Shinsuke Nagamine 研究室

AI 要約（直近 5 年の研究成果）

※ AI（Claude）が、公開されている論文要旨から研究の問い・手法・主要な発見を事実情報として抽出・再構成して自動生成しています。誤りを含む可能性があるため、正確性は研究室公式情報でご確認ください。

研究成果（12 件）

• [2025] Drastic enhancement of Pt catalyst on carbon nanotube surfaces by atmospheric-pressure plasma irradiation for Zn-air battery cathode
  DOI: https://doi.org/10.1016/j.apsusc.2025.165113
• [2025] Preparation of soy protein-based meat analogs by freeze alignment technique: Experimental and modeling of ice crystal size control
  DOI: https://doi.org/10.1016/j.foostr.2025.100445
• [2023] Techno-economic assessment of plant-based meat analogue produced by the freeze alignment technique
  DOI: https://doi.org/10.1016/j.fufo.2023.100269
• [2023] Effect of dry heat treatment of soy protein powder on aligned structure formation in soy protein-based food gels during freezing
  DOI: https://doi.org/10.1016/j.jfoodeng.2023.111779
• [2023] Effect of Coagulant Concentration on Soy Protein-Based Fiber for Meat Substitute by Wet Spinning Combined with Ionic Cross-Linking of Alginate
  DOI: https://doi.org/10.1080/00219592.2023.2256377
• [2022] 大豆タンパク質のミクロ構造制御を基盤技術とする新規肉様食品の開発
• [2022] Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing
  DOI: https://doi.org/10.1016/j.foostr.2022.100258
• [2022] Improvement of Adhesion Ability Employing Polydopamine Particle Accumulation Layer
  DOI: https://doi.org/10.14356/hptf.19107
• [2022] Development of Novel Meat Analogue Based on the Microstructure Control of Soybean Proteins
  DOI: https://doi.org/10.11301/jsfe.22606
• [2022] Control of the Cell Structure of UV-Induced Chemically Blown Nanocellular Foams by Self-Assembled Block Copolymer Morphology
  DOI: https://doi.org/10.1021/acs.macromol.1c02332

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