programme - DOF 2015

PROGRAMME
Organized by
Chair: Prof. Perla RELKIN
Co-Chair: Dr. Monique AXELOS
DOF 2015
TABLE OF CONTENT
CONTACT ........................................................................................... 2
WELCOME WORDS FROM THE ORGANIZING COMMITTEE................ 3
IMPORTANT INFORMATION .............................................................. 4
SPONSORS, EXHIBITORS & PARTNERS ............................................... 6
WELCOME & REGISTRATION PROGRAMME ...................................... 7
ORAL COMMUNICATIONS PROGRAMME .......................................... 8
LIST OF POSTER PRESENTATIONS .................................................... 14
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
1
DOF 2015
CONTACT
2
Symposium President:
[email protected]
Symposium Secretary:
[email protected]
Agence eWenements
24 rue Modigliani – 75015 Paris
+33 (0)1 75 42 97 04
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
DOF 2015
WELCOME WORDS FROM THE ORGANIZING
COMMITTEE
Welcome to DOF2015, the 6th biennual international symposium on Delivery
of Functionality in Complex Food Systems: Physically-Inspired Approaches
from the Nanoscale to the Microscale.
The DOF symposium series was initiated in 2005 in Lausanne (Switzerland),
followed by Amherst (USA), Wageningen (The Netherlands), Guelph (Canada),
and Haifa (Israel). This 6th edition in Paris (France) proposes a scientific
programme focusing on new developments in the food structure engineering
and characterization as well as consumption and diet, in addition to a special
session on complexity in food systems in the integrative food science and on
the new concept of emergent phenomena.
Besides the 12 keynote lectures by invited experts, the programme consists of
49 oral communications and 122 poster presentations, out of which 20 will be
introduced by oral flash presentations.
Many thanks to our sponsors and exhibitors who allowed the registration of
almost 40 % students at reduced fees, gave the opportunity to award best
outstanding oral and poster presentations by PhD students or young
researchers and to celebrate the memory of Michel Ollivon through a special
price attributed to a senior researcher for a long term work on "organisation
of lipids in complex systems" and, finally but not least a nice social programme
chosen to relax, meet and create new links between the participants from all
over the world.
On behalf of the Organizing Committee, we wish you an exciting and inspiring
symposium in the heart of Paris.
Prof Perla Relkin & Prof Gilles Trystram (AgroParisTech)
Dr Monique Axelos (INRA)
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
3
DOF 2015
IMPORTANT INFORMATION
The organizing committee is delighted to invite all the participants
to the WELCOME RECEPTION
on Tuesday July 14, 2015 from 20:30 to 22:30
at Les Cordeliers, 21 rue des Ecoles, 75006 Paris - Metro station: Odeon (lines 4 and 10)
1. Symposium centre
Maison de la Chimie
28 rue Saint-Dominique – 75007 Paris
tel: +33 (0)1 40 62 27 00
Metro stations Les Invalides (lines 8 and 13) or Assemblée Nationale (line 12)
2. Registration desk
July 14, 2015 from 19:30 to 22:30
Les Cordeliers
21 rue des Ecoles-75006
Metro station: Odeon (lines 4 and 10)
July 15, 16 and 17, 2015 from 8:00 to 19:00
Maison de la Chimie (Symposium centre)
3. Coffee breaks, poster sessions and materials exhibition
They're all held in a single hall in order to maximize attendees' contact and networking
opportunities with invited speakers, industrial sponsors and exhibitors
4. Lunch
At the restaurant "Chez Françoise", 5 min walk from la Maison de la Chimie.
Please make sure you're back on time before the start of the 1st afternoon scientific session.
5. Instruction for Oral Presenters
All oral presenters are requested to bring their presentation file (on a USB stick) to the speakers'
desk, located next to the DOF 2015 Registration & Information desk, at least one hour prior to the
start of their session.
The presenters of the session 1 to be held on Wednesday July 15 morning, are specifically requested
to bring their file on July 14 between 19:30 and 21:00 at the welcome ceremony at Les Cordeliers,
or between 8:00 and 8:30 on July 15, at la Maison de la Chimie.
Finally, all the oral presenters are required to stick to the time allocated to their presentation,
keeping in mind they also need to leave at least 2 min for one or two questions from the room.
6. Instruction for poster communications
Some of the posters communications will be introduced in oral plenary sessions in 3 min flah
presentations. Presenters are also required to bring their file in a USB stick, as for the other oral
communications.
