| Budget Amount *help |
¥17,290,000 (Direct Cost: ¥13,300,000、Indirect Cost: ¥3,990,000)
Fiscal Year 2021: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
Fiscal Year 2020: ¥3,380,000 (Direct Cost: ¥2,600,000、Indirect Cost: ¥780,000)
Fiscal Year 2019: ¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2018: ¥6,760,000 (Direct Cost: ¥5,200,000、Indirect Cost: ¥1,560,000)
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| Outline of Final Research Achievements |
We have studied the mechanism of formation and structure of complex phase-separated structures in food, which are important in the design of highly texture-controlled foods for the super-aging society. Using advanced analytical techniques of fluorescent particle tracking and nuclear magnetic resonance, we could clarify the relationship between the mechanical response under large deformation that affects the comfort of chewing and swallowing and the mobility at the micro level and even at the molecular level.
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