachi KATSUKI Kazutaka, OGAWA Takenobu, ADACHI Shuji K. Katsuki, T. Ogawa, and S. Adachi Water sorption kinetics of wheat flour noodles with added chemically-modified starch Water sorption kinetics of wheat flour noodles with added chemically-modified starch Water sorption kinetics of wheat flour noodles with added chemically-modified starch Starch - Stärke,in press Starch - Stärke,in press Starch - Stärke,in press 2018 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa and S. Adachi OGAWA Takenobu, ADACHI Shuji T. Ogawa and S. Adachi Drying and rehydration of pasta Drying and rehydration of pasta Drying and rehydration of pasta Drying Technol.,35,16,1919-1949 Drying Technol.,35,16,1919-1949 Drying Technol.,35,16,1919-1949 2017 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa, A. Chuma, U. Aimoto, and S. Adachi OGAWA Takenobu, CHUMA Asako, AIMOTO Utano, ADACHI Shuji T. Ogawa, A. Chuma, U. Aimoto, and S. Adachi Effects of drying temperature and relative humidity on spaghetti characteristics Effects of drying temperature and relative humidity on spaghetti characteristics Effects of drying temperature and relative humidity on spaghetti characteristics Drying Technol.,35,10,1214-1224 Drying Technol.,35,10,1214-1224 Drying Technol.,35,10,1214-1224 2017 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa and S. Adachi OGAWA Takenobu, ADACHI Shuji T. Ogawa and S. Adachi A simple method to measure the surface roughness of spaghetti using a digital camera A simple method to measure the surface roughness of spaghetti using a digital camera A simple method to measure the surface roughness of spaghetti using a digital camera Food Sci. Technol. Res.,23,2,237-240 Food Sci. Technol. Res.,23,2,237-240 Food Sci. Technol. Res.,23,2,237-240 2017 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa and S. Adachi OGAWA Takenobu, ADACHI Shuji T. Ogawa and S. Adachi Detection of cracks in dried spaghetti using transmission images Detection of cracks in dried spaghetti using transmission images Detection of cracks in dried spaghetti using transmission images Biosci. Biotechnol. Biochem.,81,4,750-754 Biosci. Biotechnol. Biochem.,81,4,750-754 Biosci. Biotechnol. Biochem.,81,4,750-754 2017 Refereed English Research paper(scientific journal) Disclose to all
Y. Miyagawa, T. Ogawa, K. Nakagawa, and S. Adachi MIYAGAWA Yayoi, OGAWA Takenobu, NAKAGAWA Kyuya, ADACHI Shuji Y. Miyagawa, T. Ogawa, K. Nakagawa, and S. Adachi Destabilization of mayonnaise induced by lipid crystallization upon freezing Destabilization of mayonnaise induced by lipid crystallization upon freezing Destabilization of mayonnaise induced by lipid crystallization upon freezing Biosci. Biotechnol. Biochem.,80,4,790 Biosci. Biotechnol. Biochem.,80,4,790 Biosci. Biotechnol. Biochem.,80,4,790 2016 Refereed English Research paper(scientific journal) Disclose to all
S. Fukuzawa, T. Ogawa, K. Nakagawa, and S. Adachi FUKUZAWA Soma, OGAWA Takenobu, NAKAGAWA Kyuya, ADACHI Shuji S. Fukuzawa, T. Ogawa, K. Nakagawa, and S. Adachi Changes in color and texture of wheat noodles during chilled storage Changes in color and texture of wheat noodles during chilled storage Changes in color and texture of wheat noodles during chilled storage Biosci. Biotechnol. Biochem.,80,12,2424 Biosci. Biotechnol. Biochem.,80,12,2424 Biosci. Biotechnol. Biochem.,80,12,2424 2016 Refereed English Research paper(scientific journal) Disclose to all
