PROCEEDINGS OF THE
5th INTERNATIONAL SYMPOSIUMON FOOD RHEOLOGY AND STRUCTURE
ISFRS 2009
JUNE 15-182009ZURICH
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 International Symposium on Food Rheology and Structure
Proceedings of the 5th International Symposium on
Food Rheology and Structure
Contents - Talks
H Opening Lecture
Functional biomaterials: From hydrogels to nanofibers
Carl D. Saquing, Christopher A. Bonino, Stephanie Sullivan, Hsiao Mai Anne Chu, Saad A. Khan
Plenary and Keynote Lectures
Microstructure engineering of healthy everyday foods 10
Ian T. Norton, Fotis Spyropoulos, E.Alex K. Heuer, Benjamin J.D. Le Reverend, Phil W. Cox
Structuring foods for delivery of nutrition, health & wellness 16
Martin Leser, Pedro Reis,Thomas Raab, Heribert J. Watzke, Reinhard Miller
Rheology of colloidal dispersions close to glass or gel transitions 22
Joseph M. Brader, Matthias Fuchs,Thomas Voigtmann, Fabian Weysser, Michael Cates,
Oliver Henrich, Matthias Ballauff, Miriam Siebenbuerger
Structured biomaterials - structure dynamics and properties 30
Anne-Marie Hermansson, Magnus Nyden, Niklas Loren
Novel strategies for nanostructuring liquid oils into functional fats 38
Alejandro G. Marangoni
Structure and rheology in plant-based foods: cell walls, cells, and tissues 46
Mike Gidley, Michelle 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 characteristics by means of
a semisolid food model systemLaurence Mertensjrung D.T. Dang, An Vermeulen, Annemie H. Geeraerd, Kristof Serneels,
Paula Moldenaers, Frank Devlieghere, Jan F.Van Impe
66
Rheological and sensory characterisation of a swallowed food bolus
Chrystel Loret, Christoph Hartmann, Nathalie Martin
Double wall Ring geometry to measure interfacial rheological properties
Aloyse Franck, Steven Vandebril, Jan Vermant, Gerry Fuller
74
Applied Food Rheology - Extended Rheometer CapabilitiesCornelia Kuechenmeister, Klaus Oldoerp, Fritz Soergel
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Spinning Rheometry for Visco-Elastic Liquid by Means of UVP
Yuichi Murai,Naoki Furuya,YujiTasaka,YasushiTakeda
Comparison of surface dilatational rheological properties of wheat proteins and water-soluble pentosan
Justyna Golinska-Krysztofiak, Zenon Kedzior.Anna Pruska-Kedzior, Peter J. Wilde, Michal Michalak
Application of ultrasound Doppler based in-line rheometry method to complex process streams
Johan Wiklund, Mats Stading
Compact NMR-based Capillary RheometerEdme Horst Hardy, Dirk Mertens, Bernhard Hochstein, Hermann Nirschl
Texture Analysis
Rheological, sensory and electron microscopical characterization of processed cheese
Katrin Schrader, Kristina Luck, Wolfgang Hoffmann, Kurt Einhoff
Microstructure engineering for the development of novel satiety conceptsFred Beekmans.Tim Lambers, Joost Overduin, Saskia de Jong
Use of the texture profile analysis (TPA) test for a rheological characterization of food bolus
collected in the course of mastication
Marie-Agnes Peyron, Isabelle Gierczynski, Alain Woda, Chrystel Loret,
Christoph Hartmann, Nathalie Martin
Composite food gels: Linking large deformation properties to sensory perceptionGuido Sala, Caroline Leclert, Fred van de Velde, Markus Stieger
Prediction of mouth feel of semi solid foods by means of cognitive algorithmsAlexander Kutter, Cornelia Rauh, Antonio Delgado
Emulsions and Foams
Progress in formulating microemulsions containing Triglycerides as well as PhospholipidsSabine Schetzberg, Sandra Engelskirchen, Magdalena Baciu, Reinhard Strey
The effect of colloidal composition of WPI-stabilized emulsions on the rennet coagulation propertiesof recombined milk studied by diffusing wave spectroscopyZafir Gaygadzhiev, Marcela Alexander, Milena Corredig
Mechanical analysis of model emulsions and estimation of the particle size both base on FT-RheologyChristopher Klein, Kathrin Reinheimer, Manfred Wilhelm
Air filled emulsions for the food industryFideline LTchuenbou-Magaia, Ian T. Norton, Phil W. Cox
Fabrication of monodisperse edible oil in water emulsion and double emulsion
with high porosity microsieves
Nagesh A. Wagdare, AntoniusT.M. Marcelis, Cees J.M.van Rijn
A new technique to understand emulsification processes
Nima Niknafs, Fotis Spyropoulos, Ian T. Norton
Single Droplet Deformation and Break-up in Mixed Flow Conditions
Elia Boonen, PeterVan Puyvelde, Paula Moldenaers
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Modeling of osmotic pressure and shear modulus of highly concentrated emulsions
in the presence of inter-droplet interaction 150
Reza Foudazi, Irina Masalova, Alexander Ya. Malkin
The influence of solid particles at the interface (Pickering emulsion) on the droplet retraction
after a large strain jump 154
Lazhar Benyahia, Lydiane Becu, Souad Assighaou
Interfacial Shear Rheology of Coffee 158
Jorg Lauger, Patrick Heyer
Droplet deformation and break-up enhancement by using riblet-like microfluidic devices 162
Fabrizio Sarghini, Paolo Masi, Filippo Maria Denaro
