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GENG Jieting

Job title: Tenure Track Assistant Professor
Department: Department of Food Science and Technology
Degree: Doctor (Marine Science)
Major: 海洋科学

Homepage URL

http://www2.kaiyodai.ac.jp/~osako/Eindex.html

E-Mail

E-mail address

Link

Researchmap OACIS著者情報

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Research Areas 【 display / non-display 】

  • 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、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

  • 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、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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Papers 【 display / non-display 】

  • 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

    DOI

  • 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

  • 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

  • Mechanism study of the gel-forming ability of heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi

    Shi, Y-F., Geng, J-T., Yoshida, Y., Jiang, J-Y., Osako, K. , 2023.07

    Food Chemistry

  • 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

    DOI

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

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Lesson Subject 【 display / non-display 】

  • Lesson Subject（Undergraduate）

    Chemistry: Fundamental Experiments

  • Introduction to Japanese Fisheries

  • Advanced Program for Self-development on Food Science and Technology

  • Laboratory Technique in Food Engineering

  • Exercises in Food Engineering Ⅱ

  • Training in Food Science and Technology

  • Introductry Labs for Food Science and Technology

  • Food Preservation

  • Lesson Subject（Graduate School）

    Seafood Processing and Materials

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