OHTA Naoko
| Department of Food and Nutrition | Professor |
Researcher Information
Research Keyword
Field Of Study
- Life sciences, Food sciences, Food Engineering
- Humanities & social sciences, Home economics, lifestyle science, Food Structure and Functionality
- Humanities & social sciences, Home economics, lifestyle science, Home economics/Human life
- Humanities & social sciences, Home economics, lifestyle science, Eating habits
Career
- Apr. 2008 - Present
Nihon University, Food and Nutrition, Junior College, Professor - Apr. 2000 - Mar. 2008
Nihon University, Food and Nutrition, Junior College, Associate Professor - Apr. 1996 - Mar. 2000
Nihon University, lecturer, Food and Nutrition, Junior College, Lecturer - Apr. 1988 - Mar. 1996
Naruto University of Education, associate researcher, Home Economics, Education, Assistant Professor
Educational Background
Research activity information
Award
Paper
- Monitoring sodium caseinate and whey protein isolate interaction with mild preheat treatment using ultrasound spectroscopy and confocal laser scanning microscopy
Naoko Yuno-Ohta; Yuuka Hoshi; Mashiro Shimazaki; Hiroyuki Ohta; Koichi Hori
Colloids and Surfaces B: Biointerfaces, Sep. 2024 - Characterization of the effect of dry-heat treatment on the gelation of alkaline dried egg whites using dynamic viscoelastic measurement and ultrasound spectroscopy
Naoko Yuno-Ohta; Hanae Saito; Takaya Onda; and Akihiro Handa
Colloids and Surfaces B: Biointerfaces, Aug. 2021, Refereed, Not invited
Lead - エタノール水溶液を用いて前処理した乳清タンパク質のゲル形成機構 ―その超音波特性とタンパク質高次構造変化―
三枝 碧衣; 下ノ村 直哉; 星子 真由美; 大竹 恵美; 太田 尚子
日本食品科学工学会誌, Jan. 2021, Refereed
Last - Characterization of the gelation and resulting network of a mixed-protein gel derived from sodium caseinate and ovalbumin in the presence of glucono-delta-lactone
Naoko Yuno-Ohta; Naoya Shimonomura; Yuuka Hoshi; Mathieu Leocmach; Koichi Hori; Hiroyuki Ohta
Colloids and Surfaces B: Biointerfaces, Nov. 2020, Refereed
Lead - Formation of Mixed Protein Films Using Proteins with Different Heat Stabilities
Miho Takahashi; Mayu Suzuki; Tsubasa Kato; Kenji Ogino; Emi Ohtake, Naoko Yuno-Ohta
Journal of the Japanese Society for Food Science and Technology, Nov. 2018, Refereed, Not invited
Corresponding - Primitive Extracellular Lipid Components on the Surface of the Charophytic Alga Klebsormidium flaccidum and Their Possible Biosynthetic Pathways as Deduced from the Genome Sequence
Satoshi Kondo; Koichi Hori; Yuko Sasaki-Sekimoto; Atsuko Kobayashi; Tsubasa Kato; Naoko Yuno-Ohta; Takashi Nobusawa; Kinuka Ohtaka; Mie Shimojima; Hiroyuki Ohta
FRONTIERS IN PLANT SCIENCE, Jun. 2016, Refereed, Not invited - Role of ovomucoid in the gelation of a beta-lactoglobulin-ovomucoid mixture
Naoko Yuno-Ohta; Tsubasa Kato; Shiho Ashizawa; Yoko Kimura; Nami Maruyama; Takahisa Nishizu
COLLOID AND POLYMER SCIENCE, Jun. 2016, Refereed, Not invited - Effects of alpha-casein and Sodium Caprate on the Formation of Heat-induced Ovalbumin Gels
Naoko Yuno-Ohta; Mari Endo; Motomi Sawaki; Megumi Kishikawa
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2014, Refereed, Not invited - beta-Casein aids in the formation of a sodium caprate-induced beta-lactoglobulin B gel
Naoko Yuno-Ohta; Milena Corredig