Poster presentations
The session of your poster(s) presentation and time for their mounting and removing are available
on the online symposium programme http://dof2015.org/detailed-programme/
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DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
DOF 2015
7. Awards sponsored by industrials partners
The award of the best oral communication (1,000 € by Cargill) and two awards of the best poster
presentations (500 € each by Ingredia) presented by PhD students or young researchers (Post doc
or less than 35 years old)
A special price in memory of Michel Ollivon acknowledging the novelty and outstanding of long
term work by a senior researcher focused on "structure properties of lipid complex systems" (1,000
€ by le CNIEL).
Cargill and Ingredia Awards will be announced during the symposium closing session.
The Michel Ollivon special price will be announced during the gala cocktail dinner.
8. Social events
Cheese and Wine Party: July 14, 20:30 to 22:30 at Les Cordeliers, 21 rue des Ecoles-Paris 75006 Metro station: Odeon (lines 4 and 10)
Gala Cocktail Dinner: July 16, 20:30 to 23:00 at la Maison de l'Amérique Latine, 217 Boulevard SaintGermain, 75007 Paris - Metro station: Solférino (line 12)
9. Special issue of Food Research International
Participants of the DOF2015 are invited to submit full manuscripts for
consideration by peer reviews and possible publication in the Food Research
International Journal
First submission date:
September 1st, 2015 (EES open for submissions)
Final submission deadline:
November 2nd, 2015 (last date until which EES will
be open for new submissions)
Final acceptance deadline: February 1st, 2016
10. Abstracts
All the presentations abstracts are available at
http://dof2015.org/wp-content/uploads/2015/07/DOF-2015-BROCHURE.pdf
11. Oral & Poster sessions addressing the main programme topics
TOPICS
T1. Engineering of tailored made structures in bio-based
systems
T2. Investigation of nano and microstructures in the bulk and at
interfaces
T3. Tuning binding & release of bioactive compounds by matrix
modulation
T4. Tuning the delivery of functionality to the body
T5. Modeling approaches from bio-molecules and matrix
structures to functionality
T6. Complexity in Food Systems & Emergent Phenomena
SESSIONS
ORAL
POSTER
1&2
1
4&5
2
6
2
8, 9 & 10
2
7
2
3
1
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
5
DOF 2015
SPONSORS, EXHIBITORS & PARTNERS
Many thanks to our sponsors, exhibitors & partners!!
GOLD SPONSOR
SPONSORS
6
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
DOF 2015
WELCOME & REGISTRATION PROGRAMME
(Preliminary as of July 11, 2015)
Tuesday July 14
19:30 - 22:30
Registration & Welcome cocktail
Cheese & Wine Party at Les Cordeliers - 21 rue de l'Ecole de Médecine - 75006 Paris
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
7
DOF 2015
ORAL COMMUNICATIONS PROGRAMME
(Preliminary as of July 11, 2015)
Wednesday July 15
08:00 - 09:00 Symposium registration
09:00 - 09:15
Opening session, by
Perla Relkin & Gilles Trystram (AgroParisTech)
SESSION 1, sponsored by CARGILL
09:15 - 11:10 Engineering of tailored made structures in bio-based systems
Co-chairing by Gérard Cuvelier & Job Ubbink
Key Note
09:15
KNT1-1 Delivery systems: what is the way forward for controlling reactivity and release?
*Laurent SAGALOWICZ
Micronutrient Fortification, Nestlé Research Center, Lausanne / Switzerland
Oral Presentations
09:40
09:55
10:10
10:25
10:40
OT1-1 Material properties of solid fat in bakery and development of healthy, clean label alternatives
*SMITH Paul, METIN Serpil, DAVOLI Fernanda, KARLESKIND Daniele
Department of Global Food research- CARGILL,Vilvoorde/Belgium
OT1-2 Microstructure and emulsion stability of liver sausages with different degree of dispersion prepared using an extended
vane pump-grinder system
