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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)

[3Ma] Physical property of food

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room M (2F N203)

Chair:Takashi Akazawa(Miyagi University), Hajime Hatta

9:30 AM - 9:45 AM

[3Ma-03] Mechanism of excellent texture-improving activity of a protein cross-linker

*Takashi AKAZAWA¹, Ayu TANABU² (1. Niigata Univ, 2. Miyagi Univ)

Keywords:Texture, Protein gel, Polyphenol, Cross-linker

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