日本の女性研究者

Environmental Science

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MIYOSHI Emako

 
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NameMIYOSHI Emako
URLhttp://env.hus.osaka-u.ac.jp
AffiliationOsaka University
SectionGraduate School of Human Sciences Human Sciences
Job titleProfessor
DegreeDoctor of Philosophy(Osaka City University), Master of Home Economics
Other AffiliationOsaka University, Osaka University, Osaka University

Profile

We have been studying the environmental issues by a dynamic global-local approach to understanding, ameliorating and resolving these problems. Our research laboratory has been based upon presumption that an integrated interdisciplinary approach is in many cases greater than the sum of individual researches, in order to achieve implementable developments in sustainability for communities. Moreover, it takes the conventional approach in the field of seeking out the special characteristics of local communities, while simultaneously seeking new ways of understanding the local in the context of an increasingly complex global environment.

I have been continuously putting all my strength into the academic environment in order to bring out the full potential of each individual.

HP→ http://env.hus.osaka-u.ac.jp

Research Interests

 
Gels , Human Security , Sustainability Science , Human Environment Studies, , Food Physical Chemistry , Issues Based Area Studies , Sustainable Coexistence between People and Nature , Life Environmental Sciences , Life Environmental Studies

Research Areas

 
  • Area studies / Area studies / 
  • Human life science / Eating habits / 
  • Environmental science / Risk sciences of radiation and chemicals / 
  • Basic biology / Ecology/Environment / 
  • Agricultural chemistry / Food science / 
  • Human life science / General human life sciences / 
  • Environmental science / Environmental impact assessment/Environmental policy / 
  • Environmental science / Environmental technology/Environmental materials / 

Academic & Professional Experience

 
2016
 - 
Today
Professor, Behavioral Science for Environment, Graduate School of Human Sciences, Osaka University
 
1992
 - 
1993
: Tokyo University of Agriculture, Research Assistant,  
 
1996
 - 
1997
: Osaka City University, Researcher,  
 
1997
 - 
1998
: Osaka University of Foreign Studies, Lecturer,  
 

Education

 
 
 - 
1996
Graduate School, Division of Domestic Science, Osaka City University
 
 
 - 
1996
Graduate School, Division of Domestic Science, Osaka City University
 

Published Papers

 
Miyoshi,E., Takaya,T. and Nishinari,K.
Food Hydrocoll      Jun 1994   [Refereed]
Miyoshi,E., Takaya,T. and Nishinari,K.
Food Hydrocoll.      Jun 1994   [Refereed]
Kawabata,A., Takase,N., Miyoshi,E., Sawayama,S., Kimura,T. and Kudo,K.
Starch/Sterke      Dec 1994   [Refereed]
Effects of Sugars on the Gel-Sol Transition of Agarose and κ-Carrageenan
Nishinari,K. Watase,M., Miyoshi,E. Takaya,T. and Oakenfull,D.
Food Technology      Aug 1995   [Refereed]
Gel-Sol Transition in Gellan Gum Aqueous Solutions
Miyoshi,E., Takaya,T., and Nishinari,K.
Makromol.Symp.      Oct 1995   [Refereed]
Miyoshi,E., Takaya,T., and Nishinari,K.
Thermochim. Acta      Dec 1995   [Refereed]
Miyoshi,E., Takaya,T., William,P.A. and Nishinari,K.
J.Agric.Food Chem.      Aug 1996   [Refereed]
Miyoshi,E., Takaya,T. and Nishinari,K.
Carbohydr.Polym.      Dec 1996   [Refereed]
Nishinari,K., Miyoshi,E., Takaya,T. and William,P.A.
Carbohydr.Polym.      Dec 1996   [Refereed]
Rheological and DSC Studies on Mixtures of Gellan Gum and Konjac Glucomannan
Miyoshi,E., Takaya,T., Williams,P.A. and Nishinari,K.
Macromol.Symp.      Jun 1997   [Refereed]
Miyoshi,E., Takaya,T and Nishianri,K.
Polymer Gels & Networks      Oct 1998   [Refereed]
Miyoshi,E. and Nishianri,K.
Colloid Polym.Sci.      Jan 1999   [Refereed]
Rheological and Thermal Properties near the Sol-Gel Transition in Gellan Gum Aqueous Solutions
Miyoshi,E. and Nishianri,K.
Progress in Colloid & Polymer Science ; Physical Chemistry and Industrial Application of Gellan Gum.      Oct 1999   [Refereed]
Effects of Sugars on the Sol-Gel Transition in Gellan Gum Aqueous Solutions
Miyoshi,E. and Nishianri,K.
Progress in Colloid & Polymer Science ; Physical Chemistry and Industrial Application of Gellan Gum.      Oct 1999   [Refereed]
Oakenfull, D., Miyoshi,E., K.Nishinari and Scott,A.
Food Hydrocoll.      Dec 1999   [Refereed]
The Different Effects of Monovalent and Divalent Cations on the Gel-Sol Transition in Gellan Gum Aqueous Solutions
Miyoshi,E., Takaya,T. and Nishinari,K.
Reports on Progress in Polymer Physics in Japan      Dec 1994   [Refereed]
Rheological and Thermal Properties of Gellan Gum Solutions by Dynamic Viscoelastic Measurement and Differential Scanning Calorimetry
Miyoshi,E., Takaya,T., and Nishinari,K.
Reports on Progress in Polymer Physics in Japan      Dec 1995   [Refereed]
Mixtures of Gellan Gum and Konjac Glucomannan I. Rheological Study
Nishinari,K., Miyoshi,E., Takaya,T. and William,P.A.
Reports on Progress in Polymer Physics in Japan      Dec 1995   [Refereed]
Mixtures of Gellan Gum and Konjac Glucomannan II. DSC Study
Nishinari,K., Miyoshi,E., Takaya,T. and William,P.A.
Reports on Progress in Polymer Physics in Japan      Dec 1995   [Refereed]