COLLOIDS AND SURFACES B-BIOINTERFACES, Jun. 2011, Refereed, Not invited - Use of ultrasound spectroscopy to examine the effect of cysteine on beta-lactoglobulin interactions
Naoko Yuno-Ohta
COLLOID AND POLYMER SCIENCE, Dec. 2009, Refereed, Not invited - Gluten Gel and Film Properties in the Presence of Cysteine and Sodium Alginate
Naoko Yuno-Ohta; Mariko Yamada; Masako Inomata; Hiromi Konagai; Tomomi Kataoka
JOURNAL OF FOOD SCIENCE, Aug. 2009, Refereed, Not invited - Modification of functional properties of fatty acid salt-induced gel of beta-lactoglobulin by the addition of fish water-soluble protein concentrate
Naoko Yuno-Ohta; Noriko Masuda
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2008, Refereed, Not invited - Characterization of beta-lactoglobulin A gelation in the presence of sodium caprate by ultrasound spectroscopy and electron microscopy
Naoko Yuno-Ohta; Milena Corredig
BIOMACROMOLECULES, Aug. 2007, Refereed, Not invited - Mechanism for formation of ovalbumin-fatty acid salt mixed gels
N Yuno-Ohta
FOOD HYDROCOLLOIDS, Mar. 2006, Refereed, Not invited - Rheological properties of sodium caprate-induced beta-lactoglobulin gel and changes in secondary structure during gelation
N Yuno-Ohta; K Murata; M Miyahara; H Ohta
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, Mar. 2004, Refereed, Not invited - Characteristics and intermolecular forces in gelation of rice globulin with fatty acid salts
N Yuno-Ohta
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2004, Refereed, Not invited - Formation of fatty acid salt-induced gel of ovalbumin and the mechanism for gelation
N Yuno-Ohta; T Higasa; E Tatsumi; H Sakurai; R Asano; M Hirose
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, Nov. 1998, Refereed, Not invited - Gelation properties of ovalbumin as affected by fatty acid salts
N YunoOhta; H Toryu; T Higasa; H Maeda; M Okada; H Ohta
JOURNAL OF FOOD SCIENCE, Sep. 1996, Refereed, Not invited - Rheological properties and the aplication of sesame protein
Naoko Yuno-Ohta
食の科学(株)光琳, 1996, Not refereed, Not invited
Lead - HEAT-INDUCED GELS OF RICE GLOBULIN - COMPARISON OF GEL PROPERTIES WITH SOYBEAN AND SESAME GLOBULINS
N YUNOOHTA; H MAEDA; M OKADA; H OHTA
JOURNAL OF FOOD SCIENCE, Mar. 1994, Refereed, Not invited - RELATIONSHIP BETWEEN THE FUNCTIONAL-PROPERTIES AND MICROSTRUCTURE OF FOOD PROTEIN GEL - EFFECTS OF FATTY-ACID SALTS
N YUNOOHTA; H OHTA; H MAEDA; M OKADA; K HASEGAWA
FOOD HYDROCOLLOIDS, 1993, Not refereed, Not invited - Effect of microwave cooking on the texture of glutinous rice-cakes
Naoko Ohta; Fumiyo Iuchi; Etsuko Taki; Hideo Maeda and Mitsuko Okada
Journal of Cookery Science of Japan, 1992, Refereed, Not invited
Lead - FORMATION OF TRANSPARENT GELS OF SESAME 13S-GLOBULIN - EFFECTS OF FATTY-ACID SALTS
N YUNO-OHTA; H MAEDA; M OKADA; K HASEGAWA
JOURNAL OF FOOD SCIENCE, Jan. 1992, Refereed, Not invited - INTERMOLECULAR FORCES INVOLVED IN THE GELATION AND GEL STABILITY OF SESAME 13S-GLOBULIN
N YUNO-OHTA; Y SEGAWA; S FUJII; Y FUJIWARA; M KUCHIBA; T MATOBA; K HASEGAWA
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, Jul. 1988, Refereed, Not invited - EMULSIFYING PROPERTIES OF NATIVE AND CITRACONYLATED SESAME 13S GLOBULINS
N YUNO; T MATOBA; K HASEGAWA
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, Mar. 1988, Refereed, Not invited - SUBUNIT STRUCTURE OF SESAME 13S-GLOBULIN
