[3Aa01-10] Physical property of food

11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3Aa09] Mechanism and applicability of an olive leaf polyphenol Oleacein for modifying the physical properties of protein gel foods

*Takashi AKAZAWA¹, Ayu TANABU² (1. Niigata Univ, 2. Miyagi Univ)

Keywords:

Texture,Protein gel,Polyphenol,Cross-linker