PROCEEDINGS OF THE

5th INTERNATIONAL

SYMPOSIUM

ON FOOD RHEOLOGY AND STRUCTURE

ISFRS 2009

JUNE

15-18

2009 ZURICH SWITZERLAND

EDITORS: PETER FISCHER, MICHAEL POLLARD AND ERICH J. WINDHAB LABORATORY OF FOOD PROCESS ENGINEERING

INSTITUTE OF FOOD SCIENCE AND NUTRITION BUILDING LFO E19 ETH ZURICH

SWITZERLAND

5th

Proceedings

International

Symposium

of the 5th International

Food

Rheology and Contents

-

on

Food

Symposium

Rheology and Structure

on

Structure

Talks

H Opening Lecture Functional biomaterials: From Carl D.

Saquing, Christopher

Plenary Microstructure

and

hydrogels

A. Bonino,

Keynote

to nanofibers

Stephanie Sullivan,

Hsiao Mai Anne

Chu, Saad

A. Khan

Lectures

engineering of healthy everyday foods Spyropoulos, E.Alex K. Heuer, Benjamin J.D. Le Reverend, Phil W.

Ian T. Norton, Fotis

10

Cox

Structuring foods for delivery of nutrition, health & wellness Martin Leser, Pedro Reis,Thomas Raab, Heribert J. Watzke, Reinhard Miller

16

Rheology of colloidal dispersions close to glass or gel transitions Joseph M. Brader, Matthias Fuchs,Thomas Voigtmann, Fabian Weysser, Oliver Henrich, Matthias Ballauff, Miriam Siebenbuerger

22

Structured biomaterials

dynamics and properties Magnus Nyden, Niklas Loren

structure

-

Anne-Marie Hermansson,

strategies for nanostructuring liquid Alejandro G. Marangoni Novel

Structure and Mike

rheology

Gidley, Michelle

Michael Cates,

in

30

oils into functional fats

plant-based foods: cell walls, cells, and

38

tissues

46

G.E. Gothard

Tailored food structure

processing

for

personalized

nutrition

52

Erich J.Windhab

Rheological

Methods

Rheology of thin films the flexure based microgap rheometer (FMR) Seung Jae Baik, Paula Moldenaers, Gareth McKinley, Christian Clasen -

Quantifying

the effect of food structure on microbial

spoilage

by

means

of 66

semisolid food model

system Laurence Mertensjrung D.T. Dang, An Vermeulen, Annemie Paula Moldenaers, Frank Devlieghere, Jan F.Van Impe

a

characteristics

Rheological and sensory characterisation of a swallowed Chrystel Loret, Christoph Hartmann, Nathalie Martin Double wall

Ring geometry

Aloyse Franck,

to measure interfacial

Steven Vandebril, Jan Vermant,

Applied Food Rheology

-

H.

Geeraerd, Kristof Serneels,

food bolus

rheological properties

74

Gerry Fuller

Capabilities Soergel

Extended Rheometer

Cornelia Kuechenmeister, Klaus

Oldoerp,

Fritz

Vil

5th

International

Symposium

on

Rheology and

Food

Structure

Spinning Rheometry for Visco-Elastic Liquid by Means of Yuichi Murai,Naoki

Furuya,YujiTasaka,YasushiTakeda

of surface dilatational

Comparison

UVP

rheological properties

Zenon Kedzior.Anna

Justyna Golinska-Krysztofiak,

of wheat

Pruska-Kedzior,

of ultrasound

Application

Johan Wiklund, Mats

Doppler based in-line rheometry method Stading

Compact NMR-based Capillary Rheometer Edme Horst Hardy, Dirk Mertens, Bernhard Hochstein,

Texture

Rheological,

and water-soluble pentosan Wilde, Michal Michalak

proteins

Peter J.

to

complex process

streams

Hermann Nirschl

Analysis

sensory and electron

Katrin Schrader, Kristina Luck,

microscopical characterization of processed Wolfgang Hoffmann, Kurt Einhoff

cheese

engineering for the development of novel satiety concepts Overduin, Saskia de Jong

Microstructure

Fred Beekmans.Tim Lambers, Joost Use of the texture collected in the

profile analysis (TPA)

course

test for

a

rheological

characterization of food bolus

of mastication

Marie-Agnes Peyron, Isabelle Gierczynski, Alain Woda, Chrystel Loret, Christoph Hartmann, Nathalie Martin Composite

food

gels: Linking large

Guido Sala, Caroline Leclert, Fred

deformation

van

properties to sensory perception Stieger

de Velde, Markus

Prediction of mouth feel of semi solid foods

by means of cognitive algorithms Delgado

Alexander Kutter, Cornelia Rauh, Antonio

Emulsions and Foams

Progress in formulating microemulsions containing Triglycerides as well as Phospholipids Sabine Schetzberg, Sandra Engelskirchen, Magdalena Baciu, Reinhard Strey The effect of colloidal

composition

of recombined milk studied

of WPI-stabilized emulsions

by diffusing

on

the rennet

coagulation properties

spectroscopy Zafir Gaygadzhiev, Marcela Alexander, Milena Corredig wave

Mechanical

analysis of model emulsions and estimation Christopher Klein, Kathrin Reinheimer, Manfred Wilhelm Air filled emulsions for the food Fideline

LTchuenbou-Magaia,

Fabrication of

with

of the

particle

industry

Ian T.

Norton, Phil

monodisperse edible oil

W. Cox

in water emulsion and double emulsion

microsieves

high porosity A. Wagdare, AntoniusT.M. Marcelis,

Nagesh

Cees J.M.van

Rijn

understand emulsification processes Nima Niknafs, Fotis Spyropoulos, Ian T. Norton

A new

technique

to

Single Droplet Deformation and Break-up in Mixed Elia Boonen, PeterVan Puyvelde, Paula Moldenaers

VIII

size both base

Flow Conditions

on

FT-Rheology

5th

Modeling

of osmotic pressure and shear modulus of inter-droplet interaction

International

highly

Symposium

on

Food

Rheology and Structure

concentrated emulsions

in the presence of Reza

Foudazi,

Masalova, Alexander Ya.

