[2B01-03] G11. Food Rheology

10:30 AM - 10:50 AM JST(1:30 AM - 1:50 AM UTC)

[2B03] Elucidating the interfacial properties of plant proteins for food emulsions

*Li-Hsuan Lin¹, Pascal Bertsch², Jotam Bergfreund¹, Peter Fischer¹ (1. ETH Zurich, Institute of Food, Nutrition and Health (Switzerland), 2. University of Copenhagen, Department of Pharmacy (Denmark))

Keywords:

Plant Proteins,Interfacial Rheology,Surface Activity,Emulsions