Program Food Colloids 2020

Keynote: Prof. Nicolai Denkov - Interfacial, foaming and emulsion properties of natural surfactant saponins

Brent Murray - Formation of water-in-oil (W/O) emulsions via 'double Pickering stabilization' using water-insoluble polyphenol crystals and microgel particles

Jiafeng Chen - Zein particle stabilized water-In-water emulsions: a potential tool for functional food structure

Lubica Macakova - Stability, fat digestion and oral processing aspects of Pickering emulsions stabilised by cellulose nanocrystals in comparison to emulsions stabilised by globular proteins and phospholipid emulsifiers

Andrea Araiza-Calahorra - Designing gastric stable Pickering emulsions: Comparing electrostatic polymer-coating versus covalent conjugation between proteinaceous gel particles and biopolymers

Dengfeng Peng - Nanoparticles assembled from gliadin and sodium carboxymethyl cellulose: A high efficiency food foaming agent

Lulu Ma - A Natural Supramolecular Saponin Hydrogelator for Creation of Ultra-stable and Thermo-responsive Food-Grade Foams

Emma Hinderink - Microfluidic investigation of the coalescence susceptibility of emulsions stabilised by whey-pea protein blends

Lorenzo Metilli - Physical characterization of edible oil foams coupled with inline acoustic techniques for in-situ monitoring

Tim Wooster - Investigation depletion & aggregation phenomena in concentrated emulsions by Photon Density Wave spectroscopy 

Ulrich Kulozik - Multi-stage microstructural structure-formation in dairy based protein-rich model systems involving primary and secondary nucleation and oil/water interfaces

Belinda Dewi - Second order virial coefficients from phase diagram

Amelia Torcello-Gomez - Monitoring the formation of calcium soaps in situ during lipolysis 

Philipp Fuhrmann - Length scale matters: The effect of oil droplet inhomogeneity at different length scales on texture and sensory properties of emulsion-filled gels

Shuai Bai - Particles influence on nucleation and crystallization and the effects on freeze-dried material

Arno Wouters - Transglutaminase induced modification of gliadin and zein based nanoparticles as a tool to alter their surface properties

Cristina Fernandez-Fraguas - Quercetin encapsulation in Hydroxypropyl-β-Cyclodextrin/ Pullulan Fiber Mats produced via electrospinning

Verena Wiedenmann - Solid lipid nanoparticles and β-lactoglobulin – an ambivalent alliance

Keynote: Anna Millqvist Fureby – Designing particles for microencapsulation and controlled release

Andrew Gravelle - Readdressing particle reinforcement models for describing the mechanical properties of fat-filled foods

Maya Dvidovich-Pinhas - The development and characterization of novel in-situ bigel formulation

Ida-Marie Andersson - Surface composition, morphology and wettability of spray-dried dairy powders

Efren Andablo-Reyes - Colloidal microgels act as viscosity modifiers and influence soft lubrication properties of continuum

Stacie Dobson - The effects of protein isolate addition to pregelatinized corn starch as a method for internal support of a fibril system for novel meat analogue development.

Thomas Moschakis - Extraction of oil bodies from hemp seeds

George van Aken - In silico modelling of digestion, absorption, hormonal responses and sensations of hunger and satiety, applied to food colloidal systems

Keynote: Elliot Gilbert – Neutron & X-ray scattering techniques: Tools for understanding food materials

Naomi Arita-Merino - Time-resolved quantitative phase analysis of crystallizing natural fats

Erik Brok - Neutron and X-ray scattering of colloidal milk dispersions

Christopher Garvey - In-situ studies of dairy gelation by ultra-small angle neutron scattering

Peter Fischer - Structure of designed nanocellulose interfacial layers investigated by neutron reflectivity

Tommy Nylander - Lipid liquid crystalline nanoparticles as carriers for food-processing enzymes – structure and intermolecular interaction controlling the enzyme encapsulation

Wim Bouwman - Rational design of food processing methods with aid of neutron scattering

Martin Schmiele - Structural characterization of triglyceride solid lipid nanoparticles with high loadings of β-carotene by small-angle X-ray scattering

Vitaly Kocherbitov - Understanding Starch Gelatinization: the Thermodynamic Approach

Vicenzo di Bari - Large deformation and fracture behaviour of rice bran wax oleogels

Marta Ghebremedhin - Understanding the effect of concentration of agarose on characteristics of fluid gels

Simon Gregersen - Insight into the structure/function relationship in amphipathic, α-helical peptide emulsifiers: A study of a highly potent peptide emulsifier derived from potato storage proteins and its natural isoforms

Sarah Verkempinck - Unravelling the role of specific pectin structural properties on its emulsion stabilizing potential

Ayane Shigemoto - Colloidal and emulsifying properties of soybean (Glycine max(L.) Merrill) extract from a unique soybean line completely lacking b-conglycinin and glycinin

Mingduo Mu - Effect of Amylose to Amylopectin Ratio on Oral Behaviour of OSA-Modified Starch Stabilised Emulsion

Laurence Ramos - Liquid-liquid phase separation in food proteins with intrinsically disordered domains

Thomas Croguennec - The protein structures generated in heated infant milk formula depend on whey protein composition and the heat treatment parameters

Anna Antipova - Structural and thermodynamic bases of the functionality of the ternary complexes: WPI-chitosan-biologically active lipids

Niklas Lorén - Molecular transport in heterogeneous foods

Adeline Boire - Role of charge anisotropy in the assembly of oppositely charged proteins

Anwesha Sarkar - Electrostatic self-assembly of proteins explains high-performance salivary lubrication from macro to nanoscale: Experimental and theoretical approaches

Keynote Taco Nicolai - Interplay of acid-induced complexation and gelation of mixtures of polysaccharides and protein aggregates