S. Fukuzawa, T. Ogawa, K. Nakagawa, and S. Adachi FUKUZAWA Soma, OGAWA Takenobu, NAKAGAWA Kyuya, ADACHII Shuji S. Fukuzawa, T. Ogawa, K. Nakagawa, and S. Adachi Water sorption kinetics of gluten-added wheat noodle Water sorption kinetics of gluten-added wheat noodle Water sorption kinetics of gluten-added wheat noodle Food Sci. Technol. Res.,22,4,495 Food Sci. Technol. Res.,22,4,495 Food Sci. Technol. Res.,22,4,495 2016 Refereed English Research paper(scientific journal) Disclose to all
S. Fukuzawa, T. Ogawa, K. Nakagawa, and S. Adachi FUKUZAWA Soma, OGAWA Takenobu, NAKAGAWA Kyuya, ADACHI Shuji S. Fukuzawa, T. Ogawa, K. Nakagawa, and S. Adachi Kinetics on the turbidity change of wheat starch during its retrogradation Kinetics on the turbidity change of wheat starch during its retrogradation Kinetics on the turbidity change of wheat starch during its retrogradation Biosci. Biotechnol. Biochem.,80,8,1614 Biosci. Biotechnol. Biochem.,80,8,1614 Biosci. Biotechnol. Biochem.,80,8,1614 2016 Refereed English Research paper(scientific journal) Disclose to all
S. Fukuzawa, T. Ogawa, K. Nakagawa, and S. Adachi Fukuzawa Soma, Ogawa Takenobu, Nakagawa Kyuya, Adachi Shuji S. Fukuzawa, T. Ogawa, K. Nakagawa, and S. Adachi Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch Int. J. Food Sci. Technol.,51,6,1522 Int. J. Food Sci. Technol.,51,6,1522 Int. J. Food Sci. Technol.,51,6,1522 2016 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa and S. Adachi OGAWA Takenobu, ADACHI Shuji T. Ogawa and S. Adachi Moisture distribution and texture of spaghetti rehydrated under different conditions Moisture distribution and texture of spaghetti rehydrated under different conditions Moisture distribution and texture of spaghetti rehydrated under different conditions Biosci. Biotechnol. Biochem.,80,4,773 Biosci. Biotechnol. Biochem.,80,4,773 Biosci. Biotechnol. Biochem.,80,4,773 2016 Refereed English Research paper(scientific journal) Disclose to all
Y. Miyagawa, T. Ogawa, K. Nakagawa, and S. Adachi MIYAGAWA Yayoi, OGAWA Takenobu, NAKAGAWA Kyuya, ADACHI Shuji Y. Miyagawa, T. Ogawa, K. Nakagawa, and S. Adachi Effects of vegetable oil type and lipophilic emulsifiers on the induction period of fat crystallization Effects of vegetable oil type and lipophilic emulsifiers on the induction period of fat crystallization Effects of vegetable oil type and lipophilic emulsifiers on the induction period of fat crystallization J. Oleo Sci.,64,11,1169-1174 J. Oleo Sci.,64,11,1169-1174 J. Oleo Sci.,64,11,1169-1174 2015 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa, A. Chuma, U. Aimoto, and S. Adachi OGAWA Takenobu, CHUMA Asako, AIMOTO Utano, ADACHI Shuji T. Ogawa, A. Chuma, U. Aimoto, and S. Adachi Characterization of spaghetti prepared under different drying conditions Characterization of spaghetti prepared under different drying conditions Characterization of spaghetti prepared under different drying conditions J. Food Sci.,80,9,1959-1964 J. Food Sci.,80,9,1959-1964 J. Food Sci.,80,9,1959-1964 2015 Refereed English Research paper(scientific journal) Disclose to all
