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

5:05 PM - 5:20 PM JST(8:05 AM - 8:20 AM UTC)

[1E20] Foam Formation by Gluten-Free Starch Suspension

*Masumi Villeneuve¹ (1. Graduate School of Integrated Sciences for Life, Hiroshima University (Japan))

Keywords:

native starch,dilatancy,capillary force