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PROCEEDINGS OF THE

5th INTERNATIONAL SYMPOSIUMON FOOD RHEOLOGY AND STRUCTURE

ISFRS 2009

JUNE 15-182009ZURICH

SWITZERLAND

EDITORS:

PETER FISCHER, MICHAEL POLLARD AND ERICH J. WINDHAB

LABORATORY OF FOOD PROCESS ENGINEERING

INSTITUTE OF FOOD SCIENCE AND NUTRITION

BUILDING LFO E19

ETH ZURICH

SWITZERLAND

5th International Symposium on Food Rheology and Structure

Proceedings of the 5th International Symposium on

Food Rheology and Structure

Contents - Talks

H Opening Lecture

Functional biomaterials: From hydrogels to nanofibers

Carl D. Saquing, Christopher A. Bonino, Stephanie Sullivan, Hsiao Mai Anne Chu, Saad A. Khan

Plenary and Keynote Lectures

Microstructure engineering of healthy everyday foods 10

Ian T. Norton, Fotis Spyropoulos, E.Alex K. Heuer, Benjamin J.D. Le Reverend, Phil W. Cox

Structuring foods for delivery of nutrition, health & wellness 16

Martin Leser, Pedro Reis,Thomas Raab, Heribert J. Watzke, Reinhard Miller

Rheology of colloidal dispersions close to glass or gel transitions 22

Joseph M. Brader, Matthias Fuchs,Thomas Voigtmann, Fabian Weysser, Michael Cates,

Oliver Henrich, Matthias Ballauff, Miriam Siebenbuerger

Structured biomaterials - structure dynamics and properties 30

Anne-Marie Hermansson, Magnus Nyden, Niklas Loren

Novel strategies for nanostructuring liquid oils into functional fats 38

Alejandro G. Marangoni

Structure and rheology in plant-based foods: cell walls, cells, and tissues 46

Mike Gidley, Michelle G.E. Gothard

Tailored food structure processing for personalized nutrition 52

Erich J.Windhab

Rheological Methods

Rheology of thin films - the flexure based microgap rheometer (FMR)

Seung Jae Baik, Paula Moldenaers, Gareth McKinley, Christian Clasen

Quantifying the effect of food structure on microbial spoilage characteristics by means of

a semisolid food model systemLaurence Mertensjrung D.T. Dang, An Vermeulen, Annemie H. Geeraerd, Kristof Serneels,

Paula Moldenaers, Frank Devlieghere, Jan F.Van Impe

66

Rheological and sensory characterisation of a swallowed food bolus

Chrystel Loret, Christoph Hartmann, Nathalie Martin

Double wall Ring geometry to measure interfacial rheological properties

Aloyse Franck, Steven Vandebril, Jan Vermant, Gerry Fuller

74

Applied Food Rheology - Extended Rheometer CapabilitiesCornelia Kuechenmeister, Klaus Oldoerp, Fritz Soergel

Vil


Spinning Rheometry for Visco-Elastic Liquid by Means of UVP

Yuichi Murai,Naoki Furuya,YujiTasaka,YasushiTakeda

Comparison of surface dilatational rheological properties of wheat proteins and water-soluble pentosan

Justyna Golinska-Krysztofiak, Zenon Kedzior.Anna Pruska-Kedzior, Peter J. Wilde, Michal Michalak

Application of ultrasound Doppler based in-line rheometry method to complex process streams

Johan Wiklund, Mats Stading

Compact NMR-based Capillary RheometerEdme Horst Hardy, Dirk Mertens, Bernhard Hochstein, Hermann Nirschl

Texture Analysis

Rheological, sensory and electron microscopical characterization of processed cheese

Katrin Schrader, Kristina Luck, Wolfgang Hoffmann, Kurt Einhoff

Microstructure engineering for the development of novel satiety conceptsFred Beekmans.Tim Lambers, Joost Overduin, Saskia de Jong

Use of the texture profile analysis (TPA) test for a rheological characterization of food bolus

collected in the course of mastication

Marie-Agnes Peyron, Isabelle Gierczynski, Alain Woda, Chrystel Loret,

Christoph Hartmann, Nathalie Martin

Composite food gels: Linking large deformation properties to sensory perceptionGuido Sala, Caroline Leclert, Fred van de Velde, Markus Stieger

Prediction of mouth feel of semi solid foods by means of cognitive algorithmsAlexander Kutter, Cornelia Rauh, Antonio Delgado

Emulsions and Foams

Progress in formulating microemulsions containing Triglycerides as well as PhospholipidsSabine Schetzberg, Sandra Engelskirchen, Magdalena Baciu, Reinhard Strey

The effect of colloidal composition of WPI-stabilized emulsions on the rennet coagulation propertiesof recombined milk studied by diffusing wave spectroscopyZafir Gaygadzhiev, Marcela Alexander, Milena Corredig

Mechanical analysis of model emulsions and estimation of the particle size both base on FT-RheologyChristopher Klein, Kathrin Reinheimer, Manfred Wilhelm

Air filled emulsions for the food industryFideline LTchuenbou-Magaia, Ian T. Norton, Phil W. Cox

Fabrication of monodisperse edible oil in water emulsion and double emulsion

with high porosity microsieves

Nagesh A. Wagdare, AntoniusT.M. Marcelis, Cees J.M.van Rijn

A new technique to understand emulsification processes

Nima Niknafs, Fotis Spyropoulos, Ian T. Norton

Single Droplet Deformation and Break-up in Mixed Flow Conditions

Elia Boonen, PeterVan Puyvelde, Paula Moldenaers

VIII


Modeling of osmotic pressure and shear modulus of highly concentrated emulsions

in the presence of inter-droplet interaction 150

Reza Foudazi, Irina Masalova, Alexander Ya. Malkin

The influence of solid particles at the interface (Pickering emulsion) on the droplet retraction

after a large strain jump 154

Lazhar Benyahia, Lydiane Becu, Souad Assighaou

Interfacial Shear Rheology of Coffee 158

Jorg Lauger, Patrick Heyer

Droplet deformation and break-up enhancement by using riblet-like microfluidic devices 162

