The physical properties of food lipids such as polymorphism, crystal structure, structure of self assembly systems, structural variations during kinetic process, melting point, enthalpy of fusion, etc., have been studied because these affect the texture of foods such as chocolate, margarine, cream and so on.
1) Elucidation of the kinetic process of phase transition and polymorphic transformation of lipids（Ueno, S.）
Lipid crystal, X-ray crystallography, Crystal growth
Deterioration of quality in chocolate caused by changing of physico-chemical properties of cocoa butter
In situ crystallization and transformation kinetics of polymorphic forms of saturated-unsaturated-unsaturated triacylglyceroles: 1-palmitoyl-2,3-dioleoyl glycerol,1-stearoyl-2,3-dioleoyl glycerol, and 1-palmitoyl-2-oleoyl-3-linoleoyl glycerol Food Research International, 2016, 85, 244-258.
L. Bayés-García, T. Calvet, M. À. Cuevas-Diarte and S. Ueno
Phase Behavior of Binary Mixture Systems of Saturated-Unsaturated Mixed-Acid Triacylglycerols: Effects of Glycerol Structures and Chain–Chain Interactions Journal of Physical Chemistry B, 2015, 119, 4417-4427. L. Bayés-García, T. Calvet, M. À. Cuevas-Diarte, S. Ueno, and K. Sato
Lipid crystallization kinetics – role of external factors influencing functionality of end products Current Opinion in Food Science, 2015, 4, 32–38.
L. Bayes-Garcia, A.R. Patel, K. Dewettinck, D. Rousseau, K. Sato and S. Ueno
Triacylglycerol Crystal Growth: Templating Effects of Partial Glycerols Studied with Synchrotron Radiation Microbeam X-ray Diffraction Crystal Growth & Design, 2014, 14, 5219-5226.
Stefanie Verstringe, Koen Dewettinck, Satoru Ueno, and Kiyotaka Sato
Visualization of oil migration in chocolate using scanning electron microscopy–energy dispersive X-ray spectroscopy, Food Structure 8 (2016) 8–15.
H. Hondoh, K. Yamasaki, M. Ikutake, and S. Ueno
「結晶構造，相転移」界面活性剤評価・試験法 —製法・物性・応用・分析・環境— 第二版，第２章３節３項，p142-147，日本油化学会，2016 ３月