Proceedings 2000
Contents:
Poster Session: Solid and Semi-Solids
Poster Session: Multiphase Systems
Opening Lecture
Rheology and structure of aggregated particle networks and emulsions
E. Dickinson
Keynote Lectures
Fluid immobilization - A structure-related key mechanism for the viscous flow behavior of concentrated suspension systems
E. J. Windhab
Rheo-optical and rheo-mechanical characterization of the viscoelastic properties and shear-induced orientation of hydrocolloids
C. Clasen, W. - M. Kulicke
Structure and rheology of particle gels, a dynamic interplay
T. van Vliet, M. Mellema
New developments in light scattering: from particle sizing to optical rheology
C. Urban, S. Romer, P. Schurtenberger
Structure Engineering
A. - M. Hermansson
Non-linear viscoelasticity and microstructure of concentrated o/w emulsions
C. Gallegos, E. M. Pedrero, J. M. Madiedo, J. M. Franco
Use of numerical simulations in food processing
K. Feigl
The influence of microstructure on the macroscopic rheological properties of particulate aggregated systems
A. G. Marangoni, S. S. Narine
Rheo-NMR and the molecular origins of food rheology
P. T. Callaghan, A. M. Gil
Food, the quality is in the structure
P. J. Lillford
Biopolymers
Biopolymer suspensions with spheroidal and cylindrical particle shapes: Generation and shear flow behaviour
B. Wolf, M. Tassieri, S. Singleton, W. J. Frith, I. T. Norton
Viscoelastic and thixotropic behaviour of xanthan/guar mixed systems
J. L. Doublier, C. Schorsch, S. Durand, C. Garnier
The rheological properties of liquid egg white as influenced by high pressure processing parameters
J. Strohalm, P. Novotna, M. Houska, K. Kyhos, S. Vavreinova, D. Gabrovska, J. Rysova
Influence of the initial protein-aggregated state on the complex coacervation between b-lactoglobulin and acacia gum in aqueous media
C. Schmitt, C. Sanchez, J. Hardy
Rheometry
LAOS experiments in the time dependent, non-linear regime analysed via higher harmonic generation
M. Wilhelm, T. Neidhöfer, D. van Dusschoten
Measurements of extensional flow properties of semi-solid foods in contraction flow
M. Stading, L. Bohlin
Measurement of fracture of solid and semi-solid foods with the Hamann torsion gelometer
T. C. Lanier
A promising way to quantify the macrostructural fracturability of acid milk-polysaccharides gels:
C. Sanchez, R. Z. Lopez, C. Schmitt, H. Vivier, J. Hardy
Rheological behaviour of of mono- and disaccharide solutions at ambient and elevated pressures
P. Först, F. Werner, A. Delgado
Interfaces
Combined effect of bulk and interfacial rheological properties in the stabilization of bubbles against shrinkage
W. Kloek, T. van Vliet
The interfacial rheology of some food cellulose additives
T. Blümchen, C. Moules, B. Warburton
Emulsions
Design of food emulsion properties by formulation engineering
H. Schubert
Rheological investigations of a depletion-flocculated polydisperse emulsion
M. M. Robins, P. Manoj, D. J. Hibberd, A. D. Watson and A. J. Fillery-Travis
Rheological properties of mayonnaise by lubricated compression
M. M. Ak, S. Gunasekaran
Water continuous fat crystal networks in ice cream mix with unsaturated monoglycerides
N. M. Barfod, K. Schrader, W. Buchheim
Gels
Microstructural rearrangement affecting the rheology of rennet induced casein gels
M. Mellema, T. van Vliet, J. H. J. van Opheusden
Effects of flow behaviour and temperature on the microstructure and rheological behaviour of whey protein gels, pure or mixed with xanthan
P. Walkenström, A.-M. Hermansson, E. J. Windhab
Evaluation of structure development during gelation of xanthan and carob mixture
W. B. Yoon, S. Gunasekaran
Gelation and rheology of xanthan/enzyme-modified guar blends
V. B. Pai, S. A. Khan
Rheological properties in relation to the structure of mixed _-lactoglobulin and amylopectin gels
C. Olsson, M. Langton, M. Stading, A.-M. Hermansson
Rheology of b-lactoglobulin/k-carrageenan mixed gels: Effect of pH and shear
M. M. Ould Eleya, S. L. Turgeon
Ultrastructure of model whey protein isolate gels
G. G. A. S. Nada, R. W. Hosken
Rheology and molecular weight changes during enzymatic degradation of guar galactomannan solutions and gels
A. Tayal, M. D. Burke, V. B. Pai, S. A. Khan
Microscopy
Chances and limitations of confocal laser scanning microscopy (CSLM)
