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KOHYAMA Kaoru

 
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NameKOHYAMA Kaoru
URLhttp://www.naro.affrc.go.jp/english/laboratory/nfri/organization/02food_function_division/07/index.html
AffiliationNational Agriculture and Food Research Organization
SectionFood Research Institute, NARO, Division of Food Function Research, Food Physics and Functions Research Unit
Job titleLeader, Food Physics and Functions Research Unit
DegreePh.D.(Food Science, Kyoto Univ.), Ph.D.(Dental Science, Niigata Univ.)

Profile

KOHYAMA Kaoru, Ph.D.
Leader, Food Physics and Functions Research Unit,
Division of Food Function Research,
Food Research Institute, NARO,
National Agriculture and Food Research Organization

Research Interests

 
Mastication , Food Texture , Food Physics

Research Areas

 
  • Human life science / Eating habits, studies on eating habits / 
  • Agricultural chemistry / Food science / 

Academic & Professional Experience

 
Apr 2016
 - 
Today
Unit Leader, Food Research Institute, National Agriculture and Food Research Organization
 
Apr 2015
 - 
Mar 2016
Research Leader, National Food Research Institute, Food Function Division, National Agriculture and Food Research Organization
 
Apr 2006
 - 
Mar 2015
Head of Laboratory, Food Function Division, Food Physics Laboratory, National Agriculture and Food Research Organization, National Food Research Institute
 
Apr 2014
 - 
Mar 2015
Research Leader, Food Function Division, National Food Research Institute, National Agriculture and Food Research Organizaion
 
Apr 2011
 - 
Mar 2014
Project Leader, National Food Research Institute, National Agriculture and Food Research Organization
 

Education

 
 
   
 
Ochanomizu Women’s University, Dept. of Science, Division of Chemistry
 

Committee Memberships

 
May 2016
 - 
Today
Coeditor-in-chief, Food Science and Technology Research  Japanese Society for Food Science and Technology
 
Jan 2015
 - 
Today
Editorial Board  Food Hydrocolloids
 
Jan 2015
 - 
Today
Editorial Board  Journal of Texture Studies
 

Awards & Honors

 
Apr 2019
Chewing patterns of various texture foods studied by electromyography in young and elderly populations, JTS, 33(4), 269-283, 2002, TOP 50 most influential JTS articles, Journal of Texture Studies
 
Sep 2017
Effects of milling and cooking conditions on mastication of cooked rice, Effects of milling methods on mastication of rice cooked under white-rice conditions, Aword of JSMSHP in 2016, The Japanese Society for Mastication Science and Health Promotion
 
Sep 2017
Effects of fracture properties and spoonful size of gels on the left-right balance of masseter muscle activities, Award for Best Poster Presentation, The 22nd Annual Meeting of the Japanese Society of Dysphagia Rehabilitation
 
Aug 2015
Mouthful size effects on mastication effort of various hydrocolloid gels used as food models, Food Science and Technology Research Award for Best Paper (Vol.20), The Japanese Society for Food Sciencde and Technology
 
Apr 2012
Novel texture evaluation by physiological measurements of humans, Iijima Award for Food Technology, The Iijima Memorial Foundation for The Promotion of Food Science and Technology
 

Published Papers

 
Kohyama, K., Ishihara, S., Nakauma, M., and Funami, T.
Foods   8(6) 182   Jun 2019   [Refereed]
Care food is increasingly required in the advanced-aged society. Mechanical properties of such foods must be modified such that the foods are easily broken by the tongue without chewing. When foods are compressed between the tongue and the hard pa...
Analysis of natural mastication behavior of cooked rice prepared from high-quality cultivars by means of electromyography
KOHYAMA Kaoru
Journal of Japanese Society for Mastication Science and Health Promotion   29(1) 17-22   May 2019   [Refereed]
Mechanical properties of softened foodstuffs prepared with freeze-thaw impregnation of macerating enzymes used in a clinical evaluation
Sayaka Nakatsu, Yuka Wakasaki, Yayoi Watanabe, Ryo Kajihara, Kenya Shibata, Ichiro Fujishima, Takashi Shigematsu, Hideaki Nakazawa, Ritsu Nishimura, Nao Nagao, Junko Otsuka, Kaoru Kohyama, Koji Sakamoto
The Japanese Journal of Dysphagia Rehabilitation   22(2) 108-119   Aug 2018   [Refereed]
Fumiyo Hayakawa, Yukari Kazami, Sayuri Akuzawa, Kana Ioku, Katsuyoshi Nishinari, Kaoru Kohyama
Nippon Shokuhin Kagaku Kogaku Kaishi   65(7) 363-374   Jul 2018   [Refereed]
Measurement of physical properties of food bolus with the incline analysis. 2nd Report: Effects of thickening agent on physical properties of food bolus
SHIOZAWA Kouichi, KOHYAMA Kaoru
Journal of Japanese Society for Mastication Science and Health Promotion   28(1) 36-38   May 2018   [Refereed]

