Edible Soft Matter – a SoftComp Topical Workshop

Key Notes

Fernando Leal Calderon

Pickering emulsions stabilized by colloidal lipid particles: Potential for high chemical stability?

Anja Schröder

Synergistic stabilisation of emulsions by blends of dairy and plant proteins: Contribution of the interfacial composition

Emma B. A. Hinderink

Nonlinear surface rheology and interfacial microstructure imaging of WPI particles and their constituents

Jack Yang

Coffee break

Key Notes

Lazhar Benyahia

Acid-induced gel properties of an alginate-in-whey protein emulsion

Ashkan Madadlou

Interfacial behaviour of plant proteins

Amélie Banc

Lunch

Key Notes

Marcus Stieger

Viscosity of artificial chewed boluses of cereal foods

Florence Gibouin

Key Notes

Alejandro Marangoni

Microtechnology used as a tool in the development of novel food products

Karin Schroen

Coffee break

Key Notes

Paul Clegg

New approach for the characterisation of dairy protein foams stability

Valérie Lechevalier

Key Notes

Michael Rappolt

Key Notes

Christophe Schmitt

Influence of kinetic and shear rate on whey protein aggregates structure: a small-angle x-ray scattering study

Alice Vilote

Understanding of structural heterogeneities in the starch hydrogels

Trey Koev

Gala Dinner

Program