Conference programme

The Call for oral presentations is now closed. If you wish to give a poster presentation please submit your abstract for consideration.

The conference programme has now been finalised and is available for download below together with the accepted abstracts.

The proceedings of the conference will be published as a Special Issue of the Food Hydrocolloids journal.

  Tuesday afternoon
13h00 Welcome
Professor G O Phillips, Dr Stephan Drusch, Dr Ulrike Einhorn-Stoll
13h10 Plenary Dr A Brodkorb 'In vivo monitoring of hydrocolloids in encapsulating systems'
  Hydrocolloids for encapsulation and controlled release Investigative techniques
  Chair Professor G O Phillips Chair Dr Stephan Drusch
13h50 Different approaches and aspects of the encapsulation in alginate
Denis Poncelet

Oniris, UMR CNRS 6144 GEPEA, rue de la géraudière, CS 82225, 44322 Nantes
Rapid temperature screening of protein solutions

R Ramsch, G Brambilla, P Bru and G Meunier

Formulaction, SASu 3-5 rue Paule Raymondis, 31200 Toulouse, France
14h20 Analytical centrifugation: A fast and simple tool for testing the mechanical stability of hydrocolloid microspheres and microcapsules

U. Schuldt1, H. Woehlecke1 and D. Lerche1, 2

1Dr. Lerche KG, Justus-von-Liebig-Str. 3, D-12489 Berlin, Germany
2LUM GmbH, Justus-von-Liebig-Str. 3, D-12489 Berlin, Germany
Dynamics of slow structuring processes of hydrocolloids by in situ visualization of tracer particle movement

T. Sobisch, D. Lerche

LUM Berlin/Germany, Justus-von-Liebig-Str. 3, 12489 Berlin, Germany
14h50 Coffee
  Hydrocolloids in stabilisation of emulsions Investigative techniques
  Chairman Professor P A Williams Chairman Professor T Foster
15h20 Strategies for the production of submicron droplets using hydrocolloid emulsifiers

US van der Schaaf, V Schmid and HP Schuchmann

Institute of Process Engineering in Life Sciences,
Gotthard-Franz-Str. 3, D-76131 Karlsruhe, Germany
Static Multiple Light Scattering to monitor stability and size of protein and emulsions stabilized with proteins

C. Tisseranda, R. Ramsch, J. Cohen, P. Bru, G. Meunier
Formulaction, SASu 3-5 rue Paule Raymondis, 31200 Toulouse, France
15h50 Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake

D. Huc-Mathis , J. Bousquières , C. Bonazzi , C. Michon

UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 MASSY, France
Hexanal releasing spruce galactoglucomannan aerogels for active packaging of fresh fruit
M. Lehtonen1*, S. Kekäläinen1, P. Kilpeläinen2, M. Tenkanen1 and K. S. Mikkonen1
1Department of Food and Environmental Sciences, University of Helsinki, P.O. Box 27, 00014 Helsinki, Finland
2Natural Resources Institute Finland (Luke), Viikinkaari 00014 Helsinki, Finland
16h20 Adsorption of spruce galactoglucomannans (GGM) on emulsion interfaces depends on GGM:oil ratio

M Bhattarai1*, L Pitkänen1, P Kilpeläinen2, M Lehtonen1, and KS Mikkonen1

1Department of Food and Environmental Sciences, University of Helsinki, P.O. Box 27, Finland
2Natural Resource Institute Finland, Viikinkaari 4, 00790 Helsinki, Finland
Food tribology – a promising and challenging tool for the determination of food friction properties

Kenneth Kieserling, Sebastian Schalow and Stephan Drusch

Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Germany
16h50 End of session
18h00 Mixer
 
  Wednesday morning
9h00 Plenary Dr-Ing J Weissbrodt 'The use of phase separation to tailor biopolymer-based delivery systems'
Chair Professor E Morris
  Hydrocolloid structure and functionalities Hydrocolloids from food and agricultural waste
  Chair Dr G Sworn Chair Mr J Lukanowski
9h40 Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics

C. Lascombes, G. Agoda-Tandjawa, P. Boulenguer, C. Le Garnec, M. Gilles, S. Mauduit, P. Barey, V. Langendorff

Cargill, usine de Baupte, 50500 Carentan, France
Value added processing of wheat bran for high soluble fiber production

Qingbin Guo1, Yikai Ren1, Douglas Goff1 and Steve W. Cui2

1Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1Canada
2Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9 Canada
10h10 Effect of NaCl on physicochemical properties of xanthan gum – water chestnut starch complexes

Zubala Lutfi, Department of Food Science, University of Karachi, Pakistan
Super corn fiber gum and its enhanced properties

Madhav P. Yadav a, Saphwan Al-Asaaf b and Glyn O. Phillips b

aEastern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
bGlyn O Phillips Hydrocolloids Research Centre, Glyndwr University, Wrexham LL11 2AW, UK.
10h40 Coffee
    Pectic polysaccharides
    Chair Dr C Rolin
11h10 The influences of methyl cellulose and psyllium and their applications in a flour-water system with medium water content (ca. 55%).

