ハンダ アキヒロ
HANDA Akihiro
半田 明弘
所属
東京電機大学 理工学部 理工学科 生命科学系
東京電機大学大学院 先端科学技術研究科 物質生命理工学専攻
東京電機大学大学院 理工学研究科 生命理工学専攻
職種
教授
著書・論文歴
1.
論文
Fabrication of low-fat mayonnaise via egg white protein fibril-stabilized emulsion gels: Enhanced interfacial adsorption and network support Food Chemistry (共著) 2026/04
2.
論文
Ovomucoid-null eggs produced via genome-editing technology: Protein composition and physicochemical properties Food Bioscience (共著) 2025/01
3.
論文
Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels Food Hydrocolloids (共著) 2024/08
4.
論文
二段階加熱による卵白ゲルの物性制御 (共著) 2024/07
5.
論文
Dry-heat-induced phosphoserine-specific fragmentation of ovalbumin Food Chemistry (共著) 2024/05
6.
論文
The effects of high-intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk Food Frontiers (共著) 2024/03
7.
その他
卵白タンパク質の加熱凝集とゲル化 日本食品科学工学会誌 (単著) 2024/02
8.
著書
Innovative strategies for new egg product development (共著) 2023/12
9.
論文
Soluble-protein-aggregate-assisted improvements in heat-induced gel properties: Effect of genipin-mediated crosslinks on egg white protein LWT (共著) 2023/05
10.
論文
Transcription activator-like effector nuclease-mediated deletion safely eliminates the major egg allergen ovomucoid in chickens Food and Chamical Toxicology (共著) 2023/05
11.
論文
Characterization of soluble protein aggregate and gel texture of dry-heated egg white prepared with neutral and alkaline pH Food Preservation Science (共著) 2023/05
12.
論文
Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times. Food Hydrocolloids (共著) 2023/02
13.
論文
The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum arabic composites at the o/w interface for emulsion-based delivery systems. Food Hydrocolloids (共著) 2023/02
14.
論文
Improving textural properties of gluten-free veggie sausage with egg white proteins Food Bioengineering (共著) 2022/12
15.
論文
Lysozyme impacts gel properties of egg white protein via electrostatic interactions, polarity differences, local pH regulation, or as a filler. International Journal of Biological Macromolecules (共著) 2022/12
16.
論文
A comparative study of unpasteurized and pasteurized frozen whole hen eggs using size-exclusion chromatography and small-angle X-ray scattering. Scientific Reports (共著) 2022/12
17.
論文
Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise. Foods (共著) 2022/05
18.
論文
Characterization of the effect of dry-heat treatment on the gelation of alkaline dried egg whites using dynamic viscoelastic measurement and ultrasound spectroscopy Colloids and Surfaces B: Biointerfaces (共著) 2021/12
19.
論文
The manufacturing of lactobacillus microcapsules by freezing with egg yolk: The analysis of microstructure and the preservation effect against freezing and acid treatment Journal of Agriculture and Food Chemistry (共著) 2021/12
20.
論文
Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure Food Hydrocolloids (共著) 2021/11
21.
論文
Aggregation of hen egg white proteins with additives during agitation LWT (共著) 2021/07
22.
論文
The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion Food Structure (共著) 2021/07
23.
論文
Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition Journal of Food Engineering (共著) 2021/05
24.
論文
Heat-induced gelling properties of egg white without ovotransferrin and lysozyme (共著) 2021/03
25.
論文
Effects of suppressing protein structural changes on the excellent gelling properties of dried egg white via dry-heat treatment (共著) 2021/02