{"created":"2023-07-25T09:59:16.681658+00:00","id":2564,"links":{},"metadata":{"_buckets":{"deposit":"263ede69-a53f-462e-afeb-c49ad8ca07bf"},"_deposit":{"created_by":15,"id":"2564","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2564"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00002564","sets":["187:190:289","41:586","70:677"]},"author_link":["4055","4056","4011","2959","4057","2086"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-02","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"107095","bibliographicVolumeNumber":"123","bibliographic_titles":[{"bibliographic_title":"LWT = Food Science and Technology"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The network structure of mixed κ- (KC) and ι- (IC) carrageenan gels were investigated using particle tracking in a long time observation.\nThe Brownian motion of 100 nm particles tracked for ~1400 s was utilized to probe the microenvironment in the mixed gels.\nThe individual mean square displacement (msd) of particles in different mixing ratios of KC/IC showed a broad distribution, indicating spatial heterogeneity in the particle diffusion, suggesting the phase-separated network structure with KC-rich and IC-rich domains.\nThe broad distribution of msd further suggests fast-moving particles in IC-rich and slow-moving particles in KC-rich domains.\nThe distribution of displacement for each of the fast-moving particles showed a non-Gaussian distribution indicating the heterogeneous diffusion behavior.\nThe time-course of the radius of gyration in a sliding time window with a duration time for the mobile particles revealed multiple confinement events.\nThese were attributed to the sterical hindrance or the interaction with the surface of the KC-rich domain, which tolerates the breakaway from the confinement by the Brownian motion.\nSimulation of particle diffusion was performed to understand the interaction that causes the confinement period.\nResults revealed that the confinement was caused by the interaction between the particle and the KC-rich domain covered with KC chains.\nThe KC chains have the negatively charged sulfonic group, but salt ions of KCl should satisfyingly shield the repulsive interaction by the sulfonic group to have cohesive interaction with the particle."}]},"item_3_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"公開日: 2022-09-01"}]},"item_3_description_63":{"attribute_name":"研究課題番号","attribute_value_mlt":[{"subitem_description":"18H00962"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier B.V."}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.foodhyd.2021.107095","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Author's Accepted Manuscript Version/PDF (Available on: 2022-09-01) "}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.sciencedirect.com/science/article/am/pii/S0268005X21005117","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"KAKEN研究課題: 複雑な不均一構造を持つ食品のテクスチャー発現機構の微視的観点からの解明"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-18H00962/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"研究代表者: 松川 真吾 (東京海洋大学)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://nrid.nii.ac.jp/ja/nrid/1000030293096/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"Elsevier B.V."}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.elsevier.com/ja-jp","subitem_relation_type_select":"URI"}}]},"item_3_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"(c) 2022 Elsevier B.V.. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.foodhyd.2021.107095"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0023-6438","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA1199726X","subitem_source_identifier_type":"NCID"}]},"item_3_subject_62":{"attribute_name":"件名","attribute_value_mlt":[{"subitem_subject":"科学研究費研究成果"}]},"item_3_subject_64":{"attribute_name":"科学研究費研究課題","attribute_value_mlt":[{"subitem_subject":"複雑な不均一構造を持つ食品のテクスチャー発現機構の微視的観点からの解明"},{"subitem_subject":"Elucidation on manifestation mechanism of texture in foods with complex inhomogeneous structures from microscopic aspect"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Geonzon , LESTER C."}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Santoya, Amos M."}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Jung, Hwabin"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yuson, Hannah"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Bacabac, Rommel G."}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Matsukawa, Shingo"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Carrageenan mixture","subitem_subject_scheme":"Other"},{"subitem_subject":"Gelation mechanism","subitem_subject_scheme":"Other"},{"subitem_subject":"Particle tracking","subitem_subject_scheme":"Other"},{"subitem_subject":"Phase-separation","subitem_subject_scheme":"Other"},{"subitem_subject":"Particle diffusion simulation","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article"}]},"item_title":"Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking"}]},"item_type_id":"3","owner":"15","path":["289","586","677"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-09-26"},"publish_date":"2022-09-26","publish_status":"0","recid":"2564","relation_version_is_last":true,"title":["Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:29:11.174993+00:00"}