Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[2Lp] Physical property of food
Control of physical properties and network structures in mixtures of gellans, carrageenans and gelatins
*Shingo Matsukawa
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CONFERENCE PROCEEDINGS FREE ACCESS

Pages 156-

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Abstract

Research works of controlling physical properties of mixed gellan gums, mixed carrageenas and mixed gelatins will be reported. Studies on network structures of the mixed systems by microDSC, NMR, CD and particle-trackings will be also presented.

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© 2024 Japanese Society for Food Science and Technology
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