N YUNO; T MATOBA; M HIROSE; K HASEGAWA
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, Apr. 1986, Refereed, Not invited
MISC
- ★Heat Induced Gelation of the Mixed Protein from Ovomucoid and Rice Globulin
Naoko Yuno-Ohta; Nami Maruyama and Aika Uematsu
Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kougaku Kaishi), 15 Sep. 2021, Refereed, Not invited
Lead - Rheological properties of water-soluble protein from fish and improvement of functional properties
Naoko Yuno-Ohta
Bulletin of the Society of Sea Water Science, Japan, Dec. 2022, Refereed, Invited
Corresponding - 乾燥卵白のゲル化及びフィルム化へのエタノール水溶液処理乳ホエー添加の影響と活用
太田尚子
一般社団法人旗影会 2019年度 研究報告概要集, 30 Nov. 2020, Not refereed, Invited
Lead - Effect of fish water soluble protein concentrate on the formation of fatty acid salt-induced gel of ovalbumin
Naoko Yuno-Ohta
Bull. Soc. Sea Water Sci., Japn, 2015, Not refereed, Not invited
Lead - 魚肉水溶性タンパク質(Water soluble protein from fish)
Naoko Yuno-Ohta
Journal of the Japanese Society for Food Science and Technology, 2009, Not refereed, Invited
Lead - 食品用乳化剤を用いた未利用食品タンパク質の高機能化ー常温下でのゲル形成能の探索とその機構解析ー(Improvement for functional properties of food protein using food emulsifier)
Naoko Yuno-Ohta
The San-Ei Gen Foundation for Food Chemical Reserach Annual Report No.8 (2002), 2002, Not refereed, Not invited
Lead - 卵白アルブミンに脂肪酸塩を添加しただけでなぜゲル化するのか-その機構と応用的側面-(Why ovalbumin forms a gel only by the addition of fatty acid salts-the mechanism and aplication)
Naoko Yuno-Ohta
Salt Science Annual Research Report, 2000, Not refereed, Not invited
Lead - Formation of fatty acid salts-induced gel of ovalbumin
Naoko Yuno-Ohta
Report of The Skylark Food Science Institute No.6, 1997, Not refereed, Not invited - Studies on the mechanism for the formation of transparent gels in food proteins with fatty acid salts
Naoko Yuno-ohta
食に関する助成研究調査報告書, 1994, Not refereed, Not invited
Lead - ゴマ13Sグロブリンのゲル化特性とその改良(Characterization of sesame 13S glebulin gel)
Naoko Yuno-Ohta
New Food Industry, Aug. 1991, Refereed, Not invited
Lead
Books and other publications
- 食品コロイド・ゲルの構造・物性とおいしさの科学
山野, 善正, Single work, 第2章第5節 エタノール水溶液を用いて前処理した乳清タンパク質のゲル形成機構
エヌ・ティー・エス, Feb. 2024
9784860438562 - 未利用乳たんぱく質を主成分とする食べられる生分解性トレー
CTI加工技術研究会 コンバーテック2019 Vol.559, No.47, p.96-97, Oct. 2019 - ―ゴマタンパク質の特性を活かした新規ゲルの創出ににむけて(―Producing of sesame protein gel with novel texture)
Ryo Tashiro; Naoko Yuno-Ohta; d; others, Joint work, Ryo Tashiro; Naoko Yuno-Ohta and others
Japan Sociey of Sesame, Oct. 2015, Not refereed - Functionality and Science of Sesame
Naoko Yuno-Ohta; Naoko Ohta, Joint work, 5.2.2 Sesame protein and the property, Naoko Yuno-Ohta (Naoko Ohta)
Asakura, Jan. 2015, Not refereed - ゲルの安定化と機能性付与・次世代への応用開発(Gel and the improving gel property)
Naoko Yuno-Ohta; Naoko Ohta, Single work, Section 8 Analysis for gel formation from milk protein using ultrasound spectroscopy, Naoko Yuno-Ohta (Naoko Ohta)
Technical Information association, Dec. 2013, Not refereed - ゴマその科学と機能性 3、2、3ゴマタンパク質の物性と利用(3.2.3. Rheological properties and the utilization of sesame protein In "Science and functionality of Sesame")
Naoko Yuno-Ohta; Naoko Ohta, Joint work, 3.2.3. Rheological properties and the utilization of sesame protein, Naoko Yuno-Ohta (Naoko Ohta)
Maruzen Planet Co., 1998, Not refereed
Lectures, oral presentations, etc.