*IRMSCHER Stefan Björn, BUCHMANN Kevin, GIBIS Monika, HERRMANN Kurt, KOHLUS Reinhard, WEISS Jochen
Department of Food Physics and Meat Science- University of Hohenheim, Stuttgard/Germany
OT1-3 Engineering of infant formula emulsions to enhance protein thermal stability through Maillard conjugation
*DRAPALA Kamil Piotr, Mulvihill Daniel Martin, O'Mahony James Anthony
School of Food and Nutritional Sciences, University College Cork, Cork / Ireland
OT1-4 Microencapsulation of anthocyanins in alginate-pectin pH reversible hydrogels for enhanced stability and targeted
delivery
*KALETUNC Gonul
OT1-5 Encapsulation of resveratrol in biopolymeric nanoparticles stabilized by Maillard conjugation/
*DAVIDOV-PARDO Gabriel, Joye Iris J, Espinal-Ruiz Mauricio, McClements David Julian
Department of Food Science, Massachusstes University, Amherst/USA
Flash Poster Presentations
10:55
FCT1-1
11:00
*Victor YASHUNSKY, Shaul LAPIDOT, Oded SHOSEYOV, Ido BRASLAVSKY
The Hebrew Universityof Jerusalem/ Israel
FCT1-2 Increasing saltiness perception while lowering salt content thanks to product processing. Example of a laminated dough
*CHEVALLIER Sylvie, DILER Guénaëlle, LE-BAIL Alain
UMR GEPEA-ONORIS, Nantes/France
11:05
FCT1-3 Design and manufacture of edible lipid particles for Pickering emulsion stabilisation
*ZAFEIRI Ioanna, NORTON Jennifer, SMITH Paul, NORTON Ian, SPYROPOULOS Fotis
University of Birmingham, UK and Cargill, R&D Centre Europe, Belgium
11:10 to 11:35
COFFEE BREAK, sponsored by INGREDIA
SESSION 2
11:35 - 13:45 Engineering of tailored made structures in bio-based systems (continued)
Co-chairing by Monique Axelos & Erik Van der Linden
Key Note
11:35
KNT1-2 Self-assembly of food proteins in one, two and three dimensions
*MEZZENGA Raffaele
ETH Zurich, Department of Health Science & Technology, Food & Soft Materials, Zurich, Switzerland
Oral Presentations
12:00
12:15
12:30
8
OT1-6 Encapsulation and Controlled release of curcumin with spherical and tubular nanoparticulated edible proteins
MALDONADO Luis, SadeghiI Rohollah, Gao Menglu ,Etorki Abdunnasir, *KOKINI Jozef
Department of Food Science- Perdue University, Indiana/USA
OT1-7 Protein co-assembly for the delivery of bioactives
CROGUENNEC Thomas, *TAVAREZ Guilherme, HAMON Pascaline, PEIXOTO Paolo, CARVALHO Antonio, BOUHALLAB Said
UMR INRA STLO -AGROCAMPUS OUEST, Rennes/France
OT1-8 Electrosprayed gelatin microstructures as edible delivery vehicles for functional ingredients
*GÓMEZ-MASCARAQUE Laura, LAGARÓN José María, LÓPEZ-RUBIO Amparo
Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna/Spain
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
DOF 2015
Wednesday July 15 (cont.)
12:45
13:00
13:15
OT1-9 Interaction between pili and whey proteins as a key processus for improving encapsulation of LGG in dairy matrices
*GUERIN Justine, SCHER Joël, BURGAIN Jennifer, BACHAROUCHE Jalal, FRANCIUS Grégory, GAIANI Claire
Laboratoire d'Ingénierie des Biomolécules-Université de Loraine, Vanoeuvre-les-Nancy/France
OT1-10 Fabrication of edible oleogels using whey protein isolate
*DE VRIES Auke, VAN DER LINDEN Erik, SCHOLTEN Elke
Department of Physics and Physical Chemistry of Foods-Wageningen University/ The Netherlands
OT1-11 Investigation of the structuring mechanisms of vital wheat gluten and their relation to process parameters during high
moisture extrusion processing
*PIETSCH Valerie Louise, Emin Muhammed & Azad Schuchmann
Department of Food Process Engineering- Karlsruhe Institute of Technology/Germany
Flash Poster Presentations
13:30
13:35
13:40
FCT1-4 Recovery and physico-chemical characterization of dairy calcium phosphate as food ingredient
*SANTELLANI Anne-Cécile, Beaucher Eric , Robert Benoît, Quillard Sophie, Bouler Jean-Michel, Gaucheron Frédéric
UMR INRA STLO, Rennes/France
FCT1-5 Crowding as a determinant of protein structure, photo-reactivity and functionality
*MANZOCCO Lara, NICOLI Maria Cristina
University of Udine/Italy