M. B. Dürrenberger
Atomic Force Microscopy as a tool for interpreting the rheology of food biopolymers at the molecular level
V. J. Morris, A. R. Mackie, P. J. Wilde, A. R. Kirby, E. C. N. Mills, A. P. Gunning
Microstructural indicators of quality-related characteristics of blueberries – an integrated approach
P. M. Allan-Wojtas, C. F. Forney, S. E. Carbyn, K. U. K. G. Nicholas
Microstructure of cereal grains, doughs and breads
K. Autio, M. Salmenkallio-Marttila
Food material science: An approach to study pressure effects on whey protein-pectin mixtures
M. Michel, M. E. Leser, A. Syrbe, M.-F. Clerc, I. Bauwens, C. Appolina-Nouzille, M.-L. von Schack, H. J. Watzke
Computational Fluid Dynamics
Experimental and numerical simulations of the flow of “liquid foods” in rotating cans
J. P. Hughes, P. W. James, T. E. R. Jones
Numerical simulation of drop deformation due to hydrodynamic load
C. Hartmann, A. Delgado
Finite element modelling of the laminar flow in small diameter tubes of a time dependent dairy product
F. Butler, H. J. O`Donnell
Flow properties of foodstuff: Mathematical modeling and numerical simulation
C. Waucquez, Y. Rubin, T. Avalosse
Solid and Semi-Solid Food
Fracture mechanics of food products
S. M. Goh, M. N. Charalambides, J. G. Williams
Feeding significantly affects texture properties of semi-hard cheeses
H. Rohm, W. Ginzinger, J. Petrag, D. Jaros
Morphology and mechanical properties of crispy granular food materials
K. Bottin, E. van Hecke
A new method for the production of firmer fruits and fruit products
R. Carle
A mechanical model to characterize crust development during french fry processing
M. G. Scanlon, K. A. Ross
Taguchi methods applied to the optimization of rotary moulding
R. B. Blackhall, J. M. Ritchie, I. Black, P. C. Wright
Correlations between the rheological parameters and the quality of food products
N. Iutes-Petrescu
Dough
The viscoelasticity of gluten by NMR
A. M. Gil, E. Alberti, P. T. Callaghan
Reliability of rheological data as a basic for the prediction of processing and baking properties of wheat flours
R. Kieffer, N. Stein
Continously kneading of dough
F. Beekmans, A. van Engelen
Study of shear viscoelasticity of wheat gluten and mixed wheat gluten - pea protein systems by dynamic assay and creep and recovery analysis
A. Pruska-Kedzior, J. Lefebvre, Z. Kedzior, E. Bojakowska, M. Jankiewicz
Dairy Products
Dynamic and steady state measurements of gelation time of milk concentrates at moderate pressures
B. J. Briscoe, P. F. Luckham, K. U. Staeritz
Structure evolution of stirred yoghurt during manufacturing: A rheological perspective
I. M. Afonso, J. M. Maia
Functional properties of exocellular polysaccharides in dairy based foods
M. T. Pleijsier, P. W. de Bont, R. Vreeker, A. M. Ledeboer
Confectionery
The effect of process history on the cold extrusion behaviour of chocolate
J. Engmann, M. R. Mackley
Influence of amorphous-crystalline state transition on the rheological properties of concentrated sugar oil suspensions
P. Braun, E. J. Windhab
Surface excess of emulsifiers and rheological properties of a concentrated food model suspension
D. Hugelshofer, E. J. Windhab, J. Wang
Effect of selected properties of spray dried milk powders on the rheology of milk chocolate
M. Twomey, M. K. Keogh, B. T. O'Kennedy, D.M. Mulvihill
Multiphase Systems
Wall slip effects of foams under laminar flow field
W. Hanselmann, A. Müller, E. J. Windhab
Rheological properties and textural characteristics of soy protein emulsion gels with different oil ratio
J. - S. Tsai
Emulsifier interaction in the structure of food products based on pseudo-cereals
E. T. Kovács, E. Berghofer, R. Schönlecher, H. Glattes
Rheological properties of carrot juice concentrates and their cloud stabilizing potential
S. Neidhart, M. Reiter, R. Carle
Poster Session: Biopolymers
The creation of new food structures by spinneretless spinning of protein-polysaccharide mixtures
J. M. J. G. Luyten
Influence of hydrocolloids addition on the rheological properties of whey protein model solutions
Z. Herceg, V. Hegedu_i_, S. Rimac
Confocal Raman microspectroscopic study of phase separating mixed biopolymers: Concentration mapping by multivariate curve resolution
P. D. A. Pudney, T. M. Hancewicz
