KIYOSHI KAWAI

Last Updated :2024/06/06

Affiliations, Positions
Graduate School of Integrated Sciences for Life, Professor
Web Site
E-mail
kawaihiroshima-u.ac.jp
Self-introduction
Processing, preservation, and physical (mainly thermal and rheological) properties of foods are studied based on food engineering.

Basic Information

Major Professional Backgrounds

  • 2005/04/01, 2007/03/31, National Food Research Institute, Post-doctoral Research fellow
  • 2007/04/01, 2008/02/29, Tokyo University of Technology, Assistant Professor
  • 2008/03/01, 2013/03/31, Hiroshima University, Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Lecturer
  • 2013/04/01, 2019/03/31, Hiroshima University, Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Associate Professor
  • 2019/04/01, 2020/03/31, Hiroshima University, Graduate School of Integrated Sciences for Life, Associate Professor
  • 2020/04/01, Hiroshima University, Graduate School of Integrated Sciences for Life, Professor

Educational Backgrounds

  • Tokyo University of Fisheries, Graduate School, Division of Fisheries, Japan, 2002/04, 2005/03

Academic Degrees

  • Doctor of Philosophy, Tokyo University of Fisheries
  • Master, Tokyo University of Fisheries

Educational Activity

  • [Bachelor Degree Program] School of Applied Biological Science : Department of Applied Biological Science : Food Science Program
  • [Master's Program] Graduate School of Integrated Sciences for Life : Division of Integrated Sciences for Life : Program of Food and AgriLife Science
  • [Doctoral Program] Graduate School of Integrated Sciences for Life : Division of Integrated Sciences for Life : Program of Food and AgriLife Science

In Charge of Primary Major Programs

  • Food Science Program

Research Fields

  • Agricultural sciences;Agricultural chemistry;Food science

Research Keywords

  • Food Processing
  • Food Preservation
  • Texture
  • Rheology
  • Thermal Property

Affiliated Academic Societies

  • *
  • *
  • *
  • *
  • *

Educational Activity

Course in Charge

  1. 2024, Liberal Arts Education Program1, 2Term, Starvation, destitution, and environmental affairs: the issues threating world peace
  2. 2024, Liberal Arts Education Program1, 3Term, Food safety and health science
  3. 2024, Undergraduate Education, 4Term, Agricultural Production Resources
  4. 2024, Undergraduate Education, Intensive, Laboratory Work in General Physics
  5. 2024, Undergraduate Education, 1Term, Statistics in Biology
  6. 2024, Undergraduate Education, Second Semester, Graduation Thesis I
  7. 2024, Undergraduate Education, First Semester, Graduation Thesis II
  8. 2024, Undergraduate Education, Second Semester, Graduation Thesis III
  9. 2024, Undergraduate Education, 4Term, Food Engineering
  10. 2024, Undergraduate Education, Intensive, Laboratory Works in Food Engineering
  11. 2024, Undergraduate Education, 2Term, Reading of Foreign Literature in Food Science
  12. 2024, Undergraduate Education, 1Term, Food Physical Property Science
  13. 2024, Undergraduate Education, Intensive, (AIMS) Molecular-Level Understanding of Functionality of Foods
  14. 2024, Undergraduate Education, 3Term, Molecular-Level Understanding of Functionality of Foods
  15. 2024, Graduate Education (Master's Program) , 3Term, Research Methods in Life Science
  16. 2024, Graduate Education (Master's Program) , 1Term, Exercises in Food andAgriLife Science A
  17. 2024, Graduate Education (Master's Program) , 2Term, Exercises in Food andAgriLife Science A
  18. 2024, Graduate Education (Master's Program) , 3Term, Exercises in Food andAgriLife Science B
  19. 2024, Graduate Education (Master's Program) , 4Term, Exercises in Food andAgriLife Science B
  20. 2024, Graduate Education (Master's Program) , Academic Year, Research for Academic Degree Dissertation in Food andAgriLife Science
  21. 2024, Graduate Education (Master's Program) , 3Term, Food Physical Chemistry and Food Engineering II

