Biography:
Isamu Kaneda is currently working as professor at the Rakuno Gakuen University. Dr Isamu Kaneda received his Doctoral degree on “Studies on viscosity thickening effect of succinoglycan and agar” from Rakuno Gakuen University. Dr Isamu Kaneda completed his Master of Science from Tokyo Institute of Technology. He then worked for industries (TEIJIN institute of bioscience and SHISEIDO research center) and he moved to academic post in 2007. Dr. Isamu Kaneda has authored several publications in various journals and books. His publications reflect his research interests in food rheology. Dr. Isamu Kaneda is also Editor in Chief of the Journal of Biorheology
Title : Rheology of the low fat mayonnaise prepared using agar micro-gels