[P19～28]肉・魚介・卵・豆腐

[P-28] Rheological properties of gel particle dispersion gels for controlling physical properties of foods for the elderly

*Yoshiko Tokita¹, Nao Noda², Shoko Handa², Chie Kozaki², Keiko Fujii² (1.Komazawa Women's University, 2.Japan Women's University)

Keywords:food for the elderly, physical properties, rupture properties, static viscoelasticity, egg, tapioca balls, dispersion gels, sous vide