Irina

150

Malkin

particles at the interface (Pickering emulsion) large jump Benyahia, Lydiane Becu, Souad Assighaou

The influence of solid after

a

Lazhar

on

the

droplet

retraction

strain

Interfacial Shear

154

of Coffee

Rheology

158

Jorg Lauger, Patrick Heyer riblet-like microfluidic devices

Droplet deformation and break-up enhancement by using Fabrizio Sarghini, Paolo Masi, Filippo Maria Denaro A

comparative analysis of

interfacial and bulk

Alberto Romero Garcia, Antonio Guerrero,

rheology

Felipe

162

of protein-stabilized O/W emulsions

166

Cordobes, Valerie Beaumal,

Elisabeth David-Briand, Marc Anton Evaluation of Daiva

aging

Daugelaite,

processes in

angel cake egg-white foams

Scanlon, John

Martin G.

H.

170

Page

Encapsulation Investigation of monodisperse droplet generation

176

in coflow

Manuela Duxenneuner, Peter Fischer, Erich J. Windhab, Justin J.

Encapsulation systems based

Nam-Phuong

on

Cooper-White

proteins, polysaccharides, and protein-polysaccharide complexes

Hua, Leonard M.C. Sagis, Gerben Scheltens, Liya Yi, Erik

Modelling Dynamics of Complex

Food

Systems

with

van

180

der Linden

184

Nonequilibrium Thermodynamics

Leonard M.C. Sagis Acidic whey

Buriti

188

protein gels for encapsulation of bioactive plant compounds

Michael Betz, Alexander

Tolkach, Ulrich Kulozik

(Mauritia flexuosa)

oil

as a case

study for the incorporation of

mixtures of carotenoids in

liposomes

192

Cintia R. Silva, Silvia C. Bertho, Samantha C. Pinho An in-vitro

small intestine model for

Monica R. Jaime-Fonseca,

A.Tharakan,

Effect of confinement and kinetics

Sophia

studying absorption

on

of

Ian T. Norton, Peter J.

the

encapsulated

Fryer,

actives

196

Serafim Bakalis

morphology of phase separating gelatin-maltodextrin droplets

200

Fransson, Niklas Loren, Anne-Marie Hermansson

Production of vehicles

using

tailored, monodisperse biopolymer microparticle and nanoparticle delivery microfluidic devices

Elizabeth Rondeau, Edeline

Wong,

204 Erik

Miller, Joung

Sook

Hong, Justin

J.

Cooper-White

Scattering and Spectrocopy light scattering-rheology measurements for studying stress induced phase Aadil Elmoumni, Alyose J. Franck, Matthew E. Helgeson, Matthew D. Reichert, Jason M. McMullan, Norman J.Wagner Simultaneous

MuPEPT: A Serafim

new

method for

non-invasively particulate

flows

210

214

Bakalis, Z.Yang, A. Ingram, Peter J. Fryer, David J. Parker

IX

5th International Symposium

on

Food

Rheology and

Structure

Sedimentation and consolidation of concentrated dispersions characterized by space and time resolved transmission measurements Dietmar

Lerche,Titus Sobisch, Anne-Katrin

Lipids

218

Zierau

and Fats

Non-triglyceride structuring of edible oils: tubules in sterol Arjen Bot, Ruud van Adel, Eli C. Roijers, Christos Regkos

+

gamma-oryzanol-based organogels

224

Engineered healthy indulgence: development and characterization of cocoa butter emulsions Jennifer Norton, John Parkinson, Phil W. Cox, Peter J. Fryer

228

Rheological modification of reduced fat

232

Tram-Ann Line Do, Bettina Fat

migration

Wolf, John

R.

by the addition of limonene Vieira, Jeremy Hargreaves

chocolate induced

Mitchell,

Joselio

in chocolate and new methods to determine local diffusion in

heterogeneous

biomaterials

234

Niklas Loren, Jenny Jonasson, Maud Langton, Anne-Marie Hermansson Fat reduction whilst Stuart

maintaining the sensory characteristics of fat using multiple emulsions M.Clegg,Cindy J.M. Beeren, Angus I. Knight, Peter J.Wilde

238

Measuring and modeling the structure of chocolate Benjamin J.D. Le Reverend, Peter J. Fryer, Ian Smart, Serafim Bakalis

242

The use of

246

Hanna

profilometry measurements for chocolate bloom detection Dahlenborg, Anna Fureby, Fredrik Johansson, Daniel J.E. Kalnin

Influence of process and formulation on chocolate rheology Noemi Baldino, Domenico Gabriele, Massimo Migliori, Bruno de Cindio

Rheological Modeling and The Jan

Numerical Methods

rheological basis for texture perception Engmann, Adam S. Burbidge

Janus chain model: Yi

250

Rheological and structura; properties Ding, Martin Kroger

256

of

collagen gels

258

Implementation and Validation of a Three-Stage Freezing Model for Food Sprays Seshasai Srinivasanjim Althaus, Erich J. Windhab, Kathleen Feigl, Franz X.Tanner

262

Numerical Investigation of Droplet Formation from Pores Kathleen Feigl, Franz X.anner, Seshasai Srinivasan, Erich J.Windhab

266

Biopolymer Solutions State

diagram

Ruud

van

On the

of starch

and Gels

predicted with Flory-Huggins-Free Volume theory

study of fracture properties of starch gels Gamonpilas, Maria N. Charalambides, J. Gordon Williams,

Chaiwut

276 PJ.

Biopolymer solution rheology and salt perception Koliandris-Gady, Cecile Morris, Joanne Hort, Andy Taylor,

Anne-Laure

X

272

der Sman, M. Meinders

Dooling,

S.R. Gibbon

280 Bettina Wolf

5th

International

Symposium

on

Food

Rheology and

aggregation concentration of beta-lactoglobulin based fibril formation. Ardy Kroes-Nijboer, Paul Venema, Jacob Bouman, Erik van der Linden

284

The critical

Rheology of

microstructures based

Andrea Gabriele, Fotis

Spyropoulos, Ian

Distinguishing sources by the

thickeners used

spinodally decomposed polysaccharides fluid gels

on

of variation in

286

T. Norton

thickening capacities of

common

random coil

polysaccharide

food

industry Pollard, Barbara Eder, Peter Fischer, Erich

Michael

Structure

supramolecular assemblies based Acacia-gum-quercetin submicronic particles Formation of