Flow-induced mircostructure of aqueous biopolymer mixtures by rheo-optical techniques
M. Simeone, S. Guido, A. Alfani
Poster Session: Gels
The effect of pH on heat-induced gel formation by soy proteins
M. Renkema, J. Knabben, T. van Vliet
Effect of electrodialysis on textural characteristic and microstructure of salted ducked egg white gel
J.-J. Huang, J.-S. Tsai
Tailored whey protein gels through combined enzymatic crosslinking and heat treatment
M. D. Burke, S. Y. Ha, S. A. Khan
The effect of pH on heat denaturation and gel forming properties of soy glycinin
C. Lakemond, H. de Jongh, T. van Vliet, H. Gruppen
Microscopic and rheological characterization of high pressure treated starch dispersions
M. Stolt, K. Autio
Poster Session: Emulsions
Structural architecture in the continuous phase of low-oil content mayonnaise. A rheological approach
G. Vélez, M. C. Alfaro, J. Muñoz
Rheological properties of protein stabilized o/w emulsions with variably composed surfaces
U. Bindrich
Influence of droplet diameter and salt concentration of a simple cosmetic W/O-emulsion on its rheological and dielectric behavior
S. Kramer, R. Brummer, B. Hochstein, H. Buggisch
Use of supersonic technique in liquid products process
K. G. Adamopoulos, H. J. Petropakis
Droplet size distribution and rheology of low-oil content mayonnaise stabilized by a blend of modified starch and pectins
C. Cabeza, M. A. Fernández, V. Flores, M. C. Alfaro, J. Muñoz
Investigation of droplet dispering processes in shear and elongational flow
S. Kaufmann, P. Fischer, E. J. Windhab
Poster Session: Solid and Semi-Solids
Effects of extrusion cooking conditions on texture and structure of direct expanded products
S. Ilo, E. Berghofer, L. Ying
Evaluation of tough strings in green beans
P. Lanoisellé, E.-Q. Liu, J.-L. Lanoisellé, G. Piar
Interactive mechanical models of virtual foodstuffs using a force display
K. Otobe, M. Hirafuji
Rheology of pekmez, tahin and their mixture
F. Lokumcu, M. M. Ak
Collapse behavior of amorphous freeze-dried powder
F. Witschi, W. M. MacInnes, G. Bonato, E. J. Windhab
Thermal analysis of mm-sized features by micro-thermal analysis (mTATM)
E. zur Mühlen
Softening kinetics of white asparagus during cooking
S. Ilo, S. Reiselhuber, E. Berghofer
Poster Session: Dough
Variability in BU measurements of doughs
A. Oppenheimer, S. Chakrabarti
Absolute rheometry in Brabender Viscograph
L. Aerts, T. Chattaway
Effect of pH and salt on starch pasting behavior of novel waxy wheat
C. Kiribuchi-Otobe, R. Yoshimura, T. Koriyama, K. Takami, T. Yanagisawa, H. Yoshida
The rheological properties of wheat gluten concentrated suspensions
J. Xu, J. A. Bietz, C. J. Carriere, D. Wirtz
Microstructural changes in high fiber bread during storage
M. Salmenkallio-Marttila, K. Katina, K. Autio
Poster Session: Dairy
Structure of rennet-induced casein gels examined by confocal microscopy
M. Mellema, J. W. M. Heesakkers, J. H. J. van Opheusden, T. van Vliet
Categorization of rheological scaling models for particle gels
M. Mellema, T. van Vliet, J. H. J. van Opheusden
Rheological and structural properties of cheddar cheeses during heating and cooling
K. Muthukumarappan, V. Venugopal, L. Zhai
Influence of mechanical treatment on the structure of chymosin induced casein gels
B. Kornbrust, A. Grüniger, E. J. Windhab
Poster Session: Multiphase Systems
Influence of moisture of solid particles in oleophilic suspensions on their flow behavior and state of agglomeration
K. Franke, H.-D. Tscheuschner
Generation of functional microstructures in ice cream by means of low temperature extrusion processes
H. Wildmoser, E. J. Windhab
Effect of copper ions on the drainage stability of egg white foams
L. M. C. Sagis, A. E. A. de Groot-Mostert, A. Prins, E. van der Linden
Poster Session: Miscellaneous
Thermodynamic analysis of the surface activity exhibited by _-lactoglobulin at the air-water interface
E. Eugster, S. E. Taylor
Plastification of powder systems in food engineering
P. Kropp, E. J. Windhab
Rheological and optical investigations on the structuring behaviour of rodlike particles in laminar shear flow
J.-C. Eischen, E. J. Windhab
Numerical simulation of batch miwers and comparison of their mixing action
T. R. G. Jongen, J.G. Dekker
Process and product developement and innovation in the bakery
F. Beekman