Misc

 
Gel-Sol Transition in Gellan Gum Aqueous Solutions
Makromolecules Symposium   99 83-91   1995
Effects of sugars on the gel-sol transition of agarose and K - carrageenan
Food Technology   (9) 90-96   1995
Development of Microbial Polysaccharides
Technical Journal on Food Chemistry & Chemicals   (8) 25-32   1995
Sol-Gel Transition of Gellan Gum Aqueous Solutions
Technology of High Polymers   46(4) 164-172   1997
The Different Effects of Monovalent and Divalent Cations on the Gel-Sol Transition in Gellan Gum Aqueous Solutions
Reports on Progressin Polymer Physics in Japan   37 751-754   1994
Rheological and Thermal Properties of Gellan Gum Solutions by Dynamic Viscoelastic Measurement and Differential Scanning Calorimetry
Reports on Progress in Polymer Physics in Japan   38 647-650   1995
Mixtures of Gellan Gum and Konjac Glucomannan I. Rheological Study
Reports on Progress in Polymer Physics in Japan   38 651-654   1995
Mixtures of Gellan Gum and Konjac Glucomannan II. DSC Study
Reports on Progress in Polymer Physics in Japan   38 655-656   1995
Effects of Salts on the Interaction between Gellan Gum and Konjac Glucomannan
Reports on Progress in Polymer Physics in Japan   39 217-220   1996
Rheological and Thermal Properties of Gellan Gum Solutions Containing Glucose
Reports on Progress in Polymer Physics in Japan   39 213-216   1996
Emako MIYOSHI, Keiko KUMENO, Masako OOKUBO, Masae TAKAHASHI, Nobuko NAKAHAMA
Journal of Japanese Society Starth Science   39(4) 253-260   1992
Journal of Japanese Society Starch Science   40(4) 383-389   1993
Journal of Cookery Science of Japan   26(4) 315-326   1993
The Japanese Journal of Nutrition and Dietetics   53(2) 119-126   1995
Constituent Elements related to Vegitable of School Lunches
53(5) 335-340   1995
Rheological and Thermal Studies on the Sol-Gel Transition of Gellan Gum and Mixed Polysaccharides
Osaha City University   1-214   1996
Gel-sol Transition in Gellan Gum Solutions
Polymer net works '94 Pragne meetings on macromolecules      1994
Rheology and DSC of Complex Food Gels
International Food Hydrocolloids Conterence '94 Ohio      1994
Rheological Properties of Gellan Gum Solutions
The Pacific Conference on Rheology and Polymer Processing (PCR'98), Kyoto      1994
Rheological and Thermal Studies of Gel - Sol Transition in Gellan Gum Aqueous Solutions
International workshop on gellan and related polysaccharides, Osaka      1994
Rheological and DSC Studies on the Interaction between Gellan Gum and Konjac Glucomnnan
International workshop on gellan and related polysaccharides, Osaka      1994
Effects of Salts on the Gel-Sol Transition in Gellan Gums Aqueous Solutions by Rheology and DSC
The eighth gums and stabilisers for the Food industry conterence, Wales      1995
Properties of Gellan
The eighth gums and stabilisers for the food industry conference, Wales      1995
Effects of Sugars on the Sol-Gel Transition of Gellan Gum
4th Symposium on Polymer Gels Molecular/Supramolecular Control and Their Function, Tsukuba      1995
Rheological and DSC Studies on Mixtures of Gellan Gum and Konjac Glucomannan
Future Development of Polysaccharides Fundamentals and Applications, Sapporo      1996
Effects of Sugars on the Gel-Sol Transition in Gellan Gum Aqueous Solutions
Future Development of Polysaccharides Fundamentals and Application, Sapporo      1996
DSC Study on Mixtures of Gellan Gum and Konjac Glucomannan
14th IUPAC Conference on Chemical Thermodynamics, Osaka      1996
Gel-Sol Transition of Gellan Gum
14th IUPAC Conference on Chemical Thermodynamics, Osaka      1996
Sol-Gel Transition of Gellan Gum Aqueous Solutions
   1996
Rheological DSC Studies on Mixtures of Gellan Gum and Konjac Glucomannan