Research Activities

Academic Papers

  1. Browning Behavior of Calcium Maltobionate-water System, JOURNAL OF APPLIED GLYCOSCIENCE, 70(3), 75-80, 2023
  2. Effect of Water Vapor Sorption on Complex Formation in Amylose-lauric Acid Blend Powder, JOURNAL OF APPLIED GLYCOSCIENCE, 70(2), 2023
  3. Polarized Neutrons Observed Nanometer-Thick Crystalline Ice Plates in Frozen Glucose Solution, JOURNAL OF PHYSICAL CHEMISTRY LETTERS, 14(34), 7638-7643, 20230822
  4. ★, Effect of water activity on the mechanical glass transition and dynamical transition of bacteria, BIOPHYSICAL JOURNAL, 121(20), 3874-3882, 20221018
  5. ★, Effect of Calcium Maltobionate on the Retrogradation of Cooked Rice in Chilled Storage, Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 39(1), 19-23, 20220331
  6. ★, Effects of maltotriose syrup, water content, and pH on the retrogradation of cooked rice in chilled storage, JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 16(4), 2510-2517, 202208
  7. ★, Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried lactic acid bacteria at various water activities, CRYOBIOLOGY, 106, 131-138, 202206
  8. ★, Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria, FOOD BIOPHYSICS, 17(1), 1-9, 202203
  9. ★, Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust, JOURNAL OF APPLIED GLYCOSCIENCE, 69(1), 1-7, 2022
  10. ★, Effect of polymer addition on the physical properties of freeze-dried soup solid, JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 59(4), 1510-1519, 202204
  11. Why Does Cronobacter sakazakii Survive for a Long Time in Dry Environments? Contribution of the Glass Transition of Dried Bacterial Cells, MICROBIOLOGY SPECTRUM, 9(3), 202112
  12. ★, Prediction and control of glass transition temperature for hydrogenated starch hydrolysates and its impact on the texture modification of gummy, FOOD HYDROCOLLOIDS, 126, 202205
  13. ★, Effects of Trehalose Content and Water Activity on the Fracture Properties of Deep-fried Wheat Flour Particles and Freeze-dried Porous Waxy Corn Starch Solids, JOURNAL OF APPLIED GLYCOSCIENCE, 68(4), 69-76, 2021
  14. ★, Quality improvement of pizza crust for chilled transport and storage: Effect of pre-baking on the physical strength and texture, Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 38(3), 187-193, 20210930
  15. ★, Effect of glass transition temperature on the viscosity of carbohydrate solutions and fruit juices as functions of temperature and solute content, Cryobiology and Cryotechnology, 67(2), 103-110, 20211101
  16. ★, Optimum physical properties of fruit puree for freeze-drying: Effect of pulp content on freeze-concentrated glass transition temperature and yield stress of mango puree, JOURNAL OF FOOD ENGINEERING, 307, 202110
  17. ★, Effect of cellulose powder content on the water sorption, glass transition, mechanical relaxation, and caking of freeze-dried carbohydrate blend and food powders, LWT-FOOD SCIENCE AND TECHNOLOGY, 148, 202108
  18. ★, A novel dextrin produced by the enzymatic reaction of 6-alpha-glucosyltransferase. II. Practical advantages of the novel dextrin as a food modifier, BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 85(7), 1746-1752, 20210624
  19. ★, Physical and structural characteristics of starch-based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb, JOURNAL OF TEXTURE STUDIES, 52(3), 347-357, 202106
  20. ★, Effects of glass transition and hydration on the biological stability of dry yeast, JOURNAL OF FOOD SCIENCE, 86(4), 1343-1353, 202104
  21. ★, Effect of Glass Transition Temperature Range on the Caking Behavior of Freeze-dried Carbohydrate Blend Powders, FOOD ENGINEERING REVIEWS, 13(1), 204-214, 202103
  22. ★, Effects of Glass Transition, Operating Process, and Crystalline Additives on the Hardness of Thermally Compressed Maltodextrin, FOOD ENGINEERING REVIEWS, 13(1), 215-224, 202103
  23. ★, Freeze-concentrated glass-like transition temperature of carbohydrate-phosphate buffered saline systems and impact on collapse of freeze-dried solids, JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 142(2), 809-817, 202010
  24. ★, Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions, JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 14(6), 2939-2946, 202012