- ★Characterization of the mixed gel from whey protein isolate and sodium caseinate in the presence of glucono delta lactone with or without heat-treatment
The 16th International Hydrocolloids Conference, Oct. 2022 - 超音波分光分析と共焦点レーザー走査顕微鏡観察によるカゼインナトリウム・乳清タンパク質の相互作用解析
太田尚子; 星宥伽; 太田啓之; 堀孝一
日本食品科学工学会第70回記念大会, Aug. 2023, Not invited - レジスタントスターチを活用したカスタードクリームの物性とその微細構造
國友真奈; 島崎真白; 堀孝一; 太田尚子
日本食品科学工学会第70回記念大会, Aug. 2023, Not invited - 米グロブリン・卵白オボムコイド混合タンパク質フィルムの創出とその熱安定性
植松あいか・望月柚希・太田尚子
日本農芸化学会中部支部第190回例会, Sep. 2021 - グルコノデルタラクトン存在下でのカゼインナトリウム・オボアルブミン混合タンパク質ゲルのゲル化特性とそのネットワーク構造
太田尚子
日本農芸化学会 2021大会, Mar. 2021, Not invited - Characterization of the mixed gel from ovalbumin and sodium caseinate in the presence of glcono delta lactone.
Naoko Yuno-Ohta
15th International Hydrocolloids Conference, Mar. 2020 - Effect of aqueous ethanol pre-treatment on rheological properties and secondary structure of milk whey and dried egg white proteins.
Naoko Yuno-Ohta
Okinawa Colloids 2019, Nov. 2019, 日本化学会 コロイド部会, Not invited - 乳及び卵タンパク質のゲル化に及ぼすアルコール水溶液前処理の影響
篠崎 真奈美,三枝 碧衣,大竹 恵美, 下ノ村 直哉,星子 真由美,太田 尚子
第66回 食品科学工学会, Aug. 2019, 日本食品科学工学会, Not invited - Concentration dependency of aqueous ethanol pre-treatment for gelation of milk whey protein -Ultrasonic and rheological analysis-
Naoko Yuno-Ohta
ECIS 2018（European colloids and Interface Society）, Sep. 2018, ECIS（European colloids and Interface Society）, Not invited - 乳タンパク質のゲル化に及ぼすアルコール水溶液前処理の効果 (Characterization for the milk protein gel with pre-treatment using aqueous alcohol)
Naoko Yuno-Ohta
65th Nippon Shokuhin Kagaku Kogaku Kai, Aug. 2018, 第65回 日本食品科学工学会, Not invited - Ultrasonic analysis of the gelation of milk protein pre-treated with aqueous alcohol
N. Yuno-Ohta
3rd Food Structure and Functionality Forum Symposium, Jun. 2018, Not invited - カゼインナトリウム添加が乳清及び大豆たんぱく質フィルムの形成性に及ぼす効果について(Effect of sodium caseinate on the formation of the mixed protein film using protein with different heat stability)
Miho Takahashi; Mayu Suzuki; Naoko Yuno-Ohta
64th Nippon Shokuhin Kagaku Kogaku Kai, Aug. 2017, The Japanese Society of Food Science and Technology, Not invited - Formation and the mechanism of flexible film based on a mixed protein gel using dried egg white and sodium caseinate
Naoko Yuno-Ohta; Mayu Suzuki; Miho Takahashi; Tsubasa Kato; Naoko Ohtsuki and Kenji Ogino
IFT 17 (Institute of Food Technologists), Jun. 2017, Not invited - 乾燥卵白ゲルの形成性に及ぼすpH，熱蔵処理の影響と熱蔵処理による異種タンパク質との反応性の向上(Improving for the gel properties of dried egg white by dry heat-treatment)
Takaya Onda; Hanae Saito; Akihiro Handa; Naoko Ota
The Japanese Society of Food Science and Technology, Mar. 2017, Nippon Shokuhin Kagaku Kokogaku Kai (Kanto local), Not invited - 乳カゼイン添加による混合タンパク質フィルムの調製とその特性(Formation of mixed protein film using proteins with different heat stability)
Naoko Yuno-Ohta