290 J. Windhab

on

Beta-lactoglobulin and core-shell

total

294

Aberkane Leila, Sanchez Christian

Influence of intrinsic and extrinsic factors

on

characteristics of Thomas Duvetter,

Use Fraeye,

Eugenie Doungla Ngouemazong, Loey, Paula Moldenaers, Marc Hendrickx

Ann Van

pectin-calcium-gels Sandy Van Buggenhout,

equilibria and rheological behavior of polysaccharide/protein Asja Portsch, Fotis Spyropoulos, Ian T. Norton Phase

Interplay between gelatin gels

microstructure and mechanical

298

mixtures in the presence of sugars

properties in carrageenan gels

in NaCl salt

306

and in Loic

Hilliou,

Maria do Pilar

Goncalves, Manfred

Wilhelm

proteins in the presence of two polysaccharides: flaxseed gum diffusing wave and ultrasonic spectroscopy Astrid Chappelaz, Marcela Alexander, Milena Corredig Phase

and

separation

behavior of milk

kappa-carrageenan, studied using

Investigation

of the effect of

hydrophilic

silica

particles and monoolein

on

the

Pichot,

Fotis

Colloidal

Spyropoulos,

digestion

314

Ian T. Norton

Systems

The effect of pH and temperature human

310

stability against

coalescence of mixed-emulsifier emulsions Roman

302

on

the interfacial structure of

proteins: Setting the

scene

for

of emulsions

320

Julia Maldonado-Valderrama, A. Patrick

Gunning,

Nicola

C.Woodward, Michael

J. Ridout,

Victor J. Morris, Peter J. Wilde

Rheology and phase behavior

of dense casein micelle

324

dispersions

Antoine Bouchoux, Belkacem Debbou, Genevieve Gesan-Guiziou, Marie-Helene Famelart, Jean-Louis Doublier, Bernard Cabane

Towards full control of the interactions between like-charged

Kitty

van

Gruijthuijsen, Najet Mahmoudi,

Network induced relaxation

(food) colloids and polymers

328

Herve Dietsch, Anna Stradner

dynamics in colloidal gels

332

Emanuela Del Gado, Walter Kob The effect of tea constituents Nazlin K.

on

the

rheological and foaming properties of globular proteins

334

Howell, WeiguoWu

Hyperthermophilic Enzyme Immobilization on Nanofibrous Supports for Food Processing Christina Tang, Carl D. Saquing, Sindhura V. Sevala, Stephen W. Morton, Robert M. Kelly, Saad

338 A. Khan

XI

5th International Symposium

on

Food

Rheology and

Structure

Dough Separation of wheat flour into starch and gluten Mechanisms and differences Elsbeth Van der Zalm, Amal Sawalha, Atze Jan Van Der Coot, Remko Boom -

between flour cultivars

Dough Rheology and the Kieffer Test Roger Tanner, Shaocong Dai, Fuzhong Oi, Marcus Newberry, Ferenc Bekes Basic

in

Change

phases morphologies during

non-attractive

particles:

Auger, Andreas

the interfacial and bulk viscoelastic

on

native

mixing

lipids

of attractive and

complex suspension

a

352

Redl

properties in dough of soluble proteins and

from wheat flour

Laura Piazza, Jiabril

Tailoring the

of

348

the case of flour-water batters

Marie-Helene Morel, Frederic

Study

the

344

356

Gigli

structure of starch based food matrices

through processing

360

Nadina Muler-Fischer, Beatrice Conde-Petit

Fibre-gluten

interactions and their

Anneke Martin, Albert

implications for dough and dough processing

Jurgens, Martijn

Development of structure in cake batters Amy K.S. Chesterton, Geoff D. Moggridge, The microstructure of Lieke

van

Riemsdijk,

a

364

Noorts

368 Wilson,

D. Ian

Peter A. Sadd

protein suspension and its elastic behavior. Reurink, Atze Jan Van Der Goot, Rob Hamer

370

Nienke

Rheological modelling of dough formation during farinografic Migliori, Bruno de Cindio, Sebastiano Correra

test

374

Massimo

The mechanical Martin G.

spectrum of dough determined from ultrasonic techniques Scanlonjohn H. Page, Valentin Leroy, Yuangzhong Fan, Keyur L Mehta

378

Dairy Products Instant infusion

Rennet Anni B.

pasteurization for gentle heat coagulation properties Hougaard, Richard Ipsen

treatment of milk for cheese

making: 384

Rheology and sensory properties of stirred yoghurts van Oosten-Manski, Sheelagh Hewitt, Lisa Rutherford,

388

Julita

Monica

Campbell

Predicting yogurt thickness-A combination of ingredients and processing Marja Kanning, Fred van de Velde, Peter de Jong Crosslinking enzymes

as

tools for structure

engineering of milk protein based Raija Lantto,

392

foods

396

Martina Lille, Dilek Ercili Cura, Riitta Partanen, Pirkko Forssell, Kaisa

Poutanen, Johanna Buchert

Effect of

transglutaminase-treated milk powders Christopher Guyot, Sabine Lauber, Ulrich Kulozik Microparticulated Whey Isabel

XII

Protein as Fat

Replacer

Celigueta Torres, Richard Ipsen, Jes

on

in

the properties of skim milk

Yoghurt

C. Knudsen, Bente

yoghurt

400

404

Bjerre 0stergaard

5th

Pectin stabilization of acidified milk drinks: Richard

Ipsen, Soren Jensen,

Rheology, Yan

Peng,

was

John A.

physical properties gelation point

altered after the

Lucey,

rhamnosus

RW-9595M

on

on

Food

Rheology and

the mechanism

408

of fermented milk was

gels when the incubation

detected

412

exopolysaccharides produced by proteins

strain Lactobacillus

and milk

416

L.Turgeon, Veronica Plesca

Sylvie

Functional

gels of whey protein and pullulan blends Stephanie Sullivan, Christopher A. Eckert, Michael S. Cannon,Thomas T.

