Final Program - 11th International Congress on Engineering and Food

TUESDAY, MAY 24 th 08:15‐10:30
Session 5: Food dispersions and emulsions FMS 5
Room Santorini (1)
Chairs: I. Mandala, P. Dejmek
08:15 Texture and morphology of milk foams produced by steam injection (FMS325) Pp57
A. Sher a , J.‐C. Gumy b , C. Jimenez‐Junca c , K. Niranjan c
a Nestle PTC, USA, b Nestle PTC, Switzerland, c Department of Food and Nutritional Sciences, University of Reading, UK
08:30 Starch particles for food based Pickering emulsions (FMS443) Pp59
A. Timgren, M. Rayner, M. Sjöö, P. Dejmek
Department of Food Technology, Engineering, and Nutrition, Lund University, Sweden
08:45 Microstructural design to reduce lipid oxidation in oil‐in‐water emulsions (FMS489)
Pp61
M. Kargar, F. Spyropoulos, I.T. Norton
Department of Chemical Engineering, University of Birmingham, UK
09:00 Characterization of spray‐dried layer‐by‐layer emulsions (FMS789) Pp63
Y. Serfert a , J. Schröder b , A. Mescher c , J. Laackmann d , S. Drusch e , K. Schwarz a
a University of Kiel, Germany, b Karlsruhe Institute of Technology KIT, Germany, c University of Dortmund, Germany,
d University of Hamburg, Germany, e Beuth University of Applied Sciences, Germany
09:15 Production of uniform o/w emulsions through a porous medium of micron‐sized glass
beads (FMS938) Pp65
A. Nazir, K. Schroën, R. Boom
Department of Agrotechnology and Food Sciences, Wageningen University, The Netherlands
09:30 Physicochemical characterization of hydroxypropyl methylcellulose based oil‐in‐water
emulsions for edible film formation (FMS956) Pp67
R.N. Zúñiga a , F. Osorio b , J.M. Aguilera a , F. Pedreschi a
a Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Chile, b Department of
Food Science and Technology, Universidad de Santiago de Chile, Chile
09:45 The effect of different stabilizers on the production of sub‐micron o/w emulsions by
using ultrasound techniques (FMS1059) Pp69
O. Kaltsa a , C. Michon b , S. Yanniotis a , I. Mandala b
a Agricultural University of Athens, Department of Food Science & Technology, Greece, b AgroParisTech/CNAM/INRA
UMR 1145 IPA, Unit for Food Process Engineering, France
10:00 Physical stability of beverage emulsions as influences of orange oil, tragacanth and
arabic gums concentrations (FMS1064) Pp71
E. Rezvani a , A.R. Taherian b , G. Schleining a
a Department of Food Science and Technology, BOKU, University of Natural Resources and Life Sciences, Austria
b Food Research and Development Center, Agriculture and Agri‐Food Canada, Canada
10:15 Large microchannel emulsification device for producing monodisperse fine droplets
(FMS959) Pp73
I. Kobayashi a , M.A. Neves a,b , Y. Wada c , K. Uemura a , M. Nakajima a,b
a Food Engineering Division, National Food Research Institute, NARO, Japan, b Graduate School of Life and
Environmental Sciences, University of Tsukuba, Japan, c EP Tech Co., Ltd., Japan
*Pp: Page number in Printed Proceedings