63th Nippon Shokuhin Kagaku Kogaku Kai, Aug. 2016, The Japanese Society of Food Science and Technology, Not invited - Formation of soft sheet from heat-induced mixed gel using sodium caseinate
Naoko Yuno-Ohta
XVIIth ICR (International Conference of Rheology) Kyoto, 2016, Aug. 2016, The Society of Rheology Japan, Not invited - Effects of alfa-casein on the gelation of ovalbumin and the film formation with dried egg white
N. Yuno-Ohta
2nd Food Structure and Functionality Forum Symposium, Mar. 2016, Elsevier, Not invited - Characterization of beta-lactoglobulin gelation in the presence of ovomucoid using ultrasonic analysis, rheological measurements and FT-IR
N. Yuno-Ohta
IWC 2014 7th International Whey Conference, Sep. 2014, EWPA, NIZO, ADPI, Not invited - 卵白リゾチームの相転移現象に及ぼすオボムコイド添加の影響(Effect of ovomucoid on the formation of heat-induced lysozyme gel.)
Yoko Kimura; Naoko Yuno-Ohta
59th Nippon Shokuhin Kagaku kogaku kai, Aug. 2012, The Japanese Society of Food Science and Technology, Not invited - Beta-Casein aids in the Formation of a Sodium Caprate–induced beta-Lactoglobulin B Gel
Naoko Yuno-Ohta; Milena Corredig
European Colloid and Interface Society (in Berlin), Sep. 2011, European Colloid and Interface Society, Not invited - Use of Ultrasound Spectroscopy to Examine on the Effect of Fatty Acid Sodium Salt on the Gel Formation of Milk Proteins at Ambient Temperature
N. Yuno-Ohta and Milena Corredig
101st AOCS Annual Meeting & Expo, May 2010, American Oil Chemical Society, Not invited - 超音波分光分析法によるβ-ラクトグロブリンの脂肪酸塩誘導ゲル形成過程の解析(Mechanism for the formation of fatty acid induced gel of beta-lactoglobulin using ultrasound spectroscopy.)
Naoko Yuno-Ohta
第55回レオロジー討論会(55th Rheology conference), Nov. 2007, Japan Society of Rheology, Not invited - Characterization of beta-lactoglobulin A gelation in the presence of sodium caprate by ultrasound spectroscopy and transmission electron microscopy analysis
Naoko Yuno-Ohta; Milena Corredig
European Colloid and Interface Society (ECIS) 21th, Sep. 2007, European Colloid and Interface Society （ECIS）, Not invited - Characterization of sodium caprate-induced gels of beta-lactoglobulin-A by ultrasound spectroscopy and transmission electron microscopy
Naoko Yuno-Ohta; Milena Corredig
97th AOCS Annual Meeting & Expo, May 2006, American Oil Chemical Society (AOCS), Not invited - Caracteristics of sodium caprate-induced beta-lactoglobulin gel and changes in secondary structure during gel formation
Naoko Yuno-ohta
Seventh International Food Hydrocolloids Conference, Sep. 2004, International Food Hydrocolloids Society, Not invited
Affiliated academic society
Research Themes
- 複合系食品ゲルの構造観察と超音波分光分析を用いた物性発現機構の解明
日本学術振興会, 科学研究費助成事業, 01 Apr. 2022 - 31 Mar. 2025
太田 尚子; 堀 孝一 - グルコノ-δ-ラクトン存在下でのオボアルブミン及びカゼインナトリウム混合ゲルの特性
日本農芸化学会, 日本農芸化学会学術関係国際会議出席費補助金, Mar. 2020 - Mar. 2020 - Effect of ethnaol pretrated milk whey for gel and film formation of dried egg white.
