Program
Wednesday, April 17, 2019
| Time |
Event |
|
|
13:30 - 13:45
|
Introduction |
|
|
13:45 - 14:45
|
Lectures (Lectures Hall) - Niklas Lorén (Chalmers University of Technology, Göteborg, Sweden) |
|
|
15:00 - 16:00
|
Lectures (Lectures Hall) - Johan Mattsson (University of Leeds UK) |
|
|
16:00 - 16:30
|
Coffee break |
|
|
16:30 - 17:30
|
Lectures (Lectures Hall) - Peter Fischer (ETH Zurich Switzerland) |
|
|
17:45 - 18:45
|
Lectures - Claire Berton-Carabin (Wageningen University and Research, The Netherlands) |
|
| Time |
Event |
|
|
09:00 - 09:30
|
Key Notes - Fernando Leal Calderon |
|
|
09:30 - 09:50
|
Pickering emulsions stabilized by colloidal lipid particles: Potential for high chemical stability? - Anja Schröder |
|
|
09:50 - 10:10
|
Synergistic stabilisation of emulsions by blends of dairy and plant proteins: Contribution of the interfacial composition - Emma B. A. Hinderink |
|
|
10:10 - 10:30
|
Nonlinear surface rheology and interfacial microstructure imaging of WPI particles and their constituents - Jack Yang |
|
|
10:30 - 11:00
|
Coffee break |
|
|
11:00 - 11:30
|
Key Notes - Lazhar Benyahia |
|
|
11:30 - 11:50
|
Acid-induced gel properties of an alginate-in-whey protein emulsion - Ashkan Madadlou |
|
|
11:50 - 12:20
|
Interfacial behaviour of plant proteins - Amélie Banc |
|
|
12:20 - 14:00
|
Lunch |
|
|
14:00 - 14:30
|
Key Notes - Marcus Stieger |
|
|
14:30 - 14:50
|
Viscosity of artificial chewed boluses of cereal foods - Florence Gibouin |
|
|
14:50 - 15:20
|
Key Notes - Alejandro Marangoni |
|
|
15:20 - 15:40
|
Microtechnology used as a tool in the development of novel food products - Karin Schroen |
|
|
15:40 - 16:10
|
Coffee break |
|
|
16:10 - 16:40
|
Key Notes - Paul Clegg |
|
|
16:40 - 17:00
|
New approach for the characterisation of dairy protein foams stability - Valérie Lechevalier |
|
|
17:00 - 17:30
|
Key Notes - Michael Rappolt |
|
|
17:30 - 18:00
|
Key Notes - Christophe Schmitt |
|
|
18:00 - 18:20
|
Influence of kinetic and shear rate on whey protein aggregates structure: a small-angle x-ray scattering study - Alice Vilote |
|
|
18:20 - 18:50
|
Understanding of structural heterogeneities in the starch hydrogels - Trey Koev |
|
|
19:30 - 23:00
|
Gala Dinner |
|
| Time |
Event |
|
|
09:00 - 09:30
|
Key Notes - Virginie Hugouvieux |
|
|
09:30 - 09:50
|
Model of the swelling of protein gels in simulated gastric juice - Ruud van der Sman |
|
|
09:50 - 10:20
|
Key Notes - Anna Stradner |
|
|
10:20 - 10:40
|
Dry heating of beta lactoglobulin generates microparticles: role of pH and lactose - Marie Hélène Famelart |
|
|
10:40 - 11:10
|
Coffee break |
|
|
11:10 - 11:40
|
Key Notes - Sylvie Turgeon |
|
|
11:40 - 12:00
|
Heat-induced gelation of mixtures of casein micelles with whey protein aggregates - Anna Kharlamova |
|
|
12:00 - 12:20
|
Gelation kinetics of sodium caseinate induced by continuous acidification - Thomas Gibaud |
|
|
12:20 - 14:00
|
Lunch |
|
|
14:00 - 14:30
|
Key Notes - Marie Hélène Morel |
|
|
14:30 - 15:00
|
Key Notes - Adeline Boire |
|
|
15:00 - 15:20
|
Stable oil-in-water emulsions using an hydrophobically modified xanthan - Frederic Renou |
|
|
15:20 - 15:40
|
Gellation of mixture of iota and kappa carrageenan (Lectures Hall) - Viet TNT Bui |
|
|
15:40 - 15:50
|
Closure speech |
|
Wednesday, April 24, 2019
|
