[3Aa01-10] Physical property of food

9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3Aa01] Effects of chitin nanofiber addition on the sol–gel transition point and gel strength of food polysaccharides and proteins

*Akane Tajima¹, Yuko Nambu¹, Yasuki Matsumura², Fumito Tani¹, Kentaro Matsumiya¹ (1. Grad.Sch.of Agric., Kyoto Univ., 2. RISH, Kyoto Univ.)

Keywords:

gel,chitin nanofiber,polysaccharides,protein