Fabrizio Sarghini, Paolo Masi, Filippo Maria Denaro

A comparative analysis of interfacial and bulk rheology of protein-stabilized O/W emulsions 166

Alberto Romero Garcia, Antonio Guerrero, Felipe Cordobes, Valerie Beaumal,

Elisabeth David-Briand, Marc Anton

Evaluation of aging processes in angel cake egg-white foams 170

Daiva Daugelaite, Martin G. Scanlon, John H. Page

Encapsulation

Investigation of monodisperse droplet generation in coflow 176Manuela Duxenneuner, Peter Fischer, Erich J. Windhab, Justin J. Cooper-White

Encapsulation systems based on proteins, polysaccharides, and protein-polysaccharide complexes 180

Nam-Phuong Hua, Leonard M.C. Sagis, Gerben Scheltens, Liya Yi, Erik van der Linden

Modelling Dynamics of Complex Food Systems with Nonequilibrium Thermodynamics 184

Leonard M.C. Sagis

Acidic whey protein gels for encapsulation of bioactive plant compounds 188

Michael Betz, Alexander Tolkach, Ulrich Kulozik

Buriti (Mauritia flexuosa) oil as a case study for the incorporation of mixtures of carotenoids in liposomes 192

Cintia R. Silva, Silvia C. Bertho, Samantha C. Pinho

An in-vitro small intestine model for studying absorption of encapsulated actives 196

Monica R. Jaime-Fonseca, A.Tharakan, Ian T. Norton, Peter J. Fryer, Serafim Bakalis

Effect of confinement and kinetics on the morphology of phase separating gelatin-maltodextrin droplets 200

Sophia Fransson, Niklas Loren, Anne-Marie Hermansson

Production of tailored, monodisperse biopolymer microparticle and nanoparticle deliveryvehicles using microfluidic devices 204

Elizabeth Rondeau, Edeline Wong, Erik Miller, Joung Sook Hong, Justin J. Cooper-White

Scattering and Spectrocopy

Simultaneous light scattering-rheology measurements for studying stress induced phase 210

Aadil Elmoumni, Alyose J. Franck, Matthew E. Helgeson, Matthew D. Reichert,

Jason M. McMullan, Norman J.Wagner

MuPEPT: A new method for non-invasively particulate flows 214

Serafim Bakalis, Z.Yang, A. Ingram, Peter J. Fryer, David J. Parker

IX


Sedimentation and consolidation of concentrated dispersions characterized

by space and time resolved transmission measurements 218

Dietmar Lerche,Titus Sobisch, Anne-Katrin Zierau

Lipids and Fats

Non-triglyceride structuring of edible oils: tubules in sterol + gamma-oryzanol-based organogels 224

Arjen Bot, Ruud van Adel, Eli C. Roijers, Christos Regkos

Engineered healthy indulgence: development and characterization of cocoa butter emulsions 228

Jennifer Norton, John Parkinson, Phil W. Cox, Peter J. Fryer

Rheological modification of reduced fat chocolate induced by the addition of limonene 232

Tram-Ann Line Do, Bettina Wolf, John R. Mitchell, Joselio Vieira, Jeremy Hargreaves

Fat migration in chocolate and new methods to determine local diffusion in heterogeneous biomaterials 234

Niklas Loren, Jenny Jonasson, Maud Langton, Anne-Marie Hermansson

Fat reduction whilst maintaining the sensory characteristics of fat using multiple emulsions 238Stuart M.Clegg,Cindy J.M. Beeren, Angus I. Knight, Peter J.Wilde

Measuring and modeling the structure of chocolate 242

Benjamin J.D. Le Reverend, Peter J. Fryer, Ian Smart, Serafim Bakalis

The use of profilometry measurements for chocolate bloom detection 246Hanna Dahlenborg, Anna Fureby, Fredrik Johansson, Daniel J.E. Kalnin

Influence of process and formulation on chocolate rheology 250

Noemi Baldino, Domenico Gabriele, Massimo Migliori, Bruno de Cindio

Rheological Modeling and Numerical Methods

The rheological basis for texture perception 256Jan Engmann, Adam S. Burbidge

Janus chain model: Rheological and structura; properties of collagen gels 258Yi Ding, Martin Kroger

Implementation and Validation of a Three-Stage Freezing Model for Food Sprays 262

Seshasai Srinivasanjim Althaus, Erich J. Windhab, Kathleen Feigl, Franz X.Tanner

Numerical Investigation of Droplet Formation from Pores 266Kathleen Feigl, Franz X.anner, Seshasai Srinivasan, Erich J.Windhab

Biopolymer Solutions and Gels

State diagram of starch predicted with Flory-Huggins-Free Volume theory 272Ruud van der Sman, M. Meinders

On the study of fracture properties of starch gels 276Chaiwut Gamonpilas, Maria N. Charalambides, J. Gordon Williams, PJ. Dooling, S.R. Gibbon

Biopolymer solution rheology and salt perception 280

Anne-Laure Koliandris-Gady, Cecile Morris, Joanne Hort, Andy Taylor, Bettina Wolf

X


The critical aggregation concentration of beta-lactoglobulin based fibril formation. 284

Ardy Kroes-Nijboer, Paul Venema, Jacob Bouman, Erik van der Linden

Rheology of microstructures based on spinodally decomposed polysaccharides fluid gels 286

Andrea Gabriele, Fotis Spyropoulos, Ian T. Norton

Distinguishing sources of variation in thickening capacities of common random coil polysaccharidethickeners used by the food industry 290

Michael Pollard, Barbara Eder, Peter Fischer, Erich J. Windhab

Formation of supramolecular assemblies based on Beta-lactoglobulin and core-shell total

