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.
Gelation Mechanism of a Polysaccharide-Gellan, "International Workshop on Functional Properties of Food Hydrocolloids"
Miyoshi,E., Takaya,T., and Nishinari,K. (担当:共著)
Food Hydrocolloids 1995年8月
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. (担当:共著)
JOHN WILEY & SONS 1998年1月 ISBN:0-471-97344-0
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. (担当:共著)
IRL Press., Oxford 1998年7月 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. (担当:共著)
IRL Press., Oxford 1998年7月 ISBN:0-85404-708-5
A Comparative Study of Milk Gels Formed with κ-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. (担当:共著)
Elsevier 2000年1月 ISBN:0-444-50178-9
Rheological and Thermal Properties near the Sol-Gel Transition in Gellan Gum Aqueous Solutions, “Gums and Stabilizers for Food Industry, Vol.10”
Miyoshi,E. and Nishinari,K.，(eds.) Phillips,G.O., Wedlock,D.J. and Williams,P.A. (担当:共著)
The Royal Society of Chemistry, Cambridge 2000年7月 ISBN:0-85404-820-0
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. (担当:共著)
The Royal Society of Chemistry, Cambridge 2002年7月 ISBN:0-85404-836-7
『忘れてはならない環境ホルモンの恐怖－子どもたちの未来を守るために－』
三好恵真子
大学教育出版 2003年11月 ISBN:4-88730-545-1
CMCテクニカルライブラリー158『天然・生体高分子材料の新展開』
宮本武明, 西成勝好, 赤池敏宏 (編集) (担当:共著)
CMC出版 2003年12月 ISBN:4-88231-811-3
『生きる視点から考える環境問題－環境ホルモンからアスベストまで 身近に潜む危険－』
三好恵真子
ヒューマンウィングスLLP 2006年6月 ISBN:4-903329-02
所属学協会
環境科学会
, 資源素材学会
, 廃棄物資源循環学会
, 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
, The Japan Association for Modern China Studies
ホーム
数物系科学
農学