A comparative analysis of interfacial and bulk rheology of protein-stabilized O/W emulsions 166
Alberto Romero Garcia, Antonio Guerrero, Felipe Cordobes, Valerie Beaumal,
Elisabeth David-Briand, Marc Anton
Evaluation of aging processes in angel cake egg-white foams 170
Daiva Daugelaite, Martin G. Scanlon, John H. Page
Encapsulation
Investigation of monodisperse droplet generation in coflow 176Manuela Duxenneuner, Peter Fischer, Erich J. Windhab, Justin J. Cooper-White
Encapsulation systems based on proteins, polysaccharides, and protein-polysaccharide complexes 180
Nam-Phuong Hua, Leonard M.C. Sagis, Gerben Scheltens, Liya Yi, Erik van der Linden
Modelling Dynamics of Complex Food Systems with Nonequilibrium Thermodynamics 184
Leonard M.C. Sagis
Acidic whey protein gels for encapsulation of bioactive plant compounds 188
Michael Betz, Alexander Tolkach, Ulrich Kulozik
Buriti (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 studying absorption of encapsulated actives 196
Monica R. Jaime-Fonseca, A.Tharakan, Ian T. Norton, Peter J. Fryer, Serafim Bakalis
Effect of confinement and kinetics on the morphology of phase separating gelatin-maltodextrin droplets 200
Sophia Fransson, Niklas Loren, Anne-Marie Hermansson
Production of tailored, monodisperse biopolymer microparticle and nanoparticle deliveryvehicles using microfluidic devices 204
Elizabeth Rondeau, Edeline Wong, Erik Miller, Joung Sook Hong, Justin J. Cooper-White
Scattering and Spectrocopy
Simultaneous light scattering-rheology measurements for studying stress induced phase 210
Aadil Elmoumni, Alyose J. Franck, Matthew E. Helgeson, Matthew D. Reichert,
Jason M. McMullan, Norman J.Wagner
MuPEPT: A new method for non-invasively particulate flows 214
Serafim Bakalis, Z.Yang, A. Ingram, Peter J. Fryer, David J. Parker
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Sedimentation and consolidation of concentrated dispersions characterized
by space and time resolved transmission measurements 218
Dietmar Lerche,Titus Sobisch, Anne-Katrin Zierau
Lipids and Fats
Non-triglyceride structuring of edible oils: tubules in sterol + gamma-oryzanol-based organogels 224
Arjen Bot, Ruud van Adel, Eli C. Roijers, Christos Regkos
Engineered healthy indulgence: development and characterization of cocoa butter emulsions 228
Jennifer Norton, John Parkinson, Phil W. Cox, Peter J. Fryer
Rheological modification of reduced fat chocolate induced by the addition of limonene 232
Tram-Ann Line Do, Bettina Wolf, John R. Mitchell, Joselio Vieira, Jeremy Hargreaves
Fat migration 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 maintaining the sensory characteristics of fat using multiple emulsions 238Stuart M.Clegg,Cindy J.M. Beeren, Angus I. Knight, Peter J.Wilde
Measuring and modeling the structure of chocolate 242
Benjamin J.D. Le Reverend, Peter J. Fryer, Ian Smart, Serafim Bakalis
The use of profilometry measurements for chocolate bloom detection 246Hanna Dahlenborg, Anna Fureby, Fredrik Johansson, Daniel J.E. Kalnin
Influence of process and formulation on chocolate rheology 250
Noemi Baldino, Domenico Gabriele, Massimo Migliori, Bruno de Cindio
Rheological Modeling and Numerical Methods
The rheological basis for texture perception 256Jan Engmann, Adam S. Burbidge
Janus chain model: Rheological and structura; properties of collagen gels 258Yi Ding, Martin Kroger
Implementation and Validation of a Three-Stage Freezing Model for Food Sprays 262
Seshasai Srinivasanjim Althaus, Erich J. Windhab, Kathleen Feigl, Franz X.Tanner
Numerical Investigation of Droplet Formation from Pores 266Kathleen Feigl, Franz X.anner, Seshasai Srinivasan, Erich J.Windhab
Biopolymer Solutions and Gels
State diagram of starch predicted with Flory-Huggins-Free Volume theory 272Ruud van der Sman, M. Meinders
On the study of fracture properties of starch gels 276Chaiwut Gamonpilas, Maria N. Charalambides, J. Gordon Williams, PJ. Dooling, S.R. Gibbon
Biopolymer solution rheology and salt perception 280
Anne-Laure Koliandris-Gady, Cecile Morris, Joanne Hort, Andy Taylor, Bettina Wolf
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The critical aggregation concentration of beta-lactoglobulin based fibril formation. 284
Ardy Kroes-Nijboer, Paul Venema, Jacob Bouman, Erik van der Linden
Rheology of microstructures based on spinodally decomposed polysaccharides fluid gels 286
Andrea Gabriele, Fotis Spyropoulos, Ian T. Norton
Distinguishing sources of variation in thickening capacities of common random coil polysaccharidethickeners used by the food industry 290
Michael Pollard, Barbara Eder, Peter Fischer, Erich J. Windhab
Formation of supramolecular assemblies based on Beta-lactoglobulin and core-shell total
Acacia-gum-quercetin submicronic particles 294
Aberkane Leila, Sanchez Christian
Influence of intrinsic and extrinsic factors on characteristics of pectin-calcium-gels 298Use Fraeye, Eugenie Doungla Ngouemazong, Thomas Duvetter, Sandy Van Buggenhout,Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Phase equilibria and rheological behavior of polysaccharide/protein mixtures in the presence of sugars 302