FCT1-6 Impact of size of a formulated bioactive-lipid excipient in influencing dynamic cellular activity against pathogenic LPS and
exogenous ROS
*PAUL Debjyoti, , Sayani Mukherjee, Rajarshi Chakraborty and Pubali Dhar
University of Calcutta/ India
13:45 to 15:15
LUNCH
SESSION 3
15:15 - 17:30 Special Session on Complexity in Food Systems & Emergent Phenomena
Co-chairing by Daniele Karleskind & Gilles Trystram
Key Note
15:15
15:40
KNT6-1 Science of complexe systems: Approaches and perspectives for food & delivery of food functionality
*Van der LINDEN Erik - Wageninen University/The Netherlands
*UBBINK Job, The Mill/Switzerland
KNT6-2 Complex systems in food science: Human factor issues
*LUTTON Evelyne, *PERROT Nathalie
INRA UMR GMPA AgroparisTech, Grignon /France
Oral Presentations
16:05
16:20
16:35
16:50
OT6-1 On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on
bread
*DEROSSI Antonio, Severini Carla, Ilde Ricci, Mauro Marone, Teresa De Pill
/ kinetic Monte Carlo simulations
OT6-2 Modeling competition phenomena in a dairy oil-in-water emulsion using hybrid
DESCAMPS Etienne, Alberto TONDA, Sébastien GAUCEL, I. Cristian TRELEA, Evelyne LUTTON, *Nathalie PERROT
UMR INRA GMPA-AgroParisTech, Grignon/France
OT6-3 Studying digestion from an engineering perspective
GOUSETI Ourania, MOXON Thomas , LATTY Clifford, FRYER Peter, *BAKALIS Serafim
School of Chemical Engineering, University of Birmingham, Birmingham/UK
OT6-4 Crispness: a superstatistical view of the fracture behaviour of cellular solid foods
MEINDERS Marcel B.J. & *Van der LINDEN Erik,
Wageningen University/The Netherlands
Flash Poster Presentations
17:05
17:10
17:15
FCT6-1 Measuring the effect of formulation and processing on microstructure of baked starchy models through non-altered
features images of Scanning Electron Microscopy with textural
* LEIVA-VALENZUELA Gabriel, LAGOS Daniela, PEDRESCHI Franco,
Pontificia Universidad Católica de Chile , Santiago/Chile
FCT6-2 Mathematical model to optimize the extraction of bioactive compounds and antioxidant capacity of banana skin
HERNÁNDEZ-CARRANZA P, *GUERRERO-BELTRÁN José Ángel, NAVARRO-CRUZ A Rhode, VERA-LÓPEZ O, AVILA-SOSA R, OCHOAVELASCO E
Facultad de Ingeniería Química, Puebla/ México
FCT6-3
mandarin juice during shelf life
*DELLAROSA Nicolò, BETORET Ester, LAGHI Luca, TYLEWICZ Urszula, ROCCULI Pietro, DALLA ROSA Marco,
University of Bologna / Italia
17:20
17:30 to 18:00
17:30 - 19:30
Discussion
COFFEE BREAK
Poster Session 1 (Topic 1 and Topic 6)
See details in Poster Session 1 programme
KN: KeyNote lecture (20 min presentation + 4 min discussion)
OT: Oral communication (12 min presentation, 2 min discussion)
FCT: Flash poster presentation (3 min presentation +1 min discussion)
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
9
DOF 2015
Thursday July 16
SESSION 4, sponsored by Le CNIEL
08:30 - 11:05 Investigation of nano and microstructures in the bulk and at interfaces
Co-chairing by Perla Relkin & Raffaele Mezzenga
Key Note
08:30
KNT2-1 The Phase Space of Fat Crystallization
*MARANGONI Alejandro
University of Guelph, Dept. Food Science, Guelph, ON / Canada
Oral Presentations
08:55
09:10
09:25
09:40
09:55
10:10
OT2-1 Development of methods to study the crystallization behaviour of palm oil under different processing conditions
*MOELANTS Katlijn, WALLECAN Joel, LEYVA Gerardo and SMITH Paul
Cargill R&D Centre Europe, Vilvoorde/Belgium
OT2-2 Lipid domains in the biological membrane surrounding milk fat globules: role of cholesterol on their morphology and
nanomechanical properties, probed by AFM and force spectroscopy.
MURTHY A.V.R., ZOU Shan, CHEN Maohui, GUYOMARC’H Fanny, *LOPEZ Christelle
STLO Department, UMR 1253 INRA -AgroCampus Ouest, Rennes/France
OT2-3 Correlating polymorphism with static structures deduced from USAXS of edible fats
*PEYRONEL Fernanda, MARANGONI Alejandro G , PINK David A.
