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