Physicochemical Properties of Food Major field of study：Food Science

MATSUKAWA, Shingo: 　Professor
Research topics: Molecular dynamics and network structure in food gels as viewed by gradient NMR methods.
Molecular diffusion of polymers in food gels by using gradient NMR.
keywords: Gradient NMR, food gel, diffusion coefficient,

1. Relationship between the physical properties and network structures of food gels: Focusing on food gels made of polysaccharides and proteins, we aim to elucidate the relationship between macroscopic physical properties such as viscoelasticity and the network structures formed by aggregation of polymer chains. To this end, we conduct dynamic viscoelasticity measurements, stress relaxation measurements, and measurements of diffusion coefficient and nuclear magnetic resonance (NMR) relaxation time using magnetic field gradient NMR.
2. Influence of mastication on the release behaviour of taste components: We investigate the relationship between the release behaviour of taste components and network structures under stress conditions by using magnetic field gradient NMR. In addition, we perform mastication experiments using a model mouth system to compare the amount of released taste components with the spatial distribution of taste components in masticated fragments, which are obtained by magnetic resonance imaging (MRI) measurements, and to examine the diffusion of taste components and the influence on water released by compression.
3. Stability of emulsion: We aim to determine the stability of an emulsion that contains lecithin as a surfactant and examine the relation of the stability with the molecular mobility of lecithin as measured by NMR.