Program of the 8 · 2019-06-17 · 14:00 - 14:30 Keynote Lecture Numerical and experimental...
Transcript of Program of the 8 · 2019-06-17 · 14:00 - 14:30 Keynote Lecture Numerical and experimental...
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8:50 - 9:05 WelcomeErich J. Windhab & Peter Fischer
9:05 - 9:45 Opening LecturePerception of food structure during oral processing: How material properties translate into texture perceptionAllen Foegeding
9:50 - 12:40 Session “Colloidal Dispersions”
9:50 The structure and rheology of some dietary fiber suspen-sionsEva Tornberg
10:10 Determining the viscoelastic and solubility properties ofsoy protein isolate solutionsTimothy O'Flynn*, Noel McCarthy, James O'Mahony
10:30 - 11:00 COFFEE BREAK
11:00 Effect of particle size on optical properties and viscoelastic-ity of nano-microstructured cellulose based suspensionsRene Machuca, Josefina Ortega, Francisca Palacios, DaniellaSotella, Javier Enrione, Paulo Diaz-Calderon*
11:20 Hemp globulin and casein: Colloidal frenemiesSimon Loveday*, Chih-Chieh Chuang, Skelte Anema, TeresaWegrzyn
11:40 Using pea-derived maltodextrins for nutraceutical formula-tionJuliette Caron*, Anne Matignon, Olaf Haüsler, PierreHeijboer
12:00 Structuring lipids through enzymatic glycerolysisReed Nicholson*, Alejandro Marangoni
12:20 Rheological and structural characterization of dairydesserts with resistant starches under oral conditionsLaura Laguna*, Sara Pérez, Delia Pineda, Amparo Gamero,Amparo Tárrega
12:40 - 14:00 LUNCH
9:50 - 12:40 Session “Biopolymer Solutions and Gels”
9:50 Readdressing theoretical approaches for modelling foodprotein gels as particle-filled soft solidsAndrew Gravelle*, Reed Nicholson, Shai Barbut, AlejandroMarangoni
10:10 Mixtures of xanthan gum with locust bean gum, guar gumand konjac glucomannan and their molecular interactionsin cold gelled systemsChristine Schreiber*, Marta Ghebremedhin, BirgittaZielbauer, Natalie Dietz, Thomas Vilgis
10:30 - 11:00 COFFEE BREAK
11:00 Microstructure influence on rheology of high acyl gellanand maltodextrin mixed gelsKelsey Kanyuck*, Tom Mills, Ian Norton, Abigail Norton
11:20 A novel scheme to model non-Fickian diffusion in hetero-geneous food hydrogelsLeonard Sagis
11:40 Acid gelation of enzymatically cross-linked caseinates:Relationship between molecular characteristics, rheologyand gel microstructureNorbert Raak*, Raffaele Andrea Abbate, Susanne Boye,Albena Lederer, Harald Rohm, Doris Jaros
12:00 Using low frequency 1H-NMR and digital microscopy todescribe yogurt gel structure and serum entrapmentAudrey Gilbert*, Laurie-Eve Rioux, Daniel St-Gelais, SylvieTurgeon
12:20 Exploring local diffusion in heterogeneous food structuresNiklas Lorén*, John van Duynhoven, Magnus Röding
12:40 - 14:00 LUNCH
Monday, 17.6.2019 (morning)
HG F 30 (Audimax) HG F 3
14:00 - 14:30 Keynote LectureNumerical and experimental investigation of breaddough kneading in a 3D spiral kneaderLaila Abu-Farah, Thomas Goudoulas, NatalieGermann*
14:35 - 16:40 Session “Dough”
14:35 Exploring the effect of arabinoxylans on the rheology ofblended wheat flour-rye flour doughs via treatment withxylanasesYannick Meeus*, Frederik Janssen, Arno Wouters, JanDelcour, Paula Moldenaers
14:55 Characterising the microstructure of deep-fried batteredand breaded coatings to understand crispnessKha Yiu Voong*, Tom Mills, Abigail Norton-Welch, IanNorton
15:15 - 16:00 COFFEE BREAK
16:00 Hydrogen-bond interactions as quantitative descriptors offood structuring mechanisms during cereal-based foodprocessingStefano Renzetti*, Ruud van der Sman
16:20 Impact of endogenous wheat lipids on bread quality, linearand non-linear extensional rheology of dough andair/water interfacial properties of dough liquorFrederik Janssen*, Arno Wouters, Sara Petit-Jean, PaulaMoldenaers, Jan Delcour
16:40 - 17:40 Session “Influence of Processing on Structure andRheology”
16:40 Materials science approach for continuous encapsulationand structuring with protein-carbohydrate matricesMackenzie Hansen, Yrjö Roos*
17:00 Heterogeneous high concentrated phase separated foodsystemsSophia Wassén, Evelina Höglund, Camilla Öhgren, MatsStading*
