Presentation Information
[PP07]Effect of emulsifier addition on the air bubble structure and syneresis of whipped cream
*Shunsuke Hyodo1, Hikaru Sugiura1, Takuya Murai1, Yoshiko Ito2,3, Yuri Nishino3, Atsuo Miyazawa3 (1. Sakamoto Yakuhin Kogyo Co., Ltd Research & Development Center, 2. Leica Microsystems K.K, 3. Graduate School of Science, University of Hyogo,)
Keywords:
Whipped cream,Emulsifier,Cryo-SEM