Edible Soft Matter – a SoftComp Topical Workshop
17 Apr-19 May 2019 Le Mans (France)
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Program
Week
Wed. 17
Thu. 18
Fri. 19
Sat. 20
Sun. 21
Mon. 22
Tue. 23
Wed. 24
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Fri. 26
Sat. 27
Sun. 28
Mon. 29
Tue. 30
Wed. 01
Thu. 02
Fri. 03
Sat. 04
Sun. 05
Mon. 06
Tue. 07
Wed. 08
Thu. 09
Fri. 10
Sat. 11
Sun. 12
Mon. 13
Tue. 14
Wed. 15
Thu. 16
Fri. 17
Sat. 18
Sun. 19
List
Wed. 17
Thu. 18
Fri. 19
Sat. 20
Sun. 21
Mon. 22
Tue. 23
Wed. 24
Thu. 25
Fri. 26
Sat. 27
Sun. 28
Mon. 29
Tue. 30
Wed. 01
Thu. 02
Fri. 03
Sat. 04
Sun. 05
Mon. 06
Tue. 07
Wed. 08
Thu. 09
Fri. 10
Sat. 11
Sun. 12
Mon. 13
Tue. 14
Wed. 15
Thu. 16
Fri. 17
Sat. 18
Sun. 19
09:00
10:00
11:00
12:00
13:00
14:00
15:00
16:00
17:00
18:00
19:00
20:00
21:00
22:00
23:00
Introduction
13:30 - 13:45 (15min)
Introduction
Lectures
13:45 - 14:45 (1h)
Lectures
Lectures Hall
Niklas Lorén (Chalmers University of Technology, Göteborg, Sweden)
Lectures
15:00 - 16:00 (1h)
Lectures
Lectures Hall
Johan Mattsson (University of Leeds UK)
Coffee break
16:00 - 16:30 (30min)
Coffee break
Lectures
16:30 - 17:30 (1h)
Lectures
Lectures Hall
Peter Fischer (ETH Zurich Switzerland)
Lectures
17:45 - 18:45 (1h)
Lectures
Claire Berton-Carabin (Wageningen University and Research, The Netherlands)
Key Notes
9:00 - 9:30 (30min)
Key Notes
Fernando Leal Calderon
Pickering emulsions stabilized by colloidal lipid particles: Potential for high chemical stability?
9:30 - 9:50 (20min)
Pickering emulsions stabilized by colloidal lipid particles: Potential for high chemical stability?
Anja Schröder
https://ediblesoftmat.sciencesconf.org/data/program/190109_EdibleSoftMatter_AnjaSchroder.docx
Synergistic stabilisation of emulsions by blends of dairy and plant proteins: Contribution of the interfacial composition
9:50 - 10:10 (20min)
Synergistic stabilisation of emulsions by blends of dairy and plant proteins: Contribution of the interfacial composition
Emma B. A. Hinderink
https://ediblesoftmat.sciencesconf.org/data/program/abstract_EdibleSoftMatter_EmmaHinderink.pdf
Nonlinear surface rheology and interfacial microstructure imaging of WPI particles and their constituents
10:10 - 10:30 (20min)
Nonlinear surface rheology and interfacial microstructure imaging of WPI particles and their constituents
Jack Yang
https://ediblesoftmat.sciencesconf.org/data/program/Abstract_EdibleSoftMatter_Jack_Yang.docx
Coffee break
10:30 - 11:00 (30min)
Coffee break
Key Notes
11:00 - 11:30 (30min)
Key Notes
Lazhar Benyahia
Acid-induced gel properties of an alginate-in-whey protein emulsion
11:30 - 11:50 (20min)
Acid-induced gel properties of an alginate-in-whey protein emulsion
Ashkan Madadlou
https://ediblesoftmat.sciencesconf.org/data/program/Madadlou_EdibleSoftMatter_2.docx
Interfacial behaviour of plant proteins
11:50 - 12:20 (30min)
Interfacial behaviour of plant proteins
Amélie Banc
https://ediblesoftmat.sciencesconf.org/data/program/Banc_Amelie_ESM2019.docx
Lunch
12:20 - 14:00 (1h40)
Lunch
Key Notes
14:00 - 14:30 (30min)
Key Notes
Marcus Stieger
Viscosity of artificial chewed boluses of cereal foods
14:30 - 14:50 (20min)
Viscosity of artificial chewed boluses of cereal foods
Florence Gibouin
https://ediblesoftmat.sciencesconf.org/data/program/abstract_GIBOUIN_EdibleSoftMatter.docx
Key Notes
14:50 - 15:20 (30min)
Key Notes
Alejandro Marangoni
