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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)

[2Lp] Physical property of food

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

Chair:Shingo Matsukawa, Naoko Ohta

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)

Keywords:gelatin, rheo-impedance, gelation, cooling rate

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