Asja Portsch, Fotis Spyropoulos, Ian T. Norton
Interplay between microstructure and mechanical properties in carrageenan gels in NaCl salt
and in gelatin gels 306
Loic Hilliou, Maria do Pilar Goncalves, Manfred Wilhelm
Phase separation behavior of milk proteins in the presence of two polysaccharides: flaxseed gumand kappa-carrageenan, studied using diffusing wave and ultrasonic spectroscopy 310
Astrid Chappelaz, Marcela Alexander, Milena Corredig
Investigation of the effect of hydrophilic silica particles and monoolein on the stability againstcoalescence of mixed-emulsifier emulsions 314
Roman Pichot, Fotis Spyropoulos, Ian T. Norton
Colloidal Systems
The effect of pH and temperature on the interfacial structure of proteins: Setting the scene for
human digestion 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 dispersions 324
Antoine Bouchoux, Belkacem Debbou, Genevieve Gesan-Guiziou, Marie-Helene Famelart,
Jean-Louis Doublier, Bernard Cabane
Towards full control of the interactions between like-charged (food) colloids and polymers 328
Kitty van Gruijthuijsen, Najet Mahmoudi, Herve Dietsch, Anna Stradner
Network induced relaxation dynamics in colloidal gels 332
Emanuela Del Gado, Walter Kob
The effect of tea constituents on the rheological and foaming properties of globular proteins 334
Nazlin K. Howell, WeiguoWu
Hyperthermophilic Enzyme Immobilization on Nanofibrous Supports for Food Processing 338Christina Tang, Carl D. Saquing, Sindhura V. Sevala, Stephen W. Morton, Robert M. Kelly, Saad A. Khan
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Dough
Separation of wheat flour into starch and gluten - Mechanisms and differences between flour cultivars 344
Elsbeth Van der Zalm, Amal Sawalha, Atze Jan Van Der Coot, Remko Boom
Basic Dough Rheology and the Kieffer Test 348Roger Tanner, Shaocong Dai, Fuzhong Oi, Marcus Newberry, Ferenc Bekes
Change in phases morphologies during the mixing of a complex suspension of attractive and
non-attractive particles: the case of flour-water batters 352
Marie-Helene Morel, Frederic Auger, Andreas Redl
Study on the interfacial and bulk viscoelastic properties in dough of soluble proteins and
native lipids from wheat flour 356Laura Piazza, Jiabril Gigli
Tailoring the structure of starch based food matrices through processing 360Nadina Muler-Fischer, Beatrice Conde-Petit
Fibre-gluten interactions and their implications for dough and dough processing 364Anneke Martin, Albert Jurgens, Martijn Noorts
Development of structure in cake batters 368
Amy K.S. Chesterton, Geoff D. Moggridge, D. Ian Wilson, Peter A. Sadd
The microstructure of a protein suspension and its elastic behavior. 370Lieke van Riemsdijk, Nienke Reurink, Atze Jan Van Der Goot, Rob Hamer
Rheological modelling of dough formation during farinografic test 374Massimo Migliori, Bruno de Cindio, Sebastiano Correra
The mechanical spectrum of dough determined from ultrasonic techniques 378Martin G. Scanlonjohn H. Page, Valentin Leroy, Yuangzhong Fan, Keyur L Mehta
Dairy Products
Instant infusion pasteurization for gentle heat treatment of milk for cheese making:Rennet coagulation properties 384Anni B. Hougaard, Richard Ipsen
Rheology and sensory properties of stirred yoghurts 388Julita van Oosten-Manski, Sheelagh Hewitt, Lisa Rutherford, Monica Campbell
Predicting yogurt thickness-A combination of ingredients and processing 392Marja Kanning, Fred van de Velde, Peter de Jong
Crosslinking enzymes as tools for structure engineering of milk protein based foods 396Martina Lille, Dilek Ercili Cura, Riitta Partanen, Pirkko Forssell, Raija Lantto,Kaisa Poutanen, Johanna Buchert
Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt 400Christopher Guyot, Sabine Lauber, Ulrich Kulozik
Microparticulated Whey Protein as Fat Replacer in Yoghurt 404Isabel Celigueta Torres, Richard Ipsen, Jes C. Knudsen, Bente Bjerre 0stergaard
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Pectin stabilization of acidified milk drinks: Casting light on the mechanism 408
Richard Ipsen, Soren Jensen, Claus Rolin
Rheology, microstructure and physical properties of fermented milk gels when the incubation
temperature was altered after the gelation point was detected 412
Yan Peng, John A. Lucey, David S. Home
Study of interactions between exopolysaccharides produced by strain Lactobacillus
rhamnosus RW-9595M and milk proteins 416
Sylvie L.Turgeon, Veronica Plesca
Functional gels of whey protein and pullulan blends 420
Stephanie T. Sullivan, Christopher A. Eckert, Michael S. Cannon,Thomas J. Fink, Saad A. Khan
Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheologyand confocal microscopy 424
Fanny Guyomarc'h, Marlene Jemin, Veronique Le Tilly, Marie-Noelle Madec, Marie-Helene Famelart
Dielectric relaxations and stickiness of dairy powders influenced by glass transition 428