  25. ★, Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca (Lepidium meyenii Walpers) Powders, JOURNAL OF APPLIED GLYCOSCIENCE, 67(4), 111-117, 2020
  26. Property changes of frozen soybean curd during frozen storage in "Kori-tofu" manufacturing process, FOOD HYDROCOLLOIDS, 104, 202007
  27. Relationship between glass transition temperature, and desiccation and heat tolerance in Salmonella enterica, PLOS ONE, 15(5), 20200529
  28. Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents, JOURNAL OF FOOD ENGINEERING, 267, 202002
  29. ★, Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder, JOURNAL OF FOOD ENGINEERING, 247, 95-103, 201904
  30. Multiple Glass-Transitions of Globular Protein BSA Aqueous Solutions Depending on the Hydration Degree, BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN, 92(3), 729-737, 201903
  31. ★, Effect of water content on the glass transition and textural properties of hazelnut, JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 135(5), 2629-2634, 201903
  32. ★, Effect of Calcium Maltobionate on the Glass Transition Temperature of Model and Hand-made Hard Candies, JOURNAL OF APPLIED GLYCOSCIENCE, 66(3), 89-96, 2019
  33. ★, Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties, FOOD BIOPHYSICS, 14(4), 437-445, 201912
  34. ★, Effect of glass transition on the hardness of a thermally compressed soup solid, JOURNAL OF FOOD ENGINEERING, 247, 38-44, 201904
  35. ★, Water sorption, glass transition, and freeze-concentrated glass-like transition properties of calcium maltobionate-maltose mixtures, JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 135(5), 2775-2781, 201903
  36. ★, Effect of water sorption on the glass transition temperature and texture of deep-fried models, JOURNAL OF FOOD ENGINEERING, 237, 1-8, 201811
  37. ★, Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie, JOURNAL OF FOOD ENGINEERING, 217, 101-107, 201801
  38. Nondestructive determination of the rheological properties of liquid food in sealed retort pouches, JOURNAL OF FOOD PROCESSING AND PRESERVATION, 42(7), 201807
  39. ★, Effects of fatty acid and emulsifier on the complex formation and in vitro digestibility of gelatinized potato starch, International Journal of Food Properties, 20(7), 1500-1510, 2017
  40. ★, Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits, Journal of Food Engineering, 210, 91-97, 2017
  41. ★, Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130T with the addition of disaccharide, polymer, and their mixture, Bioscience, Biotechnology, and Biochemistry, 81, 768-773, 2017
  42. ★, Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior, FOOD BIOPHYSICS, 11(4), 410-416, 2016
  43. ★, Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie, LWT-FOOD SCIENCE AND TECHNOLOGY, 66, 384-389, 201603
  44. Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd, Journal of Food Engineering, 184, 10-20, 201609
  45. Impacts of freezing and molecular size on structure, mechanical properties and recrystallization of freeze-thawed polysaccharide gels, LWT-FOOD SCIENCE AND TECHNOLOGY, 68, 190-201, 201605
  46. Effects of Freezing Temperature and Water Activity on Microstructure, Color, and Protein Conformation of Freeze-Dried Bluefin Tuna (Thunnus orientalis), FOOD AND BIOPROCESS TECHNOLOGY, 8(4), 916-925, 201504
  47. ★, Effect of sugar composition on the water sorption and softening properties of cookie, FOOD CHEMISTRY, 145, 772-776, 2014
  48. OPTIMIZATION OF THE DRYING TEMPERATURE OF NOODLE SHEETS TO REDUCE ENERGY COSTS AND AVOID FOAMING DAMAGE, JOURNAL OF FOOD PROCESSING AND PRESERVATION, 38(4), 1743-1748, 2014
  49. ★, Thermal Properties of Freeze-Concentrated Sugar-Phosphate Solutions, FOOD BIOPHYSICS, 9(3), 213-218, 2014
  50. Proposal of of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(2), 100-109, 2013
  51. ★, Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice, FOOD CHEMISTRY, 141(1), 223-228, 2013
  52. ★, Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures, FOOD HYDROCOLLOIDS, 27(1), 228-234, 2012
  53. ★, Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer-plasticizer systems, CARBOHYDRATE POLYMERS, 89(3), 836-841, 2012