17:20 Influence of kinetic and shear rate on whey protein aggre-gates structure: a small-angle x-ray scattering and fluores-cent microscopy studyAlice Vilotte, Hugues Bodiguel, Komla Ako, ChristopheSchmitt, Deniz Gunes, Clément De Loubens*
14:00 - 14:30 Keynote LectureFibrillar structures in mixed systemsPeng Jingfeng, Krassimir Velikov, Paul Venema, Erikvan der Linden*
14:35 - 17:40 Session “Biopolymer Solutions and Gels”
14:35 The influence of suspension rheology and micromechanicson sensory grittinessHeather Shewan*, Jason Stokes, Heather Smyth
14:55 Do rheology and oral tribology relate to sensory textureperception? A case study on hydrogelsEmma Krop*, Marion Hetherington, Melvin Holmes, SophieMiquel, Anwesha Sarkar
15:15 - 16:00 COFFEE BREAK
16:00 Protein-based emulsion gels for edible oil structuringIna Nephomnyshy, Maya Davidovich-Pinhas*
16:20 Primary, secondary, tertiary and quaternary structure levelsin linear polysaccharides: From random coil, to single helixto supramolecular assemblyMichael Diener*, Adamcik Jozef, Antoni Sánchez-Ferrer,Florian Jädig, Raffaele Mezzenga
16:40 Differences in the microstructure and rheological proper-ties of acid gels from goat, sheep and cow milkHanh Nguyen*, Saeedeh Afsar, Li Day
17:00 Tackling the question of specific interactions in a complexblend of proteins: GlutenAmélie Banc*, Marie-Hélène Morel, Laurence Ramos, PaulMenut, Justine Pincemaille, Frédéric Violleau
17:20 Large deformation, fracture and lubrication properties ofemulsion-filled gellan gum gelsChaiwut Gamonpilas*, Rattana Teeklee, NattawutLimprayoon, Nispa Seetapan, Asira Fuongfuchat
Monday, 17.6.2019 (afternoon)
18:00 ~ 20:00 Opening Reception (E-Floor)
HG F 30 (Audimax) HG F 3
8:30 - 9:10 Plenary LectureDesign of yield-stress fluidsRandy Ewoldt
9:15 - 12:20 Session “Biopolymer Solutions and Gels”
9:15 Properties of nanomaterials from maize starches modifiedwith stearic acidNaushad Emmambux*
9:35 Quantitative analysis on viscous behaviour of concentratedbiopolymer solutions related to morphology developmentduring dryingIsabel Siemons*, Eline Both, Remko Boom, Ruud van derSman, Maarten Schutyser
9:55 Rheological, tribological and phase-separating propertiesof concentrated acid gel suspensions in the presence ofpolymers and at defined particle size distributionsGeorg Surber*, Dennis Schab, Doris Jaros, Harald Rohm
10:15 - 10:40 COFFEE BREAK
9:15 - 12:20 Session “Rheological Methods”
10:40 Charactering acid-induced casein gels wear by creep-recov-ery and wear-recovery behaviorsJuzhong Tan, Helen Joyner*
11:00 Environmental scanning electron microscopy as a noveltool to characterise in real-time the hydration of milk pro-tein concentratesLucille Gallagher, Valeria Cenini, David McSweeney, MarkAuty, Noel McCarthy, Barry O'Hagan
11:20 Optical characterization methods of dairy productsChristelle Tisserand, Mélanie Romain, Fernando LealCalderon, Giovanni Brambilla, Gérard Meunier, Pascal daCosta*
11:40 Microrheology as a tool for the gel-point determination infood industryDanila Gaudino*, Mathias Reufer, Andreas Voelker
12:00 Effect of in situ relative humidity in the measurement of rhe-ological properties of food productsCarlos Gracia Fernández*
12:20 Estimation of pressure field in shear thinning fluid flowsbased on ultrasound velocity profiler applied to vortexshedding flowsNeetu Tiwari*, Yuji Tasaka, Yuichi Murai
12:40 - 14:00 LUNCH
9:15 - 12:20 Session “Influence of Processing on Structure andRheology”
9:15 Rheological study on the interactions between oleosomesand co-extracted materials during aqueous extractionMaria Juliana Romero Guzman*, Nienke Kollman, Lu Zhang,Remko Boom, Constantinos Nikiforidis
9:35 Kinetics of heat-induced denaturation of whey proteinsand characterization of protein aggregates in model infantformulasAmira Halabi*, Amélie Deglaire, Marie Hennetier, FrédéricViolleau, Said Bouhallab, Didier Dupont, ThomasCroguennec
9:55 The impact of hydrocolloids on the microstructure andfunction of cream cheeseLydia Ong, Sandra Kentish, Sally Gras*
10:15 - 10:40 COFFEE BREAK