Department of Food Science, University of Guelph, Guelph/Canada
OT2-4 Impact of cetyl trimethyl ammonium chloride on melting behaviour of long chain alcohols
*WUNSCH Karl, RELKIN Perla, CUVELIER Gérard, CLÉMENT Franck, NICOLAS-MORGANTINI Luc, BENKHELIFA Hayat, FLICK Denis
L’Oréal Research and Innovation, Saint-Ouen & UMR 1145 (AgroParisTech INRA) / France
OT2-5 Morphological and biophysical properties of nanoliposome from natural phospholipids
*JACQUOT Adrien, ARAB-TEHRANY Elmira, FRANCIUS Grégory, LINDER Michel
Université de Lorraine, Laboratoire Ingénierie des Biomolécules, Vandoeuvre-lès-Nancy/France
OT2-6 Controlled release of beta-carotene from ethylcellulose oleogel
*O’SULLIVAN Chloe, DAVIDOVICH-PINHAS Maya, WRIGHT Amanda, MARANGONI Alejandro
University of Guelph, Guelph, Ontario/Canada
Flash Poster Presentations
10:25
10:30
10:35
FCT2-1 Investigation of molecular exchange in W/O and W/O/W emulsions by low-resolution NMR
*VERMEIR Lien, BALCAEN Mathieu, DECLERCK Arnout, VAN DER MEEREN Paul
Ghent University/ Belgium
FCT2-2 Microstructure of spray-dried emulsions and impact on encapsulation efficiency
MUNOZ-IBANEZ M, NUZZO M, TURCHIULI Ch, BERGENSTÅHL Björn, SLOTH J, DUMOULIN E, *MILLQVIST-FUREBY Anna
SP Technical Research Institute of Sweden, Stockholm/Sweden
FCT2-3 Effect of protein charge manipulation on casein self-assemblies studied by analytical ultracentrifugation
*NAZMI Ali Reza , Xiaoli Sun, Christina Coker, Skelte Anema , Juliet Gerrard
University of Canterbury/New Zealand
10:40 to 11:05
COFFEE BREAK, sponsored by NESTLÉ
SESSION 5
11:05 - 13:30 Investigation of nano and microstructures in the bulk and at interfaces (continued)
Co-chairing by Christelle Lopez & Julian D. McClements
Key Note
11:05
11:30
KNT2-2 Structural investigation of biopolymer assemblies by small angle scattering
*AXELOS Monique & BOUE François
Institut National de la Recherche Agronomique /France
KNT2-3
*NICOLAÏ Bart, HERREMANS Els, DEFRAEYE Thijs, AREGAWI Wondwosen, VERBOVEN Pieter
BIOSYST-MeBioS, KU Leuven/ Belgium
Oral Presentations
11:55
12:10
12:25
12:40
12:55
OT2-7 Molecular structure and interactions of casein micelles and beta-Lactoglobulin in solution and deposit layers
*GEBHARDT Ronald, Kulozik Ulrich
Food Process Engineering and Dairy Technology, Technische Universität München, Freising/Germany
OT2-8 Investigation of natural products inhibiting lipolysis with interfacial tension
*DEL CASTILLO-SANTAELLA Teresa, MALDONADO-VALDERRAMA Julia,RIVADENEIRA-RUIZ Ceferino, RONDON-RODRIGUEZ
Deyanira, CABRERIZO-VÍLCHEZ Miguel- Ángeland GÁLVEZ-RUIZ MªJosé
University of Granada, Department of Applied Physics, Granada/Spain
OT2-9 Casein hydrogels: water holding capacity related to swelling and rheology of caseinates
C.G. (Kees) de Kruif, Skelte G. Anema, and Christina Coker
Debye Institute for Nano Science, Utrecht University and NIZO food research_Ede / The Netherlands
OT2-10 Novel gels from wheat gluten proteins
DAHESH Mohsen , BANC Amélie, DURI Agnès, MOREL Marie-Hélène , *RAMOS Laurence
UMR 5221 Université Montpellier/CNRS, Montpellier/France
OT2-11 New insight into the gelation mechanism of ethylcellulose/canola oil oleogels
*DAVIDOVICH-PINHAS Maya, Gravelle Andrew, Barbut Shai, Marangoni Alejandro
University of Guelph/ Canada & Technion Israel Institute of Technology, Haifa, Israel
Flash Poster Presentations
13:10
13:15
13:20
FCT2-4 Highlighting surface modifications of milk powders during storage by atomic force microscopy
*BURGAIN Jennifer, SCHER Joël, PETIT Jeremy, EL ZEIN Racha, FRANCIUS Gregory, GAIANI Claire
Université de Lorraine, LIBio, Laboratoire d’Ingénierie des Biomolécules, Vandoeuvre lès Nancy/ France
FCT2-5 Rheo-mechanical characterization of hierarchical microstrures from apple cells tissue
PIAZZA Laura, *ROVERSI Tommaso
University of Milano/Italia
FCT2-6 Multiple light scattering for the analysis of physical stability ofemulsions gels
LEFEUVRE Yoann, TISSERAND Christelle, BRU Pascal, *MEUNIER Gérard
Formulaction/France
13:30 to 15:00
10
LUNCH
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
DOF 2015
Thursday July 16 (cont.)