  54. ★, Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie, FOOD CHEMISTRY, 135(3), 1527-1532, 2012
  55. ★, Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch-water mixtures, CARBOHYDRATE POLYMERS, 87(1), 314-321, 2012
  56. ★, Effects of moisture content, molecular weight, and crystallinity on the glass transition temperature of inulin, CARBOHYDRATE POLYMERS, 83(2), 934-939, 20110110
  57. ★, Stabilizing effects of sucrose-polymer formulations on the activities of freeze-dried enzyme mixtures of alkaline phosphatase, nucleoside phosphorylase and xanthine oxidase, FOOD CHEMISTRY, 125(4), 1188-1193, 2011
  58. ★, Improvement in the remaining activity of freeze-dried xanthine oxidase with the addition of a disaccharide-polymer mixture, FOOD CHEMISTRY, 119(1), 209-213, 20100301
  59. Improvement of Fish Freshness Determination Method by the Application of Amorphous Freeze-Dried Enzymes, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(23), 12456-12461, 20101208
  60. ★, Phase transitions in a binary system of coenzyme Q10 and coconut oil: a fundamental study on the improvement of nutritional availability of CoQ10 supplements., Journal of Food Biochemistry, 34, 1091-1104, 2010
  61. Physical properties of normal and waxy corn starches treated with high hydrostatic pressure, Journal of Applied Glycoscience, 57, 67-72, 2010
  62. Stabilization of nucleoside phosphorylase-xanthine oxidase mixture in dried glassy matrices, Cryobiology and Cryotechnology, 56, 31-34, 2010
  63. Effects of ball-milling on the glass transition of wheat flour constituents, Journal of the Science of Food and Agriculture, 89, 430-435, 2009
  64. High hydrostatic pressure tolerance of four different anhydrobiotic animal species, Zoological Science, 26, 238-242, 2009
  65. Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry, LWT - Food Science and Technology, 42, 385-390, 2009
  66. ★, Glass transition properties of frozen and freeze-dried surimi products: effects of sugar and moisture on the glass transition temperature, Food Hydrocolloids, 22, 255-262, 2008
  67. What is the actual low-temperature glass transition for fish flesh?, Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 25, 47-54, 2008
  68. ★, Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch?water mixtures treated with high hydrostatic pressure, Carbohydrate Polymers, 69, 590-596, 2007
  69. ★, Stabilizing effect of four types of disaccharide on the enzymatic activity of freeze-dried lactate dehydrogenase: step by step evaluation from freezing to storage, Pharmaceutical Research, 24, 1883-1890, 2007
  70. ★, State diagram of potato starch-water mixtures treated with high hydrostatic pressure, Carbohydrate Polymers, 67, 530-535, 2007
  71. ★, Effect of sodium tripolyphosphate on the freeze-concentrated glass-like transition temperature of sugar aqueous solutions, Cryo-Letters, 27, 107-114, 2006
  72. Glass transition and enthalpy relaxation of amorphous lactose glass, Carbohydrate Research, 341, 1884-1889, 2006
  73. ★, Low-temperature glass transitions of quenched and annealed bovine serum albumin aqueous solutions, Biophysical Journal, 90, 3732-3738, 2006
  74. ★, Comparative investigation by two type analytical approaches on enthalpy relaxation for glassy glucose, sucrose, maltose and trehalose, Pharmaceutical Research, 22, 490-495, 2005
  75. ★, Finding of an unexpected thermal anomaly at very low temperatures due to water confined within a globular protein, bovine serum albumin, Thermochimica Acta, 431, 4-8, 2005
  76. ★, The rate of non-enzymatic browning reaction in model freeze-dried food system under the glassy state, Innovative Food Science and Emerging Technologies, 6, 346-350, 2005
  77. Kinetic process of enthalpy relaxation of glassy starch and effect of physical aging upon its water vapor permeability property, Carbohydrate Polymers, 53, 289-296, 2003
  78. ★, Glass transition and enthalpy relaxation of polyphosphate compounds, Cryo-Letters, 23, 79-88, 2002
  79. Cold tolerance and ice nucleation temperature of medaka (oryzias latipes) embryos with different cryoprotectant treatments, Cryobiology and Cryotechnology, 47, 1-6, 2001

