[2B07-09] G11. Food Rheology

2:25 PM - 2:45 PM JST(5:25 AM - 5:45 AM UTC)

[2B07] Elucidating the LAOS behaviors of microgel stabilized HIPEs using the SPP approach and comparison with mayonnaise

*Nan Yang^1,2,3, Songmei Kong¹ (1. Hubei University of Technology (China), 2. Glyn O. Phillips Hydrocolloid Research Centre (China), 3. Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province (China))

Keywords:

Microgels,high internal phase emulsion (HIPE),Large amplitude oscillatory shear (LAOS),Sequence of physical processes (SPP)

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