Nattiga Silalai, Sean Hogan, Donal O'Callaghan, Yrjo H. Roos
A new tribology device for assessing mouthfeel attributes of foods 432
Stefan Baier, Doug Elmore, Brian Guthrie,Tim Lindgren, Sean Smith, Adam Steinbach,
Stephane DebonjoostVanhemelrijck, Patrick Heyer.Jorg Lauger
m
Influence of Processing on Structure and Rheology
Rheology and structure of high pressure treated gelatin gels 438Leszek Kulisiewicz, Antonio Delgado
Rheological properties of plant dispersions in relation to their microstructure 442
Li Day, Mi Xu, Sofia 0iseth, Yacine Hemar, Leif Lundin
Compatibilization of starch-zein blends under shear flow 446
Edwin Habeych,AtzeJanVan DerGoot, Remko Boom, Shuji Adachi
Investigation of milling methods for seed endosperms 450
Silke lllmann, Michael Pollard, Peter Fischer, Erich J. Windhab
Rheology and microstructure of protein-based bioplastics with antimicrobial activity 454
Abel Jerez, Pedro Partal, Inmaculada Martinez, Crispulo Gallegos, Antonio Guerrero, Yolanda Vergara
Heat and pressure induced protein structures in sausage batter 458
Ute Bindrich, FilipTintchev, Volker Heinz
Structural quality of carrots in relation to beta-carotene in vitro bio-accessibility 462Lien Lemmens, Sandy Van Buggenhout, Indrawati Oey, Ann Van Loey, Marc Hendrickx
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Contents - Poster Sessions
POSTER SESSION: Rheological Methods
Rheological properties and coating in "mouth": Impact on flavor release 468
Clement De Loubens, Marion Doyennette, Cristian Trelea, Isabeile Souchon, A. Magnin
Yield stress, structure relaxation of food gels 470
Patrick Heyer.Jorg Lauger
Effects hydrocolloids on the rheological properties and stability of a bechamel sauce 472
Bart Heyman, Frederic Depypere, Claudia Delbaere, Koen Dewettinck
A multiple-step online-slit-die rheometer for investigations of the influence of extrusion process
parameters on the rheological behaviour of starch-based food products 474
Mario Horvat, Azad Emin, Heike P. Schuchmann, Bernhard Hochstein, Norbert Willenbacher
Comparison of rheological, fermentative and baking properties of gluten-free dough formulations 476
Zenon Kedzior.Anna Pruska-Kedzior, Stanislaw Lehman, Agnieszka Makowska, Jozef Sadkiewicz
ANFIS modeling of viscosity in low-fat mayonnaise 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 From Modified Banana Starch and Plasticizer,
During Temperature Ramps 482Javier Solorza-Feria, Mirna Sanchez-Rivera, Claudia Romero-Bastida, Rosalia Gonzalez-Soto,
Carlos Lopez-Gonzalez
Effect of food structure on the growth dynamics of Salmonella Typhimurium 484Tina Theys, Annemie Geeraerd, Frank Devlieghere, Jan Van Impe
Rheological properties and phase change behaviors of coconut fats and oils 486
Tatsawan Tipvarakarnkoon, Bernhard Senge
POSTER SESSION: Texture Analysis
Development of a new functional mayonnaise with walnut oil 490
Silvana Cavelia, Amalia D'Amore, Rossella Di Monaco, Paolo Masi
Measuring microstructure of foods under oral conditions 492
Els de Hoog, Diane Dresselhuis, Fred van de Velde, HansTromp
Rheology, microstructure and sensory characteristics of yoghurt produced from microfluidized milk 494
Vivian Gee, Ian Ciron, Mark Auty
Evaluation of Physicochemical Properties of Yoghurt Fortified with Calcium Salts 496Azade Ghorbani Hasansaraei, Hamid Bahador Ghoddosi, Ali Mortazavi, Seyed Ahmad Shahidi Yasaghi,Ali Motamedzadegan.Shabnam Hamzeh
Rheological measurement methods to predict material properties offat based coating materials 498
Cornelia Grabsch, Karl Sommer, Sabine Gruner, Frank Otto
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Influence of power ultrasound on textural properties of corn starch gels 500
Miaden Brncic, Ivana Ljubic Herceg, Drago Subaric, Marija Badanjak, Suzana Rimac Brncic,
BrankoTripalo, DamirJezek, Petra Cerovec, Zoran Herceg
Effect of microcristallin cellulose as a fat replacer on textural and sensory properties of low fat hamburger 502
Fereshte Hosseini, Elnaz Milani
Correlation of the physiological perception of potato crisps texture and compression & acoustic
emission measurements 504
Manfred Kilger, Claudia Schua, Harold L. Peet, Virginie Dujon
Sensory evaluation and rheological behaviour of hot beverages 506
Fanny Le Reverend, Xiaojun Gao, Elisabeth Walton
Effect of natural fiber source addition (Fibrex) on dough rheology and Textural properties of Barbari bread 508
Elnaz Milani, Hashem Pourazarang, M. Karimy
Application of image texture analysis for evaluation of osmotically dehydrated kiwifruit qualities 510
Milad Fathi, Mohebbat Mohebbi, Seyed Mohammad Ali Razavi
Apple pastille: Correlation between feature extracted from texture image analysisand sensory characterics 512
Fakhri Shahidi, Mohebbat Mohebbi, Milad Fathi, Roya Rezaee, Safieh Khalilian
Effects of somatic cell counts on the phsicochemical and rheological properties of yoghurt made from
sheep's milk 514
Masoud Najaf Najafi, Aresh Koocheki
