[I2+H5-O302] Oral 302 Joint session

4:38 PM - 4:58 PM JST(7:38 AM - 7:58 AM UTC)

[I2_H5-O302-09] Mechanism for the heat-induced gel formation of dried egg white with or without dry-heating treatments

*Naoko Yuno OTA¹, Hanae Saito¹, Takaya Onda¹, Akihiro Handa^2,3 (1. Nihon Univ. (Japan), 2. Kewpie Corporation (Japan), 3. Tokyo Denki Univ. (Japan))

Keywords:

dried egg white product,dry-heat treatment,ultrasound spectroscopy,dynamic viscoelasticity,scanning electron microscopy