Effect of heat treatment

on

the formation of acid milk

gel:

a

kinetic

420 J.

Fink,

Saad A. Khan

study using rheology

and confocal

microscopy Fanny Guyomarc'h, Marlene Jemin, Veronique

424 Le

Tilly,

Marie-Noelle Madec, Marie-Helene Famelart

Dielectric relaxations and stickiness of dairy

Nattiga Silalai,

Sean

powders influenced by glass O'Callaghan, Yrjo H. Roos

Hogan, Donal

transition

tribology device for assessing mouthfeel attributes of foods Baier, Doug Elmore, Brian Guthrie,Tim Lindgren, Sean Smith, Adam Steinbach, Stephane DebonjoostVanhemelrijck, Patrick Heyer.Jorg Lauger

A

Structure

David S. Home

of interactions between

Study

Casting light

Symposium

Claus Rolin

microstructure and

temperature

International

new

428

432

Stefan

m

Influence of

Rheology and

Processing

structure of

Leszek Kulisiewicz, Antonio

on

Structure and

Rheology

high pressure treated gelatin gels Delgado

Rheological properties of plant dispersions in relation Li Day, Mi Xu, Sofia 0iseth, Yacine Hemar, Leif Lundin

to their microstructure

Compatibilization of starch-zein blends under shear flow Edwin Habeych,AtzeJanVan DerGoot, Remko Boom, Shuji

and microstructure of

442

446 Adachi

Investigation of milling methods for seed endosperms Silke lllmann, Michael Pollard, Peter Fischer, Erich J. Windhab

Rheology

438

protein-based bioplastics with antimicrobial activity Crispulo Gallegos, Antonio Guerrero, Yolanda Vergara

450

454

Abel Jerez, Pedro Partal, Inmaculada Martinez, Heat and pressure induced Ute

protein

Bindrich, FilipTintchev, Volker

Structural

structures in sausage batter

458

Heinz

quality of carrots in relation to beta-carotene in vitro bio-accessibility Sandy Van Buggenhout, Indrawati Oey, Ann Van Loey, Marc Hendrickx

462

Lien Lemmens,

XIII

5th International Symposium

on Food

Rheology and Structure

Contents

POSTER SESSION:

Rheological

-

Poster Sessions

Methods

Rheological properties and coating in "mouth": Impact on flavor release Clement De Loubens, Marion Doyennette, Cristian Trelea, Isabeile Souchon, A. Magnin

468

Yield stress, structure relaxation of food gels

470

Patrick

Heyer.Jorg Lauger

Effects

hydrocolloids

Bart

rheological properties and stability of a bechamel Depypere, Claudia Delbaere, Koen Dewettinck

on

Heyman, Frederic

the

472

sauce

multiple-step online-slit-die rheometer for investigations of the influence of extrusion process parameters on the rheological behaviour of starch-based food products A

Mario Horvat, Azad Emin, Heike P. Schuchmann, Bernhard

Comparison of rheological, fermentative and baking properties of gluten-free dough formulations Zenon Kedzior.Anna Pruska-Kedzior, Stanislaw Lehman, Agnieszka Makowska, Jozef Sadkiewicz ANFIS

modeling

474

Hochstein, Norbert Willenbacher

of viscosity in low-fat mayonnaise

476

478

Mohebbat Mohebbi, Milad Fathi, Fakhri Shahidi Ultrasonic

Investigation of Oscillating Pipe

Flow of Visco-elastic Fluid

480

Kazuya Oyama,YujiTasaka,Yuichi Murai, Yasushi Takeda Rheological Profile of Filmogenic Solutions During Temperature Ramps

From Modified Banana Starch and

482

Javier Solorza-Feria, Mirna Sanchez-Rivera, Claudia Carlos

Romero-Bastida, Rosalia Gonzalez-Soto,

Lopez-Gonzalez

Effect of food structure Tina

Plasticizer,

Theys,

Annemie

484

growth dynamics of Salmonella Typhimurium Geeraerd, Frank Devlieghere, Jan Van Impe on

the

Rheological properties and phase change behaviors of coconut fats and oils Tipvarakarnkoon, Bernhard Senge

486

Tatsawan

POSTER SESSION: Texture

Development of

a new

Analysis

functional mayonnaise with walnut oil

490

Silvana Cavelia, Amalia D'Amore, Rossella Di Monaco, Paolo Masi

Measuring

microstructure of foods under oral conditions

Els de Hoog, Diane Dresselhuis, Fred

van

492

de Velde, HansTromp

Rheology, microstructure and sensory characteristics of yoghurt produced from Vivian Gee, Ian Ciron, Mark Auty Evaluation of

Physicochemical Properties

of

Yoghurt

Fortified with Calcium Salts

Azade Ghorbani Hasansaraei, Hamid Bahador Ghoddosi, Ali Mortazavi, Ali

Motamedzadegan.Shabnam

Rheological

Seyed

Ahmad

494

496 Shahidi

Yasaghi,

Hamzeh

measurement methods to

predict

material

properties of fat based coating materials

Cornelia Grabsch, Karl Sommer, Sabine Gruner, Frank Otto

XIV

microfluidized milk

498

5th

Influence of power ultrasound Miaden

Brncic,

on

textural

Ivana

Ljubic Herceg, Drago BrankoTripalo, DamirJezek, Petra Cerovec, Effect of microcristallin cellulose

as a

fat

International

properties of

corn

Zoran

starch

Badanjak,

Subaric, Marija

Symposium

on

Food

Rheology and Structure

gels

500

Suzana Rimac

Brncic,

Herceg

replacer

textural and sensory

on

properties of low fat hamburger

502

Fereshte Hosseini, Elnaz Milani

physiological perception of potato crisps texture

Correlation of the

and

compression

& acoustic

emission measurements

Manfred

evaluation and

Sensory

Le

Fanny

504

Kilger, Claudia Schua,

Harold L. Peet,

rheological

Virginie Dujon

behaviour of hot

506

beverages

Reverend, Xiaojun Gao, Elisabeth Walton

Effect of natural fiber

source

Elnaz

Pourazarang,

Milani,

Application

Hashem

of

image

addition (Fibrex)

texture

M.

on

dough rheology

and Textural

properties of Barbari bread

508

Karimy

analysis for evaluation of osmotically dehydrated Seyed Mohammad Ali Razavi

kiwifruit

qualities

510

Milad Fathi, Mohebbat Mohebbi,

Apple pastille:

Correlation between feature extracted from texture

image analysis

and sensory characterics

512

Mohebbi, Milad Fathi, Roya

Fakhri Shahidi, Mohebbat

Effects of somatic cell counts

sheep's

on

the

phsicochemical

Rezaee, Safieh Khalilian

and

rheological properties

of

yoghurt

milk

Masoud

514

Najaf Najafi,

Aresh Koocheki

The Effect of Stabilizers and Fat Content

on

Physical

and

Whipping Properties of

Confectionary Yasaghi, Azade Ghorbani Hasansaraei, Ali Motamedzadegan, Shahram Naghizade, Zahra Esfandiari Ahmad Shahidi

Fractal

516

Cream

Low Fat

Seyed

made from

analysis

of

some

chitosan based colloidal

Shabnam

Hamzeh,

518

systems

Niculina-Viorica Stanescu, Mihaela Olteanu, Mircea Rusu, Manuela

Florea-Spiroiu

Hydrophobicity and the human tongue

520

HansTromp, Els de Hoog, Fred Beekmans

POSTER SESSION: Emulsions and Foams

Pectin Jafar

as an

improver

Al-Hakkak,

Influencing

egg

of

rheological, foaming and emulsification properties

yolk functionality by enzymatically Bindrich,

emulsions based

on

crystal-stabilized W/O

Sarah Frasch-Melnik, Fotis

Olive oil emulsions Francesca R.