The Effect of Stabilizers and Fat Content on Physical and Whipping Properties of
Low Fat Confectionary Cream 516
Seyed Ahmad Shahidi Yasaghi, Azade Ghorbani Hasansaraei, Ali Motamedzadegan, Shabnam Hamzeh,
Shahram Naghizade, Zahra Esfandiari
Fractal analysis of some chitosan based colloidal systems 518
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 as an improver of rheological, foaming and emulsification properties of egg-white protein 524
Jafar Al-Hakkak, Fadia al-Hakkak
Influencing egg yolk functionality by enzymatically modified phospholipids 526
Waldemar Buxmann, Ute Bindrich, Knut Franke
Multiple emulsions based on the interactions between sodium caseinate and LBG 528
Fabiana de Assis Perrechil, Rosiane Lopes da Cunha
Fat crystal-stabilized W/O emulsions for controlled salt release 530
Sarah Frasch-Melnik, Fotis Spyropoulos, Serafim Bakalis, Ian T.Norton
Olive oil emulsions as puff pastry shortening replacer 532
Francesca R. Lupi, Noemi Baldino, Domenico Gabriele, Massimo Migliori, Bruno de Cindio
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Influence of the presence of monostearin on the interfacial rheological behavior of gluten and
soy protein films
Luisa Lopez, Antonio Guerrero, Julia de la Fuente, Manuela Ruiz
Emulsion microstructure preparation using membrane emulsification
Robin Hancocks, Fotis Spyropoulos, Ian T. Norton
Mircrofluidic T-channels as a model system for membrane emulsification - Tailoring surface properties
to control droplet formation and detachment
Sebastian Holzapfel, Laurenz Hurlimann, Peter Fischer, Erich J.Windhab
The influence of whey processing on 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 heat-treatment: their role in foam structuration and stabilization
Irina Nicorescu, Alain Riaublanc, Catherine Loisel, Christophe Vial, Gholamreza Djelveh,Gerard Cuvelier, Jack Legrand
Duplex emulsion stability during emulsification process; effect of glucose on salt migrationAleksandra Pawlik, Stephen Moore, Ian T. Norton
Prediction of vegetable oil viscosity using Front-Face Fluorescence Spectroscopy: A preliminary studyAinur Barylbekova, Jamila Smanalieva, Asylbek Kulmyrzaev
A rheological prediction model for W70 rapeseed and soybean oil emulsion using an inverse analysisluliana Vintila, Yannick Melinge, Adinel Gavrus
Interfacial properties influence the rheology and creaming of protein stabilized oil-in-water emulsions
Michael J. Ridout, Beatriz Herranz 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 milk protein matrices
Thomas Heidebach, Petra Forst, Ulrich Kulozik
The Use of Ultrasound for Cardamom oil encapsulation into milk-based matrices
Masoud Najaf Najafi, Rassoul Kadkhodaee, Ali Mortazavi
Characterization of liposomes incorporating essential oil of Brazilian cherry (Eugenia uniflora L):
Aqueous and lyophilized formulations
Patricia A. Yoshida, Danilo Yokota, Samantha C.Pinho, Rodney A.F. Rodrigues, Mary Ann Foglio
Encapsulation and Stability of bioactive proteins in gel loaded liposomesAlan M. Smith, Liam M. Graver, Monica R. Jaime-Fonseca, Faridah Yahya, Serafim Bakalis
POSTER SESSION: Scattering and Spectrocopy
Ultrasonic real-time monitoring of aggregation processes in milk protein systems.Vitaly Buckin, Agnieszka Ochenduszko
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Quantifying graininess of glossy food products 570
Flemming M0ller, Jens Michael Carstensen
Photometric instrumentation for evaluation of dispersion stability and optimization of separationand stabilization of dispersions 572
Titus Sobisch, T. Detloff, Dietmar Lerche, M. Wolff, M. Holke
Speeding up the evaluation of the physical stability of beverage dispersions 574
Titus Sobisch,T. Detloff, Dietmar Lerche
POSTER SESSION: Lipids and Fats
A rheologic study of amorphous functional confections constructs in synthetic saliva 578Jennifer Ahn-Jarvis, Steven J. Schwartz, Sylvan G. Frank, Yael Vodovotz
Prediction of chocolate bloom using LV SEM and Raman Imaging 580
Hanna Dahlenborg, Birgit Brandner, Anna Fureby, Fredrik Johansson, Daniel J.E. Kalnin
Shear rheology of molten crumb chocolate and similar suspensions 582Joel Taylor, Mike Johns, Alex Routh, Ian Wilson, Isabella Van Damme
POSTER SESSION: Rheological Modeling and Numerical Methods
Flow behaviors of Andiz (Juniperus drupacea) juice (pekmez) concentrated by boiling 586
Mehmet Akbulut, Hacer Coklar, Gokhan Ozen
Behavior of a dry granular material during a filling and discharge operation 588Ismain 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 (Glycyrrhiza glabra) extract solutions as a function of concentration
and temperature: a reappraisal 594
Asgar Farahnaky, Lale Nasiri, Mahmoud S. Zainnoddin
Use of indentation techniques to determine the mechanical properties of self-supporting and
non-self supporting starch gels 596Chaiwut Gamonpilas, Maria N. Charalambides, J. Gordon Williams, P.J. Dooling, S.R. Gibbon
Simulation of viscoelastic fluids at high Weissenberg number using the extended matrix
