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Conference programme for the 16th Conferecne held in Wageningen in 2011.
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Tuesday 28th June
10.00 Registration
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Pre- conference MASTERCLASS – Nature and function of hydrocolloids [Room: Haakzaal]
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CHAIRMAN: Dr Christer Viebke Kerry Ingredients
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13.00 Dr Henk Schols, Wageningen University, The Netherlands
Chemical characterisation of hydrocolloids
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13.45 Professor Vic Morris, Institute of Food Research, Norwich, UK
Characterisation of hydrocolloid structures using microscopic techniques
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14.30 Professor Ed Morris, University College Cork, Ireland
Hydrocolloids as thickeners
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15.15 Break [Room: Terraszaal]
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15.45 Professor Peter A. Williams, Glyndwr University, UK
Hydrocolloids as gelling agents
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16.30 Dr. A Alting, NIZO Food Research BV, The Netherlands
Properties and applications of food proteins
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17.15 Dr. Renko de Vries, Wageningen University, The Netherlands
Emulsification formation and stabilisation using hydrocolloids
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18.00 End of session
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19.00 Mixer followed by dinner [Room: Terraszaal]
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Wednesday 29th June
08.00 Registration
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08.55 WELCOME ADDRESS:
Prof G.O. Phillips
NEW HYDROCOLLOID DESIGN
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[Room Haakzaal]
CHAIRMAN: Dr Alan Imeson FMC Biopolymers
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09.00 Plenary: John Mitchell University of Nottingham, UK
Physical Modifications of Xanthan gum
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[Room: Haakzaal]
Chair John Mitchell
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[Room: Kleine Veerzaal]
Chair Alan Imeson
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09.45 Biopolymer microgel suspension rheology as a function of particle modulus and effective phase volume.
HM Shewan1, JR Stokes1
1Chemical Engineering, The University of Queensland, Brisbane Qld 4072, Australia
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09.45 Effect of multi-stage ethanol leaching on physico-chemical properties of konjac flour
S. B. Widjanarko, A. Faridah, A.Sutrisno
Brawijaya University, Malang, Indonesia
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10.10 Formation of heat-induced microgels of β-lactoglobulin: Influence of environmental conditions.
T Phan*1, T Nicolai1, D Durand1, L Donato2, C Schmitt2, L Bovetto2
1 Polymères, Colloides,Interfaces, UMR CNRS-Université du Maine, Le Mans, France
2Group Macronutrients, Department Food Science & Technology, Nestlé Research Center
P.O. Box 44, CH-1000 Lausanne, Switzerland
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10.10 Thermogelation of hydrophobic cellulose derivatives A Sullo and T J Foster
University of Nottingham, UK
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10.35 BREAK [Terraszaal]
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[Room: Haakzaal]
CHAIRMAN: Dr H. de Jongh
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[Room: Kleine Veerzaal]
CHAIRMAN: Prof Leif Lundin
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11.00 Invited Lecture Modification of soybean protein to improve functionality
Fengxian Guo1, Huajun Jian1, Jie Chen1, Youling L. Xiong1,2, Xiaolin Huang3
(1) The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi 214036, China, (2) Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA, (3) Food Technology Research Institute, Yihai-Kerry Oils & Grains Group,,Qinghuangdao, 066206, China
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11.00 Invited lecture Analysis and modification of carrageenan structure using enzymes
Dr W Helbert
Centre National de la Recherche Scientifique; Université Pierre et Marie Curie-Paris 6, Unité Mixte de Recherche 7139 "Marine Plants and Biomolecules", Station Biologique, F-29682 Roscoff Cedex, Bretagne, France
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11.35 Monitoring dynamics of phase separation in oat beta–glucan⁄milk mixtures with ultrasonic and diffusing wave spectroscopy
N Sharafbafi1, SM Tosh2, M Alexander1, and M Corredig1
1Department of Food Science, University of Guelph, Guelph, Ontario, Canada
2Agriculture and Agri-Food Canada, Guelph Food Research Center, 93 Stone Road West, Guelph, Ontario, Canada
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11.35 The electrostatic interaction and complex formation between gum Arabic and bovine serum albumin.
T. Vinayahan, P.A. Williams and G.O. Phillips*
Centre for Water Soluble Polymers, Glyndwr University, Wrexham, UK,
*Phillips Hydrocolloids Research Ltd, London, UK
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12.00 Phase behavior of β-glucan/sodium caseinate mixtures varying in molecular weight
JK Agbenorhevi1, V Kontogiorgos1 and S Kasapis2
1Department of Chemical and Biological Sciences, University of Huddersfield, Queensgate, Huddersfield, HD1 3DH, UK
2School of Applied Sciences, RMIT University, City Campus, Melbourne, Vic 3001, Australia
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12.00 Structure as Related to Rheological, Textural Properties and Waterbinding of β-Lactoglobulin/Xanthan Gum Electrostatic Gels in Associative Conditions.