Acacia-gum-quercetin submicronic particles 294

Aberkane Leila, Sanchez Christian

Influence of intrinsic and extrinsic factors on characteristics of pectin-calcium-gels 298Use Fraeye, Eugenie Doungla Ngouemazong, Thomas Duvetter, Sandy Van Buggenhout,Ann Van Loey, Paula Moldenaers, Marc Hendrickx

Phase equilibria and rheological behavior of polysaccharide/protein mixtures in the presence of sugars 302

Asja Portsch, Fotis Spyropoulos, Ian T. Norton

Interplay between microstructure and mechanical properties in carrageenan gels in NaCl salt

and in gelatin gels 306

Loic Hilliou, Maria do Pilar Goncalves, Manfred Wilhelm

Phase separation behavior of milk proteins in the presence of two polysaccharides: flaxseed gumand kappa-carrageenan, studied using diffusing wave and ultrasonic spectroscopy 310

Astrid Chappelaz, Marcela Alexander, Milena Corredig

Investigation of the effect of hydrophilic silica particles and monoolein on the stability againstcoalescence of mixed-emulsifier emulsions 314

Roman Pichot, Fotis Spyropoulos, Ian T. Norton

Colloidal Systems

The effect of pH and temperature on the interfacial structure of proteins: Setting the scene for

human digestion of emulsions 320

Julia Maldonado-Valderrama, A. Patrick Gunning, Nicola C.Woodward, Michael J. Ridout,

Victor J. Morris, Peter J. Wilde

Rheology and phase behavior of dense casein micelle dispersions 324

Antoine Bouchoux, Belkacem Debbou, Genevieve Gesan-Guiziou, Marie-Helene Famelart,

Jean-Louis Doublier, Bernard Cabane

Towards full control of the interactions between like-charged (food) colloids and polymers 328

Kitty van Gruijthuijsen, Najet Mahmoudi, Herve Dietsch, Anna Stradner

Network induced relaxation dynamics in colloidal gels 332

Emanuela Del Gado, Walter Kob

The effect of tea constituents on the rheological and foaming properties of globular proteins 334

Nazlin K. Howell, WeiguoWu

Hyperthermophilic Enzyme Immobilization on Nanofibrous Supports for Food Processing 338Christina Tang, Carl D. Saquing, Sindhura V. Sevala, Stephen W. Morton, Robert M. Kelly, Saad A. Khan

XI


Dough

Separation of wheat flour into starch and gluten - Mechanisms and differences between flour cultivars 344

Elsbeth Van der Zalm, Amal Sawalha, Atze Jan Van Der Coot, Remko Boom

Basic Dough Rheology and the Kieffer Test 348Roger Tanner, Shaocong Dai, Fuzhong Oi, Marcus Newberry, Ferenc Bekes

Change in phases morphologies during the mixing of a complex suspension of attractive and

non-attractive particles: the case of flour-water batters 352

Marie-Helene Morel, Frederic Auger, Andreas Redl

Study on the interfacial and bulk viscoelastic properties in dough of soluble proteins and

native lipids from wheat flour 356Laura Piazza, Jiabril Gigli

Tailoring the structure of starch based food matrices through processing 360Nadina Muler-Fischer, Beatrice Conde-Petit

Fibre-gluten interactions and their implications for dough and dough processing 364Anneke Martin, Albert Jurgens, Martijn Noorts

Development of structure in cake batters 368

Amy K.S. Chesterton, Geoff D. Moggridge, D. Ian Wilson, Peter A. Sadd

The microstructure of a protein suspension and its elastic behavior. 370Lieke van Riemsdijk, Nienke Reurink, Atze Jan Van Der Goot, Rob Hamer

Rheological modelling of dough formation during farinografic test 374Massimo Migliori, Bruno de Cindio, Sebastiano Correra

The mechanical spectrum of dough determined from ultrasonic techniques 378Martin G. Scanlonjohn H. Page, Valentin Leroy, Yuangzhong Fan, Keyur L Mehta

Dairy Products

Instant infusion pasteurization for gentle heat treatment of milk for cheese making:Rennet coagulation properties 384Anni B. Hougaard, Richard Ipsen

Rheology and sensory properties of stirred yoghurts 388Julita van Oosten-Manski, Sheelagh Hewitt, Lisa Rutherford, Monica Campbell

Predicting yogurt thickness-A combination of ingredients and processing 392Marja Kanning, Fred van de Velde, Peter de Jong

Crosslinking enzymes as tools for structure engineering of milk protein based foods 396Martina Lille, Dilek Ercili Cura, Riitta Partanen, Pirkko Forssell, Raija Lantto,Kaisa Poutanen, Johanna Buchert

Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt 400Christopher Guyot, Sabine Lauber, Ulrich Kulozik

Microparticulated Whey Protein as Fat Replacer in Yoghurt 404Isabel Celigueta Torres, Richard Ipsen, Jes C. Knudsen, Bente Bjerre 0stergaard

XII


Pectin stabilization of acidified milk drinks: Casting light on the mechanism 408

Richard Ipsen, Soren Jensen, Claus Rolin

Rheology, microstructure and physical properties of fermented milk gels when the incubation

temperature was altered after the gelation point was detected 412

Yan Peng, John A. Lucey, David S. Home

Study of interactions between exopolysaccharides produced by strain Lactobacillus

rhamnosus RW-9595M and milk proteins 416

Sylvie L.Turgeon, Veronica Plesca

Functional gels of whey protein and pullulan blends 420

Stephanie T. Sullivan, Christopher A. Eckert, Michael S. Cannon,Thomas J. Fink, Saad A. Khan

Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheologyand confocal microscopy 424

Fanny Guyomarc'h, Marlene Jemin, Veronique Le Tilly, Marie-Noelle Madec, Marie-Helene Famelart

Dielectric relaxations and stickiness of dairy powders influenced by glass transition 428

Nattiga Silalai, Sean Hogan, Donal O'Callaghan, Yrjo H. Roos

A new tribology device for assessing mouthfeel attributes of foods 432

Stefan Baier, Doug Elmore, Brian Guthrie,Tim Lindgren, Sean Smith, Adam Steinbach,