Makromolecules Symposium   120 271-280   1997
Mixtures of Polysaccharide Gels
45(1) 73-82   1998
Zipper Model Approach on the Sol-Gel transition in Gellan Gum Solutions
Reports on Progress in Polymer Physics in Japan   40 203-206   1998
Steady-Shear Viscosity of Gellan Gum Aqueous Solutions
Reports on Progress in Polymer Physics in Japan   40 207-210   1998
Rheological Properties of Micro-Particles of Cellulose
Reports on Progress in Polymer Physics in Japan   40 135-138   1998
Sol-Gel Transition in Gellan Gum Aqueous Solutions
40(5) 51-64   1998
Rheological Properties of Gellan Gum Aqueons Solutions by Oscillatory Measurement and Steady-Shear Viscosity Measurement
Reports on Progress in Polymer Physics in Japan   41 431-434   1999
Colloid and Poymer Science   277(8) 727-734   1999
Osaka City University International Symposium 98 Joint Meeting with the 4th International Conference on Hydrocolloids
Journal of the Japanese Society for Food Science and Techology   46(5) 361-364   1999
Rheological and Thermal Properties of the Sodium Form Gellan Gum Aqueous Solutions by Oscillatory Measurement, Steady-Shear Viscosity Measurement and DSC
The 4th International Conference on Hydrocolloids, Osaka      1998
A Comparative Study of Milk Gels Formed with κ-Carrageenan or Low-Methoxy Pectin
The 4th International Conference on Hydrocolloids, Osaka      1998
Rheological and Thermal Properties near the Sol-Gel Transition in Gellan Gum Aqueous Solutions
The 10th Gums and Stabilisers for the Food Industry Conference, Wales      1999
Rheological and Thermal Properties near the Sol-Gel Transition in Gellan Gum Aqueous Solutions
Progress in Colloid and Polymer Science   114 67-82   1999
Effects of Sugars on the Sol-Gel Transition in Gellan Gum Aqueous Solutions
Progress in Colloid and Polymer Science   114 83-91   1999
Rheological and Thermal Properties near the Sol-Gel Transition in Gellan Gum Aqueous Solutions
Reports on Progress in Polymer Physics in Japan   42 311-314   1999
Different Effects of Salts on the Sol-Gel Transition in Gellan Gum Aqueous Solutions
Reports on Progress in Polymer Physics in Japan   42 91-94   1999
Effects of Sugars on the Sol-Gel Transition in Gellan Gum Aqueous Solutions
Reports on Progress in Polymer Physics in Japan   42 87-90   1999
Role of Gelling Agents in Foods
(1) 5-18   2000
Effective Usage of Traditional Polysaccharides for the Recycling Systems
42(9) 49-57   2000
Effects of Lipids and Heat-moisture Treatment on the Gelatinization and Retrogradation of Corn and Potato Starch
Starch 2000 : Structure and Function, Cambridge      2000
Sol-Gel Transition of Gellan Gum Aqueous Solutions
Reports on Progress in Polymer Physics in Japan, Special Issue   43 665-688   2000
What is Gel?
(2) 19-39   2001
The gelation mechanism of native gellan gum solutions
The 5th International Conference on Hydrocolloids, North Carolina      2000
Helix-coil transition in a gel state of gellan gum
The 11th gums and stabilisers for the food industry conference, Wales      2001
A Basic Research on Functional Properties of Antifreeze Protein and its Applications
PRCR-5 Proceedings    2010
Thermal Properties of Mixed Gel System Formed by κ-Carrageenan and Casein
Bulletin by Graduate School of Human Sciences   Vol.37, 275-298    2011
A Study on the Association of Lifestyle and Eating Habit with Overweight by Pre-School Aged Children in Vietnam
5th Asian Congress of Dietetic   Proceedings    2010
Effects of Nutritional Transition and Life Environment on the Obesity of Preschool Aged Children in Vietnam
8th Asia-Pacific Travel Health Conference & 14th Annual Meeting of Japanese Society of Travel and Health   Proceedings    2010

