[3Ba01-10] Physical property of food

9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3Ba02] Changes in texture and physical properties of ice cream during freezing process

*Airi Takayama¹, Naoki Kojima², Yui Sugitani², Ryoma Kashimura², Takayuki Fujiwara^1,2 (1. Chubu university・Graduate School of Bioscience and Biotechnology, 2. Chubu university ・College of Bioscience and Biotechnology)

Keywords:

Ice cream,Freezing,Overrun,cryo-SEM,Sensory evaluation