Stephane DebonjoostVanhemelrijck, Patrick Heyer.Jorg Lauger

m

Influence of Processing on Structure and Rheology

Rheology and structure of high pressure treated gelatin gels 438Leszek Kulisiewicz, Antonio Delgado

Rheological properties of plant dispersions in relation to their microstructure 442

Li Day, Mi Xu, Sofia 0iseth, Yacine Hemar, Leif Lundin

Compatibilization of starch-zein blends under shear flow 446

Edwin Habeych,AtzeJanVan DerGoot, Remko Boom, Shuji Adachi

Investigation of milling methods for seed endosperms 450

Silke lllmann, Michael Pollard, Peter Fischer, Erich J. Windhab

Rheology and microstructure of protein-based bioplastics with antimicrobial activity 454

Abel Jerez, Pedro Partal, Inmaculada Martinez, Crispulo Gallegos, Antonio Guerrero, Yolanda Vergara

Heat and pressure induced protein structures in sausage batter 458

Ute Bindrich, FilipTintchev, Volker Heinz

Structural quality of carrots in relation to beta-carotene in vitro bio-accessibility 462Lien Lemmens, Sandy Van Buggenhout, Indrawati Oey, Ann Van Loey, Marc Hendrickx

XIII


Contents - Poster Sessions

POSTER SESSION: Rheological Methods

Rheological properties and coating in "mouth": Impact on flavor release 468

Clement De Loubens, Marion Doyennette, Cristian Trelea, Isabeile Souchon, A. Magnin

Yield stress, structure relaxation of food gels 470

Patrick Heyer.Jorg Lauger

Effects hydrocolloids on the rheological properties and stability of a bechamel sauce 472

Bart Heyman, Frederic Depypere, Claudia Delbaere, Koen Dewettinck

A multiple-step online-slit-die rheometer for investigations of the influence of extrusion process

parameters on the rheological behaviour of starch-based food products 474

Mario Horvat, Azad Emin, Heike P. Schuchmann, Bernhard Hochstein, Norbert Willenbacher

Comparison of rheological, fermentative and baking properties of gluten-free dough formulations 476

Zenon Kedzior.Anna Pruska-Kedzior, Stanislaw Lehman, Agnieszka Makowska, Jozef Sadkiewicz

ANFIS modeling of viscosity in low-fat mayonnaise 478

Mohebbat Mohebbi, Milad Fathi, Fakhri Shahidi

Ultrasonic Investigation of Oscillating Pipe Flow of Visco-elastic Fluid 480

Kazuya Oyama,YujiTasaka,Yuichi Murai, Yasushi Takeda

Rheological Profile of Filmogenic Solutions From Modified Banana Starch and Plasticizer,

During Temperature Ramps 482Javier Solorza-Feria, Mirna Sanchez-Rivera, Claudia Romero-Bastida, Rosalia Gonzalez-Soto,

Carlos Lopez-Gonzalez

Effect of food structure on the growth dynamics of Salmonella Typhimurium 484Tina Theys, Annemie Geeraerd, Frank Devlieghere, Jan Van Impe

Rheological properties and phase change behaviors of coconut fats and oils 486

Tatsawan Tipvarakarnkoon, Bernhard Senge

POSTER SESSION: Texture Analysis

Development of a new functional mayonnaise with walnut oil 490

Silvana Cavelia, Amalia D'Amore, Rossella Di Monaco, Paolo Masi

Measuring microstructure of foods under oral conditions 492

Els de Hoog, Diane Dresselhuis, Fred van de Velde, HansTromp

Rheology, microstructure and sensory characteristics of yoghurt produced from microfluidized milk 494

Vivian Gee, Ian Ciron, Mark Auty

Evaluation of Physicochemical Properties of Yoghurt Fortified with Calcium Salts 496Azade Ghorbani Hasansaraei, Hamid Bahador Ghoddosi, Ali Mortazavi, Seyed Ahmad Shahidi Yasaghi,Ali Motamedzadegan.Shabnam Hamzeh

Rheological measurement methods to predict material properties offat based coating materials 498

Cornelia Grabsch, Karl Sommer, Sabine Gruner, Frank Otto

XIV


Influence of power ultrasound on textural properties of corn starch gels 500

Miaden Brncic, Ivana Ljubic Herceg, Drago Subaric, Marija Badanjak, Suzana Rimac Brncic,

BrankoTripalo, DamirJezek, Petra Cerovec, Zoran Herceg

Effect of microcristallin cellulose as a fat replacer on textural and sensory properties of low fat hamburger 502

Fereshte Hosseini, Elnaz Milani

Correlation of the physiological perception of potato crisps texture and compression & acoustic

emission measurements 504

Manfred Kilger, Claudia Schua, Harold L. Peet, Virginie Dujon

Sensory evaluation and rheological behaviour of hot beverages 506

Fanny Le Reverend, Xiaojun Gao, Elisabeth Walton

Effect of natural fiber source addition (Fibrex) on dough rheology and Textural properties of Barbari bread 508

Elnaz Milani, Hashem Pourazarang, M. Karimy

Application of image texture analysis for evaluation of osmotically dehydrated kiwifruit qualities 510

Milad Fathi, Mohebbat Mohebbi, Seyed Mohammad Ali Razavi

Apple pastille: Correlation between feature extracted from texture image analysisand sensory characterics 512

Fakhri Shahidi, Mohebbat Mohebbi, Milad Fathi, Roya Rezaee, Safieh Khalilian

Effects of somatic cell counts on the phsicochemical and rheological properties of yoghurt made from

sheep's milk 514

Masoud Najaf Najafi, Aresh Koocheki

The Effect of Stabilizers and Fat Content on Physical and Whipping Properties of

Low Fat Confectionary Cream 516

Seyed Ahmad Shahidi Yasaghi, Azade Ghorbani Hasansaraei, Ali Motamedzadegan, Shabnam Hamzeh,