524

Lupi,

as

modified

phospholipids

Lopes

emulsions for controlled salt release

Spyropoulos, Serafim Bakalis,

Baldino,

528

da Cunha

530

Ian T.Norton

532

puff pastry shortening replacer

Noemi

526

Knut Franke

the interactions between sodium caseinate and LBG

Fabiana de Assis Perrechil, Rosiane Fat

egg-white protein

Fadia al-Hakkak

Waldemar Buxmann, Ute

Multiple

of

Domenico Gabriele, Massimo

Migliori,

Bruno de Cindio

XV

5th International Symposium

on

Food

Rheology and

Influence of the presence of monostearin soy

protein

Luisa

on

Structure

the interfacial

behavior of

rheological

gluten

and

films

Lopez, Antonio Guerrero, Julia de la Fuente, Manuela

preparation using membrane Spyropoulos, Ian T. Norton

Emulsion microstructure Robin Hancocks, Fotis

Ruiz

emulsification

model system for membrane emulsification to control droplet formation and detachment Sebastian Holzapfel, Laurenz Hurlimann, Peter Fischer, Erich J.Windhab Mircrofluidic T-channels

The influence of

as a

whey processing

on

-

Tailoring surface properties

emulsifying properties of whey proteins

Renata Kovacova, Jiri Stetina, Lenka Diblikova

Mechanical characterisation of confectionery wafers Idris Mohammed, Maria N. Charalambides, J. Cordon Williams, John Rasburn

Self-assemblages induced by dynamic Irina Nicorescu, Alain

Gerard Cuvelier, Jack

Duplex

emulsion

heat-treatment: their role in foam structuration and stabilization

Riaublanc, Catherine Loisel, Christophe Vial, Gholamreza Djelveh,

Legrand

stability during emulsification process;

effect of

glucose

on

salt

migration

Aleksandra Pawlik, Stephen Moore, Ian T. Norton

vegetable oil viscosity using Front-Face Fluorescence Spectroscopy: A preliminary study Barylbekova, Jamila Smanalieva, Asylbek Kulmyrzaev

Prediction of Ainur

A

rheological prediction model for W70 rapeseed Melinge, Adinel Gavrus

and

soybean

oil emulsion

an inverse

using

analysis

luliana Vintila, Yannick Interfacial

properties influence the rheology and creaming of protein

Michael J. Ridout, Beatriz Herranz

stabilized oil-in-water emulsions

Hernandez, Alan R. Mackie, Peter J. Wilde

Stability and rheological properties of nanoemulsions based on natural oils Miguel WuIff-Perez, Juan De Vicente, Amelia Torcello-Gomez, Antonio Martin-Rodriguez, Maria Jose Galvez-Ruiz

POSTER SE5510N:

Encapsulation

Enzymatic gelation for the microencapsulation of sensitive functional additives in Thomas

Heidebach,

The Use of Ultrasound for Cardamom oil

Masoud

encapsulation into milk-based Najaf Najafi, Rassoul Kadkhodaee, Ali Mortazavi

Characterization of

and

liposomes incorporating essential

oil of Brazilian

cherry (Eugenia

Stability

of bioactive

Ann

POSTER SESSION:

uniflora

Foglio

proteins in gel loaded liposomes Yahya, Serafim Bakalis

Alan M. Smith, Liam M. Graver, Monica R. Jaime-Fonseca, Faridah

Scattering

and

Spectrocopy

Ultrasonic real-time monitoring of aggregation processes Vitaly Buckin, Agnieszka Ochenduszko

XVI

protein

matrices

matrices

Aqueous and lyophilized formulations Patricia A. Yoshida, Danilo Yokota, Samantha C.Pinho, Rodney A.F. Rodrigues, Mary Encapsulation

milk

Petra Forst, Ulrich Kulozik

in milk

protein systems.

L):

5th International Symposium

on

Food

Rheology and

Quantifying graininess of glossy food products Flemming M0ller, Jens Michael Carstensen

570

Photometric instrumentation for evaluation of dispersion and stabilization of Titus

Sobisch, T.

Dietmar

Speeding up the evaluation Titus

stability and optimization of separation

dispersions

Detloff,

572

Lerche,

of the

Wolff,

M.

M. Holke

physical stability

of

beverage dispersions

574

Sobisch,T. Detloff, Dietmar Lerche

POSTER SESSION:

Fats

Lipids and

amorphous functional confections constructs in Jennifer Ahn-Jarvis, Sylvan G. Frank, Yael Vodovotz A

Structure

of

rheologic study

synthetic saliva

578

Steven J. Schwartz,

Prediction of chocolate bloom Hanna

Shear

Joel

using

Dahlenborg, Birgit Brandner,

LV SEM and Raman Anna

Fureby,

Fredrik

Imaging Johansson, Daniel

580 J.E. Kalnin

582

rheology of molten crumb chocolate and similar suspensions Mike Johns, Alex Routh, Ian Wilson, Isabella Van Damme

Taylor,

POSTER SESSION: Flow behaviors of Andiz Mehmet

Akbulut,

Behavior of

a

dry

Hacer

and Numerical Methods

Rheological Modeling

(Juniperus drupacea) juice (pekmez) concentrated by boiling Coklar, Gokhan

granular

material

586

Ozen

during

a

588

filling and discharge operation

Ismain Baba Ahmed, Amine M. Alia I, Fouad Ghomari, Blaise Nsom, Noureddine Latrache

