[2Lp] Physical property of food

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room L (2F N205)

Chair:Shingo Matsukawa, Naoko Ohta

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3:00 PM - 3:15 PM

[2Lp-01] Structural analysis of human serum albumin and ovalbumin at a foam surface by hydrogen/deuterium exchange mass spectrometry

*Tetsuo Torisu¹, Junya Mizuguchi¹, Ryosuke Tanoue¹, Kanta Enomoto¹, Susumu Uchiyama¹ (1. Grad. Sch. Engineering, Osaka Univ.)

3:15 PM - 3:30 PM

[2Lp-02] ιPhysical properties of custard cream with carrageenan-added resistant starch and its effects on microstructure

*shimayama wakana¹, kunitomo mana¹, hori kouiti², oota naoko¹ (1. nihon univercity, 2. tokyo institute of technology)

3:30 PM - 3:45 PM

[2Lp-03] Direct observation of rennet milk clotting process by time-resolved USAXS

*Isamu Kaneda¹, Youhei Kawabata¹, Sasara Kaneko¹, Kanae Ito², Shigeo Kuwamoto², Masugu Sato² (1. Rakuno Gakuen University, 2. JASRI)

3:45 PM - 4:00 PM

[2Lp-04] Relationship of nanostructure between cheese and their raw milk

*Masato Ohnuma¹, Yuki Kamimura¹, Haruki Fukuda¹, Reo Nonomura¹, Yuko Nasuda¹, Naoki Okabe¹, Isana Abe¹, Isamu Kaneda², Takashi Tochihara², Youhei Kawabata² (1. Hokkaido University, 2. Rakuno Gakuen University)

4:00 PM - 4:15 PM

[2Lp-05] Rheo-impedance behavior during gelation of the gelatin solution -Effect of cooling rate-

*Yoshifumi Yamagata¹, Keisuke Miyamoto¹ (1. Anton Paar Japan)

4:15 PM - 4:30 PM

[2Lp-06] Control of physical properties and network structures in mixtures of gellans, carrageenans and gelatins

*Shingo Matsukawa¹ (1. Tokyo University of Marine Science and Technology)

休憩 (4:30 PM - 4:45 PM)

4:45 PM - 5:00 PM

[2Lp-07] Creation of texture profiles using starch gels of different types, concentrations, and storage periods

*Chinami Ishibashi¹, Yuika Oda², Chisato Manabe², Shigeo Takenaka¹ (1. Osaka Metropolitan University, 2. Osaka Prefecture University)

5:00 PM - 5:15 PM

[2Lp-08] Food ink development for a wide range of textures achievable in 3D printed foods

*Haruya Oda¹, Makoto Takemasa¹ (1. Tokyo Denki University)

5:15 PM - 5:30 PM

[2Lp-09] Food texture analysis of noodles using machine learning.

*Ryo Sugihara¹, Ryo Ono¹, Makoto Takemasa¹ (1. Tokyo Denki University )

5:30 PM - 5:45 PM

[2Lp-10] Pseudo-Rheology-Based Evaluation of Mechanical Characteristics of Food in Grinding Process

*Michiaki MATSUSHITA¹, Akihide SHIBATA¹, Sayaka ISHIHARA², Akira IKEGAMI², Makoto NAKAUMA², Mitsuru HIGASHIMORI¹ (1. OU, 2. San-Ei Gen F.F.I. Inc.)

5:45 PM - 6:00 PM

[2Lp-11] Texture estimation of gel-type foods using machine learning based on uniaxial penetration data

*Sayaka Ishihara¹, Makoto NAKAUMA¹, Takahiro FUNAMI¹ (1. San-Ei Gen F.F.I. Inc.)

Session information