Shinya Ikeda

Shinya Ikeda

Assistant Professor, Food Science
B117 Babcock Hall
sikeda2@wisc.edu
(608) 890-4877
FAX (608) 262-6872

Ikeda Lab

Research Interests

Food structure and functionality with a focus on dairy foods; physico-chemical properties of food biopolymer (protein, carbohydrate polymer); food nanotechnology.


Education

  • B.Agr. The University of Tokyo, Japan 1993
  • M.S. The University of Tokyo, Japan 1995
  • Ph.D. The University of Tokyo, Japan 1998
  • Scientific and Professional Organizations

  • American Chemical Society
  • American Dairy Science Association
  • Institute of Food Technologists
  • Selected Publications

    Chivero, P., S. Gohtani, S. Ikeda and A. Nakamura. 2014. The structure of soy soluble polysaccharide in aqueous solution. Food Hydrocolloids 35:279-286.

    Ikeda, S., M. Miyanoshita, C. Hashida and S. Gohtani. 2013. Effects of sugars on the formation of nanometer-sized droplets of vegetable oil by an isothermal low-energy emulsification method. Journal of Food Science 78:E1017-E1021.

    Ikeda, S., S. Gohtani, K. Nishinari and Q. Zhong. 2013. High acyl gellan networks probed by rheology and atomic force microscopy. Food Science and Technology Research 19:201-210.

    Jin, M., S. Ikeda and Q. Zhong. 2013. Strengthening soy protein hydrogels filled with protein-coated montmorillonite nanoclay by glutaraldehyde crosslinking. LWT-Food Science and Technology 51:23-29.

    Udomrati, S., S. Ikeda and S. Gohtani. 2013. Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase. Journal of Food Engineering 116:170-175.

    Zhong, Q., W. Wang, Z. Hu and S. Ikeda. 2013. Sequential preheating and transglutaminase pretreatments improve stability of whey protein isolate at pH 7.0 during thermal sterilization. Food Hydrocolloids 31:306-316.

    Ikeda, S., S. Gohtani, K. Nishinari and Q. Zhong. 2012. Single molecules and networks of xanthan gum probed by atomic force microscopy. Food Science and Technology Research 18:741-745.

    Shah, B., S. Ikeda, P.M. Davidson and Q. Zhong. 2012. Nanodispersing thymol in whey protein isolate-maltodextrin conjugate capsules produced using the emulsion-evaporation technique. Journal of Food Engineering 113:79-86.

    Ikeda, S. and Q. Zhong. 2012. Polymer and colloidal models describing structure-function relationships. Annual Review of Food Science and Technology 3:405-424.

    Zhong, Q. and S. Ikeda. 2012. Viscoelastic properties of concentrated aqueous ethanol suspensions of alpha-zein, Food Hydrocolloids 28:46-52.

    Miyanoshita, M., C. Hashida, S. Ikeda and S. Gohtani. 2011. Development of low-energy method for preparing food nano-emulsions. Journal of Oleo Science 60:355-362.

    Ikeda, S., S. Gohtani, K. Fukada and Y. Amo. 2011. Dielectric relaxation and water activity in aqueous solution of D-psicose. Japan Journal of Food Engineering 12:67-74.

    Udomrati, S., S. Ikeda and S. Gohtani. 2011. The effect of tapioca maltodextrins on the stability of oil-in-water emulsions. Starch 63:347-353.

    Ikeda, S. 2010. Hydration and mechanical properties of food hydrocolloids (in Japanese). Japan Journal of Food Engineering 11:161-168.

    Funami, T., S. Noda, M. Nakauma, S. Ishihara, R. Takahashi, S. Al-Assaf, S. Ikeda, K. Nishinari and G.O. Phillips. 2009. Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems in the presence of sodium chloride. Food Hydrocolloids 23:548-554.

    Noda, S., T. Funami, M. Nakauma, I. Asai, R. Takahashi, S. Al-Assaf, S. Ikeda, K. Nishinari and G.O. Phillips. 2008. Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behaviour in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium. Food Hydrocolloids 22:1148-1159.

    Funami, T., M. Hiroe, S. Noda, I. Asai, S. Ikeda and K. Nishinari. 2007. Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations. Food Hydrocolloids 21:617-629.

    Vardhanabhuti, B. and S. Ikeda. 2006. Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leaves. Food Hydrocolloids 20: 885-891.

    Ikeda, S., T. Funami and G. Zhang. 2005. Visualizing surface active hydrocolloids by atomic force microscopy. Carbohydrate Polymers 62:192-196.

    Ikeda, S. and Y. Shishido. 2005. Atomic force microscopy studies on heat-induced gelation of curdlan. Journal of Agricultural and Food Chemistry 53:786-791.

    Ikeda, S., Y. Nitta, B.S. Kim, T. Temsiripong, R. Pongsawatmanit and K. Nishinari. 2004. Single-phase mixed gels of xyloglucan and gellan. Food Hydrocolloids 18:669-675.

    Ikeda, S. and E.C.Y. Li-Chan. 2004. Raman spectroscopy of heat-induced fine-stranded and particulate beta-lactoglobulin gels. Food Hydrocolloids 18:489-498.

    Ikeda, S., T. Sangu and K. Nishinari. 2003. Comparative studies on fracture characteristics of food gels subjected to uniaxial compression and torsion. Food Science and Technology Research 9:372-377.

    Ikeda, S. and V.J. Morris. 2002. Fine-stranded and particulate aggregates of heat-denatured whey proteins visualized by atomic force microscopy. Biomacromolecules 3:382-389.

    Ikeda, S., V.J. Morris and K. Nishinari. 2001. Microstructure of aggregated and non-aggregated kappa-carrageenan helices visualized by atomic force microscopy. Biomacromolecules 2:1331-1337.

    Ikeda, S., E.A. Foegeding and C.C. Hardin. 2000. Phospholipid/fatty acid-induced secondary structural change in beta-lactoglobulin during heat-induced gelation. Journal of Agricultural and Food Chemistry 48:605-610.

    Ikeda, S. and E.A. Foegeding. 1999. Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin. Food Hydrocolloids 13:245-254.

    Ikeda, S. and H. Kumagai. 1998. Dielectric analysis of sol-gel transition of kappa-carrageenan with scaling concept. Journal of Agricultural and Food Chemistry 46:3687-3693.

    Ikeda, S., H. Kumagai and K. Nakamura. 1997. Dielectric analysis of food polysaccharides in aqueous solution. Carbohydrate Research 301:51-59.

    Kumagai, H., C.-H. Chu, T. Sakiyama, S. Ikeda and K. Nakamura. 1996. Analysis of the pH-sensitive swelling rate of a polyelectrolyte complex gel prepared from xanthan and chitosan by the collective diffusion model. Bioscience Biotechnology and Biochemistry 60:1623-1626.

    Ikeda, S., H. Kumagai, T. Sakiyama, C.-H. Chu and K. Nakamura. 1995. Method for analyzing pH-sensitive swelling of amphoteric hydrogels-application to a polyelectrolyte complex gel prepared from xanthan and chitosan- Bioscience Biotechnology and Biochemistry 59:1422-1427.