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結晶の形と長さを制御し「油」を強く固める新技術 ～ゲルの壊れにくさを最大約40倍向上、食品や化粧品など幅広い分野での応用に期待～

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Food Research International:Control of physical properties of lipid whisker oleogels by crystal morphology regulation

 

Researcher
KOIZUMI HARUHIKO
Hiroshima University
Graduate School of Integrated Sciences for Life
Associate Professor