logarithm formulation 598
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 creep properties of Rice Gel and surimi gel 602
Zhen Liu, Sen Yao, Ru Liu, Siming Zhao, Shanbai Xiong
Water molecule expected localization in the food matrix and its interaction probabilities under
food processes engineering conditions 604
Tadeusz Matuszek
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Study of rheological properties of enzyme affected fish myofibrillar protein solution using RSM method 606
Ali Motamedzadegan, Shabnam Hamzeh, Seyed Ahmad Shahidi Yasaghi, Azadeh Ghorbani Hasansaraei
Improving of Rheological Properties and Cross-linking Enzyme Modification of Fish Proteins Using RSM 608
Ali Motamedzadegan, Shabnam Hamzeh, Seyed Ahmad Shahidi Yasaghi, Azadeh Ghorbani Hasansaraei
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) 612
Seyed M.A. Razavi, Aram Bostan
Rheological behaviour of fish skin gelatin of rainbow trout (Onchorhynchus mykiss) 614Hoda Shahiri Tabarestani, Yahya Maghsoudlou, Ali Motamedzadegan
Modeling the time-dependent rheological properties of pistachio butter 616
Masoud Taghizadeh, Seyed M.A. Razavi, Ahmad Shaker Ardakani
Rheological properties of Persian honeys 618
Hamid Tavakolipour
Mathematical model for prediction of rheology of tomato soup added with whole egg powder (WEP) 620
Mustafa Tahsin Yilmaz, Mustafa Karakaya, Sumeyra S:Tiske, Berna Ozalp
Flow properties of tomato soup enriched with wheat germ 622
Mustafa Kursat Demir, Berna Ozalp, Mustafa Karakaya, Mustafa Tahsin Yilmaz
POSTER SESSION: Biopolymer Solutions and Gels
Predicting saltiness: An in-mouth salt release model 626
Serafim Bakalis, Benjamin J.D. Le Reverend, Bettina Wolf, Guoping Lian
Haematoccocus pluvialis microalga biomass in mixed gel systems - rheological characterizationunder different gel setting conditions 628
Ana Paula Batista, Cristiana Nunes, Patricia Fradinho, Luisa Gouveia, Isabel Sousa,Anabela Raymundo, Jose M Franco
Influence of functional properties on microstructure, rheology and texture of carob proteinisolate (CPI) gels 630Carlos Bengoechea, Sara Molina, Antonio Guerrero, Maria Cecilia Puppo
Influence of flaxseed gum on cold set whey protein gels induced by salt addition 632Katia Regina Kuhn,Angelo Luiz Fazani Cavallieri, Rosiane Lopes da Cunha
Structural and rheological characteristics of gels from amaranth protein concentrates obtained
by different processes 634Dagnith Liz Bejarano-Lujan, Rosiane Lopes da Cunha, Flavia Maria Netto
Improving mouth feel by modulating microstructure and large deformation properties 636Saskia de Jong, Fred van de Velde, Eva-Maria Dusterhoft
Kinetics of bond formation and pH effects in cross-linked gelatin gels 638Tiziana Abete, Emanuela Del Gado, Lucilla de Arcangelis, D. Hellio Serughetti, Madeleine Djabourov
Polymerization of Aqueous Dispersions of Whey Protein Isolate for the Production of Food Thickener 640Ahmed S. Eissa, Dania M. Mohamed, Kawther S. Uoness, Mohammed M. Azab,Noha S. Abed, Duha Abu El-Aish
XVIII
5th International Symposium on Food Rheology and Structure
Impact of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk
and sodium caseinate gels 642
Dilek Ercili-Cura, Martina Lille, Riitta Partanen, Johanna Buchert, Raija Lantto
Rheological characterization of pea starch gel for candy production 644Domenico Gabriele, Massimo Migliori, Noemi Baldino, Bruno de Cindio
Viscous fragility of concentrated maltopolymer/disaccharide mixtures 646
Matthew Sillick, Christopher M. Gregson
Rheological and texture properties of thermally processed eggyolk/kappa-carrageenan mixtures 648Jose Manuel Aguila, Ana Paula Batista, Cristiana Nunes, Felipe Cordobes,
Anabela Raymundo, Antonio Guerrero
Rheological and sensory characterization of low-fat set yoghurt as influenced by tapioca starch,
beta-glucan and milk protein 650
Dominik Guggisberg, P. Piccinali, P. Eberhard, B. Rehberger
Rheological characterisation of maltodextrins obtained from different botanical origin starch 652Miroslav Hadnadev, Ljubica Dokic, Biljana Pajinjelena Mihic
Determing local diffusion properties using most likelihood evaluation of fluorescence recovery
after photobleaching data 654Joel Hagman, Niklas Loren, Jenny Jonasson, Anne-Marie Hermansson
Whey protein gel as model system for testing the effect of hydrocolloids as a barrier to fat uptakeduring deep fat frying 656
Jonas H0eg Hansen, Astrid Wisby Tobiasen.Tina Ahmt
Influence of alpha- and beta-casein on the gelatinisation and subsequent amylolytic digestionof waxy maize starch 658
Anthony P. Kett, Sinead M. Fitzsimons, Edwin R. Morris, Mark A. Fenelon
Advanced design of biopolymer solution rheology for sensory analysis 660
Anne-Laure Koliandris-Gady, Timothy Foster, Andy Taylor, Bettina Wolf, Elizabeth Rondeau,
Justin J. Cooper-White
Rheological characterization of yam (Dioscorea spp.) starch and flour 662
Georgette Konan, Judith Brunnschweiler