10:40 Dynamic structural breakdown behaviour of a modelMaasdam-style cheese under tensile deformation as stud-ied using confocal scanning laser microscopyPrabin Lamichhane*, Mark A. Auty, Alan Kelly, JeremiahSheehan
11:00 Comprehensive pulsed electric field system analysis formicroalgae processingLeandro Buchmann*, Robin Bloch, Alexander Mathys
11:20 Influence of mold materials on the gloss of chocolate barsDana Middendorf*, Knut Franke, Ute Bindrich
11:40 Properties of fresh milk protein ingredients as a conse-quence of frozen storageRuifen Li*, Richard Ipsen
12:00 Water redistribution determined by Time Domain NMRexplains rheological properties of dense fibrous proteinblends at high temperatureFloor Schreuders*, Igor Bodnár, Philipp Erni, Remko Boom,Atze Jan van der Goot
12:20 Inline capillary rheometry and die entry flow simulation ofhigh moisture extruded meat analoguesJuliette Rudzick*, Tobias Herken, Max Pohl, Volker Lammer
12:40 - 14:00 LUNCH
Tuesday, 18.6.2019 (morning)
HG F 30 (Audimax) HG F 3
14:00 - 14:30 Keynote LectureWhen grains flow: The rheology of particulate sys-temsOlivier Pouliquen
14:30 - 16:10 Session “Rheological Methods”
14:30 A chemically-selective rheo-MRI method to study densefood emulsionsMaria Serial*, Joshua Dijksman, Luben Arnaudov, CamillaTerenzi, Henk Van As, John van Duynhoven
14:50 An idea to contactless in-line rheometry using ultrasonicvelocity profilingYuji Tasaka*, Taiki Yoshida, Yuichi Murai
15:10 Ice cream rheologyFredrik Innings*, Arlov Dragana
15:30 Rotation, oscillation and more - the rheometer as a univer-sal tool for the investigation of complex food formulationsFritz Soergel*, Valerie Pietsch, Klaus Oldörp, Fabian Meyer
14:00 - 14:30 Keynote LectureUnderstanding rice structure as the key to new pro-cessing solutionsNadina Müller*, Béatrice Conde-Petit
14:30 - 17:10 Session “Influence of Processing on Structure andRheology”
14:30 The effect of purification processes on the viscoelasticproperties of heat-induced gels, produced from mild tohighly purified yellow pea fractionsCornelis Kornet*, Paul Venema, Atze Jan vam der Goot,Marcel Meinders, Erik van der Linden
14:50 How multiscale structures in milk fat shape the crystal net-work formationNaomi Arita Merino*, Hein van Valenberg, Elke Scholten
15:10 Improvement of the stability of wheat flour doughs con-taining a high water content: Interest of a two-steps struc-turing-processLaurena Masbernat*, Sophie Berland, Giana Almeida,Camille Michon
15:30 Effect of N2 injection before spray-drying on themicrostructure and physico-mechanical properties of regu-lar and agglomerated high protein milk powdersValentyn Maidannyk*, David McSweeney, Vinay Mishra,Sharon Montgomery, Noel McCarthy
Tuesday, 18.6.2019 (afternoon)
15:30 ~ 18:00 Coffee Break followed by Poster Session and Exhibition (E-Floor)
HG F 30 (Audimax) HG F 3
8:30 - 9:10 Plenary LectureMolecular and macromolecular engineering of foams:Drainage kinetics and rheologyVivek Sharma
9:15 - 9:45 Keynote LectureSAXS imaging for the characterization of soft-matterMarianne Liebi
9:50 - 11:00 Session “Rheo-SANS and SAXS, Tomography”
9:50 Multiscale in-situ characterisation of network formationand disruption in micronized fat crystal dispersionsJohn van Duynhoven*, Tatiana Nikoleava, Adrian Voda,Ruud den Adel, Evgenii Velichko, Wim Bouwman, Henk Van As
10:10 Nanostructure of colloidal calcium phosphate in milk,cheese and related products studied by laboratory SAXSMasato Ohnuma*, Yuko Nasuda, Isamu Kaneda, TakashiTochihara, Shogo Shibata
10:30 - 11:00 COFFEE BREAK
11:00 Brush-like polysaccharides with motif-specific interactions:Probing the architecture of gel assemblies usingUSANS/SANS and rheologyGleb Yakubov*, Yu Long, Elliot Gilbert, Jason Stokes
11:20 Full spatio-temporal elucidation of sheared multiphasematerialsStefan Gstöhl*, Christian Schlepütz, Judith Wemmer, JörgLäuger, Marco Stampanoni, Peter Fischer, Erich Windhab
11:40 - 12:40 Session “Tribology”
11:40 From bulk to system behavior: combining rheological andtribological testing in food oral processingFlorian Rummel*, Jörg Läuger, Kartik Pondicherry
