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口頭発表

口頭発表 » 食物 - 調理・加工

食物 - 調理・加工

Sat. May 27, 2023 9:50 AM - 10:35 AM G会場 (14号館143A)

座長：藤井恵子（日本女子大学）

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9:50 AM - 10:05 AM

[2G-04] Effect of atomized okara on the intermolecular forces that form soybean protein isolate gels

〇NAGANO Takao¹ (1. Ishikawa Prefectural University)

10:05 AM - 10:20 AM

[2G-05] Extraction of gelling component from scleroglucan

〇HATSUKANO Kiko¹, FURUTA Ayasa², YAGUCHI Tomoe¹, NITTA Yoko¹ (1. Ochanomizu University, 2. Okayama Prefectural University)

10:20 AM - 10:35 AM

[2G-06] Development of high-yield method of gelling agent β-glucan from Sparassis crispa

〇YAGUCHI Tomoe¹, FURUTA Ayasa², NITTA Yoko¹ (1. Ochanomizu University, 2. Okayama Prefectural University)

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