|
Link |
|
|
|
|
MATSUKAWA Shingo
|
Papers 【 display / non-display 】
-
Change of network structure in agarose solution during gelation studied by multiple particle tracking and NMR measurements
Hwabin Jung, Lester C. Geonzon, Won Byong Yoon, Shingo Matsukawa , 2023.08
Food Hydrocolloids
-
Microrheological properties and local structure of ι-carrageenan gels probed by using optical tweezers
Lester C. Geonzon, Motoyoshi Kobayashi, Manlio Tassieri, Rommel G. Bacabac, Yasuhisa Adachi, Shingo Matsukawa , 2023.04
Food Hydrocolloids
-
Elaborating spatiotemporal hierarchical structure of carrageenan gels and their mixtures during sol-gel transition
Lester C. Geonzon1, Kei Hashimoto1, Tatsuro Oda1, Shingo Matsukawa2, Koichi Mayumi1 , 2023
Macromolecules
-
Analysis of Nonlinear Oscillatory Shear using a modified Maxwell model employing odd-power series expansions
Stephen L. Flores, Gen Fukuda, Xi Yang, Rommel G. Bacabac, Shingo Matsukawa* , 2023
Journal of Biorheology
-
Effect of moisture uptake on the texture of dried laver Porphyra. (Nori) studied by mechanical characterization and NMR measurements
Jung Hwabin, Yoon Won Byong, Matsukawa Shingo , 2022.03
FOOD HYDROCOLLOIDS
Books 【 display / non-display 】
-
食品ハイドロコロイドの最新動向
松川 真吾 , 2023
シーエムシー出版 , 0-0
-
NMR and MRI of Gels; New Developments in NMR Series; Chapter 8 NMR in Food Technology
Lester C. Geonzon, Faith Bernadette A. Descallar, Shingo Matsukawa , 2019
Royal Society of Chemistry
-
NMR and MRI of Gels; New Developments in NMR Series;Chapter 3: NMR Self-Diffusion Measurements in Polymer Gels
Faith Bernadette Descallar and Shingo Matsukawa , 2019
Royal Society of Chemistry
-
Modern Magnetic Resonance, 2nd Edition
Qiuhua Zhao, Yun Zhou, Faith B. A. Descallar and Shingo Matsukawa , 2017.02
Springer , Molecular Diffusion in Polysaccharide Gels , 0-0
-
Nano_Micro Science and Technology in Biorheology
Shingo Matsukawa and Tom Brenner , 2014.02
Springer , Chapter 6, Diffusion Measurements of Water and Polymers in Hydrogels by Pulsed Field Gradient NMR , 129-156
Lesson Subject 【 display / non-display 】
-
Lesson Subject（Undergraduate）
Physical Chemistry
-
Physicochemical Properties of Food
-
Lesson Subject（Graduate School）
Advanced Seminar in Applied Bio Engineering
-
Advanced Seminar in Applied Bioscience
-
Special Seminar in Food Science
-
Research in Food Science
-
Advanced Seminar in Advanced Food Science and Technology
-
Advanced Research in Advanced Food Science and Technology
-
Advanced Physico-chemistry of Food
-
Physical Chemistry in Polymer Solution