Rheology-Microstructure-Relationship of

Emulsions

590

Andre Braun, Marco Dressier, Erich J.Windhab A

comparative study between

two

concepts of the evolution

of

porosity

in

dry granular flows

592

Chung Fang Rheological

behavior of licorice

and temperature:

Asgar Farahnaky,

a

(Glycyrrhiza glabra)

extract solutions as a function of concentration

reappraisal

594

Lale Nasiri, Mahmoud S. Zainnoddin

techniques to determine the mechanical properties of self-supporting and supporting starch gels Chaiwut Gamonpilas, Maria N. Charalambides, J. Gordon Williams, P.J. Dooling, S.R. Gibbon Use of indentation non-self

Simulation of viscoelastic fluids at

logarithm

596

high Weissenberg number using the extended matrix 598

formulation

Azadeh Jafari, Nicolas Fietier, Michel 0. Deville

Time-dependent flow properties and thixotropy of Alyssum homolocarpum seed gum

solutions

600

Arash Koocheki, Seyed Mohamad Ali Razavi

Comparison

on

Zhen Liu, Sen Yao, Ru Water molecule

602

properties of Rice Gel and surimi gel Liu, Siming Zhao, Shanbai Xiong

creep

expected localization in the food matrix

food processes engineering conditions Tadeusz Matuszek

and its interaction

probabilities under 604

XVII

5th International Symposium

Food

on

Rheology and

Structure

Study of rheological properties of enzyme affected fish myofibrillar protein solution using RSM method Ali Motamedzadegan, Shabnam Hamzeh, Seyed Ahmad Shahidi Yasaghi, Azadeh Ghorbani Hasansaraei

606

Improving of Rheological Properties and Cross-linking Enzyme Modification of Fish Proteins Using RSM Ali Motamedzadegan, Shabnam Hamzeh, Seyed Ahmad Shahidi Yasaghi, Azadeh Ghorbani Hasansaraei

608

Numerical solution to Bostwick consistometer test

610

Blaise Nsom, Noureddine Latrache, Ahmad Ahmad, Ahmed Daimallah, Ismain Baba

Ahmed,

Ahcene Bouabdallah

Rheological properties of hydrocolloid extracted from wild sage seed (Salvia macrosiphon) Seyed M.A. Razavi, Aram Bostan

Rheological

behaviour of fish skin

Hoda Shahiri

gelatin

of rainbow trout

(Onchorhynchus mykiss)

612

614

Tabarestani, Yahya Maghsoudlou, Ali Motamedzadegan

Modeling the time-dependent rheological properties of pistachio butter Masoud Taghizadeh, Seyed M.A. Razavi, Ahmad Shaker Ardakani

616

Rheological properties of

618

Hamid

Persian

honeys

Tavakolipour

Mathematical model for Mustafa Tahsin

prediction of rheology of tomato soup added with whole egg powder (WEP) Karakaya, Sumeyra S:Tiske, Berna Ozalp

Flow

properties of tomato soup enriched with wheat germ Mustafa Kursat Demir, Berna Ozalp, Mustafa Karakaya, Mustafa Tahsin Yilmaz

POSTER SESSION:

Biopolymer

under different

622

Solutions and Gels

Predicting saltiness: An in-mouth salt release model Serafim Bakalis, Benjamin J.D. Le Reverend, Bettina Wolf, Guoping Haematoccocus

620

Yilmaz, Mustafa

626 Lian

pluvialis microalga biomass in mixed gel systems rheological characterization gel setting conditions -

Ana Paula Batista, Cristiana

Nunes,

Patricia

Fradinho,

Luisa

628

Gouveia, Isabel Sousa,

Anabela Raymundo, Jose M Franco Influence of functional

properties on microstructure, rheology and texture of carob protein (CPI) gels Carlos Bengoechea, Sara Molina, Antonio Guerrero, Maria Cecilia Puppo

630

Influence of flaxseed gum

on

Katia

632

Luiz Fazani

isolate

Regina Kuhn,Angelo

cold set

whey protein gels induced by salt addition Cavallieri, Rosiane Lopes da Cunha

Structural and

rheological characteristics of gels from amaranth protein by different processes Dagnith Liz Bejarano-Lujan, Rosiane Lopes da Cunha, Flavia Maria Netto

concentrates obtained

634

Improving mouth feel by modulating microstructure and large deformation properties Saskia de Jong, Fred

van de

Kinetics of bond formation and Tiziana Abete, Emanuela Del

Polymerization Noha

XVIII

pH effects

in cross-linked

gelatin gels

Gado, Lucilla de Arcangelis, D. Hellio Serughetti, Madeleine Djabourov

of Aqueous Dispersions of Whey Protein Isolate for the Production Eissa, Dania M. Mohamed, Kawther S. Uoness, Mohammed M. Azab, S. Abed, Duha Abu El-Aish

Ahmed S.

636

Velde, Eva-Maria Dusterhoft

of Food Thickener

638

640

5th

Impact

of Trichoderma reesei

and sodium caseinate

rheology

Food

Rheology

and Structure

and microstructure of acidified milk

Riitta Partanen, Johanna Buchert,

Raija

Lantto

of pea starch gel for candy production Noemi Baldino, Bruno de Cindio

644

mixtures

646

Gabriele, Massimo Migliori,

fragility of concentrated maltopolymer/disaccharide

Matthew Sillick,

Christopher

M.

Gregson

thermally processed eggyolk/kappa-carrageenan Batista, Cristiana Nunes, Felipe Cordobes,

Rheological and texture properties Jose Manuel Anabela

on

642

Lille,

Rheological characterization

Viscous

on

Symposium

gels

Dilek Ercili-Cura, Martina

Domenico

tyrosinase

International

Aguila,

Raymundo,

Ana Paula

of

mixtures

Antonio Guerrero

Rheological and sensory characterization of low-fat set yoghurt beta-glucan and milk protein Dominik Guggisberg, P. Piccinali, P. Eberhard, B. Rehberger

as

influenced

by tapioca starch, 650

Rheological characterisation of maltodextrins obtained from different botanical origin Miroslav Hadnadev, Ljubica Dokic, Biljana Pajinjelena Mihic

starch

Determing local diffusion properties using most likelihood evaluation of fluorescence recovery after photobleaching data Joel Hagman, Niklas Loren, Jenny Jonasson, Anne-Marie Hermansson Whey protein gel as model system for testing the effect of hydrocolloids during deep fat frying Jonas H0eg Hansen, Astrid Wisby Tobiasen.Tina Ahmt Influence of

alpha-

648

and beta-casein

on

the

gelatinisation

and

as a barrier to fat

652

654

uptake 656

subsequent amylolytic digestion

of waxy maize starch Anthony P. Kett, Sinead M. Fitzsimons, Edwin R. Morris, Mark A. Fenelon

design of biopolymer solution rheology for sensory analysis Koliandris-Gady, Timothy Foster, Andy Taylor, Bettina Wolf, Elizabeth Rondeau, Cooper-White

Advanced

658

660

Anne-Laure Justin J.

