Research Interests
Sensing and Control of the Gastrointestinal Environment
We are trying to control the spatiotemporal metabolism of nutrients in the digestive tract by nanostructuring dietary fibers such as cellulose.
Biological Functions of Milk Fat Globule Emulsions
Through cell biology, protein engineering, and structural biology methods using organoids of tissue bodies similar to physiological organs, we aim to elucidate the effects of milk fat globule membrane proteins on intestinal epithelial cells and mucosal immune cells, and to use them as novel food emulsion materials for application.
Evaluation and improvement of processing characteristics of food materials
Food materials have processing functionality to create various structures. While working to make the most of the characteristics of each material, we are also striving to achieve evidence-based food production by clarifying the factors that determine these characteristics from a molecular theoretical perspective.
Synthesis of rare sugars using subcritical water
Special reactions can proceed in water heated above 100°C by applying pressure. For example, ordinary sugars can react to produce rare sugars, and we are studying the optimal conditions for this reaction.
Effects of food information on the senses
Gluten is one of the first proteins isolated by humans from nature and is an important substance that determines the texture of noodles and other products. We have succeeded in visualizing the structure of gluten in three dimensions for the first time. We are currently investigating the relationship between structure and texture, aiming to establish a basis for flexible design of texture and other properties.