豚脂身の代替食品の開発に向けたエマルションゲルの食感とフレーバーリリースの制御

• Project/Area Number: 21K13500
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Miyagi University
• Principal Investigator: 赤澤 隆志 宮城大学, 公私立大学の部局等, 助教 (00882276)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Project Status: Adopted (Fiscal Year 2021)
• Budget Amount: ¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000); Fiscal Year 2023: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000); Fiscal Year 2022: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2021: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)