Effects of domain-to-domain interactions of α-gels on viscosity change over time

Presentation information

3）Science on lipids, fats and oils, nutrition, health function and foods

Poster Presentations

Thu. Sep 5, 2024 3:00 PM - 4:00 PM Room E (Bldg.4, 2F)

*Rinka Harada¹, Yohei Matsumoto², Kyosuke Arakawa¹, Hideki Sakai¹, Kenichi Sakai¹ (1. Tokyo University Science, 2. MILBON Co.,Ltd.)

Keywords:α-gel, lamellar gel, viscosity

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