Papers - MATSUKAWA Shingo

Elucidating the rheological and thermal properties of mixed fish and pork skin gelatin gels: Effects of cooling conditions and incubation times

Lester C. Geonzon, Hazuku Takagi, Yumika Hayano, Kurt Ingar Draget, Catherine Taylor Nordgård, Shingo Matsukawa , 2024.11

Food Hydrocolloids

DOI

Understanding the rheological properties from linear to nonlinear regimes and spatiotemporal structure of mixed kappa and reduced molecular weight lambda carrageenan gels

Lester C. Geonzon, Takato Enoki, Sanjida Humayun, Rando Tuvikene, Shingo Matsukawa, Koichi Mayumi , 2024.05

Food Hydrocolloids

DOI

The effects of stem bromelain on the gelation behavior of kappa carrageenan under linear and nonlinear rheological regimes

Wilfred V. Rios, Lester C. Geonzon, Arlyn M. Roque, Ma Roxan B. Abiquibil, Mary Diane A. Pilapil, Mark Adones P. Lingaro, Hyacinth N. Suarez, Raymund Lee Antonio C. Sarmiento, Shingo Matsukawa, Rommel G. Bacabac , 2024.05

Food Hydrocolloids

DOI

Structural and physicochemical characterization of funoran extracted from Gloiopeltis furcata by different methods

Marwa E. Atya, Xi Yang, Yuri Tashiro, Rando Tuvikene, Shingo Matsukawa , 2023.11

Algal Research

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Elaborating Spatiotemporal Hierarchical Structure of Carrageenan Gels and Their Mixtures during Sol–Gel Transition

Lester C. Geonzon, Kei Hashimoto, Tatsuro Oda, Shingo Matsukawa, Koichi Mayumi , 2023.10

Macromolecules

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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

DOI

OACIS Paper URL

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

DOI

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

Rheological elucidation of the viscoelastic properties and network interaction of mixed high-methoxyl pectin and kappa-carrageenan gels

Arlyn M. Roque, Denxybel Montinola, Lester Geonzon, Shingo Matsukawa, Camila Flor Y. Lobarbio, Evelyn B. Taboada, Rommel G. Bacabac , 2022.08

FOOD HYDROCOLLOIDS

DOI

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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OACIS Paper URL

Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan

Sone Izumi, Hosoi Moe, Geonzon Lester C., Jung Hwabin, Descallar Faith Bernadette, Bingjie Hu, Matsukawa Shingo , 2022.02

FOOD HYDROCOLLOIDS

DOI

The influence of iota carrageenan on water mobility and aging of agarose gels

Descallar Faith Bernadette A., Wang Aoran, Matsukawa Shingo , 2022.02

FOOD HYDROCOLLOIDS

DOI

OACIS Paper URL

Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking

Geonzon Lester C., Santoya Amos M., Jung Hwabin, Yuson Hannah, Bacabac Rommel G., Matsukawa Shingo , 2022.02

FOOD HYDROCOLLOIDS

DOI

OACIS Paper URL

K-Carrageenan Stimulates Pre-Osteoblast Proliferation and Osteogenic Differentiation: A Potential Factor for the Promotion of Bone Regeneration?

Cao Wei, Jin Jianfeng, Wu Gang, Bravenboer Nathalie, Helder Marco N., Pathak Janak L., Zandieh-Doulabi Behrouz, Hogervorst Jolanda M. A., Matsukawa Shingo, Geonzon Lester C., Bacabac Rommel G., Schulten Engelbert A. J. M., Klein-Nulend Jenneke , 2021.10

MOLECULES

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Study on salinity penetration process into fish meat by simulation and MRI

Geonzon Lester C., Yuson Hannah A., Takahashi Kigen, Matsukawa Shingo , 2021.07

FISHERIES SCIENCE

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The Influence of Iota Carrageenan on Water Mobility and Aging of Agarose Gels

Faith Bernadette A. Descallar, Aoran Wang and Shingo Matsukawa , 2021

Food Hydrocolloids

OACIS Paper URL

kappa-Carrageenan-Functionalization of Octacalcium Phosphate-Coated Titanium Discs Enhances Pre-Osteoblast Behavior and Osteogenic Differentiation

Wei Cao, Gang Wu, Nathalie Bravenboer, Marco N. Helder, Engelbert A. J. M. Schulten, Jianfeng Jin, Lester Geonzon, Shingo Matsukawa, Rommel G. Bacabac, Christiaan M. ten Bruggenkate, Jenneke Klein-Nulend , 2020.11

JOURNAL OF BONE AND MINERAL RESEARCH

Gelation mechanism and network structure of mixed kappa carrageenan/lambda carrageenan gels studied by macroscopic and microscopic observation methods

Lester C. Geonzon, Xinye Zhuang, Amos M. Santoya, Rommel G. Bacabac, Jingli Xie, Shingo Matsukawa , 2020.08

FOOD HYDROCOLLOIDS

DOI

NMR in Food Technology

Lester C. Geonzon, Faith Bernadette A. Descallar, Shingo Matsukawa , 2020.07

NMR and MRI of Gels

DOI