Shahram Naghizade, Zahra Esfandiari

Fractal analysis of some chitosan based colloidal systems 518

Niculina-Viorica Stanescu, Mihaela Olteanu, Mircea Rusu, Manuela Florea-Spiroiu

Hydrophobicity and the human tongue 520

HansTromp, Els de Hoog, Fred Beekmans

POSTER SESSION: Emulsions and Foams

Pectin as an improver of rheological, foaming and emulsification properties of egg-white protein 524

Jafar Al-Hakkak, Fadia al-Hakkak

Influencing egg yolk functionality by enzymatically modified phospholipids 526

Waldemar Buxmann, Ute Bindrich, Knut Franke

Multiple emulsions based on the interactions between sodium caseinate and LBG 528

Fabiana de Assis Perrechil, Rosiane Lopes da Cunha

Fat crystal-stabilized W/O emulsions for controlled salt release 530

Sarah Frasch-Melnik, Fotis Spyropoulos, Serafim Bakalis, Ian T.Norton

Olive oil emulsions as puff pastry shortening replacer 532

Francesca R. Lupi, Noemi Baldino, Domenico Gabriele, Massimo Migliori, Bruno de Cindio

XV


Influence of the presence of monostearin on the interfacial rheological behavior of gluten and

soy protein films

Luisa Lopez, Antonio Guerrero, Julia de la Fuente, Manuela Ruiz

Emulsion microstructure preparation using membrane emulsification

Robin Hancocks, Fotis Spyropoulos, Ian T. Norton

Mircrofluidic T-channels as a model system for membrane emulsification - Tailoring surface properties

to control droplet formation and detachment

Sebastian Holzapfel, Laurenz Hurlimann, Peter Fischer, Erich J.Windhab

The influence of whey processing on emulsifying properties of whey proteins

Renata Kovacova, Jiri Stetina, Lenka Diblikova

Mechanical characterisation of confectionery wafers

Idris Mohammed, Maria N. Charalambides, J. Cordon Williams, John Rasburn

Self-assemblages induced by dynamic heat-treatment: their role in foam structuration and stabilization

Irina Nicorescu, Alain Riaublanc, Catherine Loisel, Christophe Vial, Gholamreza Djelveh,Gerard Cuvelier, Jack Legrand

Duplex emulsion stability during emulsification process; effect of glucose on salt migrationAleksandra Pawlik, Stephen Moore, Ian T. Norton

Prediction of vegetable oil viscosity using Front-Face Fluorescence Spectroscopy: A preliminary studyAinur Barylbekova, Jamila Smanalieva, Asylbek Kulmyrzaev

A rheological prediction model for W70 rapeseed and soybean oil emulsion using an inverse analysisluliana Vintila, Yannick Melinge, Adinel Gavrus

Interfacial properties influence the rheology and creaming of protein stabilized oil-in-water emulsions

Michael J. Ridout, Beatriz Herranz Hernandez, Alan R. Mackie, Peter J. Wilde

Stability and rheological properties of nanoemulsions based on natural oils

Miguel WuIff-Perez, Juan De Vicente, Amelia Torcello-Gomez, Antonio Martin-Rodriguez,Maria Jose Galvez-Ruiz

POSTER SE5510N: Encapsulation

Enzymatic gelation for the microencapsulation of sensitive functional additives in milk protein matrices

Thomas Heidebach, Petra Forst, Ulrich Kulozik

The Use of Ultrasound for Cardamom oil encapsulation into milk-based matrices

Masoud Najaf Najafi, Rassoul Kadkhodaee, Ali Mortazavi

Characterization of liposomes incorporating essential oil of Brazilian cherry (Eugenia uniflora L):

Aqueous and lyophilized formulations

Patricia A. Yoshida, Danilo Yokota, Samantha C.Pinho, Rodney A.F. Rodrigues, Mary Ann Foglio

Encapsulation and Stability of bioactive proteins in gel loaded liposomesAlan M. Smith, Liam M. Graver, Monica R. Jaime-Fonseca, Faridah Yahya, Serafim Bakalis

POSTER SESSION: Scattering and Spectrocopy

Ultrasonic real-time monitoring of aggregation processes in milk protein systems.Vitaly Buckin, Agnieszka Ochenduszko

XVI


Quantifying graininess of glossy food products 570

Flemming M0ller, Jens Michael Carstensen

Photometric instrumentation for evaluation of dispersion stability and optimization of separationand stabilization of dispersions 572

Titus Sobisch, T. Detloff, Dietmar Lerche, M. Wolff, M. Holke

Speeding up the evaluation of the physical stability of beverage dispersions 574

Titus Sobisch,T. Detloff, Dietmar Lerche

POSTER SESSION: Lipids and Fats

A rheologic study of amorphous functional confections constructs in synthetic saliva 578Jennifer Ahn-Jarvis, Steven J. Schwartz, Sylvan G. Frank, Yael Vodovotz

Prediction of chocolate bloom using LV SEM and Raman Imaging 580

Hanna Dahlenborg, Birgit Brandner, Anna Fureby, Fredrik Johansson, Daniel J.E. Kalnin

Shear rheology of molten crumb chocolate and similar suspensions 582Joel Taylor, Mike Johns, Alex Routh, Ian Wilson, Isabella Van Damme

POSTER SESSION: Rheological Modeling and Numerical Methods

Flow behaviors of Andiz (Juniperus drupacea) juice (pekmez) concentrated by boiling 586

Mehmet Akbulut, Hacer Coklar, Gokhan Ozen

Behavior of a dry granular material during a filling and discharge operation 588Ismain Baba Ahmed, Amine M. Alia I, Fouad Ghomari, Blaise Nsom, Noureddine Latrache

Rheology-Microstructure-Relationship of Emulsions 590

Andre Braun, Marco Dressier, Erich J.Windhab

A comparative study between two concepts of the evolution of porosity in dry granular flows 592