Publications such as books

  1. 2018, Survival Strategies in Extreme Cold and Desiccation: Adaptation Mechanisms and their Applications, Control of Physical Changes in Food Products, 2018, Scholarly Book, Joint work, E, K. Kawai and T. Hagiwara
  2. 2015, Water Stress in Biological, Chemical, Pharmaceutical and Food Systems, Effect of emulsifier on complex formation and in vitro digestibility of gelatinized potato starch, Springer, 2015, Scholarly Book, Joint work, E, K. Kawai, S. Takato, and K. Kajiwara., 978-1-4939-2577-3, 645
  3. 2015, Water Stress in Biological, Chemical, Pharmaceutical and Food Systems, Prediction approach to the glass transition temperature of amorphous carbohydrate polymer, Springer, 2015, Scholarly Book, Joint work, E, K. Kawai, K. Fukami, P. Thanatuksorn, C. Viriyarattanasak, K. Kajiwara., 978-1-4939-2577-3, 645
  4. 2010, Water properties in food, health, pharmaceutical and biological systems, Non-enzymatic browning reaction of glassy foods: characterization of local reaction with independent of glassy matrix, Wiley-Blackwell, 2010, Scholarly Book, Joint work, English, Kawai K, Suzuki T, and Kajiwara K., 571-576
  5. 2006, Water properties of food, pharmaceutical, and biological materials, The role of residual water for the stability of protein freeze-dried with trehalose, CRC Press, 2006, 2006, Scholarly Book, Joint work, English, Kawai K, Hagiwara T, Takai R, and Suzuki T., 543-550
  6. 2002, Amorphous Food and Pharmaceutical Systems, Glass-forming ability of polyphosphate compounds and their stability, The Royal Society of Chemistry, 2002, Scholarly Book, Joint work, English, Kawai K, Suzuki T, Hagiwara T, and Takai R., 244-253

