Kyushu University [Yasuyuki Maki (Associate Professor) Faculty of Sciences, Department of Chemistry]

Yasuyuki Maki

Last modified date：2024.04.26

Associate Professor / Department of Chemistry
Faculty of Sciences

2 Academic Activities

Graduate School

Department of Chemistry
Graduate School of Sciences

Undergraduate School

Department of Chemistry
School of Sciences

E-Mail　*Since the e-mail address is not displayed in Internet Explorer, please use another web browser:Google Chrome, safari.

Homepage

Phone

092-802-4120

Academic Degree

Ph. D

Country of degree conferring institution (Overseas)

Field of Specialization

Polymer, Soft Matter

Total Priod of education and research career in the foreign country

00years00months

Research

Research Interests

Structure and rheology of biopolymer gels
keyword : gel, rheology, light scattering
2017.08.

Academic Activities

Books

Show All Books >>

Papers

Show All Papers >>

1.	Isamu Kuroiwa, Yasuyuki Maki, Koichi Matsuo, Masahiko Annaka, Protein Preferential Solvation in (Sucralose + Water) Mixtures, Journal of Physical Chemistry B, 10.1021/acs.jpcb.3c06317, 128, 3, 676-683, 128, 3, 676-683, 2024.01.
2.	Junta Yonemoto, Yasuyuki Maki, Isabel Koh, Kazuya Furusawa, Masahiko Annaka, Formation of Multi-Channel Collagen Gels Investigated Using Particle Tracking Microrheology, Biomacromolecules, 10.1021/acs.biomac.1c00666, 22, 9, 3819-3826, 22, 9, 3819-3826, 2021.08.
3.	Yasuyuki Maki, Masahiko Annaka, Gelation of fish gelatin studied by multi-particle tracking method, Food Hydrocolloids, 10.1016/j.foodhyd.2019.105525, 101, 105525, 101, 105525, 2020.04, Gelatin from various sources are extensively used as food hydrocolloids. Recently, fish gelatin has attracted special attention because of religious or medical reasons. Most food gels show structural inhomogeneity that may affect their texture and flavor release, although gelatin gels appear transparent and homogeneous. In this study, the local dynamics at the micron scale of the fish gelatin were investigated by using a multiple particle tracking method. The slow gelation of the fish gelatin compared to mammalian gelatin enabled us to study the gelation process in detail. The dynamics of microspheres embedded in the gelatin revealed the transition of gelatin from a homogeneous fluid to an elastic gel that is rheologically inhomogeneous at the micron scale..

Presentations

Show All Presentations >>

Educational

Other Educational Activities

Unauthorized reprint of the contents of this database is prohibited.