12:00 Designing mouth-mimicking rheo-tribometers to quantifyoral processingRaisa Rudge*, Joshua Dijksman, Elke Scholten
12:20 A tribology test to measure friction of molten chocolate ina model tongue-palate contactGeorgios Samaras*, Dimitrios Bikos, Josélio Vieira,Christoph Hartmann, Maria Charalambides, YannisHardalupas, Marc Masen, Philippa Cann
12:40 - 13:40 LUNCH
Wednesday, 19.6.2019 (morning)
HG F 30 (Audimax) HG F 3
9:15 - 9:45 Keynote LectureFoam flows - a mesoscale system par excellenceAntonio Delgado
9:50 - 12:40 Session “Emulsions, Foams and Interfaces”
9:50 In-situ rheological and structural characterization of milkfoams in a commercial foaming deviceAnnika Völp*, Jan Engmann, Deniz Gunes, Cécile Gehin-Deval, Norbert Willenbacher
10:10 Interfacial behaviour of plant-dairy protein blends:Comparison between oil-water and air-water interfacesEmma Hinderink*, Leonard Sagis, Karin Schroën, ClaireBerton-Carabin
10:30 - 11:00 COFFEE BREAK
11:00 Measuring the interfacial rheology of soluble surfactantsusing controlled foam Plateau Border and Node geometriesChristopher Clarke*, Aris Lazidis, Fotis Spyropoulos, IanNorton
11:20 Interfacial behavior of plant proteinsAlexandre Poirier, Amélie Banc, Antonio Stocco, Martin In,Laurence Ramos*
11:40 Interfacial properties of whey protein in recombined dairycreamXilong Zhou*, Leonard Sagis
12:00 Controlled ice crystal formation in ice cream by plant basedice structuring proteinsDana Middendorf, Andreas Juadjur, Frederick Stoddard,Ruslan Kalender, Ute Bindrich, Volker Lammers*
12:20 Controlled clustering of oil droplets in o/w emulsions:Rheological and tribological properties and the link to sen-sory perceptionPhilipp Fuhrmann*, Guido Sala, Markus Stieger, ElkeScholten
12:40 - 13:40 LUNCH
13:40 From rheology to soft tribology of biocompatible microgelsin complex continuumEfren Andablo-Reyes*, Anwesha Sarkar
14:00 Mechanistic insights into unexpected powder collapse inamorphous-crystalline mixturesXin Yi See*, Laurent Forny, Marina Dupas-Langlet, VincentMeunier, Weibiao Zhou
14:20 - 14:50 Keynote LectureHydrocolloid-based food design considering interac-tion with salivaXinxin Li, Liling Zhang, Miroslaw Kasprzak,Mahamoud Hussein, Rebecca Ford, Stephen Harding,Peter Wilde, Bettina Wolf*
14:50 - 15:20 Coffee Break
15:20 - 17:00 Session “Physiological-guided Rheology”
15:20 Rheology during oral processing and swallowingMats Stading*, Waqas Mohammad Qazi, Ekberg Olle,Patricia Lopez Sanchez, Vincent Schaller, Johansson Christer
15:40 Determining the rheology of fluids for dysphagia treat-ment in the fieldAdam Burbidge*
16:00 Impact of interfacial and bulk interactions between cellu-lose ethers and bile salts on the control of lipid digestionJennifer Zornjak, Cristina Fernández-Fraguas*
16:20 Tailoring emulsions for controlled lipid release:Establishing in vitro-in vivo correlation for digestion oflipidsNathalie Scheuble, Andreas Steingötter, Peter Fischer*
Wednesday, 19.6.2019 (afternoon)
19:30 - 23:00 Banquet
HG F 30 (Audimax) HG F 3
13:40 The effect of aeration on the mechanical and thermalresponse of chocolates during the oral processDimitrios Bikos*, Georgios Samaras, Antonis Sergis, MariaCharalambides, Philippa Cann, Marc Masen, YannisHardalupas, Christoph Hartmann, Josélio Vieira
14:00 Rheological properties of the low calorie mayonnaise thata part of the oil content was replaced with agar micro-gelsIsamu Kaneda*, Shogo Shibata, Yuko Nasuda, MasatoOhnuma
14:20 - 14:50 Keynote LectureFunctional bacterial biofilms at interfacesPatrick Rühs
14:50 - 15:20 COFFEE BREAK
15:20 - 17:00 Session “Emulsions, Foams and Interfaces”
15:20 Rheology and microstructure of foams generated from vis-cous shear-thinning liquids using a continuous rotor-statordeviceSaifullah Jabarkhyl*, Pip Rayment, David LIoyd, Shiping Zhu,Damiano Rossetti, Mostafa Barigou
15:40 Nonlinear surface rheology and interfacial microstructureimaging of WPI particles and their constituentsJack Yang*, Ilonka Thielen, Claire Berton-Carabin, Erik vander Linden, Leonard Sagis
