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MATSUKAWA Shingo

Job title: Professor
Department: Department of Food Science and Technology
Degree: Doctor
Major: 工学

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Researcher ID 産学・地域連携推進機構 研究者総覧データベース Researchmap

 

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

  • 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

  • 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

  • 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

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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

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Lesson Subject 【 display / non-display

  • Lesson Subject(Undergraduate)

    Physical Chemistry

  • Physicochemical Properties of Food

  • Lesson Subject(Graduate School)

    Advanced Seminar in Applied Bio Engineering

  • 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

  • Trans-laboratory Internship of Food Science and TechnologyⅠ

  • Trans-laboratory Internship of Food Science and TechnologyⅡ

  • Physical Chemistry in Polymer Solution