Yi Ren, Tim Foster
University of Nottingham, UK
New approaches for pectin extraction from
sunflower head residue

ZK Muhidinov1, KhI Teshaev2, SE Kholov1, SR Usmanova1, AS Djonmurodov1, JT Bobokalonov1, LS Liu3

1Chemistry Institute of Tajikistan Academy of Sciences, Ainy Str. 299/2, Dushanbe 734063, Tajikistan, zainy@mail.ru,
2Technological University of Tajikistan,N.Karabaev Str.63/3, Dushanbe 734061,
3Eastern Regional Research Center ARS USDA, Wyndmoor, PA 19038, U.S.A
11h40 Coil-helix transition of k-carrageenan influenced by
β-lactoglobulin

Yiping Cao1, Shugang Li1, Yapeng Fang1,2, Katsuyoshi Nishinari1,2 and Glyn O. Phillips1

1Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China;
2Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of
Technology, Wuhan 430068, China.
Release, Recovery and Functionalization of Pectic Hydrocolloids from Citrus Juice Processing Biomass

Randall G. Cameron1*, Hoa K. Chau2, Arland T. Hotchkiss2 and John A. Manthey1
1 United States Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research Unit, Fort Pierce, FL 34952, United States
2 United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Dairy and Functional Foods Research Unit, Wyndmoor, PA 19038
12h10 Ordered conformation of xanthan in solutions and
"weak gels": single helix, double helix – or both?

Edwin R. Morris

Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
Broccoli stalk: a new source of pectin with gelling and emulsifying properties

CLO Petkowicz1,2, PA Williams2

1Department of Biochemistry and Molecular Biology, Federal University of Parana, PO Box 19046, 81531-980 Curitiba, Parana, Brazil
2Center for Water Soluble Polymers, Glyndwr University, Plas Coch, Mold Road, Wrexham, LL11 2AW, United Kingdom
12h40 Lunch
  WednesdayAfternoon
  Chair Professor F M Goycoolea Chair Dr Ulrike Einhorn-Stoll
14h00 Effect of ionic strength on enzymatic polymerisation and acid-induced gelation of caseinate

Norbert Raak, Christian Schöne, Harald Rohm, Doris Jaros

Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, Dresden, Germany
Isolation and characterization of dietary fibre from blackcurrant pomace

K. Alba1, G. Campbell2 and V. Kontogiorgos1

1Department of Biological and Chemical Sciences, University of Huddersfield, HD1 3DH, UK
2Department of Chemical Engineering, University of Huddersfield, HD1 3DH, UK
14h30 Biodegradable food packaging films from cereal arabinoxylans
S Simsek1*, CP Anderson1, Long Jiang2
1 North Dakota State University, Department of Plant Sciences, Cereal Science Graduate Program, Fargo, ND, USA
2 North Dakota State University, Department of Mechanical Engineering, Fargo, ND, USA
Composition and functionality of pectic polysaccharides from pea hull

F Gutöhrlein1, S Schalow1 and S Drusch1

1 Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Germany
15h00 Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan

Vasiliki I. Evageliou1, Patricia M. Ryan2 and Edwin R. Morris2

1Department of Food Science and Human Nutrition, Agricultural University of Athens,
75 Iera Odos, 11855, Athens, Greece
2Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
Isolation and characterization of rhamnogalacturonan I polysaccharides from industrial by-products

D Wefers1, D Schneider1, M Bunzel1

1Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131 Karlsruhe, Germany
15h30 Fluid release from polysaccharide-based gels study

K Ako 1, 2
1UGA, LRP, F-38000 Grenoble, France
2CNRS, LRP, F-38000 Grenoble, France
Isolation, characterization and functional properties of pectin from six different okra genotypes

F.M. Kpodo1, J.K. Agbenorhevi1, K. Alba2, R. J. Bingham2, I.N. Oduro1, G.A. Morris3 and
V. Kontogiorgos2*

1Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
2Department of Biological Sciences, University of Huddersfield, UK
3Department of Chemical Sciences, University of Huddersfield, UK
16h00 Poster Presentations & Drinks
  Free evening
 
  Thursday morning
9h00 Food Hydrocolloid Trust Medal Lecture presented by Professor D Goff
Chair Dr G Sworn
10h00 Plenary Professor G Reineccius 'Use of proteins for the delivery of flavours and bioactive compounds'
10h40 Coffee
11h10 Plenary Professor Dr P de Vos 'Challenges and opportunities for hydrocolloids in biomedical applications'
Chair Professor S Cui
  Hydrocolloids for innovative food formulation and manufacture Influence of hydrocolloids on human health
  Chair Dr V Kontiogorios Chair Professor S Cui
11h50 Functionalisation of pea protein by tryptic hydrolysis – characterisation of interfacial and functional properties

Klost, M.1* and S. Drusch1

1Technische Universität Berlin, Department of Food Technology and Food Material Science, Königin-Luise-Str. 22, 14195 Berlin
Arabinoxylan isolated from the seeds of Plantago asiatica L. ameliorates Type 2 diabetes in rats

