[2Lp01~09] 豆、イモ、その他食品

3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[2Lp03] Effect of pH shifting on interaction between oil bodies and proteins in soymilk

*Makoto Shimoyamada¹, Shinta Shilviani¹, Murakami Kazuya¹, Koyanagi Miku¹, Matsuno Masayuki² (1. Unversity of Shizuoka, 2. Industrial Research Institute of Shizuoka Prefecture)

Keywords:

interaction,soymilk,oil body,protein,pH