T. Roppongi, T. Ogawa, and S. Adachi ROPPONGI Takao, OGAWA Takenobu, ADACHI Shuji T. Roppongi, T. Ogawa, and S. Adachi Water sorption kinetics of wheat noodle with different diameters Water sorption kinetics of wheat noodle with different diameters Water sorption kinetics of wheat noodle with different diameters Food Sci. Technol. Res.,20,2,241-246 Food Sci. Technol. Res.,20,2,241-246 Food Sci. Technol. Res.,20,2,241-246 2014 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa and S. Adachi Ogawa T., Adachi S. T. Ogawa and S. Adachi Measurement of moisture profiles in pasta during rehydration based on image processing Measurement of moisture profiles in pasta during rehydration based on image processing Measurement of moisture profiles in pasta during rehydration based on image processing Food Bioprocess Technol.,7,5,1465-1471 Food Bioprocess Technol.,7,5,1465-1471 Food Bioprocess Technol.,7,5,1465-1471 2014 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa, S. Koizumi, and S. Adachi OGAWA Takenobu, KOIZUMI Satoshi, ADACHI Shuji T. Ogawa, S. Koizumi, and S. Adachi Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions Food Bioprod. Process.,92,1,9-13 Food Bioprod. Process.,92,1,9-13 Food Bioprod. Process.,92,1,9-13 2014 Refereed English Research paper(scientific journal) Disclose to all
小川 剛伸、安達 修二 小川 剛伸、安達 修二 食品加工の科学と工学-小麦粉製品を例として- 食品加工の科学と工学-小麦粉製品を例として- 化学と生物,52,9,602-609 化学と生物,52,9,602-609 ,52,9,602-609 2014 Refereed Japanese Research paper(other science council materials etc.) Disclose to all
Takenobu Ogawa and Shuji Adachi 小川 剛伸、安達 修二 Takenobu Ogawa and Shuji Adachi Figure drawing using Microsoft Office® 2013 Microsoft Office® 2013によるグラフの作成 Figure drawing using Microsoft Office® 2013 Japan Journal of Food Engineering,15,2,69-86 日本食品工学会誌,15,2,69-86 Japan Journal of Food Engineering,15,2,69-86 2014 Refereed Japanese Research paper(other science council materials etc.) Disclose to all
T. Ogawa, P. Khuwijitjaru, and S Adachi T. Ogawa, P. Khuwijitjaru, and S Adachi How to draw figures using Microsoft Office® 2013 How to draw figures using Microsoft Office® 2013 How to draw figures using Microsoft Office® 2013 Silpakorn U. Sci. Tech. J.,8,2,9-27 Silpakorn U. Sci. Tech. J.,8,2,9-27 Silpakorn U. Sci. Tech. J.,8,2,9-27 2014 Refereed English Research paper(bulletin of university, research institution) Disclose to all
T. Ogawa, A. Hasegawa, and S. Adachi OGAWA Takenobu, HASEGAWA Ayako, ADACHI Shuji T. Ogawa, A. Hasegawa, and S. Adachi Effects of relaxation of gluten network on rehydration kinetics of pasta Effects of relaxation of gluten network on rehydration kinetics of pasta Effects of relaxation of gluten network on rehydration kinetics of pasta Biosci. Biotechnol. Biochem.,78,11,1930-1934 Biosci. Biotechnol. Biochem.,78,11,1930-1934 Biosci. Biotechnol. Biochem.,78,11,1930-1934 2014 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa and S. Adachi OGAWA Takenobu, ADACHI Shuji T. Ogawa and S. Adachi Effect of surface roughness on rehydration kinetics of spaghetti Effect of surface roughness on rehydration kinetics of spaghetti Effect of surface roughness on rehydration kinetics of spaghetti Jpn. J. Food Eng.,15,2,101-104 Jpn. J. Food Eng.,15,2,101-104 Jpn. J. Food