[2B01-03] G11. Food Rheology

9:50 AM - 10:10 AM JST(12:50 AM - 1:10 AM UTC)

[2B01] Structure, Gelation, and Foam-Stabilising Potential of Mung Bean Proteins

*Chaiwut Gamonpilas¹, Janjira Buakaew¹, Pawadee Methacanon¹, Ployfon Boonkor², Leonard M.C. Sagis² (1. National Metal and Materials Technology Center, NSTDA (Thailand), 2. Wageningen University and Research (Netherlands))

Keywords:

Mung bean protein,Alkaline extraction,Techno-functionality,Gelling property,Interfacial rheology

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