[1E] 14. Food Science from the Perspective of Colloid and Interface Science

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

[1E14] Salt-Induced Microstructuring Effects on Plant Protein Gels

*Xue Dong¹, Yong Wang¹, Xiaodong Chen², Cordelia Selomulya¹ (1. UNSW Sydney (Australia), 2. Tsinghua University (China))

Keywords:

High protein,Gel properties,Fibrillar microstructure,Plant-based gel,Sodium relpacement