[3Aa01-10] Physical property of food

10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3Aa05] Formulation and characterization of a xanthan–galactomannan hydrogel loaded with soy protein-stabilized oil droplets for controlled texture design

*Jinhyun Park¹, Takumi UMEDA², Tetsuya ARAKI¹, Isao KOBAYASHI² (1. Graduate School of Agriculture and Life Sciences, The University of Tokyo, 2. Institute of Food Research, NARO)

Keywords:

Emulsion gel,Hydrogel,Soy protein,Xanthan gum,Galactomannan