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

3:50 PM - 4:05 PM JST(6:50 AM - 7:05 AM UTC)

[1E15] Understanding Pulse Protein Behaviour at the Air-Water Interface: A Transition Toward Sustainable Foam Systems

*Chaiwut Gamonpilas¹, Ployfon Boonkor², Jasper Landman², Leonard M.C. Sagis², Janjira Buakaew¹, Pawadee Methacanon¹ (1. National Metal and Materials Technology Center (Thailand), 2. Laboratory of Physics and Physical Chemistry of Foods, Wageningen University (Netherlands))

Keywords:

Pulses,Mung bean,Pigeon pea,Interfacial rheology,Air-water interface