National University Corporation, Tokyo University of Marine Science and Technology

Professor：Shingo MATSUKAWA（教授:松川 真吾）

Research topics：
Molecular dynamics and network structure in food gels as viewed by gradient NMR methods.
Molecular diffusion of polymers in food gels by using gradient NMR.

Keywords: Gradient NMR, food gel, diffusion coefficient.

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Assistant Professor：Kigen TAKAHASHI（助教:高橋 希元）

Research fields: Aquatic food science and technology (Chemistry, Physical properites and Processing)

Keywords: Seafood, Fish, Surimi, Gel, Protein, Sashimi, Biodegradable film,  Amino acids

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