Invited Lecture, Oral Presentation, Poster Presentation

  1. Mechanical glass transition of foods and microorganisms, Kiyoshi KAWAI, The 9th International Discussion Meeting on Relaxations in Complex Systems, 2023/08/12, With Invitation, English, Makuhari Messe, Chiba, Japan
  2. Effects of temperature and moisture content on the caking of amorphous carbohydrate powders, Sukritta Anantawittayanon, Alex Eduardo Alvino Granados, Kiyoshi Kawai, The 9th International Discussion Meeting on Relaxations in Complex Systems, 2023/08/12, Without Invitation, English, Makuhari Messe, Chiba, Japan
  3. Glass transition and solidification of Maca (Lepidium meyenii Walpers) powder, Takumi MOCHIZUK, Alex Eduardo ALVINO GRANADOS, Kiyoshi KAWAI, The 9th International Discussion Meeting on Relaxations in Complex Systems, 2023/08/12, Without Invitation, Japanese, Makuhari Messe, Chiba, Japan
  4. Glass transition and complex formation in carbohydrate polymer-fatty acid blend powder induced by water vapor sorption, Kiyoshi Kawai, Yuki Yoshitomi, Anantawittayanon Sukritta, Takumi Mochizuki, 26th International Conference on Chemical Thermodynamics, 2023/07/30, Without Invitation, English, International Association of Chemical Thermodynamics (IACT) Japan Society of Calorimetry and Thermal Analysis (JSCTA), Osaka, Japan.
  5. Evaluation of mechanical glass transition temperature by a thermomechanical approach and its impact on the solidification of food powders, Takumi Mochizuki, Kiyoshi Kawai, 26th International Conference on Chemical Thermodynamics, 2023/07/30, Without Invitation, English, International Association of Chemical Thermodynamics (IACT) Japan Society of Calorimetry and Thermal Analysis (JSCTA), Osaka, Japan.
  6. Effects of freeze-concentrated glass transition temperature and unfrozen water content on the surface temperature and collapse of carbohydrates during freeze-drying, Sukritta Anantawittayanon, Kiyoshi Kawai, 26th International Conference on Chemical Thermodynamics, 2023/07/30, Without Invitation, English, International Association of Chemical Thermodynamics (IACT) Japan Society of Calorimetry and Thermal Analysis (JSCTA), Osaka, Japan.
  7. Effects of the starch gelatinization and rheological properties of dough on the expansion of steamed cake made from rice flour, Rinka OMURA, Kiyoshi KAWAI, International Symposium on Food Rheology and Structure, 2023/06/11, Without Invitation, English, The Laboratory of Physics and Physical Chemistry of Foods of Wageningen University, Hotel de Wageningsche Berg, Wageningen, the Netherlands
  8. Effect of freeze-concentrated glass transition on the rheological properties of ice cream, Haruka Aoyama, Kiyoshi Kawai, International Symposium on Food Rheology and Structure, 2023/06/11, Without Invitation, English, The Laboratory of Physics and Physical Chemistry of Foods of Wageningen University, Hotel de Wageningsche Berg, Wageningen, the Netherlands
  9. Effect of starch on the water sorption, glass transition, and caking properties of freeze-dried mango powder, Anantawittayanon Sukritta, Kiyoshi KAWAI, 21st World Congress of Food Science & Technology: Future of Food: Innovation, Sustainability & Health, 2022/10/31, Without Invitation, English, IUFoST, Marina Bay Sands Expo & Convention Centre, Singapore
  10. Effect of gelation on the physical properties of freeze-dried soup products, Tomochika Sogabe, Kiyoshi Kawai, 21st World Congress of Food Science & Technology: Future of Food: Innovation, Sustainability & Health, 2022/10/31, Without Invitation, English, IUFoST, Marina Bay Sands Expo & Convention Centre, Singapore
  11. Effect of porous structure on the physical properties of freeze-dried solid food, Tomochika SOGABE, Yuki KAGAYA, Kiyoshi KAWAI, International Symposium the UN's Sustainable Development Goals (SDGs), 2022/09/15, With Invitation, English, Graduate School of Integrated Sciences for Life, Hiroshima University, Hiroshima University
  12. Effect of relative humidity on the formation of amylose-lauric acid complex, Yuki YOSHITOMI, Kiyoshi KAWAI, International Symposium on the UN's Sustainable Development Goals (SDGs), 2022/09/15, With Invitation, English, Graduate School of Integrated Sciences for Life, Hiroshima University, Hiroshima University
  13. Effect of unfrozen water content on the physical quality of freeze-dried food model, Sukritta Anantawittayanon, Kiyoshi Kawai, Cryo2022, 2022/07/19, Without Invitation, English, Society for Cryobiology, Dublin, Ireland (online)
  14. Effect of water sorption on the complex formation of amylose-fatty acid blend powder, Yuki Yoshitomi, Kiyoshi Kawai, 4th Food Structure and Functionality Symposium, 2021/09/19, Without Invitation, English, Online
