Preparation of a rich taste emulsion like cream using soybean protein and elucidation of protein components involved in the emulsification.

Runa Yoshida

Presentation information

Oral presentation

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

[2Jp] Processing, Manufacturing technology

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room J (2F N207)

Chair:Noriyuki Igura, Akihiro Nakamura

4:15 PM - 4:30 PM

[2Jp-06] Preparation of a rich taste emulsion like cream using soybean protein and elucidation of protein components involved in the emulsification.

*Runa Yoshida¹, Ryo Okuzono¹, Kazunobu Tsumura¹, Masahiko Samoto², Akihiro Nakamura^1,2 (1. Graduate School of Agri., Ibaraki Univ., 2. Fuji Oil Holdings Inc.)

Keywords:Soybean protein, Creaminess, Multilayer-emulsion, Oil-Boddy Associated Proteins

Abstract password authentication.
Password is required to view the abstract. The password has been sent to registered participants by email.