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

4:05 PM - 4:20 PM JST(7:05 AM - 7:20 AM UTC)

[1E16] Proteins at Liquid Interfaces: Toward Understanding Meringue Formation

*Yohko F. Yano¹ (1. Kindai University (Japan))

Keywords:

X-ray reflectometry,Protein adsorption,Meringue