SESSION 6
15:00 - 17:15 Tuning binding & release of bioactive compounds by matrix modulation
Co-chairing by Olivier Vitrac & Alejandro Marangoni
Key Note
15:00
KNT3-1
*GARTI Nissim
Casali Institute of Applied Chemistry, The Hebrew University of Jerusalem-Jerusalem/Israel
Oral Presentations
15:25
15:40
15:55
16:10
16:25
16:40
OT3-1 Binding of (-)-epigallocatechin gallate to different genetic variants of dimeric whey protein beta-lactoglobulin
*KEPPLER Julia K., MARTIN Dierk, GARAMUS Vasil M, SCHWARZ, Karin
Division of Food Technology, Christian-Albrechts-University of Kiel, Kiel / Germany
OT3-2 Effect of fat crystal network structure on beta-Carotene bleaching
*CALLIGARIS Sonia, VALOPPI Fabio, BARBA Luisa, ANESE Monica, NICOLI Maria Cristina
Department of Food Science, University of Udine, Udine/Italy
OT3-3
*DUNFORD Nurhan Turgut
Department of Biosystems and Agricultural Engineering, Oklahoma State University, OK/USA
OT3-4 Not just antioxidants: the technological functionality of phenolic compounds in o/w emulsions
DI MATTIA Carla, GIACINTUCCI Veronica, ARMELLINI Rita, SACCHETTI Giampiero, *PITTIA Paola
Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Mosciano S.Angelo/Italy
OT3-5 Interplay between fracture and matrix properties of emulsion filled gels in relation to dynamic texture perception
*DEVEZEAUX DE LAVERGNE Marine, VAN DE VELDE Fred, STIEGER Markus
TI Food and Nutrition, Wageningen/The Netherlands
OT3-6 Location and reactivity of model ingredients in emulsions: Effect of emulsifier properties and ingredient lipophilicity
*BERTON-CARABIN Claire, ELIAS Ryan, COUPLAND
Food Process Engineering Group, Wageningen University/The Netherlands
Flash Poster Presentations
16:55
17:00
17:05
17:10
FCT3-1 Soy and pea protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells
*FERNANDEZ-AVILA Cristina, ARRANZ Elena, GURI Anilda, TRUJILLO Antonio José, CORREDIG Milena
University of Guelph/Canada
FCT3-2 Bioactive ingredient -based design of delivery systems
*SALMINEN Hanna, GÖMMEL Christina, LEUENBERGER Bruno, WEISS Jochen
University of Hohenheim, Stuttgart/Germany
FCT3-3 Edible Luminescent Probes of Food Quality and Stability
*LUDESCHER Richard D. & Maria G. Corradini
Rutgers University, New Brunswick/ USA
FCT3-4 Modeling the effects of emulsion coalescence and oil composition on in vitro digestion kinetics and fatty acid
bioaccessibility
*GIANG Thuy Minh,GAUCEL Sebastien, BRESTAZ Pierre, ANTON Marc, MEYNIER Anne, TRELEA Ioan Cristian, LE FEUNTEUN
Steven
UMR INRA GMPA-AgroParisTech, Grignon/France
17:15 to 17:35
COFFEE BREAK
SESSION 7
17:35 - 19:30 Modeling approaches from bio-molecules and matrix structures to functionality
Co-chairing by François Boué & Nissim Garti
Key Note
17:35
KNT5-1 Insights from polymer and soft matter physics for food-water interactions
*Van der SMAN Ruud
Food Biobased Research – Wageningen University, The Netherlands
Oral Presentations
18:00
OT5-1 Molecular modeling and simulation studies of the hydration and rehydration of a food material added food preservative
WANG Jee-Ching, BRUTTINI Roberto, *LIAPIS Athanasios
Department of Chemical and Biochemical Engineering, Missouri University of Science and Technology, Missouri/USA
18:15
OT5-2 Observing and modeling the evolution starch granules size distribution
ALMEIDA Giana, PLANA-FATTORI Artemio, MOULIN Gabrielle, MICHON Camille, * FLICK Denis
AgroParisTech, INRA UMR1145, Ingénierie Procédés Aliments, Paris/France
OT5-3 Nano- to Micro-scale Aggregation of CNPs in Complex Edible Oils: Multi-Headed TAGwood Snakes, Shearing, and Oil