Chung Fang

Rheological behavior of licorice (Glycyrrhiza glabra) extract solutions as a function of concentration

and temperature: a reappraisal 594

Asgar Farahnaky, Lale Nasiri, Mahmoud S. Zainnoddin

Use of indentation techniques to determine the mechanical properties of self-supporting and

non-self supporting starch gels 596Chaiwut Gamonpilas, Maria N. Charalambides, J. Gordon Williams, P.J. Dooling, S.R. Gibbon

Simulation of viscoelastic fluids at high Weissenberg number using the extended matrix

logarithm formulation 598

Azadeh Jafari, Nicolas Fietier, Michel 0. Deville

Time-dependent flow properties and thixotropy of Alyssum homolocarpum seed gum solutions 600

Arash Koocheki, Seyed Mohamad Ali Razavi

Comparison on creep properties of Rice Gel and surimi gel 602

Zhen Liu, Sen Yao, Ru Liu, Siming Zhao, Shanbai Xiong

Water molecule expected localization in the food matrix and its interaction probabilities under

food processes engineering conditions 604

Tadeusz Matuszek

XVII


Study of rheological properties of enzyme affected fish myofibrillar protein solution using RSM method 606

Ali Motamedzadegan, Shabnam Hamzeh, Seyed Ahmad Shahidi Yasaghi, Azadeh Ghorbani Hasansaraei

Improving of Rheological Properties and Cross-linking Enzyme Modification of Fish Proteins Using RSM 608

Ali Motamedzadegan, Shabnam Hamzeh, Seyed Ahmad Shahidi Yasaghi, Azadeh Ghorbani Hasansaraei

Numerical solution to Bostwick consistometer test 610

Blaise Nsom, Noureddine Latrache, Ahmad Ahmad, Ahmed Daimallah,

Ismain Baba Ahmed, Ahcene Bouabdallah

Rheological properties of hydrocolloid extracted from wild sage seed (Salvia macrosiphon) 612

Seyed M.A. Razavi, Aram Bostan

Rheological behaviour of fish skin gelatin of rainbow trout (Onchorhynchus mykiss) 614Hoda Shahiri Tabarestani, Yahya Maghsoudlou, Ali Motamedzadegan

Modeling the time-dependent rheological properties of pistachio butter 616

Masoud Taghizadeh, Seyed M.A. Razavi, Ahmad Shaker Ardakani

Rheological properties of Persian honeys 618

Hamid Tavakolipour

Mathematical model for prediction of rheology of tomato soup added with whole egg powder (WEP) 620

Mustafa Tahsin Yilmaz, Mustafa Karakaya, Sumeyra S:Tiske, Berna Ozalp

Flow properties of tomato soup enriched with wheat germ 622

Mustafa Kursat Demir, Berna Ozalp, Mustafa Karakaya, Mustafa Tahsin Yilmaz

POSTER SESSION: Biopolymer Solutions and Gels

Predicting saltiness: An in-mouth salt release model 626

Serafim Bakalis, Benjamin J.D. Le Reverend, Bettina Wolf, Guoping Lian

Haematoccocus pluvialis microalga biomass in mixed gel systems - rheological characterizationunder different gel setting conditions 628

Ana Paula Batista, Cristiana Nunes, Patricia Fradinho, Luisa Gouveia, Isabel Sousa,Anabela Raymundo, Jose M Franco

Influence of functional properties on microstructure, rheology and texture of carob proteinisolate (CPI) gels 630Carlos Bengoechea, Sara Molina, Antonio Guerrero, Maria Cecilia Puppo

Influence of flaxseed gum on cold set whey protein gels induced by salt addition 632Katia Regina Kuhn,Angelo Luiz Fazani Cavallieri, Rosiane Lopes da Cunha

Structural and rheological characteristics of gels from amaranth protein concentrates obtained

by different processes 634Dagnith Liz Bejarano-Lujan, Rosiane Lopes da Cunha, Flavia Maria Netto

Improving mouth feel by modulating microstructure and large deformation properties 636Saskia de Jong, Fred van de Velde, Eva-Maria Dusterhoft

Kinetics of bond formation and pH effects in cross-linked gelatin gels 638Tiziana Abete, Emanuela Del Gado, Lucilla de Arcangelis, D. Hellio Serughetti, Madeleine Djabourov

Polymerization of Aqueous Dispersions of Whey Protein Isolate for the Production of Food Thickener 640Ahmed S. Eissa, Dania M. Mohamed, Kawther S. Uoness, Mohammed M. Azab,Noha S. Abed, Duha Abu El-Aish

XVIII


Impact of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk

and sodium caseinate gels 642

Dilek Ercili-Cura, Martina Lille, Riitta Partanen, Johanna Buchert, Raija Lantto

Rheological characterization of pea starch gel for candy production 644Domenico Gabriele, Massimo Migliori, Noemi Baldino, Bruno de Cindio

Viscous fragility of concentrated maltopolymer/disaccharide mixtures 646

Matthew Sillick, Christopher M. Gregson

Rheological and texture properties of thermally processed eggyolk/kappa-carrageenan mixtures 648Jose Manuel Aguila, Ana Paula Batista, Cristiana Nunes, Felipe Cordobes,

Anabela Raymundo, Antonio Guerrero

Rheological and sensory characterization of low-fat set yoghurt as influenced by tapioca starch,

beta-glucan and milk protein 650

Dominik Guggisberg, P. Piccinali, P. Eberhard, B. Rehberger

Rheological characterisation of maltodextrins obtained from different botanical origin starch 652Miroslav Hadnadev, Ljubica Dokic, Biljana Pajinjelena Mihic

Determing local diffusion properties using most likelihood evaluation of fluorescence recovery

after photobleaching data 654Joel Hagman, Niklas Loren, Jenny Jonasson, Anne-Marie Hermansson

Whey protein gel as model system for testing the effect of hydrocolloids as a barrier to fat uptakeduring deep fat frying 656