  15. Effects of water and pre-gelatinized starch on the rheological properties of pizza dough and the texture properties of pizza crust, Akane Matsumoto, Kanae Nakai, Kiyoshi Kawai, 4th Food Structure and Functionality Symposium, 2021/09/19, Without Invitation, English, Online
  16. Effect of porous structure on the textural properties of freeze-dried solid and commercially available cookies, Tomochika Sogabe, Yuzuki Moriya, Kiyoshi Kawai, 4th Food Structure and Functionality Symposium, 2021/09/19, Without Invitation, English, Online
  17. Improvement in the physical properties of freeze dried soup solid with the addition of gelling agent, Tomochika SOGABE, Koichi OHIRA, Kiyoshi KAWAI, Cryo2021, 2021/07/21, Without Invitation, English, Society for Cryobiology, WEB
  18. Improvement in the storage stability of freeze-dried lactic acid bacteria with the addition of disaccharide-antioxidant mixtures, Ruodan CAO, Tomochika SOGABE, Kiyoshi KAWAI, CRYO 2021, 2021/07/21, Without Invitation, English, Society for Cryobiology, WEB
  19. Mechanical glass transition temperature and textural properties of plain and starch-based cookie, Tomochika Sogabe,, Yoshio Hagura, Kiyoshi Kawai, the 34th EFFoST International Conference, 2020/11/10, Without Invitation, English, EFFoST, Online
  20. Continuously distributed glass transition and caking of maca (Lepidium meyenii Walpers) powder, A. E. Alvino Granados, Y. Hagura, and K. Kawai, ICEF13 International Congress on Engineering and Food, 2019/09/23, Without Invitation, English, Melbourne Convention and Exhibition Centre, Australia
  21. Thermal relaxations, glass transition and water activity of food powder blends, T. Mochizuki, K. Kawai, and Y. H. Roos, ICEF13 International Congress on Engineering and Food., 2019/09/23, Without Invitation, English, Melbourne Convention and Exhibition Centre, Australia
  22. Glass transition temperature of deep-fried food characterized by thermomechanical analysis, K. Kawai, J. S. Jothi, T. N. D. Le, Y. Hagura., 2nd Journal of Thermal Analysis and Calorimetry Conference and 7th V4, 2019/06/18, Without Invitation, English, Budapest, Hungry.
  23. Freeze-concentrated glass-like transition temperature of carbohydrate-phosphate buffered saline systems, K. Kawai, Y. Yamamoto, S. Mikajiri, and Y. Hagura., 2nd Journal of Thermal Analysis and Calorimetry Conference and 7th V4, 2019/06/18, Without Invitation, English, Budapest, Hungry.
  24. Improvement in the survival rate of freeze-dried lactic acid bacteria with the addition of a disaccharide-antioxidant mixture, K. Kawai, K. Sato, S. Mikajiri, and Y. Hagura., Global chemical engineering and chemistry conference and Expo 2019, 2019/03/25, Without Invitation, English, Valencia, Spain.
  25. Glass transition and storage stability of freeze-dried lactic acid bacteria, K. Kawai, K. Sato, S. Mikajiri, and Y. Hagura., The 8th International Congress on Natural Sciences and Engineering, 2019/02/25, Without Invitation, English, Fukuoka, Japan.
  26. Hardness of a thermally compressed soup solid based on the glass transition temperature, K. Kawai, T. Mochizuki, T. Sogabe, and Y. Hagura., 2019 Asian Conference on Engineering and Natural Sciences, 2019/01/22, Without Invitation, English, Hokkaido, Japan.
  27. Our activities and the role of food engineering, K. Kawai, International Symposium on Quality Analysis and Development of Food, 2018/11/28, With Invitation, English, Hiroshima, Japan.
  28. Rheological properties of margarine and its application to cookie production, Y. Moriya, Y. Hasome, Y. Hagura, and K. Kawai, 3rd International conference on Agricultural and Food Sciences, 2018/11/26, Without Invitation, English, Cenetri Publishing Group, Hotel Avani Atrium Bangkok, Thailand
  29. Effects of stabilizer and water activity on the storage stability of freeze-dried lactic acid bacteria, K. Sato, S. Mikajiri, Y. Hagura, and K. Kawai, 3rd International conference on Agricultural and Food Sciences, 2018/11/26, Without Invitation, English, Cenetri Publishing Group, Hotel Avani Atrium Bangkok, Thailand
  30. Effects of water, oil, and additives on the glass transition temperature and texture of deep-fried food model, J. S. Jothi, Y. Hagura, and K. Kawai, Conference of Food Engineering 2018, 2018/09/09, Without Invitation, English, Society of Food Engineering, Minneapolis, Minnesota, USA
  31. Effect of glass transition on the texture properties of dry food products, K. Kawai, T. Sogabe, J. S. Jothi, Y. Hagura, Annual European Rheology Conference 2018, 2018/04/18, Without Invitation, English, Sorrento, Italy
  32. Stabilization of freeze-dried lactic acid bacteria, K. Kawai, S. Mikajiri, Y. Hagura, Asia-Pacific Conference on Engineering & Natural Sciences, 2018/03/14, Without Invitation, English, Taipei, Taiwan
  33. Effect of stepwise baking on the quality of bakery product, K. Kawai., Food and Agriculture Panel U.S.A./Japan Cooperative Program in Natural Resources, 2017/11/11, With Invitation, English, Hiroshima, Japan