Jielun Hu, Qixing Nie, Qiao Ding, He Gao, Shaoping Nie*, Mingyong Xie

State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi Province, 330047, China
12h20 Preparation of novel emulsion gels and emulsion microgel particles using modified starch

Ophelie Torres, Nidia Mercado, Brent Murray, Anwesha Sarkar

Food Colloids and Processing Group, School of Food Science and Nutrition, The University of Leeds, Leeds LS2 9JT UK
Biopolymer-based nanoparticles available in different “flavours”: Modulation of the bioactivity of selected phytochemicals

Kaiser M.1, Menchicchi B.1, Qin X.1, Omwenga E.1, Vila-Sanjurjo C.1, Engwer C.1, Luque-Alcaraz A.2, Kemper B.1, Hensel A.1, Vila-Sanjurjo A.3, Higuera-Ciapara I.4, Argüelles-Monal W.2, Lizardi-Mendoza J.2, Moerschbacher B.M.1, Francisco M. Goycoolea1,2,5
12h50 Lunch
  Thursday afternoon
  Chair Professor K Nishinari Chair Dr M Yadav
14h00 Stability of yoghurt drinks prepared at different homogenization conditions assessed with an analytical centrifuge

H Thulstrup and C Rolin
CK Kelco ApS, Denmark
Structural and thermodynamic aspects in the design of the composite ingredients based on food biopolymers and bioactive lipids

DV Zelikina, AS Antipova, TA Misharina, NP Palmina, NG Bogdanova, VI Binyukov, VV Kasparov, EI Martirosova, MG Semenova

N. M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Kosygin str. 4, 119334 Moscow, Russian Federation
14h30 Response Surface Methodology Study on the effects of yellow konjac:kappa-carrageenan gels and red koji rice on restructured meat

Moch. Bagus Hermanto, Qory Amalia, and Simon Bambang Widjanarko.

University of Brawijaya, Malang, Indonesia.
A comparative study of chemical composition and polysaccharide structure between natural Cordyceps sinensis and cultured mycelium

Junqiao Wang, Qixing Nie, Shuping Chen, Shaoping Nie*, Mingyong Xie

State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi Province, 330047, China
15h00 Coffee
15h30 Thermal degradation of citrus pectin – Influence of acidic and alkaline pre-treatment

U Einhorn-Stoll, H Kastner, S Drusch

Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Straße 22, D-14195 Berlin
Physiochemical and rheological properties of grape juice containing Chubak extract and egg white

Hojjat Karazhiyan1, Nazila Oladzad Abbas Abadi2

1Department of Food Science and Technology, Torbat-e-Heydarieh Branch, Islamic Azad University, Torbat –Heydarieh, Iran
2Department of Chemical Engineering, Islamic Azad University, Shahrood Branch, Shahrood, Iran
16h00 Comparison of the suitability of different citrus fibres as ice cream stabilisers

Neville, M., Macnaughtan, B., Bent, J., Rayment, R., Cox, A., Foster, T
Oat protein enriched by-products support structure formation in yoghurt

M Brückner-Gühmann, A. Benthin and S. Drusch

Technische Universität Berlin, Department of Food Technology and Food Material Science, Königin-Luise-Str. 22, 14195 Berlin
16h30 Presentation of poster prizes
16h45 End of session
17h30 Buses depart for Boat trip and Conference dinner
 
  Friday morning
9h00 Plenary Professor K de la Caba 'Hydrocolloid active films and coatings to extend shelf-life'
Chair Professor D Goff
9h40 Plenary Dr I Brownlee 'The role of hydrocolloids as dietary fibre and the influence on human health'
10h20 Coffee
  Hydrocolloids to design healthy food products
  Dr I Brownlee
10h40 Hydrogel-based dessert of low calorie content

YuA Kodatskiy1, ON Kliukina1, NV Nepovinnykh1, NM Ptichkina1 and A Bostan2

1Department of Foodstuff Technology, Federal State Budgetary Educational Institution of Higher Education Saratov State Agrarian University Named After N.I. Vavilov, Teatralnaia Square 1, Saratov, Russia 410012
2 Department of Nanotechnology, Research Institute of Food Science and Technology, Km 12, Mashhad-Quchan Highway, Mashhad, Iran
11h05 Influence of whey protein + cellulose nanocrystals at the oil/ water (O/W) interface – impact on in vitro gastric digestion
A Sarkar1, Shuning Zhang1, Brent Murray1 and Deborah Cray1
1 Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
11h30 The need of novel functional dietary fibre and reliable in vitro analysis
M Essers and F Schuren

TNO Earth and Environmental Life Sciences, The Netherlands
11h55 Vegan and clean label emulsions using citrus fibre

D. Gerhardt

Herbafood Ingredients GmbH, Germany
12h20 Reducing fat digestion through cellulose ether emulsions.

M Espert1, J Borreani2, I Hernando2, A Quiles2, A Salvador1 and T. Sanz1
PJ Torley1, BR Bhandari1, S Kasapis2 and P Shrinivas2

1 Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
2 Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n 46022,Valencia, Spain
12h45 End of conference