Eng.,15,2,101-104 2014 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa and S. Adachi OGAWA Takenobu, ADACHI Shuji T. Ogawa and S. Adachi Effects of drying conditions on moisture distribution in rehydrated spaghetti Effects of drying conditions on moisture distribution in rehydrated spaghetti Effects of drying conditions on moisture distribution in rehydrated spaghetti Biosci. Biotechnol. Biochem.,78,8,1412-1414 Biosci. Biotechnol. Biochem.,78,8,1412-1414 Biosci. Biotechnol. Biochem.,78,8,1412-1414 2014 Refereed English Research paper(scientific journal) Disclose to all
A. Hasegawa, T. Ogawa, and S. Adachi HASEGAWA Ayako, OGAWA Takenobu, ADACHI Shuji A. Hasegawa, T. Ogawa, and S. Adachi Dilatometric measurement of the partial molar volume of water sorbed to durum wheat flour Dilatometric measurement of the partial molar volume of water sorbed to durum wheat flour Dilatometric measurement of the partial molar volume of water sorbed to durum wheat flour Biosci. Biotechnol. Biochem.,77,7,1565-1568 Biosci. Biotechnol. Biochem.,77,7,1565-1568 Biosci. Biotechnol. Biochem.,77,7,1565-1568 2013 Refereed English Research paper(scientific journal) Disclose to all
N. Mizuno, T. Ogawa, and S. Adachi Mizuno N., Adachi S., Ogawa T. N. Mizuno, T. Ogawa, and S. Adachi Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents Food Biosci.,2,10-14 Food Biosci.,2,10-14 Food Biosci.,2,10-14 2013 Refereed English Research paper(scientific journal) Disclose to all
M. Yoshino, T. Ogawa, and S. Adachi YOSHINO Masashi, OGAWA Takenobu, ADACHI Shuji M. Yoshino, T. Ogawa, and S. Adachi Properties and water sorption characteristics of spaghetti prepared using various dies Properties and water sorption characteristics of spaghetti prepared using various dies Properties and water sorption characteristics of spaghetti prepared using various dies J. Food Sci.,78,4-6,520-525 J. Food Sci.,78,4-6,520-525 J. Food Sci.,78,4-6,520-525 2013 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa and S. Adachi OGAWA Takenobu, ADACHI Shuji T. Ogawa and S. Adachi Effect of salts on the water sorption kinetics of dried pasta Effect of salts on the water sorption kinetics of dried pasta Effect of salts on the water sorption kinetics of dried pasta Biosci. Biotechnol. Biochem.,77,2,249-252 Biosci. Biotechnol. Biochem.,77,2,249-252 Biosci. Biotechnol. Biochem.,77,2,249-252 2013 Refereed English Research paper(scientific journal) Disclose to all
U. Aimoto, T. Ogawa, and S. Adachi AIMOTO Utano, OGAWA Takenobu, ADACHI Shuji U. Aimoto, T. Ogawa, and S. Adachi Water sorption kinetics of spaghetti prepared under different drying conditions Water sorption kinetics of spaghetti prepared under different drying conditions Water sorption kinetics of spaghetti prepared under different drying conditions Food Sci. Technol. Res.,19,1,17-22 Food Sci. Technol. Res.,19,1,17-22 Food Sci. Technol. Res.,19,1,17-22 2013 Refereed English Research paper(scientific journal) Disclose to all
Takenobu Ogawa and Shuji Adachi 小川 剛伸、安達 修二 Takenobu Ogawa and Shuji Adachi Figure drawing using Microsoft Excel and PowerPoint Microsoft ExcelとPowerPointによるグラフの作成 Figure drawing using Microsoft Excel and PowerPoint 日本食品工学会誌,13,4,91-107 日本食品工学会誌,13,4,91-107 ,13,4,91-107 2012 Refereed Japanese Research paper(other science council materials etc.) Disclose to all