16:00 Rheological study of selectively hydrolysed soy proteins inemulsions and gelsWenjie Xia*, Leonard Sagis
16:20 Obtain three-phase interfacial tension in coacervate/water/ oil systems from coacervate filament thinningXiufeng Li*, Philipp Erni, Jasper van der Gucht, Renko deVries
16:40 - 17:10 KeynoteNanoscale engineering of fat crystal networks:Structure to rheologyAlejandro Marangoni*, Braulio Macias-Rodriguez
17:10 - 17:40 Special GuestGlobal challenges and the critial needs of food sci-ence and technologyPeter Lillford
Thursday, 20.6.2019
HG F 30 (Audimax) HG F 3
10:40 - 12:00 Session “Meat Analogues”
10:40 Relationship of compositional, mechanical and texturalproperties of extruded pasta containing specific varieties ofquinoa (Chenopodium quinoa)Jose M. Ramos-Diaz*, Ingmars Cinkmanis, Tatjana Kince,Martins Sabovics, Evita Straumite, Kintija Petrova, DaceKlava, Göker Gürbüz, Kirsi Jouppila
11:00 Plant attitude - Great taste from withinGeorge Krintiras*, Jens van der Pol
11:20 Processing of novel plant protein and fibre by high mois-ture extrusion cookingEric Stirnemann*, Erich J. Windhab
11:40 Structural transitions of wheat gluten protein dispersionsat high pressure and temperatureCecile Richard, Roxane Pons, Guilherme De Oliveira Reis,Marie-Hélène Morel, Christian Sanchez, Patrick Pibarot*
9:10 - 9:40 Plenary LectureMicrostructure design - A key for processing of foodsystemsAnne-Marie Hermansson
9:40 - 10:10 Keynote LectureFood 4D: Adjusting functional properties by three-dimensional structuringChristoph Denkel*, Tobias Kistler
10:10 - 10:40 COFFEE BREAK
10:40 - 12:00 Session “3D Printing of Food”
10:40 Characterization of casein-whey protein mixtures differingin pH, protein content and denaturation parameters forextrusion based Food Layered ManufacturingKilian Daffner*, Tom Mills, Ian Norton
11:00 Extrusion-based 3D printing of food pastes: Correlatingrheological properties with printing behaviourSicong Zhu, Maarten A. Schutyser, Markus Stieger, Atze Janvan der Goot*
11:20 Extrusion 3D printing of nutraceutical oral dosage formsformulated with oleogels and phytosterols mixturesIvana Cotabarren, Sofia Cruces, Camila Palla*
11:40 The effect of rheological properties of oleogels on 3D print-ing cheese cakeAllan Madsen, Maria Larsen*, Mia Falkeborg, Bianca Pérez
12:00 - 12:10 CLOSING REMARKS
8:30 - 9:10 Plenary LecturePhysiology guided food structure and process designfor tailored rheology and functionalityErich J. Windhab
1 Rheological and inner structural assessments forcomplex materials using ultrasonic spinningrheometryTaiki Yoshida*, Yuji Tasaka, Yuichi Murai
2 High throughput size distribution analysis using animage processing tool based on template matchingAnnika Völp*, Norbert Willenbacher
3 Rheo-microscope tool in the food researchCarlos Gracia Fernández*, Rajaram Bharath
4 Screening of textural properties of starters andproteins during yogurt preparationRoland Ramsch, Yassine Nagazi, GiovanniBrambilla, Gérard Meunier, Loubnah Belahcen,Cristel Couderc, Magali Peter, Hélène Tormo, PascalDa Costa*
5 Development and application of micro-computedtomography and proton NMR to determine thestructural changes of cooked noodlesSungmin Jeong*, Jae Pil Roh, Imkyung Oh, SuyongLee
6 Is the use of a structural parameter necessary indescribing the behaviour of rheologically-unstablefluids?Miroslaw Grzesik*
7 Modelling heat-induced viscosity of milk proteinconcentrate using kinetic dataQuang Tri Ho*, Kevin Murphy, Kamil Drapala, MarkFenelon, James OMahony, John Tobin, NoelMcCarthy
8 Rheological characterization of sugar inhibited CO2hydrate slurriesZuzana Sediva*, Erich Windhab
9 Rheology of Swiss cheese fonduePascal Bertsch, Laura Savorani, Peter Fischer
10 Correlating crystallization kinetics and rheologicalproperties of polyethylene using a newly devel-oped low-field Rheo-NMR combination for inter-pretation of the behavior of semi-crystalline foodM. Begüm Özen*, Karl-Friedrich Ratzsch, VolkerRäntzsch, Manfred Wilhelm
11 Application of high resolution ultrasonic spec-troscopy for monitoring of osmolality and averagemolar mass in infant milks during lactose hydroly-sisRian Lynch*, Adrian Burke, Vitaly Buckin
