[3Cp01-10] Processing Manufacturing technology

3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[3Cp05] Improvement of palatability of milk protein-based ingredients by W/O/W emulsification

*Yuki Kimura¹, Maamoun Ibrahim², Shuntaro Tsubaki², Hiroshi Echizen³, Noriyuki Igura² (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Faculty of Agriculture, Kyushu University,, 3. Research Division, Meiji Corporation)

Keywords:

W/O/W emulsion,Milk protein