{"id":359,"date":"2025-04-04T09:57:08","date_gmt":"2025-04-04T00:57:08","guid":{"rendered":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/?p=359"},"modified":"2025-04-14T11:49:40","modified_gmt":"2025-04-14T02:49:40","slug":"%e3%82%b7%e3%82%a4%e3%82%bf%e3%82%b1%e3%83%ac%e3%83%b3%e3%83%81%e3%83%8a%e3%83%b3%e3%81%ae%e8%ab%96%e6%96%87%e3%81%8cfood-hydrocolloids%e3%81%ab%e5%8f%97%e7%90%86%e3%81%95%e3%82%8c%e3%81%be%e3%81%97","status":"publish","type":"post","link":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/2025\/0404\/359","title":{"rendered":"\u30b7\u30a4\u30bf\u30b1\u30ec\u30f3\u30c1\u30ca\u30f3\u306e\u8ad6\u6587\u304cFood Hydrocolloids\u306b\u63b2\u8f09\u3055\u308c\u307e\u3057\u305f"},"content":{"rendered":"<p>\u5f8c\u671f\u535a\u58eb\u8ab2\u7a0b\u306e\u5c71\u4e0b\u90c1\u7f8e\u3055\u3093\u304c\u7b46\u982d\u8457\u8005\u306e\u30b7\u30a4\u30bf\u30b1\u30ec\u30f3\u30c1\u30ca\u30f3\u30b2\u30eb\u306b\u3064\u3044\u3066\u306e\u8ad6\u6587\u304c<a href=\"https:\/\/doi.org\/10.1016\/j.foodhyd.2025.111415\">Food Hydrocolloids<\/a>\u306b\u63b2\u8f09\u3055\u308c\u307e\u3057\u305f\u3002Food Hydrocolloids\u306f\u98df\u54c1\u79d1\u5b66\u7cfb\u5b66\u8853\u8a8c391\u8a8c\u4e2d5\u4f4d\u306b\u4f4d\u7f6e\u3059\u308b\u56fd\u969b\u8a8c\u3067(IF = 11.0)\u3001\u7814\u7a76\u5ba4\u767a\u306e\u5927\u304d\u306a\u6210\u679c\u3067\u3059\u3002<\/p>\n<p>\u30ec\u30f3\u30c1\u30ca\u30f3\u306f\u30b7\u30a4\u30bf\u30b1\u7531\u6765\u306e\u03b2-\u30b0\u30eb\u30ab\u30f3\u3067\u3001\u6297\u816b\u760d\u6d3b\u6027\u306a\u3069\u304c\u3088\u304f\u77e5\u3089\u308c\u3066\u3044\u307e\u3059\u3002\u7814\u7a76\u5ba4\u3067\u306f\u30b2\u30eb\u5f62\u6210\u80fd\u306b\u3064\u3044\u3066\u7740\u76ee\u3057\u3001\u30b2\u30eb\u306e\u7279\u6027\u3068\u30b2\u30eb\u5316\u6a5f\u69cb\u306b\u3064\u3044\u3066\u8abf\u3079\u307e\u3057\u305f\u300240\u5e74\u307b\u3069\u524d\u304b\u3089\u3042\u308b\u6e29\u5ea6\u3067\u7acb\u4f53\u69cb\u9020\u8ee2\u79fb\u304c\u751f\u3058\u308b\u3053\u3068\u304c\u77e5\u3089\u308c\u3066\u3044\u307e\u3057\u305f\u304c\u3001\u8a73\u7d30\u306f\u4e0d\u660e\u306e\u307e\u307e\u3067\u3057\u305f\u3002\u4eca\u56de\u306e\u7814\u7a76\u306b\u3088\u308a\u3001\u30ec\u30f3\u30c1\u30ca\u30f3\u306e\u7acb\u4f53\u69cb\u9020\u8ee2\u79fb\u306b\u4ed8\u968f\u3057\u3066\u30b2\u30eb\u304c\u5f62\u6210\u3055\u308c\u308b\u3053\u3068\u3001\u7acb\u4f53\u69cb\u9020\u8ee2\u79fb\u3067\u306f\u5074\u9396\u306e\u914d\u5411\u304c\u5909\u5316\u3059\u308b\u3053\u3068\u3092\u5b9f\u9a13\u3067\u521d\u3081\u3066\u660e\u3089\u304b\u306b\u3057\u307e\u3057\u305f\u3002<\/p>\n<p>Ikumi Yamashita<sup>a1<\/sup>, Tomoe Yaguchi<sup>a1<\/sup>, Yuiko Kobayashi<sup>a<\/sup>, Hideyuki Ito<sup>b<\/sup>, Hirofumi Komori<sup>c<\/sup>, Kyoko Noda<sup>d<\/sup>, Yoko Sato<sup>d<\/sup>, Katsuyoshi Nishinari<sup>e,f<\/sup>, Yoko Nitta<sup>d*<\/sup><\/p>\n<p>Rheology and NMR studies of true gel formation and gelation mechanism for lentinan<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-363\" src=\"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-content\/uploads\/sites\/30\/2025\/04\/Graphical-abstract-to-FH-300x115.png\" alt=\"\" width=\"410\" height=\"157\" srcset=\"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-content\/uploads\/sites\/30\/2025\/04\/Graphical-abstract-to-FH-300x115.png 300w, https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-content\/uploads\/sites\/30\/2025\/04\/Graphical-abstract-to-FH.png 491w\" sizes=\"(max-width: 410px) 100vw, 410px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u5f8c\u671f\u535a\u58eb\u8ab2\u7a0b\u306e\u5c71\u4e0b\u90c1\u7f8e\u3055\u3093\u304c\u7b46\u982d\u8457\u8005\u306e\u30b7\u30a4\u30bf\u30b1\u30ec\u30f3\u30c1\u30ca\u30f3\u30b2\u30eb\u306b\u3064\u3044\u3066\u306e\u8ad6\u6587\u304cFood Hydrocolloids\u306b\u63b2\u8f09\u3055\u308c\u307e\u3057\u305f\u3002Food Hydrocolloids\u306f\u98df\u54c1\u79d1\u5b66\u7cfb\u5b66\u8853\u8a8c391\u8a8c\u4e2d5\u4f4d\u306b\u4f4d\u7f6e\u3059\u308b\u56fd\u969b\u8a8c\u3067(I &hellip; <a href=\"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/2025\/0404\/359\">\u7d9a\u304d\u3092\u8aad\u3080 <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":47,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-359","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/359"}],"collection":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/users\/47"}],"replies":[{"embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/comments?post=359"}],"version-history":[{"count":7,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/359\/revisions"}],"predecessor-version":[{"id":370,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/359\/revisions\/370"}],"wp:attachment":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/media?parent=359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/categories?post=359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/tags?post=359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}