Microtechnology used as a tool in the development of novel food products
15:20 - 15:40 (20min)
Microtechnology used as a tool in the development of novel food products
Karin Schroen
Coffee break
15:40 - 16:10 (30min)
Coffee break
Key Notes
16:10 - 16:40 (30min)
Key Notes
Paul Clegg
New approach for the characterisation of dairy protein foams stability
16:40 - 17:00 (20min)
New approach for the characterisation of dairy protein foams stability
Valérie Lechevalier
https://ediblesoftmat.sciencesconf.org/data/program/audebert_esm_abstract.docx
Key Notes
17:00 - 17:30 (30min)
Key Notes
Michael Rappolt
Key Notes
17:30 - 18:00 (30min)
Key Notes
Christophe Schmitt
Influence of kinetic and shear rate on whey protein aggregates structure: a small-angle x-ray scattering study
18:00 - 18:20 (20min)
Influence of kinetic and shear rate on whey protein aggregates structure: a small-angle x-ray scattering study
Alice Vilote
https://ediblesoftmat.sciencesconf.org/data/program/abstract_VILOTTE.docx
Understanding of structural heterogeneities in the starch hydrogels
18:20 - 18:50 (30min)
Understanding of structural heterogeneities in the starch hydrogels
Trey Koev
https://ediblesoftmat.sciencesconf.org/data/program/ESM_Abstract_Trey_T_Koev.docx
Gala Dinner
19:30 - 23:00 (3h30)
Gala Dinner
Key Notes
9:00 - 9:30 (30min)
Key Notes
Virginie Hugouvieux
Model of the swelling of protein gels in simulated gastric juice
9:30 - 9:50 (20min)
Model of the swelling of protein gels in simulated gastric juice
Ruud van der Sman
https://ediblesoftmat.sciencesconf.org/data/program/abstract_template_SMAN_EdibleSoftMatter.docx
Key Notes
9:50 - 10:20 (30min)
Key Notes
Anna Stradner
Dry heating of beta lactoglobulin generates microparticles: role of pH and lactose
10:20 - 10:40 (20min)
Dry heating of beta lactoglobulin generates microparticles: role of pH and lactose
Marie Hélène Famelart
https://ediblesoftmat.sciencesconf.org/data/program/abstract_MHFamelart_21012019.pdf
Coffee break
10:40 - 11:10 (30min)
Coffee break
Key Notes
11:10 - 11:40 (30min)
Key Notes
Sylvie Turgeon
Heat-induced gelation of mixtures of casein micelles with whey protein aggregates
11:40 - 12:00 (20min)
Heat-induced gelation of mixtures of casein micelles with whey protein aggregates
Anna Kharlamova
https://ediblesoftmat.sciencesconf.org/data/program/Abstract_EdibleSoftMatter_Anna_Kharlamova_April_2019.docx
Gelation kinetics of sodium caseinate induced by continuous acidification
12:00 - 12:20 (20min)
Gelation kinetics of sodium caseinate induced by continuous acidification
Thomas Gibaud
https://ediblesoftmat.sciencesconf.org/data/program/tgibaud.docx
Lunch
12:20 - 14:00 (1h40)
Lunch
Key Notes
14:00 - 14:30 (30min)
Key Notes
Marie Hélène Morel
Key Notes
14:30 - 15:00 (30min)
Key Notes
Adeline Boire
Stable oil-in-water emulsions using an hydrophobically modified xanthan
15:00 - 15:20 (20min)
Stable oil-in-water emulsions using an hydrophobically modified xanthan
Frederic Renou
https://ediblesoftmat.sciencesconf.org/data/program/Abstract_EdibleSoftMatter2019_RENOU_2.docx
Gellation of mixture of iota and kappa carrageenan
15:20 - 15:40 (20min)
Gellation of mixture of iota and kappa carrageenan
Lectures Hall
Viet TNT Bui
https://ediblesoftmat.sciencesconf.org/data/program/Abstract_for_ESM_Viet.docx
Closure speech
15:40 - 15:50 (10min)
Closure speech
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