Jonas H0eg Hansen, Astrid Wisby Tobiasen.Tina Ahmt

Influence of alpha- and beta-casein on the gelatinisation and subsequent amylolytic digestionof waxy maize starch 658

Anthony P. Kett, Sinead M. Fitzsimons, Edwin R. Morris, Mark A. Fenelon

Advanced design of biopolymer solution rheology for sensory analysis 660

Anne-Laure Koliandris-Gady, Timothy Foster, Andy Taylor, Bettina Wolf, Elizabeth Rondeau,

Justin J. Cooper-White

Rheological characterization of yam (Dioscorea spp.) starch and flour 662

Georgette Konan, Judith Brunnschweiler

Soft acid confectionaries:The texture and state transition specificities of gelatin in comparisonto agar and pectin 664Anne Matignon, Sandra Domenek, Jean-Marc Sieffermann, Sylviane Guedj, Noelle Brambati,

Camille Michon

Design of complex microstructures and processes for advanced salt reduction in foods 666

Tom Mills, Fotis Spyropoulos, Ian T. Norton, Serafim Bakalis

Dynamic mechanical properties of kappa-carrageenan/caseinate mixtures 668

Nono Merveille,Taco Nicolai, Doininique Durand, Lazhar Benyahia

Rheological properties of starch-aroma model systems 670

Donatella Peressini, Alessandro Sensidoni

Multi-scale estimation of water solubles diffusivity in polisaccaridic gels 672

Laura Piazza, Jiabril Gigli, Sabrina Bertini, Giorgio Eisele

Synergistic interaction of Balangu seed gum with selected food hydrocolloids: the rheological investigation 674

Seyed M. A. Razavi, Bahareh Emadzadeh.Toktam Mohammadi Moghaddam

XIX


Extraction and partial characterisation of hydrocolloid gums from some african legumes 676Clement Saidoujean BoscoTchatchueng, Robert Ndjouenkeu, Ahmed Ali

Evolution of the steady and oscillatory rheological properties of aqueous systems of Tragacanth

gum with storage time 678Francisco Chenlo, Ramon Moreira, Claudia Silva

Evolution of the steady and oscillatory rheological properties of aqueous systems of guar gumwith storage time 680

Francisco Chenlo, Ramon Moreira, Claudia Silva

Effect of high pressure treatment on rheological properties of xanthan/guar mixtures 682

Tatsawan Tipvarakarnkoon, Bernhard Senge

Rheological analysis of chemically crosslinked protein gels in absence or presence of

an anionic polysaccharide 684

DongYuanyuan,Tim Foster.John Mitchell, Bettina Wolf

State diagrams of several starches treated with high hydrostatic pressure 686

Kazutaka Yamamoto, Kiyoshi Kawai, Ken Fukami, Erina Goto, Akihiko Sasagawa, Akira Yamazaki

Adhesive and in vitro release properties of the konjac glucomannan and xanthan gum mixture gel film 688

Ying-Oing Zhang, Zhin-Yuan Mi, Xiao-Li Li, Shui-Jian Wu, Ai Liu

POSTER SESSION: Colloidal Systems

Stabilization of dispersed solid particles in dilute fermented dairy drinks by fluid gel structure

Seyed Mohamad Mousavi, Hosein Kiani, Seyed Hadi Razavi

692

Non-linear flow properties of a wormlike micellar system driven by a shear induced

isotropic-nematic phaseCesare Oliviero Rossi, Giuseppe Antonio Ranieri, Ruggero Angelico, Gerardo Palazzo

694

Study of Rheological and Stability Related Properties of Carrot Juice Colloidal System with

Low Acyl and High Acyl Gellan Gum

Marjan Sherafati, Seyed Mohammad Mousavi, Ahmad Kalbasi Ashtari, Mohsen Labafi Mazrae Shahi

696

Rheology of concentrated suspensions and mode-coupling theoryMiriam Siebenburger, Matthias Ballauff, David Hajnal, Matthias Fuchs, Horst Henning Winter

698

POSTER SESSION: Dough

A new approach to characterizing the thixotropic behaviour of starch gelTamara Dapcevic, Petar Dokic, Ljubica Dokic

702

Temperature and fermentation dependence on wheat flour dough characteristicsIdriss Mohammed, Bernhard Senge

704

Crumb texture and color analysis with image processing in Iranian breads enriched with soy flour

Mohebbat Mohebbi, Fakhri Shahidi, Ahmad Ehtiati706

Effects of hydrocolloids on batter rheology and breadmaking performance of gluten-free flours

Donatella Peressini, Monica Pin, Alessandro Sensidoni708

Influence of glycolipids on wheat dough rheological properties, bread volume and crumb propertiesPatrick Selmair, Peter Koehler

XX

5th International 5ymposium on Food Rheology and Structure

POSTER SESSION: Dairy Products

Impact of iron fortification on some physiochemical and rheological properties of dairy gels 714

Sana Raouche, Marie Dobenesque, Arjen Bot, Sylvie Marchesseau

Impact of high-pressure microfluidization on rheological and textural properties of skim milk yogurts 716

Ian Ciron, Vivian Gee, Mark Auty

Dynamic visualization of syneresis of cheese curd during mechanical treatment 718Xiaolu Geng, Richard Ipsen, Anni Nielsen,Thomas Janhoej

Evaluation of date syrup and guar gum addition on Rheological properties of

Low fat Orange yog-ice cream 720

Elnaz Milani, Homa Baghaea, Ali Mortazavi

Towards improved texture properties of protein-rich foods 722

Nanik Purwanti, Atze Jan Van Der Goot, Remko Boom

What does added calcium do in heat-induced denaturation, aggregation, and gelation of whey proteins? 724

Emmanuelle Riou, Palatasa Havea, Owen McCarthy, Harjinder Singh

POSTER SESSION: Influence of Processing on Structure and Rheology

Effect of irradiation on rheological properties of gum tragacanth exudate from three species of

