[2Jp01-11] 資源循環、嚥下、咀嚼機能、食品物性

4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2Jp06] Cross-linked gelatin modified to exhibit mild thickening behavior across a wide temperature range

*Koko Udagawa¹, Rin Endo¹ (1. Tokyo Metropolitan Industrial Technology Research Institute)

Keywords:

modified texture foods,dysphagia thickener,gelatin,enzymatic cross-linking