T. Ogawa, T. Kobayashi, and S. Adachi OGAWA Takenobu, KOBAYASHI Takashi, ADACHI Shuji T. Ogawa, T. Kobayashi, and S. Adachi Prediction of pasta drying process based on a thermogravimetric analysis Prediction of pasta drying process based on a thermogravimetric analysis Prediction of pasta drying process based on a thermogravimetric analysis J. Food Eng.,111,1,129-134 J. Food Eng.,111,1,129-134 J. Food Eng.,111,1,129-134 2012 Refereed English Research paper(scientific journal) Disclose to all
A. Chuma, T. Ogawa, T. Kobayashi, and S. Adachi A. Chuma, T. Ogawa, T. Kobayashi, and S. Adachi A. Chuma, T. Ogawa, T. Kobayashi, and S. Adachi Moisture sorption isotherm of durum wheat flour Moisture sorption isotherm of durum wheat flour Moisture sorption isotherm of durum wheat flour Food Sci. Technol. Res.,18,5,617-622 Food Sci. Technol. Res.,18,5,617-622 Food Sci. Technol. Res.,18,5,617-622 2012 Refereed English Research paper(scientific journal) Disclose to all
A. Hasegawa, T. Ogawa, and S. Adachi HASEGAWA Ayako, OGAWA Takenobu, ADACHI Shuji A. Hasegawa, T. Ogawa, and S. Adachi Estimation of the gelatinization temperature of noodles from water sorption curves under temperature-programmed heating conditions Estimation of the gelatinization temperature of noodles from water sorption curves under temperature-programmed heating conditions Estimation of the gelatinization temperature of noodles from water sorption curves under temperature-programmed heating conditions Biosci. Biotechnol. Biochem.,76,11,2156-2158 Biosci. Biotechnol. Biochem.,76,11,2156-2158 Biosci. Biotechnol. Biochem.,76,11,2156-2158 2012 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa, T. Kobayashi, and S. Adachi OGAWA T., KOBAYASHI T., ADACHI S. T. Ogawa, T. Kobayashi, and S. Adachi Water sorption kinetics of spaghetti at different temperatures Water sorption kinetics of spaghetti at different temperatures Water sorption kinetics of spaghetti at different temperatures Food Bioprod. Process.,89,2,135-141 Food Bioprod. Process.,89,2,135-141 Food Bioprod. Process.,89,2,135-141 2011 Refereed English Research paper(scientific journal) Disclose to all

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Title language:
Misc
Author Author(Japanese) Author(English) Title Title(Japanese) Title(English) Bibliography Bibliography(Japanese) Bibliography(English) Publication date Refereed paper Language Publishing type Disclose
○谷史人、中山裕介、山野上実希、森島美千代、桝田哲也、塚原隆充、井上亮、小川剛伸 ○谷史人、中山裕介、山野上実希、森島美千代、桝田哲也、塚原隆充、井上亮、小川剛伸 セルロースナノファイバー経口摂取による消化管内環境の変遷 セルロースナノファイバー経口摂取による消化管内環境の変遷 日本農芸化学会2018年度(平成30年度)大会 日本農芸化学会2018年度(平成30年度)大会 2018/03 Disclose to all
○小川剛伸、谷史人 ○小川剛伸、谷史人 人工知能は食感を予測できるか? -麺内部の3次元ミクロ構造からの食感の予測- 人工知能は食感を予測できるか? -麺内部の3次元ミクロ構造からの食感の予測- 日本農芸化学会2018年度(平成30年度)大会 日本農芸化学会2018年度(平成30年度)大会 2018/03 Disclose to all
