[3Cp01-10] Processing Manufacturing technology

4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[3Cp09] Emulsification properties of protein / polysaccharide conjugations via Maillard reaction and applications as alternatives for gum Arabic

*Yuya Ueda¹, Takahiro Sakai¹, Kento Yonezawa², Hironari Kamikubo² (1. T. HASEGAWA CO., LTD., 2. Division of Materials Science, Nara Inst. Sci. Tech.)

Keywords:

Emulsion,Gum Arabic,Protein,Polysaccharide,Maillard reaction