Soft acid confectionaries:The texture and state transition specificities of gelatin in comparisonto agar and pectin 664Anne Matignon, Sandra Domenek, Jean-Marc Sieffermann, Sylviane Guedj, Noelle Brambati,
Camille Michon
Design of complex microstructures and processes for advanced salt reduction in foods 666
Tom Mills, Fotis Spyropoulos, Ian T. Norton, Serafim Bakalis
Dynamic mechanical properties of kappa-carrageenan/caseinate mixtures 668
Nono Merveille,Taco Nicolai, Doininique Durand, Lazhar Benyahia
Rheological properties of starch-aroma model systems 670
Donatella Peressini, Alessandro Sensidoni
Multi-scale estimation of water solubles diffusivity in polisaccaridic gels 672
Laura Piazza, Jiabril Gigli, Sabrina Bertini, Giorgio Eisele
Synergistic interaction of Balangu seed gum with selected food hydrocolloids: the rheological investigation 674
Seyed M. A. Razavi, Bahareh Emadzadeh.Toktam Mohammadi Moghaddam
XIX
5th International Symposium on Food Rheology and Structure
Extraction and partial characterisation of hydrocolloid gums from some african legumes 676Clement Saidoujean BoscoTchatchueng, Robert Ndjouenkeu, Ahmed Ali
Evolution of the steady and oscillatory rheological properties of aqueous systems of Tragacanth
gum with storage time 678Francisco Chenlo, Ramon Moreira, Claudia Silva
Evolution of the steady and oscillatory rheological properties of aqueous systems of guar gumwith storage time 680
Francisco Chenlo, Ramon Moreira, Claudia Silva
Effect of high pressure treatment on rheological properties of xanthan/guar mixtures 682
Tatsawan Tipvarakarnkoon, Bernhard Senge
Rheological analysis of chemically crosslinked protein gels in absence or presence of
an anionic polysaccharide 684
DongYuanyuan,Tim Foster.John Mitchell, Bettina Wolf
State diagrams of several starches treated with high hydrostatic pressure 686
Kazutaka Yamamoto, Kiyoshi Kawai, Ken Fukami, Erina Goto, Akihiko Sasagawa, Akira Yamazaki
Adhesive and in vitro release properties of the konjac glucomannan and xanthan gum mixture gel film 688
Ying-Oing Zhang, Zhin-Yuan Mi, Xiao-Li Li, Shui-Jian Wu, Ai Liu
POSTER SESSION: Colloidal Systems
Stabilization of dispersed solid particles in dilute fermented dairy drinks by fluid gel structure
Seyed Mohamad Mousavi, Hosein Kiani, Seyed Hadi Razavi
692
Non-linear flow properties of a wormlike micellar system driven by a shear induced
isotropic-nematic phaseCesare Oliviero Rossi, Giuseppe Antonio Ranieri, Ruggero Angelico, Gerardo Palazzo
694
Study of Rheological and Stability Related Properties of Carrot Juice Colloidal System with
Low Acyl and High Acyl Gellan Gum
Marjan Sherafati, Seyed Mohammad Mousavi, Ahmad Kalbasi Ashtari, Mohsen Labafi Mazrae Shahi
696
Rheology of concentrated suspensions and mode-coupling theoryMiriam Siebenburger, Matthias Ballauff, David Hajnal, Matthias Fuchs, Horst Henning Winter
698
POSTER SESSION: Dough
A new approach to characterizing the thixotropic behaviour of starch gelTamara Dapcevic, Petar Dokic, Ljubica Dokic
702
Temperature and fermentation dependence on wheat flour dough characteristicsIdriss Mohammed, Bernhard Senge
704
Crumb texture and color analysis with image processing in Iranian breads enriched with soy flour
Mohebbat Mohebbi, Fakhri Shahidi, Ahmad Ehtiati706
Effects of hydrocolloids on batter rheology and breadmaking performance of gluten-free flours
Donatella Peressini, Monica Pin, Alessandro Sensidoni708
Influence of glycolipids on wheat dough rheological properties, bread volume and crumb propertiesPatrick Selmair, Peter Koehler
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5th International 5ymposium on Food Rheology and Structure
POSTER SESSION: Dairy Products
Impact of iron fortification on some physiochemical and rheological properties of dairy gels 714
Sana Raouche, Marie Dobenesque, Arjen Bot, Sylvie Marchesseau
Impact of high-pressure microfluidization on rheological and textural properties of skim milk yogurts 716
Ian Ciron, Vivian Gee, Mark Auty
Dynamic visualization of syneresis of cheese curd during mechanical treatment 718Xiaolu Geng, Richard Ipsen, Anni Nielsen,Thomas Janhoej
Evaluation of date syrup and guar gum addition on Rheological properties of
Low fat Orange yog-ice cream 720
Elnaz Milani, Homa Baghaea, Ali Mortazavi
Towards improved texture properties of protein-rich foods 722
Nanik Purwanti, Atze Jan Van Der Goot, Remko Boom
What does added calcium do in heat-induced denaturation, aggregation, and gelation of whey proteins? 724
Emmanuelle Riou, Palatasa Havea, Owen McCarthy, Harjinder Singh
POSTER SESSION: Influence of Processing on Structure and Rheology
Effect of irradiation on rheological properties of gum tragacanth exudate from three species of
Iranian Astragalus 728
Samira Alijani, Mohammad Amin Mohammadifar
Texture improvement of Dioscorea alata yam based Rbsti 730
Yetioman Toure, Charlemagne Nindjin, N'Guessan Georges Amani
Impact of vacuum pasteurization on textural attributes of various apples cultivars 732