12 Application of high-resolution ultrasonic spec-troscopy for real-time monitoring of enzymatichydrolysis of globular and non-globular proteinsRian Lynch*, Georgios Papoutsidakis, Mark Dizon,Vitaly Buckin
13 Effect of high-pressure processing on the micro -structure and rheological properties of bean floursCristina Fernández-Fraguas*, Tiantian Lin
14 Reconstituted aloe vera hydrogel formation and itsapplications in high methoxy pectin mix gel forma-tionKiran Patruni*, Srinivasa Rao Pavuluri
15 Effects of nanoclay on some structural propertiesof starch-based biopolymers in presence of combi-nation of plasticizersMohammad Mousavi*
16 Wine viscosity: Which compound influences themost the viscosityThanina Amiar, Ranchon Hubert, BrambillaGiovanni, Meunier Gérard, Pascal Da Costa*
17 Complex coacervation of food grade cationic sur-factant lauric arginate with anionic algal polysac-charide lambda carrageenanTrivikram Nallamilli*, Markus Ketomaeki, ThomasVilgis
18 Synergistic gelation mechanism of xanthan gumwith galacto- and glucomannan and their interac-tion with saltMarta Ghebremedhin*, Christine Schreiber, BirgittaZielbauer, Natalie Dietz, Thomas Vilgis
19 Rapid temperature screening of protein solutionsRoland Ramsch, Yassine Nagazi, GiovanniBrambilla, Gérard Meunier, Pascal Da Costa*
20 Bambara groundnut protein gels: A rheological andmicrostructural characterisationClaudine Diedericks*, Paul Venema, Victoria Jideani,Erik van der Linden
21 How does the composition in fat and interfacialproteins of the droplets influence the structure andtexture of high-fat stirred yogurts?Marine Moussier*, Delphine Huc-Mathis, CamilleMichon, Cyril Chaudemanche, Véronique Bosc
22 Influence of selected non-starch hydrocolloids onmethylcellulose gelling processPawel Ptaszek*, Joanna Rychlicka-Rybska, DanutaKrokosz, Anna Ptaszek
Poster Session
Tuesday, 18.6.2019, 15:50 onwards
Main Building E-Floor
23 Associative properties of rapeseed napin andpectin: A competition between liquid-liquid andliquid-solid transitionAdeline Boire*, Chloé Amine, Véronique Solé-Jamault, Denis Renard
24 Changes to the molecular structure of konjac glu-comannan during deacetylation-induced gelationTao Zhang*, Renko de Vries
25 Chain conformation, rheological and physicochemi-cal properties of polysaccharide extracted fromTremella fuciformis: A potential flexible coil poly-electrolyte in food materialXiaoqi Xu*, Francisco Javier Vilaplana Domingo
26 Modification of physicochemical properties andstructure of tilapia fish gelatin to replace mam-malian oneHongshun Yang*, Li Cheng Sow
27 Controlling viscoelastic and thermal properties ofsalmon gelatin by variation in the pH duringextractionCielo Char, Paula Acuña, Javier Enrione, Paulo Diaz-Calderon*
28 Visible light induced salmon gelatin based hydro-gel with controlled viscoelasticity as a potentialedible food coatingCristina Padilla, Vanessa Campos, Paulo Diaz-Calderon*, Javier Enrione
29 Effect of native and chuño starches from andeanpotato addition on rheological properties of pot-setyoghurtA. Bustos, L. Torres Quinteros, G. Cruz Ortiz, C.Gerez, C. Ferrero, Laura Iturriaga*
30 Influence of pH and salt on the rheological proper-ties of dispersions prepared from the galactoman-nans extracted from Gleditsia triacanthos seedsGabriela Barrera, Paula Moldenaers, SusannaFormenti, Laura Iturriaga*, Pablo Ribotta
31 Steady, dynamic and creep-recovery studies andmodeling of pearl millet starch as affected by culti-var typeDharmesh Saxena*, Mamta Bhardwaj
32 Automatising cookie dough production based onindustrial scale measurement of dough rheologyMaria Larsen*
33 Effect of variety (basmati and non-basmati) onsome rheological (bulk and shear properties) prop-erties of rice flourShumaila Jan, Tanuja Srivastava*
34 The structural and mechanical properties of chick-pea starch gelsJoanna Banas, Pawel Ptaszek, Magdalena Witek,Karolina Kijowska, Anna Ptaszek*, Maciej Kabzinski
35 The gelation of chickpea starch: Interactions ofpolysaccharides’ chains in water solutionsMagdalena Witek, Anna Ptaszek*, Joanna Banas,Kacper Kaczmarczyk, Karolina Kijowska, JoannaKruk, Marcin Lukasiewicz
