[3Aa01-10] Physical property of food

9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3Aa04] Study on Structure,Physical Properties,and Gelation Mechanism of Mixed Fish Gelatin Gels with Different Melting Points

*Shingo Matsukawa¹, Kaede Takatsuno², Mei Murakami³, Yoko Nitta⁴ (1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2. Graduate School of Marine Science and Technology,Tokyo University of Marine Science and Technology, 3. Graduate School of Humanities and Sciences, Ochanomizu University, 4. Natural Science Division, Ochanomizu University)

Keywords:

Fish gelatin,Mixed gelatin gel,Rheology,Thermal properties,Particle tracking