Effect of triglyceride composition and morphology of high-melting fats on their oleogel formability

NAOKI MAEKOBA

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

4:15 PM - 4:30 PM

[2Mp-06] Effect of triglyceride composition and morphology of high-melting fats on their oleogel formability

*NAOKI MAEKOBA¹, Noritaka Oishi¹, Haruhiko Koizumi², Satoru Ueno² (1. MIYOSHI OIL & FAT CO.,LTD., 2. Graduate School of Integrated Sciences for Life, Hiroshima Univ.)

Keywords:Oleogel, High-melting fat, Whisker, Nanofiber

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