Kieikai, 2018 - 2018 - Film properties of casein mixed proteins-analysis using ultrasound spectoroscopy-
日本学術振興会, 科学研究費助成事業, 2016 - 2018 - Interaction of various dried egg white and beta-lactoglobulin
Kewpy Co., 2015 - 2015 - Analysis for the gel and film formation of egg and milk protein using ultrasound spectroscopy
日本学術振興会, 科学研究費助成事業, 2013 - 2015 - Mechanism for self assembly and gel formation of milk protein using ulatrasound spectroscopy
日本学術振興会, 科学研究費助成事業, 2010 - 2012 - Real time analysis for formation of milk protein gel with cystein
日本学術振興会, 科学研究費助成事業, 2007 - 2008 - Formation and mechanism for film using protein and lipid mixed system
日本学術振興会, 科学研究費助成事業, 2004 - 2005 - Effects of Cysteine on the Texture of Wheat Gluten Gel and the Protein Structure-Interaction of the Protein Gel with Polysaccharide-
財団法人 飯島記念食品科学振興財団, 財団法人 飯島記念食品科学振興財団 平成14年度 一般学術助成, 2003 - 2003 - Gel formation and the improving for water soluble protein from fish
日本学術振興会, 科学研究費助成事業, 2002 - 2003 - Analysis for structural changes during formation of milk whey protein
日本学術振興会, 科学研究費助成事業, 2000 - 2001 - 卵白アルブミンに脂肪酸を添加しただけでなぜゲル化するのか-その機構と応用的側面
日本学術振興会, 科学研究費助成事業, 1998 - 1999
太田 尚子
Industrial Property Rights
- 特許JP 6739767, P2016-36390, タンパク質シート及びタンパク質シートの製造方法
Naoko Ohta, Naoko Yuno-Ohta, Kenji Ogino - JP 6739767, 特開2016-166339, P2016-36390, タンパク質シート及びタンパク質シートの製造方法
太田尚子、荻野健次、高橋美帆 - 特開2016-166339, 特願2016-036390(審査請求日), タンパク質シート及びタンパク質シートの製造方法 （出願審査請求）
太田尚子、荻野健次、高橋美帆 - 特開2016-166339, 特願2016- 36390, タンパク質シート及びタンパク質シートの製造方法 （優先権出願）(Preparation for protein sheet and the manufacturing method)(priority application)
Naoko Ohta(Naoko Yuno-Ohta), Kenji Ogino, Miho Takahasni - 特願2015-042869, タンパク質シート及びタンパク質シートの製造方法(Production technique of sheets from protein and the manufacturing method)
Naoko Ohta (Naoko Yuno-Ohta), Kenji Ogino
Social Contribution Activities
Others
- 未利用食品タンパク質を有効活用した環境に優しい生分解性混合タンパク質シートの作成
Dec. 2020 - 環境に優しい生分解性混合タンパク質シートの作成
29 Jan. 2020 - 29 Jan. 2020 - 環境に優しい生分解性混合タンパク質シートの作成
Jan. 2020 - Jan. 2020 - Creation of environmentally frendly mixed protein sheet
29 Aug. 2019 - 29 Aug. 2019 - Creation of environmentally frendly mixed protein sheet
Aug. 2019 - Aug. 2019