Xuan Thang Le1 and Sylvie L. Turgeon1
1 STELA Dairy Research Center and Institute of Nutraceuticals and Functional Foods,
Faculty of Agriculture and Food Science, Université Laval, Pavillon Paul-Comtois,
2425 rue de l’agriculture, Québec, Canada G1V-0A6.
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12.25 Controlling the kinetics of phase separation
in milk containing nutritionally significant
beta-glucan concentrations
N Sharafbafi1, SM Tosh2, M Alexander1, and M Corredig1
1Department of Food Science, University of Guelph, Guelph, Ontario, Canada
2Agriculture and Agri-Food Canada, Guelph Food Research Center, 93 Stone Road West, Guelph, Ontario, Canada
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12.25 The effect of polymer fine structure on synergistic interactions of xanthan at different co-synergists
Amir Hossein Abbaszadeh, T J Foster and G Sworn
Univerisity of Nottingham, UK and Danisco Ingredients, France
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12.50 LUNCH [Room: Terraszaal]
and Poster Session [Room: Wolfswardzaal]
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HYDROCOLLOIDS IN FOCUS SESSION
[Room: Haakzaal]
CHAIRMAN: Prof G O Phillips
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13.55 Plenary Texture design of dysphagia diets using polysaccharides
Takahiro Funami San-Ei Gen FFI Japan
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14.40 Invited Graham Sworn Danisco Ingredients Properties and applications of a new, novel xanthan gum
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15.15 BREAK [Room: Terraszaal]
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[Room: Haakzaal]
CHAIRMAN: Dr Graham Sworn
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[Room: Kleine Veerzaal]
Chairman: Professor Katsuyoshi Nishinari
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15.40 Comparison of molecular parameters, material properties and gelling behaviour of commercial citrus pectins.
U Einhorn-Stoll, H Kastner, B Senge
Department of Food Technology and Food Chemistry, Berlin Institute of Technology, Koenigin-Luise-Strasse 22, D-14195 Berlin
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15.40 Effect of Arabic Gum and Orange Oil on Flavour Release and Rheological Properties of Orange Beverage Emulsions
G. Sümen1, E.Rezvani2 G. Schleining2 , M.Schreiner2 and Y.Elmaci1
1 Department of Food Engineering, Ege University, 35100 Bornova, Izmir, Turkey
2Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190, Vienna Austria
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16.05 Site binding of cations between double helices
in Ca2+-induced gelation of ?-carrageenan
Edwin R. Morrisa*, Jonathan P. Doylea, Vasiliki. Evagelioub and Patricia Ryana
a Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
b Department of Food Science and Technology, Agricultural University of Athens, Greece
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16.05 The effect of added papain on the encapsulated of liquid lemon oil emulsion particle with gum Arabic
A.Ishraga1, A. Karamella2a, Y. Christina2b
1- University of Medical Science and Technology, Dep. of chemistry. Khartoum Sudan 2- University of Khartoum, Dep. Food Technology a and Chemistryb Khartoum. Sudan
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16.30 Characterisation of transglycosidases for enzymatic modification of starch
L. Dijkhuizen
University of Groningen, The Netherlands
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16.30 Ability of Arabic and Tragacanth gums to stabilize orange oil-in-water beverage emulsions
E.Rezvani1 , G. Sümen2, A. R. Taherian3, Y.Elmaci2 and G. Schleining1
1Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190, Vienna Austria
2 Department of Food Engineering, Ege University, 35100 Bornova, Izmir, Turkey
3Food Research and Development Center, Agriculture and Agri-Food Canada, 3600 Casavant West, St-Hyacinthe, Quebec. J2S 8E3, Canada
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[Room:Haakzaal]
16.55Invited Lecture Dennis Seisun
Global hydrocolloid overview – commercial perspectives
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17.30 SESSION ENDS
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[Room: Terraszaal]
1900 Dinner
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THURSDAY 30th JUNE
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FUNCTIONALITY IN RELATION TO FOOD TEXTURE and HYDROCOLLOIDS FOR HEALTH AND WELLBEING SESSIONS
[Room: Haakzaal]
CHAIR Professor Fons Voragen
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09.00 Plenary Professor Micha Peleg MIT, USA - The potential role of hydrocolloids in texture studies
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09.45 Invited Lecture Professor B Hamaker Whistler Center for Carbohydrate Research
Fine structural features of cereal arabinoxylans that determine fermentation rate properties
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10.20 BREAK [Room: Terrszaal]
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Hydrocolloids for health and wellbeing
[Room: Haakzaal]
Chair Prof Fons Voragen
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Hydrocolloid functionality in relation to food texture
[Room: Kleine Veerzaal]
Chair Dr Andreas Koliandris
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10.50 Invited lecture In vitro and in vivo digestive tract effects of cereal hydrocolloids releted to potential health benefits
Dr Mike Gidley University of Queensland, Australia
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10.50 Invited lecture Study of Polysaccharide Networks by Stress Relaxation Approach
Steve W Cui
Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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11.15 Probing specific interactions between pectin-derived galactooligosaccharides and the mammalian lectin galectin 3 – testing a model for pectin bioactivity.
