Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization
Development of Glucose-Conjugated Chicken Myofibrillar Protein with the Strongest Superoxide Anion Radical Scavenging Activity Using Random-Centroid Optimization and Maltotriose-Conjugated Ones
Comprehensive survey of transposon mPing insertion sites and transcriptome analysis for identifying candidate genes controlling high protein content of rice.
Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition
Ai Sato; Kentaro Matsumiya; Wataru Kaneko; Masanori Okazaki; Yasuki Matsumura
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, Jun. 2021
食品分野における微粒子乳化の最前線
食品分野における微粒子乳化の最前線
FFIジャーナル, 01 Apr. 2021, Invited
乳化系の嗜好性を制御する理化学的要因
松宮 健太郎; 石井 統也; 松村 康生
FFIジャーナル, 01 Apr. 2021, Invited, Lead author, Corresponding author
Comparison between the timing of the occurrence of taste sensitivity changes and short-term memory decline due to aging in SAMP1 mice
Masataka Narukawa; Suzuka Takahashi; Aya Kamiyoshihara; Kentaro Matsumiya; Takumi Misaka
PLOS ONE, Mar. 2021
Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and β-conglycinin
Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification
Biochemistry and Cell Biology, Jun. 2012, Peer-reviewed
口腔内の油脂残存感低下に関わるウーロン茶の有効成分の検討
木崎諭希; 村絵美; 永井元; OH Seonghee; 松宮健太郎; 松村康生; 林由佳子
日本味と匂学会誌, Dec. 2011, Peer-reviewed
Destabilization of protein-based emulsions by diglycerol esters of fatty acids - The importance of chain length similarity between dispersed oil molecules and fatty acid residues of the emulsifier
Emulsifier-starch complexes prevent hardening of refrigerated pancakes: effects of HLB and head group size
Kentaro Matsumiya
2019 NSFC-JSPS Joint Symposium - Hydrocolloids for Modern Food Function Design, 26 Sep. 2019, China-Japan Joint Symposium on Food Hydrocolloids, Invited
「橙高」を中心とするウメ分散系加工食品の開発
松宮健太郎; 村上 恵; 松村康生
平成30年度ウメ研究成果発表会, 20 Feb. 2019, 紀州うめ研究協議会, Invited
Microgelation imparts emulsifying ability to surface-inactive polysaccharides
Kentaro Matsumiya
Young Scientist Forum for University Consortium of Food Science and Nutrition, 04 Nov. 2018, University Consortium of Food Science and Nutrition, Invited
Emulsification of vegetable oil by edible polysaccharide microgels
Kentaro Matsumiya
JOCS-AOCS Joint Symposium 2018 in the 57th Annual Meeting of the Japan Oil Chemists’ Society, 06 Sep. 2018, The Japan Oil Chemists' Society, Invited