Rheological Georgette

characterization of yam

(Dioscorea spp.) starch and flour

Soft acid confectionaries:The

texture and state transition

specificities of gelatin in comparison 664

to agar and

pectin Matignon, Sandra Domenek,

Anne

662

Konan, Judith Brunnschweiler

Jean-Marc Sieffermann,

Sylviane

Guedj, Noelle Brambati,

Camille Michon

complex microstructures and processes for advanced Mills, Fotis Spyropoulos, Ian T. Norton, Serafim Bakalis

Design Tom

of

salt reduction in foods

666

Dynamic mechanical properties of kappa-carrageenan/caseinate mixtures Nono Merveille,Taco Nicolai, Doininique Durand, Lazhar Benyahia

668

Rheological properties of

670

starch-aroma model systems

Donatella Peressini, Alessandro Sensidoni

diffusivity in polisaccaridic gels Gigli, Sabrina Bertini, Giorgio Eisele

Multi-scale estimation of water solubles Laura Piazza, Jiabril

Synergistic

Seyed

interaction of

Balangu seed gum with

M. A. Razavi, Bahareh

selected food

Emadzadeh.Toktam Mohammadi

hydrocolloids: the rheological investigation

672

674

Moghaddam

XIX

5th International Symposium

Extraction and

on Food

Rheology

hydrocolloid gums from some african legumes BoscoTchatchueng, Robert Ndjouenkeu, Ahmed Ali

partial characterisation

Clement Saidoujean Evolution of the

and Structure

of

steady and oscillatory rheological properties

of aqueous

676

systems of Tragacanth

gum with storage time Francisco Chenlo, Ramon Moreira, Claudia Silva Evolution of the with

storage

678

steady and oscillatory rheological properties of aqueous systems

680

Francisco Chenlo, Ramon

Moreira,

Claudia Silva

Effect of

high pressure treatment on rheological properties of xanthan/guar Tatsawan Tipvarakarnkoon, Bernhard Senge Rheological analysis of chemically crosslinked protein gels an anionic polysaccharide DongYuanyuan,Tim Foster.John Mitchell, Bettina Wolf State

of guar gum

time

in absence

or

mixtures

682

presence of

684

diagrams of several starches treated with high hydrostatic pressure Kiyoshi Kawai, Ken Fukami, Erina Goto, Akihiko Sasagawa, Akira Yamazaki

686

Kazutaka Yamamoto,

Adhesive and in vitro release

Ying-Oing Zhang,

Zhin-Yuan

of the

properties

Mi,

Xiao-Li

POSTER SESSION: Colloidal Stabilization of

Seyed

dispersed solid particles

Mohamad Mousavi, Hosein Kiani,

Non-linear flow

properties of a

konjac glucomannan and xanthan gum

Li, Shui-Jian Wu, Ai

mixture

gel film

Systems in dilute fermented

Seyed Hadi

wormlike micellar

dairy drinks by fluid gel

structure

system driven by

a

shear induced

694

Cesare Oliviero Rossi, Giuseppe Antonio Ranieri,

Ruggero Angelico, Gerardo Palazzo

Study of Rheological and Stability Related Properties of Low Acyl and High Acyl Gellan Gum Marjan Sherafati, Seyed Mohammad Mousavi, Ahmad

Rheology of concentrated suspensions

Siebenburger,

new

approach

Tamara

to

Dapcevic,

and

Effects of

Ashtari,

characterizing the thixotropic behaviour Dokic, Ljubica Dokic on

wheat flour

analysis with image processing

Mohebbi, Fakhri Shahidi, Ahmad

hydrocolloids

on

of starch

Patrick

XX

Selmair,

batter

on

wheat

Peter Koehler

Mohsen Labafi Mazrae Shahi

698 Horst

Henning Winter

gel

702

dough characteristics

704

in Iranian breads enriched with soy flour

706

Ehtiati

rheology and breadmaking performance

Donatella Peressini, Monica Pin, Alessandro Sensidoni Influence of glycolipids

with

Dough

Petar

Crumb texture and color

System

696

Kalbasi

mode-coupling theory Hajnal, Matthias Fuchs,

Temperature and fermentation dependence Idriss Mohammed, Bernhard Senge

Mohebbat

Carrot Juice Colloidal

Matthias Ballauff, David

POSTER SESSION: A

692

Razavi

isotropic-nematic phase

Miriam

688

Liu

dough rheological properties,

of

gluten-free

bread volume and crumb

flours

properties

708

5th International 5ymposium

Marie

rheological and textural properties

on

Dynamic visualization of syneresis of cheese curd during mechanical Xiaolu Geng, Richard Ipsen, Anni Nielsen,Thomas Janhoej Evaluation of date syrup and guar gum addition Low fat Orange yog-ice cream

Milani,

Towards

improved

texture

on

of skim milk

yogurts

718

treatment

Rheological properties

716

of 720

Ali Mortazavi

Baghaea,

Homa

Structure

714

on some

Impact of high-pressure microfluidization Ian Ciron, Vivian Gee, Mark Auty

Elnaz

Rheology and

physiochemical and rheological properties of dairy gels Dobenesque, Arjen Bot, Sylvie Marchesseau

of iron fortification

Raouche,

Sana

Food

Dairy Products

POSTER SESSION:

Impact

on

foods

properties of protein-rich

722

Nanik Purwanti, Atze Jan Van Der Goot, Remko Boom

aggregation, and gelation McCarthy, Harjinder Singh

What does added calcium do in heat-induced denaturation, Emmanuelle Riou, Palatasa Havea, Owen

POSTER SESSION: Influence of Effect of irradiation on Iranian Samira

rheological properties

of gum

Structure and

whey proteins?

