Emulsifying Properties of Fruit Juice-hydrolyzed Pea and Soy Proteins and their Food Use

Presentation information

Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[3Ha] Food grain, Bean, Potato

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room H (3F N303)

Chair:Yasuki Matsumura

10:30 AM - 10:45 AM

*Nobuko Egi¹, Rieko Hirose¹, Kazuko Hirao¹, Kyoko Saio¹ (1. Aikoku Gakuen Junior College)

Keywords:えんどうタンパク質, 大豆タンパク質, 果汁, エマルション, 焼き菓子

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