36 Chickpea flour as a partial and total replacement ofwheat flour: Mechanical properties of sweet bat-ters and sponge cakesPawel Ptaszek*, Joanna Banas, Joanna Kruk,Magdalena Witek, Adam Florkiewicz, Anna Ptaszek
37 Cassava (Manihot esculenta C.) starch as a textur-ing agent in the formulation of yoghurtCharlemagne Nindjin*, Georges Amani, MarianneSindic
38 Rheological and physical evaluation of rare sugarsas alternatives to sucrose in baked goodsGawon Lee*, Suyong Lee
39 Moisture barrier properties of edible coating andits application on breadYi Chen*, Theodoros Gavaliatsis, Peter Fischer, ErichWindhab
40 Effect of RuBisCo introduction on wheat doughmechanical properties related to protein-proteininteractions and protein polymerizationMaude Ducrocq*, Adeline Boire, Marc Anton, Marie-Hélène Morel, Valérie Micard
41 Investigating gas bubble nucleation during highpressure foam extrusion of gluten-free doughJoël Zink*, Erich Windhab
42 Toasting as a route to alter functional properties offababean concentratesJan Bühler*, Birgit Dekkers, Marieke Bruins, Atze Janvan der Goot
43 Differences in local surface amorphization ofsucrose particles after grindingDana Middendorf*, Knut Franke, Ute Bindrich
44 Modification of the rheological properties of applepomace by extrusion processingVera Schmid*, Heike Karbstein, Azad Emin
45 Structuring of very low fat mayonnaisePeter Young*, Tom Mills, Ian Norton
46 Effects of drying and grinding processes in thephysical and rheological properties of cactus clado-de mucilage (Opuntia ficus-Indica)Panagiotis Chaloulos*, Eftychios Apostolidis,Apostolos Bazanis, Ioanna Mandala
47 Smoothness as a tactile percept: Correlating ‘oral’tribology with sensory measurementsRituja Upadhyay, Helen Joyner*, Chen Jinashe
48 Analysis of cocoa content in chocolate using tribo-rheometry and its correlation to mouthfeelCarlos Gracia Fernández*, Israel David, LatshawAlina
49 The effect of hydrogel preload foods with differenttribological properties on food intakeEmma Krop*, Marion Hetherington, AnweshaSarkar
50 Using a three-ball-on-plate configuration for oralprocessing applicationsBrogan Taylor*, Tom Mills, Ian Norton
51 Lubrication behaviour of beverages: Influence of oildroplets and protein with different morphologyLei Ji*, Guido Sala, Leonardo Cornacchia, ElkeScholten
52 A combination of rheology and tribology as a noveltool to evaluate texture/mouthfeel of liquid coffeecreamersJun-Tse Fu*
53 Probing the complex interplay between rheologyand tribology using hydrogel microparticlesRaisa Rudge*, Jesse van de Sande, Joshua Dijksman,Elke Scholten
54 Structuring of soy and pea protein using screwextrusion based 3D printingJens Schröder, Volker Lammers*
55 3D-printed solid structures from milk and ryeMartina Lille*, Anni Kortekangas, Nesli Sözer
56 Influence of ethanol in emulsions stabilityAna Ferreira*, Antonio Sullo, Scott Winston, IanNorton, Abigail Norton
57 Foaming and interfacial properties of gelatin fromfish skinFederico Casanova, Mohammad AminMohammadifar*, Flemming Jessen
58 Microstructural characterisation and mechanics ofextruded protein-rich microalgae/starch foamsMarta Martinez-Sanz*, Emanuel Larsson, Kalep Filli,Camille Loupiac, Ali Assifaoui, Mats Stading*,Patricia Lopez-Sanchez
59 Impact of thermal and mechanical treatments onthe structure, rheology and organoleptic propertiesof macroalgaeAna Miljkovic*, Friederike Ziegler, Gonzalo Garrido-Bañuelos, Mihaela Mihnea, Patricia Lopez-Sanchez,Mats Stading*
60 Applying cheese powders as emulsifiers in mayon-naiseXiaolu Geng*, Luca Bettera, Denise Da Silva Tenório,Hougaard Anni, Richard Ipsen
61 Structure and rheology of emulsions from fine andcoarse fractions from air fractionation of dried peasCatherine Nordgård*, Catia Carmo, Kurt Draget
62 Gelatin-based solid emulsions for oral delivery ofbioactivesMorten Dille*, Kurt Draget
63 Combined neutron reflectometry and nonlinearrheology to investigate complex bio-macromolecu-lar films at interfacesThomas Geue*, Pascal Bertsch, Jozef Adamcik,Raffaele Mezzenga, Erich Windhab, Peter Fischer