VJ Morris, RJM Bongaerts & AP Gunning.
Institute of Food Research, Norwich Research Park, Coney, Norwich NR4 7UA, UK
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11.15 Characterisation and Control of Fluid Gel Properties
David Garrec1*, Brian Guthrie2 and Ian Norton1
1. Centre for Formulation Engineering, Department of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT. UK
2. Physical and Sensory Sciences, Cargill Global Food Research, 2301 Crosby, Road, Wayzata, MN 55391. USA
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11.40 Molecular factors influencing immunostimulatory
activities of Chlorella biopolymer fractions
Ning-Sun Yang1, Wei-Ting Chang2, Jian-Gu Lin2, Kun-Yu Jiang2, Phoency Lai2*
1Agricultural Biotechnology Research Center, Academia Sinica, Taipei, Taiwan
2Department of Food and Nutrition, Providence University, Taichung, Taiwan
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11.40 Rheological, textural and sensory characteristics of Asian noodles containing oat meals
M Majzoobi1, B Layegh1, F Farahnaky1, GR Mesbahi1 and M Niakousari1
1Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
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12.05 Enhancing protein-protein interactions at the emulsion interface to resist displacement by biosurfactants
N.C. Woodward , C. Fernadez-Fraguas, P.J Wilde and V.J. Morris
Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, UK
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12.05 The application of cellulose ethers as rheological modifier in the delivery process
G. Zhao, N. Kapur , J.T.Guthrie
University of Leeds, UK
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12.30 LUNCH [Room: Terraszaal]
Poster session [Room: Wolfsward]
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[Room: Haakzaal]
CHAIRMAN: Professor G.O.Phillips
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13.30 The Food Hydrocolloids Trust Medal Lecture presented by Professor I.T.Norton, University of Birmingham, UK
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[Room: Haakzaal]
CHAIRMAN: Professor T Funami
14.20 Solutions for judging the risk of aspiration
K Nishinari1*, M Takemasa1, L Su1,2, Y Michiwaki3, H Mizunuma4, H Ogoshi5
1 Graduate School of Human Life Science, Osaka City University, Japan
2 Department of Physics, Zhengzhou University of Light Industry, China
3 Musashino Red Cross Hospital, Japan
4 Department of Mechanical Engineering, Tokyo Metropolitan University, Japan
5 Department of Food and Nutrition, Japan Women’s University, Japan
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[Room: Kleine Veerrzaal]CHAIRMAN: Professor Peter A. Williams
14.20 Atomic force microscopy and force spectroscopy studies of the emulsifying action of sugar beet pectin extracts.
VJ Morris, A Gromer, AR Kirby and AP Gunning
Institute of Food Research, Norwich Research Park, Coney, Norwich NR4 7UA, UK
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14.45 Satiety Induction with a novel food grade methyl cellulose
Britta Huebner – Dow Chemicals
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14.45 Rheological and physicochemical properties of a novel source of gelatin from chicken skin as an alternative to mammalian gelatin
Nazlin K Howell, Norizah Mhd Sarbon and Farah Badii
University of Surrey, Faculty of Health and Medical Sciences, Division of Nutrition and Food Science, Guildford, Surrey, UK GU2 7XH
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15 10 Pectin-Zein Hydrogel for delivery of Drug and Nutrient.
ZK Muhidinov1, GF Kasimova1, AS Nasridinov1 KH.Teshaev1and LS Liu2
1Chemistry Institute of Tajikistan Academy of Sciences, Dushanbe 734063, Tajikistan
2Eastern Regional Research Center ARS USDA, Wyndmoor, PA 19038, USA
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15.10 Polysaccharides affecting microstructure,
mouthfeel and taste perception
F. van de Velde1,2, L. van den Berg1 and G. Sala1,3
1Top Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands
2NIZO food research, Department of Flavour & Texture, P.O. Box 20, 6710 BA Ede,
The Netherlands
3Wageningen University & Research Centre, Centre for Innovative Consumer Studies, P.O. Box 17, 6700, AA Wageningen, The Netherlands
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15.35 BREAK [Room: Terraszaal]
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[Room: Haakzaal]
CHAIRMAN: Dr Claus Rolin
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15.55 Invited Lecture Dr Gerd Jan Coenen Milk Research Functional Innovations Specific dietetic glycans
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16.35 The texture of low fat yoghurt predicted from
the content of starch, pectin and gelatine
H.L. Nielsen and L. Knarreborg
CPKelco, Ved Banen16, 4623 Lille Skensved, Denmark
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[Room: Kleine Veerzaal]CHAIRMAN: Professor Peter A. Williams
16.35 Effect of palm oil incorporation on the properties of biodegradable cobia (Rachycentron canadum) gelatin films
MA Amiza and YK Wong
Department of Food Science, Faculty of Agrotechnology and Food Science, Universiti Malaysia Terengganu. 21030 Kuala Terengganu. Terengganu.