○Fumito Tani, Yusuke Nakayama, Miki Yamanoue, Takenobu Ogawa, Michiyo Morishima, Kentaro Abe, Tetsuya Masuda, Takamitsu Tsukahara, Eisaku Kondo, Hiroyuki Yano ○Fumito Tani, Yusuke Nakayama, Miki Yamanoue, Takenobu Ogawa, Michiyo Morishima, Kentaro Abe, Tetsuya Masuda, Takamitsu Tsukahara, Eisaku Kondo, Hiroyuki Yano ○Fumito Tani, Yusuke Nakayama, Miki Yamanoue, Takenobu Ogawa, Michiyo Morishima, Kentaro Abe, Tetsuya Masuda, Takamitsu Tsukahara, Eisaku Kondo, Hiroyuki Yano Compatibility of nano-fibrillated cellulose to the physiological homeostasis in the gastrointestinal tract Compatibility of nano-fibrillated cellulose to the physiological homeostasis in the gastrointestinal tract Compatibility of nano-fibrillated cellulose to the physiological homeostasis in the gastrointestinal tract IUNS 21st ICN International Congress of Nutrition IUNS 21st ICN International Congress of Nutrition IUNS 21st ICN International Congress of Nutrition 2017/10 Refereed Disclose to all
○Takenobu Ogawa, Hyejin Namgung, Yuki Kuwana, Ayami Furue, Tetsuya Masuda, Nobuaki Shirai, Fumito Tani ○Takenobu Ogawa, Hyejin Namgung, Yuki Kuwana, Ayami Furue, Tetsuya Masuda, Nobuaki Shirai, Fumito Tani ○Takenobu Ogawa, Hyejin Namgung, Yuki Kuwana, Ayami Furue, Tetsuya Masuda, Nobuaki Shirai, Fumito Tani Butyrophilin ecto-domain of milk fat globule membrane promotes mucin production from the intestinal epithelial cells Butyrophilin ecto-domain of milk fat globule membrane promotes mucin production from the intestinal epithelial cells Butyrophilin ecto-domain of milk fat globule membrane promotes mucin production from the intestinal epithelial cells IUNS 21st ICN International Congress of Nutrition IUNS 21st ICN International Congress of Nutrition IUNS 21st ICN International Congress of Nutrition 2017/10 Refereed Disclose to all
○志村大智、上田早希、道端良之介、小川剛伸、桝田哲哉、谷史人 ○志村大智、上田早希、道端良之介、小川剛伸、桝田哲哉、谷史人 ずり応力に対する消化管組織由来の細胞応答 ずり応力に対する消化管組織由来の細胞応答 第40回日本バイオレオロジー学会年会 第40回日本バイオレオロジー学会年会 2017/05 Japanese Summary of the papers read (national conference and other science council) Disclose to all
○中山裕介、山野上実希、森島美千代、小川剛伸、桝田哲哉、谷史人 ○中山裕介、山野上実希、森島美千代、小川剛伸、桝田哲哉、谷史人 The biocompatibility of cellulose nanofibers in the gastrointestinal functions 消化管機能に対するセルロースナノファイバーの生体適合性 The biocompatibility of cellulose nanofibers in the gastrointestinal functions 日本農芸化学会2017年度大会 日本農芸化学会2017年度大会 2017/03 Japanese Summary of the papers read (national conference and other science council) 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
パスタのおいしさと物性[Invited] パスタのおいしさと物性 [Invited] 油脂物性フォーラム2017 油脂物性フォーラム2017 2017/11/17 Oral presentation(invited, special) Disclose to all
麺の食感を支配する因子の分析[Invited] 麺の食感を支配する因子の分析 [Invited] 食品分析シンポジウム 食品分析シンポジウム 2017/09/06 Oral presentation(invited, special) Disclose to all
可視化によるパスタ等麺類の解析[Invited] 可視化によるパスタ等麺類の解析 [Invited] 第57回澱粉研究懇談会 第57回澱粉研究懇談会 2017/05/26 Japanese Oral presentation(invited, special) Disclose to all
麺内部の水分分布とデンプン・タンパク質の三次元構造 ~色変化と透明化に基づく計測法の開発~[Invited] 麺内部の水分分布とデンプン・タンパク質の三次元構造 ~色変化と透明化に基づく計測法の開発~ [Invited] 日本食品工学会第17回年次大会 シンポジウム 日本食品工学会第17回年次大会 シンポジウム 2016/08/05 Japanese Symposium workshop panel(nominated) Disclose to all
食品を創る基礎科学 -美味しいパスタを造るには?-[Invited] 食品を創る基礎科学 -美味しいパスタを造るには?- [Invited] 京都女子大学 特別講義 京都女子大学 特別講義 2016/07/01 Public discourse, seminar, tutorial, course, lecture and others Disclose to all
パスタ内の水の移動メカニズム[Invited] パスタ内の水の移動メカニズム [Invited] 第42回食品の物性に関するシンポジウム 第42回食品の物性に関するシンポジウム 2015/09/15 Symposium workshop panel(nominated) Disclose to all
Title language:
Books etc
Author Author(Japanese) Author(English) Title Title(Japanese) Title(English) Publisher Publisher(Japanese) Publisher(English) Publication date Language Type Disclose
