[2B01-03] G11. Food Rheology

10:10 AM - 10:30 AM JST(1:10 AM - 1:30 AM UTC)

[2B02] Modeling and simulation of dairy processing: Towards the theoretical design of food texture

*Erika Nozawa¹, Tetsuo Deguchi², Tatsuhiro Takahashi¹ (1. Yamagata Univ. (Japan), 2. Ochanomizu Univ. (Japan))

Keywords:

coupled map lattice,dairy products,phase inversion,overrun,viscosity