Rachycentron canadum) skin gelatin films |
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17.00 The Pilnik lecture - Professor Bill Williams Massey University , New Zealand
17.40 End of Session
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19.00 Coaches leave for CONFERENCE BANQUET
at Restaurant Tanteloes Rhenen
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Friday 1st July
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NEW HYDROCOLLOID TECHNOLOGIES SESSION
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[Room: Haakzaal]
CHAIRMAN: Professor Tim Foster
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09.00 Plenary Dr Leif Lundin*, Li Day CSIRO, Australia
Functional plant material and healthy foods
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[Room Haakzaal]
CHAIRMAN: Professor Tim Foster
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[Room: Kleine Veerzaal]CHAIRMAN: Professor Steve Cui
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09.45 Invited lecture Structuring properties of plant particles as result of physical treatments
P Lopez-Sanchez 1, L Bialek1, R Farr1, S Schumm1and M Langton2
1Structured materials and process science, Unilever R & D, Olivier Van Noortlaan 120, 3130 AC Vlaardingen, The Netherlands
2Structure and Material Design, SIK-Swedish Institute for Food and Biotechnology, Box 540, 1 402 29 Göteborg, Sweden
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09.45 Evaluating the potential of Nigerian food thickeners as sources of industrial hydrocolloids
Louis M. Nwokocha*; Peter A. Williams
Centre for Water Soluble Polymers, Glyndwr University, Wrexham, UK.
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10.10 Raman microscopy of native and high-amylose starches.
N Wellner1, ML Parker1, DMR. Georget2 and VJ Morris1
1Institute of Food Research, Norwich Research Park, Coney, Norwich NR4 7UA, UK
2School of Pharmacy, University of East Anglia, Norwich NR4 7TJ, UK
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10.10 Acetylated gluetnins and their functional properties
M Majzoobi1, E Abedi1, F Farahnaky1, M Aminlari1 and R Ramezani1
1Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
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10.35 Comparative study on crystallisation kinetics of polymorphism in physically engineered cellulose and starch
F Hajji, J R Mitchell and T J Foster
University of Nottingham and Biopolymer Solutions Ltd, UK
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10.35 The role of non-adsorbed protein on foam stabilisation
Peter Wierenga
Wageningen University, The Netherlands
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11.00 BREAK [Room: Terraszaal]
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[Room: Haakzaal]
CHAIRMAN: Dr Tim Foster
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[Room Kleine Veerszaal]
CHAIRMAN: Prof Mike Gidley
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11.30 Electrospinning of food-grade polysaccharides
RH Tromp, AC Stijnman, and I. Bodnar
Flavour&Texture Department, NIZO food research, Kernhemseweg 2, 6718 ZB Ede, The Netherlands
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11.30 Optimization of Aqueous Extraction of Durian Seed Gum
Bahareh Tabatabaee Amid, Hamed Mirhosseini*, Chin Ping Tan, Yazid Abd Manap and Lasekan Olusegun
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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11.55Electrospinning of fish gelatin from black tilapia (Oreochromis mossambicus) skins
M.H. Norziah1, H.L. Farm, A.B. Khairulnizam1 and K. Sudesh2
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11.55 Production of corn fiber gum under conditions that retain its functional components
Madhav P. Yadav*, Robert A. Moreau, David B. Johnston and Kevin B. Hicks, Eastern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038
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12.20 Contributions of the particulates and soluble materials to tomato viscosity
Rachael Abson, Bettina Wolf, Sandra Hill and Tim FosterUniversity of Nottingham, UK
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12.20 Viscous synergism in aqueous mixtures of
corn fiber gum with various polysaccharides
Tu Luan1, Lijiao Wu1, Hongbin Zhang1*, Madhav P. Yadav2
1Advanced Rheology Institute, Department of Polymer Science and Engineering, Shanghai Jiao Tong University, Shanghai 200240, China
2Eastern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
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12.45 LUNCH [Terraszaal]
CONFERENCE ENDS
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