5th INTERNATIONAL SYMPOSIUM

Transcription

1 PROCEEDINGS OF THE 5th INTERNATIONAL SYMPOSIUM ON FOOD RHEOLOGY AND STRUCTURE ISFRS 2009 JUNE 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

2 structure 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 Ian T. Norton, Fotis Spyropoulos, E.Alex K. Heuer, Benjamin J.D. Le Reverend, Phil W. Cox foods 10 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 Joseph M. Brader, Matthias Fuchs,Thomas Voigtmann, Fabian Weysser, Oliver Henrich, Matthias Ballauff, Miriam Siebenbuerger transitions 22 Michael Cates, Structured biomaterials - 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 a semisolid food model system Laurence Mertensjrung D.T. Dang, An Vermeulen, Annemie H. Geeraerd, Kristof Serneels, Paula Moldenaers, Frank Devlieghere, Jan F.Van Impe means of 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 Cornelia Kuechenmeister, Klaus Oldoerp, Fritz Soergel Extended Rheometer Capabilities Vil

3 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 Rheometer Edme 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 concepts Fred 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 perception Guido Sala, Caroline Leclert, Fred van de Velde, Markus Stieger Prediction of mouth feel of semi solid foods by means of cognitive algorithms Alexander Kutter, Cornelia Rauh, Antonio Delgado 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 WPI-stabilized emulsions on the rennet coagulation properties of recombined milk studied by diffusing wave spectroscopy Zafir Gaygadzhiev, Marcela Alexander, Milena Corredig Mechanical analysis of model emulsions and estimation of the particle size both base on FT-Rheology Christopher Klein, Kathrin Reinheimer, Manfred Wilhelm Air filled emulsions for the food industry Fideline 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 VIII

4 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 Fabrizio Sarghini, Paolo Masi, Filippo Maria Denaro riblet-like microfluidic devices 162 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 176 Manuela 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 delivery vehicles 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 Serafim Bakalis, Z.Yang, A. Ingram, Peter J. Fryer, David J. Parker flows 214 IX

5 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 238 Stuart 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 246 Hanna 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 256 Jan Engmann, Adam S. Burbidge Janus chain model: Rheological and structura; properties of collagen gels 258 Yi 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 266 Kathleen Feigl, Franz X.anner, Seshasai Srinivasan, Erich J.Windhab Biopolymer Solutions and Gels State diagram of starch predicted with Flory-Huggins-Free Volume theory 272 Ruud van der Sman, M. Meinders On the study of fracture properties of starch gels 276 Chaiwut 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 X

6 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 polysaccharide thickeners 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 298 Use 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 gum and 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 against coalescence 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 338 Christina Tang, Carl D. Saquing, Sindhura V. Sevala, Stephen W. Morton, Robert M. Kelly, Saad A. Khan XI

7 Mechanisms 5th International Symposium on Food Rheology and Structure Dough Separation of wheat flour into starch and gluten - Elsbeth Van der Zalm, Amal Sawalha, Atze Jan Van Der Coot, Remko Boom and differences between flour cultivars 344 Basic Dough Rheology and the Kieffer Test 348 Roger 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 356 Laura Piazza, Jiabril Gigli Tailoring the structure of starch based food matrices through processing 360 Nadina Muler-Fischer, Beatrice Conde-Petit Fibre-gluten interactions and their implications for dough and dough processing 364 Anneke 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. Lieke van Riemsdijk, Nienke Reurink, Atze Jan Van Der Goot, Rob Hamer 370 Rheological modelling of dough formation during farinografic test 374 Massimo Migliori, Bruno de Cindio, Sebastiano Correra The mechanical spectrum of dough determined from ultrasonic techniques 378 Martin 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 384 Anni B. Hougaard, Richard Ipsen Rheology and sensory properties of stirred yoghurts 388 Julita van Oosten-Manski, Sheelagh Hewitt, Lisa Rutherford, Monica Campbell Predicting yogurt thickness-a combination of ingredients and processing 392 Marja Kanning, Fred van de Velde, Peter de Jong Crosslinking enzymes as tools for structure engineering of milk protein based foods 396 Martina 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 400 Christopher Guyot, Sabine Lauber, Ulrich Kulozik Microparticulated Whey Protein as Fat Replacer in Yoghurt 404 Isabel Celigueta Torres, Richard Ipsen, Jes C. Knudsen, Bente Bjerre 0stergaard XII