Iranian Astragalus 728

Samira Alijani, Mohammad Amin Mohammadifar

Texture improvement of Dioscorea alata yam based Rbsti 730

Yetioman Toure, Charlemagne Nindjin, N'Guessan Georges Amani

Impact of vacuum pasteurization on textural attributes of various apples cultivars 732

Erwan Bourles, Emira Mehinagic, Corinne Patron, Jean-Luc Courthaudon, Frederique Jourjon

Quick and reliable method of preparation of strong homogeneous calcium-pectin gels 734

Eugenie Doungla Ngouemazong, Steven Vandebril,Thomas Duvetter, Use Fraeye,Ann Van Loey, Paula Moldenaers, Marc Hendrickx

Effect of microwave cooking on physicochemical properties of wheat starch 736Mahsa Majzoobi, Mohsen Radi, Asgar Farahnaky, Jalal Jamalian,Taewee Tongdang

Rheology and processing of model pudding formulations 738

Crispulo Gallegos, Nuria Nunez, Concepcion Valencia, Pedro Partal,

Jose M Franco, Edmundo Brito-de la Fuente

Formation of fibrous texture from dense calcium caseinate dispersions 740

Katarzyna Grabowska, Atze Jan van der Goot

Yam (Dioscorea spp.) starches present a high potential as texturing agent in food 742

Valentine N'da Kouame, Matthias Derungs, Stephan Handschin,

Amani N'Guessan Georges, Beatrice Conde-Petit

Damage of PGPR resulting from application of mechanical stresses 744

Steven J. Hess, William Hanselmann, Erich J.Windhab

How long can dried carrageenophyte seaweeds be stored without affecting carrageenan gel properties? 746Loic Hilliou, Fabio D.S. Larotonda, Maria do Pilar Goncalves, Alberto M. Sereno

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Effects of emulsifying salts with increased potassium content on textural propertiesof block-type processed analogue cheese used as pizza-toppings 748

Kristina Luck, Wolfgang Hoffmann, Katrin Schrader, Norbert Johannsen

Effects of fermentation on beta-glucan and viscous properties of different wholemeal oat flours 750

Annalisa Romano, Paolo Masi, Laura Flander, Pekka Lehtinen, Anu Kaukovirta-Norja, Kaisa Poutanen

Microstructure changes of starch granules and cells in potatoes prepared by common

cooking methods used in Latvia 752

Irisa Murniece, Dace Klava, Ruta Galoburda, Daina Karklina

Promotion of new food products for the water yam Dioscorea alata: french-fries, Crisps and Rosti 754

Charlemagne Nindjin, Elise Koffi, Yetioman Toure, Olivier Kouadio, Andres Tschannen,

N'Guessan Georges Amani

Influence of modification techniques on physico-chemical, rheological and morphological propertiesof sago starch and its application in biodegradable films 756Dharmesh Chandra Saxena

Poloxamers as a solution for the biocompatibility of polymeric surfaces with plasma proteins:

a surface tension study 758Amelia Torcello-Gomezjulia Maldonado-Valderrama, Antonio Martin-Rodriguez, Maria Jose Galvez-Ruiz

Rheological properties of milk protein solutions after thermal treatment and

high pressure homogenization 760Elena Venir, Marchesini Giulia, Biasutti Marialuisa, Nadia Innocente

The effect of microwave on extraction yield and pectin quality in apple pomace and lemon peel 762

Mohammad Zarei

POSTER SESSION: Dispersions

Rheological behavior of urban organic wastes as suspensions of fruit and vegetable and

its correlation with solid suspended fraction 766

Evangelina S. Morel, Guillermo Lopez-Sanchez, Denis Cantu-Lozano

Rheological study of suspensions dispersed in a non-Newtonian phase 768Ana Carla Kawazoe Sato, Rosiane Lopes da Cunha

Influence of solid particle surface properties on adsorption of surface active componentsin lipophilic suspensions 770

Knut Franke, Ute Bindrich

Rheological properties of suspensions with dispersed nano-sized particles 772

Steffi Hempel, Cornelia Bellmann, Mandy Mende

Physical stability of food dispersions and rheological behaviour of the dispersion medium 774Dietmar Lerche

POSTER SESSION: Semi Solid

Effects of different milk substitutes on the pasting, rheological and textural properties of puddings 778Cristina Alamprese, Manuela Mariotti

Improvement of textural properties of spaghetti using gluten and hydroxypropyl cellulose 780Mahsa Majzoobi, Raheleh Ostovan, Asgar Farahnaky, Gholamreza Mesbahi, Mohammad Hadi Eskandari

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Influence of model cheese structure on salt diffusion and perception 782Maud Panouille, Clement De Loubens, Anne Saint-Eve, Isabelle Souchon

Rheological and sensory properties of a typical soft ice cream as influenced by selected food hydrocolloids 784

Seyed MA Razavi, Maryam Bahram Parvar, Mohammad H. Haddad Khodaparast

Rheological behavior of pineapple puree mixed with different types of Stabilizers 786Tanat Uan-On, Bernhard Senge

Effect of mixed polysaccharide gums on rheological behavior of pineapple puree 788Tanat Uan-On, Bernhard Senge

Rheology of spinach puree 790

Phuong-Uyen Nguyen, Elisabeth Van Hecke, Christina Roxo, Daniele Clausse, Jean-Louis Lanoiselle

Design complex microstructures and processes for advanced salt reduction in foods 792Andrea Williams, Guoping Lian, David Haydock, Stephen Moore, Rachana Shah, Oingguo Xu,

Shiping Zhu, Bettina Wolf, Louise Hewson, Anne-Laure Koliandris-Gady, Cecile Morris, Andy Taylor,Serafim Bakalis, Sarah Frasch-Melnik, Robin Hancocks,Tom Mills, Ian T. Norton,

Benjamin J.D. Le Reverend, Fotis Spyropoulos, Jing Cao, Feng Liu, Sergio Vasquez

AUTHOR INDEX 794

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