tragacanth exudate from three species

of

728

Mohammad Amin Mohammadifar

Alijani,

of Dioscorea alata yam based Rbsti

improvement

Yetioman Toure, of

Charlemagne Nindjin,

vacuum

N'Guessan

730

Georges

Amani

on textural attributes of various

pasteurization

Erwan Bourles, Emira

apples cultivars

Mehinagic, Corinne Patron, Jean-Luc Courthaudon,

and reliable method of

Ann Van

Loey,

Paula

Moldenaers,

732

Frederique Jourjon

preparation of strong homogeneous calcium-pectin gels Eugenie Doungla Ngouemazong, Steven Vandebril,Thomas Duvetter, Use Fraeye,

Quick

724

Rheology

Astragalus

Texture

Impact

Processing on

of

734

Marc Hendrickx

physicochemical properties of wheat starch Mahsa Majzoobi, Mohsen Radi, Asgar Farahnaky, Jalal Jamalian,Taewee Tongdang

736

Rheology and processing of model pudding formulations Crispulo Gallegos, Nuria Nunez, Concepcion Valencia, Pedro Partal,

738

Effect of microwave

Jose M

Franco,

cooking

on

Edmundo Brito-de la Fuente

Formation of fibrous texture from dense calcium caseinate

Katarzyna Grabowska, Yam

Atze Jan

van

(Dioscorea spp.) starches present

Valentine N'da Kouame, Matthias Amani N'Guessan

Georges,

a

high potential

as

texturing agent

in food

742

Beatrice Conde-Petit

long can dried carrageenophyte seaweeds

Loic Hilliou, Fabio D.S.

740

Derungs, Stephan Handschin,

Damage of PGPR resulting from application of mechanical Steven J. Hess, William Hanselmann, Erich J.Windhab How

dispersions

der Goot

Larotonda,

Maria do Pilar

stresses

be stored without

Goncalves, Alberto

744

affecting carrageenan gel properties?

746

M. Sereno

XXI

5th International Symposium

Food

on

Rheology and Structure

Effects of emulsifying salts with increased

content on textural

potassium

properties 748

of block-type processed analogue cheese used as pizza-toppings Kristina Luck, Wolfgang Hoffmann, Katrin Schrader, Norbert Johannsen Effects of fermentation

on

and viscous

beta-glucan

of different wholemeal oat flours

properties

Annalisa Romano, Paolo Masi, Laura Flander, Pekka Lehtinen, Anu Microstructure

cooking

changes of starch granules

and cells in

Kaukovirta-Norja,

potatoes prepared by

common

methods used in Latvia

Irisa Murniece, Dace Promotion of

new

Klava,

food

Ruta

750

Kaisa Poutanen

752

Galoburda, Daina Karklina

products

Charlemagne Nindjin, Elise Koffi,

for the water yam Dioscorea alata: Yetioman Toure, Olivier

french-fries, Crisps and Rosti

754

Kouadio, Andres Tschannen,

N'Guessan Georges Amani Influence of modification

techniques on physico-chemical, rheological application in biodegradable films

and

morphological properties 756

of sago starch and its Dharmesh Chandra Saxena

Poloxamers a

as a

solution for the

surface tension

biocompatibility of polymeric surfaces with plasma proteins: 758

study

Amelia Torcello-Gomezjulia Maldonado-Valderrama, Antonio

Martin-Rodriguez,

Rheological properties of milk protein solutions after thermal treatment high pressure homogenization

Maria Jose Galvez-Ruiz

and

760

Elena Venir, Marchesini Giulia, Biasutti Marialuisa, Nadia Innocente The effect of microwave

on

extraction

pectin quality

and

yield

in

apple pomace and

lemon

peel

762

Mohammad Zarei

POSTER SESSION:

Dispersions

Rheological behavior of urban organic wastes as suspensions of fruit its correlation with solid suspended fraction Evangelina S. Morel, Guillermo Lopez-Sanchez, Denis Cantu-Lozano Rheological study of suspensions dispersed in Ana Carla Kawazoe Sato, Rosiane

Lopes

non-Newtonian

vegetable

and

766

phase

768

da Cunha

Influence of solid particle surface properties in

a

and

on

adsorption

of surface active

components

lipophilic suspensions

770

Knut Franke, Ute Bindrich

Rheological properties of suspensions Steffi

Hempel,

Cornelia Bellmann,

with

Mandy

dispersed nano-sized particles

772

Mende

Physical stability of food dispersions and rheological behaviour of the dispersion medium

774

Dietmar Lerche

POSTER SESSION: Semi Solid Effects of different milk substitutes Cristina

Alamprese,

Improvement Mahsa

XXII

of textural

Majzoobi,

on

the pasting,

rheological and textural properties of puddings

778

Manuela Mariotti

properties of spaghetti using gluten and hydroxypropyl cellulose Asgar Farahnaky, Gholamreza Mesbahi, Mohammad Hadi

Raheleh Ostovan,

780 Eskandari

5th International Symposium

Influence of model cheese structure Maud

Panouille,

Clement De

on

salt diffusion and

on

Food

Rheology

and Structure

perception

Rheological and sensory properties of a typical soft ice cream as influenced by selected food hydrocolloids Seyed MA Razavi, Maryam Bahram Parvar, Mohammad H. Haddad Khodaparast

Rheological

behavior of

Tanat Uan-On, Bernhard

Effect

of mixed

782

Loubens, Anne Saint-Eve, Isabelle Souchon

pineapple puree mixed with different types of Stabilizers Senge

polysaccharide gums

on

rheological

behavior of

pineapple puree

784

786

788

Tanat Uan-On, Bernhard Senge

Rheology of spinach puree Phuong-Uyen Nguyen, Elisabeth Van Hecke,

790 Christina Roxo, Daniele Clausse, Jean-Louis Lanoiselle

Design complex microstructures and processes for advanced salt reduction in foods Andrea Williams, Guoping Lian, David Haydock, Stephen Moore, Rachana Shah, Oingguo Xu, Shiping Zhu, Bettina Wolf, Louise Hewson, Anne-Laure Koliandris-Gady, Cecile Morris, Andy Taylor,

792

Serafim Bakalis, Sarah Frasch-Melnik, Robin Hancocks,Tom Mills, Ian T. Norton,

Benjamin

J.D. Le

Reverend,

AUTHOR INDEX

Fotis

Spyropoulos, Jing Cao, Feng Liu, Sergio Vasquez 794

XXIII