Misc

 
Report by Editorial Board 2017-2018
Suga T, Kohyama K, Shiozawa K, Suzuki N, Akamatsu N, Oofusa W, Ito A, Ando Y, Kanazawa M, Kojyo A, Sawai A, Furuya J.
Journal of Japanese Society for Mastication Science and Health Promotion   29(1) 23-26   May 2019   [Refereed][Invited]
Control of flavor release by food texture
KOHYAMA Kaoru
Food & Packaging   59(8) 526-530   Aug 2018
Physical properties of foods according to mastication ability of the elderly
KOHYAMA Kaoru
Food Chemical   (399) 21-23   Jul 2018
New directions for texture evaluation
KOHYAMA Kaoru
Food Processing and Ingredients   53(4) 8-10   Apr 2018   [Invited]
Food development needs in the super-aged society
KOHYAMA Kaoru
JATAFF Journal   5(12) 7-11   Dec 2017   [Invited]

Books etc

 
Trends in Development and Market of the Food for the Elderly
KOHYAMA Kaoru (Part:Joint Work)
CMC   Mar 2019   
Food Texture Design and Optimization
Funami, T., Ishihara, S. and Kohyama, K. (Part:Joint Work, Use of electromyography in measuring food texture)
Wiley Blackwell   Jan 2014   ISBN:978-0-470-67242-6
The Cambridge World History of Food 4
Kohyama Kaoru (Part:Joint Translation, Substitute Foods and Ingredients)
Apr 2005   
Detection Methods for Irradiated Foods. Current Status
Hayashi Toru, Todoriki Setsuko, Kohyama Kaoru (Part:Joint Work, Applicability of viscosity measurement to the detection of irradiated peppers)
Royal Society of Chemistry   May 1996   

Conference Activities & Talks

 
Study on the texture properties of heat-induced surimi gels fortified with fish oil
Liqiong Niu, Kaoru Kohyama, Kazufumi Osako, Emiko Okazaki
IFT19 Annual Meeting & Food Expo   2 Jun 2019   
Effects of cultivars of cooked rice and the eating conditions on masticatory electromyography
KOHYAMA Kaoru
The 2019 Annual Meeting of the Japan Society for Bioscience, Biotechnology, and Agrochemistry   27 Mar 2019   
Effects of Food Texture on Left-Right Side Balance in Natural Mastication
KOHYAMA Kaoru
Tsukuba Biomedical Engineering Collaboration Forum 2019   25 Jan 2019   
Instrumental evaluation of apple flesh texture
KANAMARU Kyohei, KOHYAMA Kaoru, Kunihiko KONISHO, Katsuaki Izumi
23 Sep 2018   
Mechnical properties after fracture influence eating effort: a study using model gels
KOHYAMA Kaoru
The 24th Annual Meeting of the Japanese Society of Dysphagia Rehabilitation   9 Sep 2018   

Association Memberships

 
Japan Society for Bioscience, Biotechnology, and Agrochemistry , Japan Society for Food Engineering , The Japanese Sciety of Dysphagia Rehabilitation , Japanese Society for Food Science and Technology , Japanese Society for Mastication Science and Health Promotion

Research Grants & Projects

 
JSPS: KAKENHI(B)
Project Year: Apr 2019 - Mar 2022    Investigator(s): KOHYAMA Kaoru
JSPS: KAKENHI(B)
Project Year: Apr 2014 - Mar 2016    Investigator(s): KOHYAMA Kaoru
MAFF: JITSUYOGIJYUTSUKAIHATSU
Project Year: 2013 - Mar 2016    Investigator(s): SAKAMOTO Koji → SHIGETA Naoto
JSPS: KAKENHI(A)
Project Year: Apr 2010 - Mar 2013    Investigator(s): NISHINARI Katsuyoshi
MAFF: JITSUYOGIJYUTSUKAIHATSU
Project Year: 2010 - Mar 2013    Investigator(s): KOHYAMA Kaoru