{"id":590,"date":"2026-05-21T18:28:40","date_gmt":"2026-05-21T09:28:40","guid":{"rendered":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/?p=590"},"modified":"2026-05-21T18:28:40","modified_gmt":"2026-05-21T09:28:40","slug":"%e8%ab%96%e6%96%87%e3%81%8c%e5%8f%97%e7%90%86%e3%81%95%e3%82%8c%e3%81%be%e3%81%97%e3%81%9f","status":"publish","type":"post","link":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/2026\/0521\/590","title":{"rendered":"\u8ad6\u6587\u304c\u53d7\u7406\u3055\u308c\u307e\u3057\u305f"},"content":{"rendered":"<p>\u6751\u4e0a\u3055\u3093(R7\u9662\u4fee\u4e86)\u304cCD\u6e2c\u5b9a\u3068\u30ec\u30aa\u30ed\u30b8\u30fc\u6e2c\u5b9a\u3092\u62c5\u5f53\u3057\u305f\u9b5a\u30bc\u30e9\u30c1\u30f3\u306e\u8ad6\u6587\u304cFood Hydrocolloids\u306b\u53d7\u7406\u3055\u308c\u307e\u3057\u305f\u3002Food Hydrocolloids\u306fIF\u304c12.4\u3068\u3001\u98df\u54c1\u7cfb\u96d1\u8a8c\u3067\u306f\u3068\u3066\u3082IF\u304c\u9ad8\u3044\u3067\u3059\u3002\u8a55\u4fa1\u306e\u9ad8\u3044\u30b8\u30e3\u30fc\u30ca\u30eb\u306b\u63b2\u8f09\u3055\u308c\u3066\u3088\u304b\u3063\u305f\u3067\u3059\u3002<\/p>\n<p>Lester C. Geonzon*, Kaede Takatsuno, <span style=\"text-decoration: underline\">Mei Murakami<\/span>, Sanjida Humayun, <span style=\"text-decoration: underline\">Yoko Nitta<\/span>, Koichi Mayumi, Motoyoshi Kobayashi, Rando Tuvikene, Shingo Matsukawa*<\/p>\n<p><span data-olk-copy-source=\"MessageBody\">Macroscopic and microscopic insights into the co\u2011aggregation behavior of mixed fish gelatins with different melting points \u202f<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u6751\u4e0a\u3055\u3093(R7\u9662\u4fee\u4e86)\u304cCD\u6e2c\u5b9a\u3068\u30ec\u30aa\u30ed\u30b8\u30fc\u6e2c\u5b9a\u3092\u62c5\u5f53\u3057\u305f\u9b5a\u30bc\u30e9\u30c1\u30f3\u306e\u8ad6\u6587\u304cFood Hydrocolloids\u306b\u53d7\u7406\u3055\u308c\u307e\u3057\u305f\u3002Food Hydrocolloids\u306fIF\u304c12.4\u3068\u3001\u98df\u54c1\u7cfb\u96d1\u8a8c\u3067\u306f\u3068\u3066\u3082IF\u304c\u9ad8\u3044\u3067\u3059 &hellip; <a href=\"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/2026\/0521\/590\">\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-590","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\/590"}],"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=590"}],"version-history":[{"count":2,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/590\/revisions"}],"predecessor-version":[{"id":592,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/590\/revisions\/592"}],"wp:attachment":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/media?parent=590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/categories?post=590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/tags?post=590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}