  34. Glass transition and water sorption properties of calcium maltobionate - maltose mixtures, K. Kawai, K. Fukami, S. Takeuchi, T. Fukujyu, Y. Hagura, 8th International and 10th Japan-China Joint Symposium on Calorimetry and Thermal Analysis, 2017/11/03, With Invitation, English, The Japan Society of Calorimetry and Thermal Analysis and The Committee of Chemical Thermodynamics and Thermal Analysis of Chinese Chemical Society, Fukuoka University (FUKUOKA)
  35. Effect of a novel baking processing on the quality of dry starchy food, K. Kawai, 5th International Joint Symposium Thai-Japan on Food processing technology and natural resource production, 2017/01/05, Without Invitation, English, Bangkok, Thailand
  36. Effect of plasticizers on the glass transition temperature and viscosity of carbohydrate polymer, K. Kawai, K. Kawai and Y. Hagura, 13th International Symposium on the Properties of Water, 2016/06/26, Without Invitation, English, Lausanne, Switzerland
  37. Effects of water and disaccharide on the mechanical glass transition of porous amorphous starch solids, T. Sogabe, T. Sogabe, K. Kawai, and Y. Hagura, 13th International Symposium on the Properties of Water, 2016/06/26, Without Invitation, English, Lausanne, Switzerland
  38. Effect of glass transition temperature on the texture of starch-based dry food, T. Sogabe, T. Sogabe, K. Kawai, H. Hagura, 2nd Food Structure and Functionality Forum Symposium, 2016/03/02, Without Invitation, English, Food Structure, Singex, Singapore
  39. Freezing survival of the tardigrade Ramazzottius varieornatus, D. D. Horikawa, K. Kawai, K. Nosu, Y. Matsuo, K. Kajiwara, The XIII International Symposium on Tardigrada, 2015/06/23, Without Invitation, English, Modena, Italy
  40. Effects of pre-dehydration and baking temperature on the qualities of cookie: structure, colour, texture, in vitro starch digestibility and postprandial blood glucose levels in mice, K. Kawai, K. Matsusaki, K. Hando, Y. Hagura, Food Structure and Functionality Forum Symposium, 2014/03/30, Without Invitation, English, Amsterdam, Netherlands
  41. Glass to rubber transition and shelf-life control of dry and frozen food products, K. Kawai, The 2nd Thai - Japan International Joint Seminar on High-Quality Processing with Low Carbon Emission and Utilization of Local Marine and Agricultural Products, 2014/01/09, With Invitation, English, Tohoku, Japan
  42. Heterogeneous glass transition properties of carbohydrate polymer-plasticizer systems, K. Kawai, Y. Hagura., 7th International Discussion Meeting on Relaxations in Complex Systems, 2013/07/21, Without Invitation, English
  43. Control of resistant starch content of cookie by pre-dehydration treatment, Kiyoshi Kawai, Haruna Kawai, Yoshio Hagura, International Congress on Engineering and Food (ICEF11), 2011/05/22, Without Invitation, Japanese, Athens Hilton Hotel, Athens, Greece
  44. Prediction of glass transition temperature for malto- and fructo-saccharides, Kiyoshi Kawai, Ken Fukami, Pariya Thanatuksorn, Chotika Viriyarattanasak, Kazuhito Kajiwara, 11th International Symposium on the Properties of Water (ISOPOW11), 2010/09/05, Without Invitation, Japanese, Hotel Hacienda Jurica, Querétaro, México
  45. Complex formation between amylose and fatty acid in a dilute gelatinized starch solution and its in-vitro digestibility, Kiyoshi Kawai, Setsuko Takato, Kazuhito Kajiwara, 11th International Symposium on the Properties of Water (ISOPOW11), 2010/09/05, Without Invitation, Japanese, Hotel Hacienda Jurica, Querétaro, México
  46. Effects of polymerization, crystallinity and moisture on the glass transition temperature of carbohydrate materials, K. Kawai, K. Fukami, C. Viriyarattanasak, P. Thanatuksorn, K. Kajiwara, 6th International Discussion Meeting on Relaxations in Complex Systems, 2009/08/30, Without Invitation, English
  47. Use of High Hydrostatic Pressure for Physical Modification of Starch, K. Kawai, K. Fukami, K. Yamamoto, International Conference on High Pressure Science and Technology, 2009/07/26, With Invitation, English, Tokyo, Japan
  48. Glass Transition and Chemical Stability of Model Freeze-dried Foods, K. Kawai, P. Srirangsan, K. Tsuji, T. Suzuki, 46th Annual Meeting of the Society for Cryobiology, 2009/07/19, Without Invitation, English, Hokkaido, Japan
  49. Effects of water activity on non-enzymatic browning reaction rate of model freeze-dried foods, Kiyoshi Kawai, Kazuhito Kajiwara, Toru Suzuki, 10th International Congress of Engineering and Food, 2008/04/20, Without Invitation, Japanese, Viña del Mar, Chile

Social Activities

History as Peer Reviews of Academic Papers

  1. 2022, Journal of Applied Glycoscience, Editor
  2. 2021, Journal of Applied Glycoscience, Editor
  3. 2020, Journal of Applied Glycoscience, Editor