[3Aa01-10] Physical property of food

11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3Aa10] Emulsifying properties of food proteins conjugated with olive leaf polyphenols

*Shogo Matsuno¹, Toya Ishii², Masahiro Ogawa² (1. Kagawa University Graduate School of Agriculture, 2. Kagawa University Faculty of Agriculture)

Keywords:

Emulsifying properties,Food proteins,polyphenols