17-19 Apr 2019 Le Mans (France)

Key Notes

13 key-notes speakers will give a talk of 30 minutes, the list by alphabetical order is given below :

 

Lazhar Benyahia (IMMM Le Mans, France)

Features of water/water emulsions stabilized by particles

 

Adeline Boire (INRA BIA Nantes, France)

Assembly of plant storage proteins: role of intrinsic disorder and charge anisotropy

 

Paul Clegg (U. Edinburgh, UK)  

Oleogels in complex composite samples

 

Virginie Hugouvieux (INRA IATE Montpellier, France) 

Structure and Dynamics of Polymer Composites and Gels: A Simulation Perspective

 

Fernando Leal-Calderon (CBMN Bordeaux, France) 

Recent developments in the field of edible double emulsions

 

Alejandro G. Marangoni (U. Guelph, Canada) 

Nanoscale Engineering of the Structure and Functionality of Fat and Oleogel Systems

 

Marie Hélène Morel (INRA IATE Montpellier, France)

Tackling the question of specific interactions in a complex blend of proteins

 

Michael Rappolt (U. Leeds, UK)    

Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the Molten State

 

Christophe Schmitt (Nestlé Research Lausanne, Switzerland)

Functional protein-based colloids for controlling structure and stability of food

 

Markus Stieger (Wageningen U., The Netherlands)

Food oral processing: From structure to behaviour, perception and pleasure

 

Anna Stradner (U. Lund, Sweden)   

Protein Gels and Glasses

 

Sylvie Turgeon (U. Laval, Canada)

Protein-fiber mixed systems to innovate in food and culinary applications

 

Bettina Wolf (U. Birmingham, UK)    

Aspects of interfacial stabilisation

 

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