GOHTANI Shoichi

J-GLOBAL         Last updated: Sep 14, 2018 at 11:33
 
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Name
GOHTANI Shoichi
Affiliation
Kagawa University
Section
Faculty of Agriculture, Chair of Applied Bioresource Science
Job title
Professor
Degree
Master of Agriculture(Osaka Prefecture University), Doctor of Agriculture(Kyoto University)

Research Areas

 
 

Academic & Professional Experience

 
1982
 - 
1986
 Kgawa University, Asistant Professor
 

Committee Memberships

 
2006
   
 
Japanese Society of Food Science and Technology  評議員
 
2005
   
 
Japan Oil Chemists' Society  代議員
 

Awards & Honors

 
2000
The Japan Society for Food Science and Technology Award for the Encouragement of Young Scientists
 

Published Papers

 
Tsutashi Matsuura, Tsutashi Matsuura, Akihiro Ogawa, Yukari Ohara, Shogo Nishina, Maho Nakanishi, Shoichi Gohtani
Journal of Oleo Science   67 167-176   Jan 2018
© 2018 by Japan Oil Chemists’ Society. The effect of alcohols (ethanol, 1-propanol, propylene glycol, glycerin, sucrose) on the phase behavior and emulsification of sucrose stearic acid ester (SSE)/water/edible vegetable oil (EVO) systems was inve...
Sunsanee Udomrati, Sunsanee Udomrati, Nauman Khalid, Nauman Khalid, Nauman Khalid, Nauman Khalid, Shoichi Gohtani, Mitsutoshi Nakajima, Mitsutoshi Nakajima, Mitsutoshi Nakajima, Kunihiko Uemura, Kunihiko Uemura, Isao Kobayashi, Isao Kobayashi
Colloids and Surfaces B: Biointerfaces   148 333-342   Dec 2016
© 2016 Elsevier B.V. A series of amphiphilically esterified xylo-oligosaccharides (xylo esters) with different fatty acids residues – decanoic acid (C-10), lauric acid (C-12) and palmitic acid (C-16) – were enzymatically modified at 60 °C for 4 h....
Waraporn Prasert, Waraporn Prasert, Shoichi Gohtani
Journal of Food Engineering   168 119-128   Aug 2016
© 2015 Elsevier Ltd. Abstract The effect of sucrose on phase behavior and droplet size in an aqueous phase/surfactant (Tween®)/vegetable oil system was studied to prepare food nano-emulsions using low-energy emulsification methods. There was minim...
Waraporn Prasert, Waraporn Prasert, Shoichi Gohtani
Journal of Food Engineering   180 101-109   Jul 2016
© 2016 Elsevier Ltd. All rights reserved. The effect of temperature (25, 40, and 60 °C) on food nano-emulsification using low-energy method in water/Tweens®/vegetable oil systems was studied. Increasing temperature resulted in a disappearance of s...
Sunsanee Udomrati, Sunsanee Udomrati, Nauman Khalid, Nauman Khalid, Nauman Khalid, Shoichi Gohtani, Mitsutoshi Nakajima, Mitsutoshi Nakajima, Mitsutoshi Nakajima, Marcos A. Neves, Marcos A. Neves, Marcos A. Neves, Kunihiko Uemura, Kunihiko Uemura, Isao Kobayashi, Isao Kobayashi
Carbohydrate Polymers   143 44-50   Jun 2016
© 2016 Elsevier Ltd. All rights reserved. Hydrophobically modified oligosaccharides were prepared by an enzyme-catalyzed reaction of maltodextrin/xylo-oligosaccharide and palmitic acid. Maltodextrin with dextrose equivalent (DE) of 16 palmitate (D...

Misc

 
高齢者の食事について
合谷祥一
地域社会におけるエイジング総合研究   197-198   2006
寒天/ゼラチンゲルのレオロジー的性質及び微細構造
合谷祥一
膜乳化技術によるマイクロキャリアの開発とヘルスケアへの応用  第3年度成果報告書   60-67   2004
合谷祥一
Nippon Shokuhin Kagaku Kogaku Kaishi   51(1) 1-6   2004
エマルションゲルと食品
合谷祥一
Foods & Food Ingredients Journal of Japan   209 961-969   2004

Books etc

 
Forefront of the Science of Palatability and their Business
GOHTANI Shoichi (Part:Contributor)
Jul 2017   ISBN:78-4-7813-1249-1

Research Grants & Projects

 
Physico-Chemistry of Emulsion
Texture of Food
Rheology of Emulsion Foods
Science of "Oishisa"
Computerized Image Analysis of Food