64 Stabilization of fluid interfaces by cellulosenanocrystalsPascal Bertsch*, Peter Fischer
65 Adsorption of cellulose nanocrystals at varying oilinterfaces and effect on emulsion propertiesQiyao Sun*, Pascal Bertsch, Jotam Bergfreund, PeterFischer
66 Optimized interaction chamber design for dropletdisruption through single-pass emulsificationLaura Wiest*, Erich Windhab
67 Effect of removing phenolic compounds on interfa-cial behavior of protein isolated from de-oiled sun-flower cakeBusra Gultekin Subasi*, Esra Capanoglu Guven,Federico Casanova, Mohammad AminMohammadifar*
68 Comparative study of physico-chemical and func-tional properties of native and pea proteins isolateMerveille Nono*, Jean-Michel Roturier, MarylineGuillemant, Taco Nicolai, Lazhar Benyahia
69 Influence of thermomechanical treatment on therheological properties of soy proteins in extrusionprocessingPatrick Wittek*, Heike Karbstein, Azad Emin
70 Rheological aspects in fabricating electrospun pul-lulan fibers incorporating cyclodextrinsCristina Fernández-Fraguas*, Deepak Poudel, SeanO'keefe
71 Rheological changes of starch-based purees underoral conditionsLaura Laguna*, Inthuja Manickam, Amparo Tárrega
72 Temperature and aging time dependence of nanos-tructure in cheeseYuko Nasuda*, Masato Ohnuma, Takashi Tochihara,Isamu Kaneda, Shogo Shibata, Kaoru Hara
73 Oil structuring as a way to control gel functionalityand digestibilityAreen Ashkar, Sharon Laufer, Maya Davidovich-Pinhas*
74 Molecular understanding of TAG derivatives organ-ization in oleogelsJasmine Rosen-Kligvasser, Nofit Ben-David, MayaDavidovich-Pinhas*
75 Wear and viscoelastic behaviors of cheese underdifferent conditionsFariba Zad Bagher Seighalani, Helen Joyner*
76 Characterizing wear behaviors of acid-inducedcasein gels by a three-region kernel-based modelJuzhong Tan, Helen Joyner*
77 Study of crystallization kinetics on binary mixtureof coconut oil and cocoa butter along with devel-opment of phase diagramBhagyashri Joshi*, Birgitta Zielbauer, Thomas Vilgis
78 Quantifying the effect of NaCl on eye formation inexperimental Swiss-type cheese: Rheology andcomputer tomography combinedDominik Guggisberg*, Marie-Therese Fröhlich,Walter Bisig, Daniel Wechsler
79 Simultaneous microstructural and rheologicalstudy of olive oil-based organogels as fat phase forshortenings and emulsionsSamuele Salvino*, Francesca Lupi, Noemi Baldino,Domenico Gabriele
80 Differentiating between the effects of chymosin-mediated proteolysis, coagulant type, ripeningtemperature and calcium solubilisation on fracturebehaviour of Maasdam-style cheesePrabin Lamichhane*, Prateek Sharma, DeirdreKennedy, Alan Kelly, Jeremiah Sheehan
81 Viscosity measurement of homemade coconut andpalm kernel oils produced in Côte d'IvoireGeorgette Konan*, Charlemagne Nindjin
82 Soft colloids as rheology modifiers: Aqueous versussugar systemsSamuel Stubley*, Brent Murray, Olivier Cayre, IsabelCeligueta Torres, Isabel Fernández Farrés
83 Development and characterization of foam struc-tured hydroxypropyl methylcellulose oleogel as ananimal fat replacer for saturated fat-reduced meatproductsSuyong Lee*, Imkyung Oh, Gawon Lee
84 Yield stress dependent foaming of partially crys-talline edible oilsKim Mishra*, Damien Dufour, Erich Windhab
85 Oil structuration: A strategy to produce fillingcreams for sandwich cookies with reduced saturat-ed fatty acidsCamila Palla*, María Wasinger, María Carrín
86 Production of nanostructured lipids carriers usingmonoglycerides oleogelsCamila Palla*, Francisco Galisteo-González, MaríaGálvez-Ruiz
87 Development of an inline online method to evalu-ate surface properties of chocolateLucas Grob*, Jan Tschopp, Erich Windhab
88 3D surface characterization of cheese by confocalmicroscopyYves Nicolas*, Anno Koning, Marcel Paques
89 Study of the effect of cooling rates and milk fatcomposition on the physical and whipping proper-ties of recombined dairy creamYves Nicolas*, William Kloek, Marc Custinne
90 Hydrothermal decontamination treatment of func-tional powdersGene Lam*, Erich Windhab