<strong>Formulation and storage characteristics of structured lipid microparticles: a comparative study using microchannel emulsification and rotor-stator emulsification</strong>

王 瀚瀟; Nakajima Mitsutoshi; Neves Marcos A.; Uemura Kunihiko; Todoriki Setsuko; Kobayashi Isao

講演情報

一般講演

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3D01-09] 加工、製造技術

2021年8月28日(土) 09:00 〜 11:15 D会場 (D)

座長:林信行(佐賀大学)、越膳浩(株式会社明治)、下山田真(静岡県立大学)

10:15 〜 10:30

[3Da06] Formulation and storage characteristics of structured lipid microparticles: a comparative study using microchannel emulsification and rotor-stator emulsification

〇王瀚瀟^1,2、Nakajima Mitsutoshi²、Neves Marcos A.²、Uemura Kunihiko¹、Todoriki Setsuko^1,2、Kobayashi Isao¹ (1.Food Research Institute, NARO、2.University of Tsukuba)