[2KIp] 食品物性

4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2KIp06w157] Quantitative analysis of foam microstructure to elucidate how egg yolk deteriorates egg white foam properties

*Kihiro Asaka¹, Kazuhiro Isobe², Kenta Arai², Susumu Uchiyama¹, Tetsuo Torisu¹ (1. University of Osaka, 2. Kewpie.Co)

Keywords:

Foam,Protein,Egg white,Microstructure,Lipid