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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)

[3Ja] Processing, Manufacturing technology

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room J (2F N207)

Chair:Makoto Shimoyamada

10:45 AM - 11:00 AM

[3Ja-08] The effect of oleic acid addition timing on the gelation of dried egg white

*Aya Kubodera¹, Rintaro Okawa², Akihiro Handa¹ (1. Tokyo Denki Univ., 2. Tokyo Denki Univ. Grad. Shc. of Science and Engineering)

Keywords:dried egg white, oleic acid, gel, denaturation, protein

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