Books etc

 
Gelation Mechanism of a Polysaccharide-Gellan, "International Workshop on Functional Properties of Food Hydrocolloids"
Miyoshi,E., Takaya,T., and Nishinari,K. (Part:Joint Work)
Food Hydrocolloids   Aug 1995   
Gel-Sol Transition of Gellan Gum Aqueous Solutions by Rheology and DSC-Effects of Salts ,"The Wiley Polymer Networks Group Review Series, Volume One"
Nishianri,K., Miyoshi,E. and Takaya,T. (Part:Joint Work)
JOHN WILEY & SONS   Jan 1998   ISBN:0471973440
Rheological Studies of Aqueous Dispersions of Microparticulated Cellulose, "Gums and Stabilizers for Food Industry, Vol.9"
Nishinari,K., Miyoshi,E. and Takaya,T.(eds.) Phillips,G.O., Wedlock,D.J. and Williams,P.A. (Part:Joint Work)
IRL Press., Oxford   Jul 1998   ISBN:0-85404-708-5
Rheological and DSC Studies of Aqueous Dispersions and Gels of Curdlan, "Gums and Stabilizers for Food Industry, Vol.9"
Nishinari,K., Hirashima,M., Miyoshi,E. and Takaya,T.,(eds.) Phillips,G.O., Wedlock,D.J. and Williams,P.A. (Part:Joint Work)
IRL Press., Oxford   Jul 1998   ISBN:0-85404-708-5
A Comparative Study of Milk Gels Formed with k-Carrageenan or Low-Methoxy Pectin, Hydrocolloids Part2: Fundamentals and Applications in Food, Biology, and Medicine
Oakenfull,D., Nishinari,K. and Miyoshi,E. (ed) Nishinari,K. (Part:Joint Work)
Elsevier   Jan 2000   ISBN:0-444-50178-9
Helix-Coil Transition in Thermoreversible gels, Gums and Stabilizers for Food Industry, Vol.11
Nishinari,K., Nitta,Y., Miyoshi,E., Ikeda,S. and Takaya,T., (eds.) Phillips,G.O., Wedlock,D.J. and Williams,P.A. (Part:Joint Work)
The Royal Society of Chemistry, Cambridge   Jul 2002   ISBN:0-85404-836-7
Rheological and Thermal Studies on the Sol-Gel Transition of Gellan Gum and Mixed Polysaccharides
Miyoshi,E.
Osaka City Univ.   Mar 1996   
A Basic Research on Functional Properties of Biodegradable Polymers (Mainly Antifreeze Protein) and its Applications
Miyoshi,E.
Reports of Research Project, Grant-in-Aid for Scientific Research (2005~2007)   May 2008   
Gelation Mechanism of a Polysaccharide-Gellan
International Workshop on Functional Properties of Food Hydrocolloids   1995   
Gel-Sol Transition of Gellan Gum Aqueous Solutions by Rheology and DSC-Effects of Salts
The Wiley Polymer Networks Group Review, Number 1   1997   

Association Memberships

 
日本レオロジー学会 , 日本食品科学工学会 , 日本環境教育学会 , American Association of Cereal Chemists(AACC) , 食品ハイドロコロイド研究会 , 日本地球化学会 , 日本現代中国学会 , 日本生活学会

Works

 
Joint Research on Structure and Physicochemical Properties of Biodegradable Polysaccharides
1999 - 2000
Joint Research on Sensory Evaluation of Food Texture based on various human race
2001 - 2002

Research Grants & Projects

 
Study on the Physicochemical Properties of Functioral Polysaccharides
Grant-in-Aid for Scientific Research
Research on Food Texture
Grant-in-Aid for Scientific Research
Study on Functional Properties of Biodegradable Polymers
Grant-in-Aid for Scientific Research