Binding Capacity
*PINK David A., Fernanda Peyronel, Bonnie Quinn, Alejandro G. Marangoni
Physics Department, St. Francis Xavier University, Antigonish/ Canada
OT5-4 Molecular modeling a versatile tool to predict excess chemical potential potentials and mass transfer properties in food
and food packaging
*VITRAC Olivier , NGUYEN PHONG-MAI , GUIGA Wafa
UMR 1145 INRA -AgroParisTech-CNAM , Massy/France
OT5-5 Influence of non-fat filler particles on the microstructure and functionality of bench scale model cheese
*THIONNET Orianne, GILLIES Graeme, HAVEA Palatasa, LAD Mita, GOLDING Matt
Institute of Food, Nutrition and Human Health,Massey University, Palmerston North/New Zealand
OT5-6 Microrheological analyses for dairy formulations
RAMSCH Roland, *COHEN Jérémy, FLEURY Mathias, BRAMBILLA Giovanni ,BRU Pascal, MEUNIER Gérard
Formulaction/France
18:30
18:45
19:00
19:15
20:30 - 22:30 Maison de l'Amérique Latine - 217 boulevard Saint Germain - 75007 Paris
MICHEL OLLIVON Award, sponsored by Le CNIEL
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
11
DOF 2015
Friday July 17
08:30 - 10:30 Tuning the delivery of functionality to the body
Co-chairing by Laurent Sagalowicz & Ruud Van der Sman
Key Note
08:30
KNT4-1 Designing Excipient Foods to Enhance Bioavailability of Nutraceuticals in Fruits and Vegetables
McCLEMENTS David Julian
Department of Food Science, University of Massachusetts, Amherst/USA
Oral Presentations
08:55
09:10
09:25
OT4-1 Nanoemulsion (NE) delivery system boosts oral bioavailability and cellular uptake of lipophilic nutraceuticals.
*PUBALI Dhar, TANMOY Kumar Dey
Centre for research in Nanoscience and Nanotechnology, University of Calcutta/India
OT4-2 Designing delivery systems and testing functionality using in vitro and ex vivo models
*GURI Anilda, ARRANZ Elena, CORREDIG Milena
Department of Food Science, University of Guelph, Ontario/Canada
OT4-3 Structure and functionality of the nanosized complex particles combining covalent conjugates (sodium caseinate +
*SEMENOVA Maria G., ANTIPOVA Anna S., ZELIKINA Darya V., MARTIROSOVA Elena I., PALMINA Nadezda P., BINYUKOV Vladimir
I.,MALTSEVA Elena L., KASPAROV Valerii V., SHUMILINA Elena F., OZEROVA Natalia S., OBUSHAEVA Rimma A., BAEVA Kristina A.
N. M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow/Russian Federation
09:40
09:55
OT4-4 Interaction of pectin with gastrointestinal components: A calorimetry, microelectrophoresis, and turbidity study
*ESPINAL-RUIZ Mauricio, RESTREPO-SÁNCHEZ Luz-Patricia, PARADA-ALFONSO Fabián
Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia/ Colombia
OT4-5 Microparticles based on water insoluble proteins for tunable delivery of micronutrients
*DONSI’ Francesco , VOUDOURIS Panayiotis, VELIKOV Krassimir P
Unilever R&D Vlaardingen, Rotterdam/The Netherlands
Flash Poster Presentations
10:10
10:15
10:20
10:25
FCT4-1 Influence of oral processing on bread digestion: an in-vitro study
PANOUILLE Maud, MONET Anne-Flore, FREITAS Daniela, MATHIEU Vincent, *LE FEUNTEUN Steven, SOUCHON Isabelle
UMR INRA GMPA-AgroParisTech, Grignon/France
FCT4-2 Sodium caseinate emulsions loaded with epigallocatechin-gallate: digestion behaviour, bioactive release and anti
proliferative activity of the digestates on Caco-2 cells
*SABOURI Somayeh;ARRANZ Elena; GURI Anilda; CORREDIG,
Milena-University of Guelph, /Canada
FCT4-3 Bio-accessibility and digestibility of catechin enriched dairy matrices
*ELLIS Ashling, SAWATDEENARUENAT Chanapha, HARBOURNE Niamh
Riddet Institute, Massey University/ New Zealand.