Erwan Bourles, Emira Mehinagic, Corinne Patron, Jean-Luc Courthaudon, Frederique Jourjon
Quick and reliable method of preparation of strong homogeneous calcium-pectin gels 734
Eugenie Doungla Ngouemazong, Steven Vandebril,Thomas Duvetter, Use Fraeye,Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Effect of microwave cooking on physicochemical properties of wheat starch 736Mahsa Majzoobi, Mohsen Radi, Asgar Farahnaky, Jalal Jamalian,Taewee Tongdang
Rheology and processing of model pudding formulations 738
Crispulo Gallegos, Nuria Nunez, Concepcion Valencia, Pedro Partal,
Jose M Franco, Edmundo Brito-de la Fuente
Formation of fibrous texture from dense calcium caseinate dispersions 740
Katarzyna Grabowska, Atze Jan van der Goot
Yam (Dioscorea spp.) starches present a high potential as texturing agent in food 742
Valentine N'da Kouame, Matthias Derungs, Stephan Handschin,
Amani N'Guessan Georges, Beatrice Conde-Petit
Damage of PGPR resulting from application of mechanical stresses 744
Steven J. Hess, William Hanselmann, Erich J.Windhab
How long can dried carrageenophyte seaweeds be stored without affecting carrageenan gel properties? 746Loic Hilliou, Fabio D.S. Larotonda, Maria do Pilar Goncalves, Alberto M. Sereno
XXI
5th International Symposium on Food Rheology and Structure
Effects of emulsifying salts with increased potassium content on textural propertiesof block-type processed analogue cheese used as pizza-toppings 748
Kristina Luck, Wolfgang Hoffmann, Katrin Schrader, Norbert Johannsen
Effects of fermentation on beta-glucan and viscous properties of different wholemeal oat flours 750
Annalisa Romano, Paolo Masi, Laura Flander, Pekka Lehtinen, Anu Kaukovirta-Norja, Kaisa Poutanen
Microstructure changes of starch granules and cells in potatoes prepared by common
cooking methods used in Latvia 752
Irisa Murniece, Dace Klava, Ruta Galoburda, Daina Karklina
Promotion of new food products for the water yam Dioscorea alata: french-fries, Crisps and Rosti 754
Charlemagne Nindjin, Elise Koffi, Yetioman Toure, Olivier Kouadio, Andres Tschannen,
N'Guessan Georges Amani
Influence of modification techniques on physico-chemical, rheological and morphological propertiesof sago starch and its application in biodegradable films 756Dharmesh Chandra Saxena
Poloxamers as a solution for the biocompatibility of polymeric surfaces with plasma proteins:
a surface tension study 758Amelia Torcello-Gomezjulia Maldonado-Valderrama, Antonio Martin-Rodriguez, Maria Jose Galvez-Ruiz
Rheological properties of milk protein solutions after thermal treatment and
high pressure homogenization 760Elena Venir, Marchesini Giulia, Biasutti Marialuisa, Nadia Innocente
The effect of microwave on extraction yield and pectin quality in apple pomace and lemon peel 762
Mohammad Zarei
POSTER SESSION: Dispersions
Rheological behavior of urban organic wastes as suspensions of fruit and vegetable and
its correlation with solid suspended fraction 766
Evangelina S. Morel, Guillermo Lopez-Sanchez, Denis Cantu-Lozano
Rheological study of suspensions dispersed in a non-Newtonian phase 768Ana Carla Kawazoe Sato, Rosiane Lopes da Cunha
Influence of solid particle surface properties on adsorption of surface active componentsin lipophilic suspensions 770
Knut Franke, Ute Bindrich
Rheological properties of suspensions with dispersed nano-sized particles 772
Steffi Hempel, Cornelia Bellmann, Mandy Mende
Physical stability of food dispersions and rheological behaviour of the dispersion medium 774Dietmar Lerche
POSTER SESSION: Semi Solid
Effects of different milk substitutes on the pasting, rheological and textural properties of puddings 778Cristina Alamprese, Manuela Mariotti
Improvement of textural properties of spaghetti using gluten and hydroxypropyl cellulose 780Mahsa Majzoobi, Raheleh Ostovan, Asgar Farahnaky, Gholamreza Mesbahi, Mohammad Hadi Eskandari
XXII
5th International Symposium on Food Rheology and Structure
Influence of model cheese structure on salt diffusion and perception 782Maud Panouille, Clement De Loubens, Anne Saint-Eve, Isabelle Souchon
Rheological and sensory properties of a typical soft ice cream as influenced by selected food hydrocolloids 784
Seyed MA Razavi, Maryam Bahram Parvar, Mohammad H. Haddad Khodaparast
Rheological behavior of pineapple puree mixed with different types of Stabilizers 786Tanat Uan-On, Bernhard Senge
Effect of mixed polysaccharide gums on rheological behavior of pineapple puree 788Tanat Uan-On, Bernhard Senge
Rheology of spinach puree 790
Phuong-Uyen Nguyen, Elisabeth Van Hecke, Christina Roxo, Daniele Clausse, Jean-Louis Lanoiselle
Design complex microstructures and processes for advanced salt reduction in foods 792Andrea 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,Serafim Bakalis, Sarah Frasch-Melnik, Robin Hancocks,Tom Mills, Ian T. Norton,
Benjamin J.D. Le Reverend, Fotis Spyropoulos, Jing Cao, Feng Liu, Sergio Vasquez
AUTHOR INDEX 794
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