program of the 8 · 2019-06-17 · 14:00 - 14:30 keynote lecture numerical and experimental...

th

InternationalSymposium onFood Rheology andStructure

17. - 20.6.2019

8Program of the

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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


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


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 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


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)


8:30 - 9:10 Plenary LectureDesign of yield-stress fluidsRandy Ewoldt


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


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 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*


10:40 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)


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 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)


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


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)


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


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


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


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


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


10:40 - 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

Poster Session and Exhibition

Tuesday, 18.6.2019, 15:50 onwards

Main Building E-Floor

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

program of the 8 · 2019-06-17 · 14:00 - 14:30 keynote lecture numerical and experimental...

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