[2Mp01~11] 畜産物、乳製品、水産物

3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Mp04] Comparative analysis of whipped cream structures with varying moisture retention

*Hyodo Shunsuke¹, Sugiura Hikaru¹, Murai Takuya¹, Ito Yoshiko^3,2, Nishino Yuri², Miyazawa Atsuo² (1. Sakamoto Yakuhin Kogyo Co., Ltd., 2. Graduate School of Science, University of Hyogo,, 3. Leica Microsystems K.K)

Keywords:

Whipped cream,Emulsifier,Cryo-SEM