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GENG Jieting
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Research Interests 【 display / non-display 】
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卵製品の品質改良
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水産加工学
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水産加工食品全般
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水産加工食品開発
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水産発酵食品
Research Areas 【 display / non-display 】
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Life Science / Food sciences / 水産品の利用・加工・貯蔵、水産食品の品質評価・改良、メイラード反応、生分解性フィルム、魚肉タンパク質、水産発酵食品、魚醤油、練り製品、鮮度、たまごの加工・利用技術、酵素
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Life Science / Aquatic life science / 水産品の利用・加工・貯蔵、水産食品の品質評価・改良、メイラード反応、生分解性フィルム、魚肉タンパク質、水産発酵食品、魚醤油、練り製品、鮮度、たまごの加工・利用技術、酵素
Papers 【 display / non-display 】
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MgCl2を利用したスルメイカ肉乾燥中の褐変の抑制およびそのメカニズムについて
耿婕婷，古川航大，郭祖霖，白璐，陳栄豪，金子浩大，大迫一史 , 2026.03
日本水産学会誌
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Effect of pH-shift and saltwater extraction methods on the protein properties of by-product from Japanese pearl oysters (Pinctada fucata martensii): Nutritional value and structural characteristics
Jie-Ting Geng, Chan Zhong, Zu-Lin Guo, Rong-Hao Chen, Kodai Furukawa, Ya-Fang Shi, Hai-Yun Wu, Kazufumi Osako , 2025.08
Journal of Food Composition and Analysis
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Incorporation of egg white powder into the heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi to improve gel properties
Yafang Shi, Jie-Ting Geng, Chenxu Yang, Zulin Guo, Yuichi Yoshida, Kazufumi Osako , 2025.07
Fisheries Science
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Effects of heat and argon treatment on lipid yield and quality of oil extracted from North Pacific krill (Euphausia pacifica)
Noichinada, W., Geng, J-T., Koyama, H., Koyama, T., Osako, K. , 2024.06
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers
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Effect of quercetin from onion extracts on the gel-forming ability of Alaska Pollock (Theragra chalcogramma) and pangasius (Pangasius hypophthalmus) frozen surimi: a comparative study
Mazumdar, R., Geng, J-T., Koyama, H., Osako, K. , 2024.06
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers
Grant-in-Aid for Scientific Research 【 display / non-display 】
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メイラード反応修飾マサバ由来ゼラチンフィ ルムの構造機能解明と高機能化
独立基盤形成支援
Project Period (FY)： 2026/04 - 2029/03
Other Principal Investigator 26K16613
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Project Period (FY)： 2026/04 - 2029/03 Investigator(s): 耿 ショウテイ
Grant-in-Aid for Young Scientists Principal Investigator 26K16613
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超音波処理によるアコヤ貝肉から生分解性・可食性フィルムの開発
Project Period (FY)： 2023/04 - 2026/03 Investigator(s): 耿婕婷
Grant-in-Aid for Young Scientists Principal Investigator 23K12679
Lesson Subject 【 display / non-display 】
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Lesson Subject（Undergraduate）
Chemistry: Fundamental Experiments
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Introduction to Japanese Fisheries
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Advanced Program for Self-development on Food Science and Technology
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Special Seminar in Food Technology
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Research in Food Technology
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Laboratory Technique in Food Engineering
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Exercises in Food Engineering Ⅱ
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Training in Food Science and Technology
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Introductry Labs for Food Science and Technology
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Food Preservation
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Lesson Subject（Graduate School）
Seafood Processing and Materials