Research Interests 【 display / non-display 】

Research Interests 【 display / non-display 】

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Research Areas 【 display / non-display 】

Research Areas 【 display / non-display 】

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Papers 【 display / non-display 】

Papers 【 display / non-display 】

• Effects of Mixing Type I and Type III Antifreeze Proteins on Ice Recrystallization Inhibition Activity

  Zhaohui Sun, Mario Shibata, Tomoaki Hagiwara , 2026.03

  Food Biophysics

  DOI

• Recrystallization Behavior of Ice Crystals in Sucrose Solution Containing Sodium Caseinate

  Dan QIAO, Zihao CHEN, Mario SHIBATA, Tomoaki HAGIWARA , 2025.03

  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers

  DOI

• Carnosine's Cryoprotective Effect on Lactate Dehydrogenase Compared with Carbohydrate Cryoprotectants

  Zihao CHEN, Dan QIAO, Mario SHIBATA, Tomoaki HAGIWARA , 2024.11

  Cryobiology and Cryotechnology

  DOI

• Ice Crystal Growth Inhibition by an Acid Extract from Discarded Wakame (Undaria pinnatifida) Stipes

  Misaki SHIBA, Enver Burak AKSOY, Haruna KINJO, Mario SHIBATA, Tomoaki HAGIWARA , 2026.04

  日本冷凍空調学会論文集

  DOI

• Ice Recrystallization Inhibition Effect of Squid Ink Water Extract

  Haruna KINJO, Misaki SHIBA, Mario SHIBATA, HAGIWARA Tomoaki , 2026.02

  日本冷凍空調学会論文集

  DOI

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Books 【 display / non-display 】

Books 【 display / non-display 】

• Control technology for adsorption of proteins and cells

  Tomoaki Hagiwara , 2024.09

  NTS Inc. , 第3章4節

• 食品製造工学事典

  担当箇所は単著、著書全体では著者数66 , 2020.12

  恒星社厚生閣 , 5．凍結と解凍

• 不凍タンパク質の機能と応用

  萩原知明 , 2018.10

  シーエムシー出版 , 氷の再結晶化抑制機能がもたらす冷凍食品の高品質化 , 157-170

• Survival Strategies in Extreme Cold and Desiccation

  Kiyoshi Kawai, Tomoaki Hagiwara , 2018.10

  Springer , Control of Physical Changes in Food Products , 385-399

• 水産物の先進的な冷凍流通技術と品質制御

  萩原知明 , 2017.04

  恒星社厚生閣 , 新技術への展開§不凍タンパク質の活用 , 90-97

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Grant-in-Aid for Scientific Research 【 display / non-display 】

Grant-in-Aid for Scientific Research 【 display / non-display 】

• Systematic understanding of inhibition behavior of ice crystal recrystallization by antifreeze proteins to improve quality of frozen foods

  Project Period (FY)： 2023/04  -  2026/03  Investigator(s): 萩原知明

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  23K02007 

• Quantitative evaluation of the effect of adding antifreeze proteins to foods to improve the quality of frozen foods.

  Project Period (FY)： 2020/04  -  2023/03  Investigator(s): Hagiwara Tomoaki

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  20K02321 

  The purpose of this study was to quantitatively evaluate the effect of adding antifreeze protein (AFP) to food products and to establish the optimal conditions for its use.
  The recrystallization inhibitory effect of AFP was observed using thin onion skin tissue and wheat dough products, and the cooperative effect of type III AFP and the recrystallization ability of the wheat dough itself was clarified. The effects of type and concentration of AFP, heat treatment temperature, coexisting sodium chloride, alginate, and locust bean gum, and the cooperative effect of coexistence of multiple types of AFP were clarified.

• ナノセンシング技術による汚れの付着脱離過程の定量モデル化予測と付着抑制技術開発

  Project Period (FY)： 2015/04  -  2018/03 

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  15K06539 

• ヌマエラビルにおける凍結耐性機構の解明とその利用に関する包括的研究

  Project Period (FY)： 2015/04  -  2018/03 

  Grant-in-Aid for Scientific Research(B)  Co-Investigator  15H04577 

• 農産物の冷凍保存時の氷結晶粒変成計測に基づく組織軟化予測

  Project Period (FY)： 2012/04  -  2015/03 

  Grant-in-Aid for Scientific Research(B)  Co-Investigator  24380143 

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Lesson Subject 【 display / non-display 】

Lesson Subject 【 display / non-display 】