8 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 rheology and 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 438 Leszek 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 Edwin Habeych,AtzeJanVan DerGoot, Remko Boom, Shuji Adachi of starch-zein blends under shear flow 446 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 462 Lien Lemmens, Sandy Van Buggenhout, Indrawati Oey, Ann Van Loey, Marc Hendrickx XIII

9 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 482 Javier 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 484 Tina 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 496 Azade Ghorbani Hasansaraei, Hamid Bahador Ghoddosi, Ali Mortazavi, Seyed Ahmad Shahidi Yasaghi, Ali Motamedzadegan.Shabnam Hamzeh Rheological measurement methods to predict material properties of fat based coating materials 498 Cornelia Grabsch, Karl Sommer, Sabine Gruner, Frank Otto XIV

10 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 analysis and 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 sheep's Masoud Najaf Najafi, Aresh Koocheki made from milk 514 The Effect of Stabilizers and Fat Content on Physical and Whipping Properties of Cream 516 Low Fat Confectionary Seyed Ahmad Shahidi Yasaghi, Azade Ghorbani Hasansaraei, Ali Motamedzadegan, Shahram Naghizade, Zahra Esfandiari Shabnam Hamzeh, 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 Fabiana de Assis Perrechil, Rosiane Lopes emulsions based on the interactions between sodium caseinate and LBG 528 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 XV

11 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 to control droplet formation and detachment Sebastian Holzapfel, Laurenz Hurlimann, Peter Fischer, Erich J.Windhab Tailoring surface properties 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 migration Aleksandra Pawlik, Stephen Moore, Ian T. Norton Prediction of vegetable oil viscosity using Front-Face Fluorescence Spectroscopy: A preliminary study Ainur Barylbekova, Jamila Smanalieva, Asylbek Kulmyrzaev A rheological prediction model for W70 rapeseed and soybean oil emulsion using an inverse analysis luliana Vintila, Yannick Melinge, Adinel Gavrus Interfacial properties influence the rheology and creaming of protein Michael J. Ridout, Beatriz Herranz Hernandez, Alan R. Mackie, Peter J. Wilde stabilized oil-in-water emulsions 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, Petra Forst, Ulrich Kulozik milk protein matrices The Use of Ultrasound for Cardamom oil encapsulation into milk-based matrices Masoud Najaf Najafi, Rassoul Kadkhodaee, Ali Mortazavi Characterization of liposomes incorporating Aqueous and lyophilized formulations essential oil of Brazilian cherry (Eugenia uniflora L): Patricia A. Yoshida, Danilo Yokota, Samantha C.Pinho, Rodney A.F. Rodrigues, Mary Ann Foglio Encapsulation and Stability of bioactive proteins in gel loaded liposomes Alan 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 Vitaly Buckin, Agnieszka Ochenduszko milk protein systems. XVI

12 Quantifying graininess of glossy food products 570 Flemming M0ller, Jens Michael Carstensen Photometric instrumentation for evaluation of dispersion stability and optimization of separation and 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 578 Jennifer 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 582 Joel 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 588 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 (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 596 Chaiwut 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 Azadeh Jafari, Nicolas Fietier, Michel 0. Deville formulation 598 Time-dependent flow properties and thixotropy of Alyssum homolocarpum seed gum Arash Koocheki, Seyed Mohamad Ali Razavi solutions 600 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 XVII

13 rheological 5th International Symposium on Food Rheology and Structure 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 Ali Motamedzadegan, Shabnam Hamzeh, Seyed Ahmad Shahidi Yasaghi, Azadeh Ghorbani Hasansaraei RSM 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) 612 Seyed M.A. Razavi, Aram Bostan Rheological behaviour of fish skin gelatin of rainbow trout (Onchorhynchus mykiss) 614 Hoda 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 - characterization under 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 protein isolate (CPI) gels 630 Carlos Bengoechea, Sara Molina, Antonio Guerrero, Maria Cecilia Puppo Influence of flaxseed gum on cold set whey protein gels induced by salt addition 632 Katia Regina Kuhn,Angelo Luiz Fazani Cavallieri, Rosiane Lopes da Cunha Structural and rheological characteristics of gels from amaranth protein concentrates obtained by different processes 634 Dagnith Liz Bejarano-Lujan, Rosiane Lopes da Cunha, Flavia Maria Netto Improving mouth feel by modulating microstructure and large deformation properties 636 Saskia de Jong, Fred van de Velde, Eva-Maria Dusterhoft Kinetics of bond formation and ph effects in cross-linked gelatin gels 638 Tiziana 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 640 Ahmed S. Eissa, Dania M. Mohamed, Kawther S. Uoness, Mohammed M. Azab, Noha S. Abed, Duha Abu El-Aish XVIII

