Control of Crystallization Behavior of BBB for Manufacturing Stable Oleofoam

Takio Yamazoe

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)

[2Mp] Physical property of food

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room M (2F N203)

Chair:Mito Kokawa, Haruhiko Koizumi

3:45 PM - 4:00 PM

[2Mp-04] Control of Crystallization Behavior of BBB for Manufacturing Stable Oleofoam

*Takio Yamazoe¹, Haruhiko Koizumi^1,2, Satoru Ueno^1,2 (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ., 2. School Applied Biological Science, Hiroshima Univ.)

Keywords:tribehenoyl-glycerol, oleofoam, crystal

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