Doctor of Philosophy(Osaka City University), Master of Home Economics
Other Affiliation
Osaka 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 /
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
Home
Mathematics, Physics