Key Notes

12 key-notes speakers will give a talk of 30 minutes, the list by alphabetical order is given below, the abstracts are available here :

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