14 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 644 Domenico Gabriele, Massimo Migliori, Noemi Baldino, Bruno de Cindio Viscous fragility of concentrated maltopolymer/disaccharide Matthew Sillick, Christopher M. Gregson mixtures 646 Rheological and texture properties of thermally processed eggyolk/kappa-carrageenan mixtures 648 Jose 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 652 Miroslav Hadnadev, Ljubica Dokic, Biljana Pajinjelena Mihic Determing local diffusion properties using most likelihood evaluation of fluorescence recovery after photobleaching data 654 Joel 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 uptake during deep fat frying 656 Jonas H0eg Hansen, Astrid Wisby Tobiasen.Tina Ahmt Influence of alpha- and beta-casein on the gelatinisation and subsequent amylolytic digestion of 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 comparison to agar and pectin 664 Anne 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

15 Extraction and partial characterisation of hydrocolloid gums from some african legumes 676 Clement Saidoujean BoscoTchatchueng, Robert Ndjouenkeu, Ahmed Ali Evolution of the steady and oscillatory rheological properties of aqueous systems of Tragacanth gum with storage time 678 Francisco Chenlo, Ramon Moreira, Claudia Silva Evolution of the steady and oscillatory rheological properties of aqueous systems of guar gum with storage Francisco Chenlo, Ramon Moreira, time 680 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 Non-linear flow properties of a wormlike micellar system driven by a shear induced isotropic-nematic phase Cesare Oliviero Rossi, Giuseppe Antonio Ranieri, Ruggero Angelico, Gerardo Palazzo Study of Rheological and Stability Related Properties of Carrot Juice Colloidal System with Low Acyl and High Acyl Gellan Gum 696 Marjan Sherafati, Seyed Mohammad Mousavi, Ahmad Kalbasi Ashtari, Mohsen Labafi Mazrae Shahi Rheology of concentrated suspensions and mode-coupling theory Miriam Siebenburger, Matthias Ballauff, David Hajnal, Matthias Fuchs, Horst Henning Winter 698 POSTER SESSION: Dough A new approach to characterizing the thixotropic behaviour of starch gel Tamara Dapcevic, Petar Dokic, Ljubica Dokic 702 Temperature and fermentation dependence on wheat flour dough characteristics Idriss Mohammed, Bernhard Senge 704 Crumb texture and color analysis with image processing in Iranian breads enriched with soy flour Mohebbat Mohebbi, Fakhri Shahidi, Ahmad Ehtiati 706 Effects of hydrocolloids on batter rheology and breadmaking performance of gluten-free flours Donatella Peressini, Monica Pin, Alessandro Sensidoni 708 Influence of glycolipids on wheat dough rheological properties, bread volume and crumb properties Patrick Selmair, Peter Koehler XX

16 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 718 Xiaolu Geng, Richard Ipsen, Anni Nielsen,Thomas Janhoej Evaluation of date syrup and guar gum addition on Rheological properties of Low fat Orange yog-ice Elnaz Milani, Homa Baghaea, cream 720 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 736 Mahsa 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? 746 Loic Hilliou, Fabio D.S. Larotonda, Maria do Pilar Goncalves, Alberto M. Sereno XXI

17 Effects of emulsifying salts with increased potassium content on textural properties of 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 properties of sago starch and its application in biodegradable films 756 Dharmesh Chandra Saxena Poloxamers as a solution for the biocompatibility of polymeric surfaces with plasma proteins: a surface tension study 758 Amelia Torcello-Gomezjulia Maldonado-Valderrama, Antonio Martin-Rodriguez, Maria Jose Galvez-Ruiz Rheological properties of milk protein solutions after thermal treatment and high pressure homogenization 760 Elena 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 768 Ana Carla Kawazoe Sato, Rosiane Lopes da Cunha Influence of solid particle surface properties on adsorption of surface active components in 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 774 Dietmar Lerche POSTER SESSION: Semi Solid Effects of different milk substitutes on the pasting, rheological and textural properties of puddings 778 Cristina Alamprese, Manuela Mariotti Improvement of textural properties of spaghetti using gluten and hydroxypropyl cellulose 780 Mahsa Majzoobi, Raheleh Ostovan, Asgar Farahnaky, Gholamreza Mesbahi, Mohammad Hadi Eskandari XXII

18 Influence of model cheese structure on salt diffusion and perception 782 Maud 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 786 Tanat Uan-On, Bernhard Senge Effect of mixed polysaccharide gums on rheological behavior of pineapple puree 788 Tanat 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 792 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, 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 XXIII