| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2021: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2020: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2019: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2018: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Outline of Final Research Achievements |
We investigated the method for the measurement of slow structural and property changes (aging) at the micron scale of food-related gels using particle tracking analysis. In the particle tracking method, the analysis of the motion of colloidal particles (probe particles) suspended in a sample reveals spatial inhomogeneity of the structure and mechanical properties of the sample. The effect of the surface structure and the size of the probe particles on the adsorption of the particles to the gel network was clarified. Fluorescent particles which are smaller than several tens of nanometers, such as quantum dots, were shown to be effective as probe particles for the measurements of the changes in structure and properties of gels during the aging after the gelation.
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