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Toya Ishii

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NAKAMURA AKIHIRO10/22, updated
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TAKAHASHI Koji2010/10, updated
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UTSUMI Shigeru2005/11, updated
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KAORU SATO10/18, updated
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OGAWA Tadashi2008/01, updated
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KOBORI Toshiro2018/11, updated
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Toya Ishii

J-GLOBAL         Last updated: Nov 11, 2019 at 14:36
 
Avatar
Name
Toya Ishii
E-mail
ishii.toya.3rkyoto-u.ac.jp
Affiliation
Kyoto University
Section
Graduate School of Agriculture, Division of Agronomy and Horticultural Science, Laboratory of Quality Anaysis and Assessment
Job title
Ph.D student
ORCID ID
https://orcid.org/0000-0002-3923-9460

Research Areas

 
 

Published Papers

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Toya Ishii, Kentaro Matsumiya, Mai Aoshima, & Yasuki Matsumura
npj Science of Food   2(15)    Aug 2018   [Refereed]
Yasuki Matsumura, Jiraporn Sirison, Toya Ishi, & Kentaro Matsumiya
Current Opinion in Colloid & Interface Science   28 120-128   Mar 2017   [Refereed][Invited]
Toya Ishii, Kentaro Matsumiya, Yuko Nambu, Masahiko Samoto, Masanobu Yanagisawa, & Yasuki Matsumura
Food Structure   12 64-72   Apr 2017   [Refereed]

Conference Activities & Talks

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Can plant oil bodies be an effective emulsifier for stabilization of oil-in-water emulsion? – relations between colloidal, interfacial, and emulsifying properties [Invited]
Toya Ishii, Kentaro Matsumiya, Yasuki Matsumura
Food Science Frontier Research Forum, International University Consortium of Food Science and Nutrition   Oct 2019   
Application of soybean oil bodies as an emulsifier toward various food emulsion systems
Toya Ishii, Kentaro Matsumiya, & Yasuki Matsumura
1st International Conference on Oil Bodies   Oct 2018   
Modification of gelling and emulsifying properties of Japanese apricots (Prunus mume) puree by ultra-high-pressure atomization
Kentaro Matsumiya, Chiho Indo, Toya Ishii, Maki Iwasa, Tomohiro Akagi, Yasuhisa Tsuchida, Yukio Kawamura, & Yasuki Matsumura
3rd Food Structure and Functionality Forum Symposium   Jun 2018   
An avocado powder-stabilized emulsion – Physical property and emulsification mechanism
Hsinhsuan Ho, Kentaro Matsumiya, Toya Ishii, & Yasuki Matsumura
17th Food Colloids Conference   Apr 2018   
Surface-inactive polysaccharides acquire emulsifying ability via microgelation
Toya Ishii, Kentaro Matsumiya, Mai Aoshima, & Yasuki Matsumura
17th Food Colloids Conference   Apr 2018   

Awards & Honors

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Aug 2017
Corporate Awards, The Japanese Society for Food Science and Technology
 
Sep 2016
Best Student Award, The Japan Oil Chemists' Society
 

Academic & Professional Experience

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Apr 2019
 - 
Today
Program-Specific Assistant Professor, Graduate School of Agriculture, Kyoto University