Kyushu University Academic Staff Educational and Research Activities Database
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Maki Yasuyuki Last modified date:2024.06.03

Graduate School
Undergraduate School

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 Reseacher Profiling Tool Kyushu University Pure
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
Research Interests
  • Structure and rheology of biopolymer gels
    keyword : gel, rheology, light scattering
Academic Activities
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..
Other Educational Activities
  • 2017.12.