Prof. Dr. Takahisa Nishizu, Department of Applied Life Sciences, Gifu University, Japan

Invited Speakers

Prof. Dr. Takahisa Nishizu, Department of Applied Life Sciences, Gifu University, Japan

Invited Speakers

Biography

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Education

  • 1987 Bc (Agricultural Science) Kyoto University, Agricultural Engineering
  • 2002 PhD Kyoto University

Research Interests

Food Physics and Physical Chemistry; focusing on controls of physicochemical and textural properties of food materials

Award

  • 1994 ARMAND BLANC Prize (CIGR International Commission of Agricultural and Biosystems Engineering)
  • 2012 Research Award (Kansai Branch in Japanese Society of Agricultural Machinery and Food Engineers)

Publications

  • Nakano, A., Nishizu, T.: Experimental study of liquid level gauge for liquid hydrogen using Helmholtz resonance technique, Cryogenics, 77, 43-48, 2016
  • Yuno-Ohta, N., Kato, T., Ashizawa, S., Kimura, Y., Maruyama, N., Nishizu, T. : Role of ovomucoid in the gelation of a β-lactoglobulin-ovomucoid mixture, Colloid and Polymer Science, 294(6), 1065-1073, 2016
  • Katsuno, N., Sakamoto, C., Yabe, T., Yamauchi, R., Nishizu, T., Kato, K. : Methods for enrichment of γ -aminobutyric acid in sesame seeds, Food Science and Technology Research, 21(6), 787-791, 2015
  • Nguyen Thi Huong Lan, Nishizu, T., Shibata, M., Goto, K., The effects of starch retrogradation on the “melt-in-mouth” sensory characteristics of bread, Journal of Japanese Society of Taste Technology, 13(1), 5-12, 2014
  • Aboonajmi, M., Setarehdan, S.K., Akram, A., Nishizu, T., Kondo, N., Prediction of poultry egg freshness using ultrasound, International journal of food properties, 17(9), 1889-1899, 2014
  • Nguyen Thi Huong Lan, Nishizu, T., Iida, Y., Katsumata, A., Hasegawa, N., Kitaori, N., Lifen Zhang, Inukai, A., Goto, K., Melt-in-mouth textures of baked flour products and their compression deformations between the tongue and palate, Journal of Japanese Society of Taste Technology, 12(1), 10-15, 2013