T. Ogawa and S. Adachi T. Ogawa and S. Adachi T. Ogawa and S. Adachi Rheology on biological softmater: fundamentals and applications Rheology on biological softmater: fundamentals and applications Rheology on biological softmater: fundamentals and applications Springer Springer Springer 2017 English Contributor Disclose to all
Title language:
Patents
Inventor(s) Inventor(s) (Japanese) Inventor(s) (English) Title Title(Japanese) Title(English) Stage Patent number Date Disclose
安達修二,小林敬,小川剛伸,大村雅人,樋口雅弘,前田竜郎 安達修二,小林敬,小川剛伸,大村雅人,樋口雅弘,前田竜郎 表面形状測定装置及び方法 表面形状測定装置及び方法 特許公開 特開2013-257219 2013/12/26 Disclose to all
安達修二,小林敬,小川剛伸,大村雅人,樋口雅弘,前田竜郎 安達修二,小林敬,小川剛伸,大村雅人,樋口雅弘,前田竜郎 麺類のクラック検出装置、クラック検出方法および分別システム 麺類のクラック検出装置、クラック検出方法および分別システム 特許公開 特開2013-24641 2013/02/04 Disclose to all
安達修二,小林敬,小川剛伸,大村雅人,樋口雅弘,前田竜郎 安達修二,小林敬,小川剛伸,大村雅人,樋口雅弘,前田竜郎 麺類の水分分布測定装置及び方法 麺類の水分分布測定装置及び方法 特許公開 特開2013-24642 2013/02/04 Disclose to all
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Awards
Title(Japanese) Title(English) Organization name(Japanese) Organization name(English) Date
井上研究奨励賞(第33回) Inoue Research Award for Young Scientists 井上科学振興財団 Inoue Foundation for Science
日本農芸化学会トピックス賞(第7回) Hot Topics Award at Annual Meeting of JSBBA 2016 日本農芸化学会 Japan Society for Bioscience, Biotechnology, and Agrochemistry 2016/04/06
日本農芸化学会トピックス賞(第9回) Hot Topics Award at Annual Meeting of JSBBA 2018 日本農芸化学会 Japan Society for Bioscience, Biotechnology, and Agrochemistry 2018/03/27
Newspaper articles
Title Media name Column name Date
麺のコシの強さ 構造「見える化」 日本経済新聞 2016/06/06
麺内部を三次元観察 -京大小川氏、松村氏- 農芸化学、食品工学会で注目 日本食品化学新聞 2016/10/06
グルテンタンパク質の三次元構造が明らかに! 月間『化学』 化学掲示板 2016/08/
透明だから見えることがある TBSテレビ 未来の起源 2017/03/19
External funds, competitive funds and Grants-in-Aid for Scientific Research(kaken)
Type Position Title(Japanese) Title(English) Period
日本学術振興会特別研究員奨励費DC1 Representative 2011/04/01-2014/03/31
日本学術振興会特別研究員奨励費PD Representative 2014/04/01-2017/03/31
科研費若手研究 Representative 2018/04/01-
Non-external, competitive funds or grants other than grants-in-aid for Scientific research (kaken)
System Main person Title(Japanese) Title(English) Period
公益財団法人 東洋食品研究所 研究助成 小川剛伸 2017/04/01-2018/03/31
公益財団法人 サッポロ生物科学振興財団 研究助成 小川剛伸 2017/04/01-2018/03/31
公益財団法人 飯島藤十郎記念食品科学振興財団 個人研究助成 小川剛伸 2018/04/01-
Teaching subject(s)
Name(Japanese) Name(English) Term Department Period
食品生物工学実験及び実験法 Laboratory Course in Food Biotechnology 前期 農学部 2017/04-2018/03
農産製造学専攻実験1 Experimental Course in Bioengineering1 通年 農学研究科 2018/04-2019/03
農産製造学専攻実験2 Experimental Course in Bioengineering2 通年 農学研究科 2018/04-2019/03
農産製造学専攻演習1 Bioengineering Seminar1 通年 農学研究科 2018/04-2019/03
農産製造学専攻演習2 Bioengineering Seminar2 通年 農学研究科 2018/04-2019/03
食品生物工学実験及び実験法 Laboratory Course in Food Biotechnology 前期 農学部 2018/04-2019/03
食環境学専攻実験1 Experimental Course in Food and Environmental Sciences1 通年 農学研究科 2018/04-2019/03
食環境学専攻実験2 Experimental Course in Food and Environmental Sciences2 通年 農学研究科 2018/04-2019/03
食環境学専攻演習1 Food and Environmental Sciences Seminar1 通年 農学研究科 2018/04-2019/03
食環境学専攻演習2 Food and Environmental Sciences Seminar2 通年 農学研究科 2018/04-2019/03
Faculty management (title, position)
Title Period
動物実験委員会 委員 2017/04/01-2019/03/31