[3KGa] 加工，製造技術

10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3KGa05] Emulsifying Properties of Rice-Based Fermented Foods for Application in Alternative Mayonnaise

*Kazuya Kobayashi¹, Moemi Anada¹, Wataru Noro¹, Mayumi Taiyoji², Yuki Yamagishi¹, Tomoyuki Haneda³, Asami Adachi³, Ryuta Harada⁴, Shinya Maki⁴ (1. Food Research Center, Niigata Agricultural Research Institute, 2. Niigata Agricultural Research Institute, 3. Yamazaki Jouzou Co., Ltd., 4. Department of Science and Technology Innovation, Nagaoka University of Technology)

Keywords:

Rice-based fermented foods,Alternative mayonnaise,Emulsification