S
Shingo Matsukawa
Researcher at Tokyo University of Marine Science and Technology
Publications - 100
Citations - 1939
Shingo Matsukawa is an academic researcher from Tokyo University of Marine Science and Technology. The author has contributed to research in topics: Diffusion & Chemistry. The author has an hindex of 25, co-authored 94 publications receiving 1654 citations. Previous affiliations of Shingo Matsukawa include Tokyo Institute of Technology & University of Tokyo.
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A Study of Self-Diffusion of Molecules in Polymer Gel by Pulsed-Gradient Spin−Echo 1H NMR
Shingo Matsukawa,Isao Ando +1 more
TL;DR: Pulsed-gradient spin−echo (PGSE) 1H NMR experiments were carried out on swollen poly(N,N-dimethylacrylamide) (PDMAA) gels with various degrees of swelling (Q) under a state of equilibrium with deut...
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Effects of droplet size on the oxidative stability of oil-in-water emulsions
TL;DR: In this article, the effects of droplet size and emulsifiers on oxidative stability of polyunsaturated TAG in oil-in-water (o/w) emulsions with droplet sizes of 0.806±0.106 μm (mean ± SD) were investigated.
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Diffusion processes in polymer gels as studied by pulsed field-gradient spin-echo NMR spectroscopy
TL;DR: In this article, two kinds of PGSE NMR probes with a maximum strength of the field gradient ranging from 700 to 2000 G cm −1 have been developed to measure the diffusion coefficient D with the order of about 10 −9 ǫ cm 2ǫ s −1, which leads to sophisticated knowledge concerning diffusional behavior of molecules in polymer gels.
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A study on dynamics of water in crosslinked poly (N-isopropylacrylamide) gel by N.M.R. spectroscopy
TL;DR: In this article, the dynamics of crosslinked poly ( N -isopropylacrylamide) gel have been studied by means of pulsed-gradient spin-echo (PGSE) 1H nuclear magnetic resonance (n.m.r).
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Relationship between Recrystallization Rate of Ice Crystals in Sugar Solutions and Water Mobility in Freeze-Concentrated Matrix
TL;DR: In this article, the relation between recrystallization rate and water mobility in a freeze-concentrated matrix was investigated, and it was shown that self-diffusion coefficient of water component is a useful parameter for predicting and controlling recrystization rate in sugar solutions relevant to frozen desserts.