FCT4-4 Fat droplet characteristics and oral processing affect oral coatings of emulsion-filled gels
*LIU Kun ,CAMACHO Sara , VAN DER LINDEN Anoek , STIEGER Markus, VAN DE VELDE Fred
Wageningen University and Research Centre, Wageningen, The Netherlands
10:30 to 11:00
COFFEE BREAK, sponsored by NESTLÉ
10:30 to 12:30
Poster Session 2 (Topic 2 - Topic 3 - Topic 4 - Topic 5)
See details in Poster Session 2 programme
SESSION 9
12:30 - 14:00 Tuning the delivery of functionality to the body ( continued)
Co-chairing by Isabelle Souchon & Markus Stieger
Key Note
12:30
KNT4-2 Structuring food matrices for improving nutrient bioavailability-Cost Action- INFOGEST
*DUPONT Didier
UMP INRA STLO– Agrocampus Ouest, Rennes/France
Oral Presentations
12:55
13:10
13:25
13:40
12
OT4-6 How the matrix characteristics of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping
*NYEMB Kéra, RUTHERFURD M Shane, GUERIN-DUBIARD Catherine, DUPONT Didier,NAU Françoise
UMR INRA STLO -Agrocampus OUEST, Rennes/France
OT4-7 Investigating the fate of food grade titanium dioxide nano- and microparticles in digestive fluids
DUDEFOI William, TERRISSE Hélène, HUMBERT Bernard, *ROPERS Marie-Hélène, NARVÁEZ-CUENCA Carlos-Eduardo
INRA, UR1268 Biopolymères Interactions, Assemblages, Nantes/France
OT4-8 Impact of novel emulsifiers on the digestive lipolysis of bioactive lipid droplets
*MESHULAM PASCOVICH Dafna, Uri Lesmes
Technion Israel Institute of Technology, Haifa/Israel
OT4-9 Comparison of in vivo and in vitro methods to determine interesterified lipids bioavailability
*FARFÁN Mariel, VILLALÓN, Manuel, ORTÍZ, María Elena, NIETO, Susana, and BOUCHON Pedro
Pontificia Universidad Católica de Chile/Chile
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
DOF 2015
Friday July 17 (cont.)
14:00 to 15:30
LUNCH
SESSION 10
15:30 - 17:00 Tuning the delivery of functionality to the body (continued)
Co-chairing by Didier Dupont & Nicolaï Bart
Key Note
15:30
KNT4-3 Food structure, oral processing behaviour and dynamic texture perception*STIEGER Markus
Wageningen University, Division of Human Nutrition, Wageningen/The Netherlands
Oral Presentations
15:55
16:10
16:25
16:40
OT4-10 Interactions governing adsorption and distribution of gastric lipase in a complex lipid substrate: the milk fat globule
VIE Véronique, PABOEUF Gilles, PEZENNEC Stéphane, DEGLAIRE Amélie, CAVALIER Jean-François, CARRIERE Frédéric, DUPONT
Didier, *BOURLIEU Claire
UMR 1253 INRA STLO & Agrocampus Ouest, Rennes/France
OT4-11 Properties of Oil/Water Emulsions Affecting the Deposition, Clearance and Sensory Perception of Oral Coatings
*CAMACHO Sara, VAN DE VELDE Fred, STIEGER Markus
Wageningen University, Agrotechnology and Food Sciences Group, Wageningen/The Netherlands
OT4-12 Impact of structure of food matrices on in vitro proteolysis AND lipolysis kinetics observed using a pH-Stat method
*MAT Damien J.L., LE FEUNTEUN Steven, SOUCHON Isabelle, MICHON Camille
UMR INRA GMPA AgroParisTech, Grignon/France
OT4-13 Descriptive sensory profiling of double emulsions with gelled and non-gelled w1 phase
*OPPERMANN Anika , SCHOLTEN Elke, STIEGER Markus
Division of Human Nutrition, Wageningen University, Wageningen/The Netherlands
CLOSING SESSION
17:00 - 17:30 Best oral presentation Award sponsored by CARGILL
Best poster presentation Awards sponsored by INGREDIA
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
13
DOF 2015
LIST OF POSTER PRESENTATIONS
(Preliminary as of July 11, 2015)
Poster Session 1 – Wed. July 15 – 17:30 to 19:30
Engineering of tailored made structures in bio-based systems
PT1-01 Morphological study of microcapsules prepared with echium (Echium plantagineum L.) oil and phenolic compounds.
*COMUNIAN Talita, THOMAZINI Marcelo, CASTRO Inar, FAVARO-TRINDADE Carmen
University of Sao Paulo/Brazil
PT1-02 Study on Whey protein isolate-Persian gum complex formation at acidic and neutral pHs.
Khalesi, H, *Emadzadeh, B, Kadkhodaee, R, Fang, Y
Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
PT1-03 Gel Properties of Crosslinked Soy Protein Glycinin using Tyrosinase from Bacillus megaterium.
*ISASCHAR OVDAT Sivan, FISHMAN Ayelet
Department of Biotechnology and Food Engineering, Technion- Haifa/israel
PT1-04 Stabilization of Heteroaggregates by Physico-Chemical Crosslinking Approaches.
*MAIER Christiane, WEISS Jochen
University of Hohenheim:Germany
PT1-05 EFFECT OF ENCAPSULATING AGENTS ON INHIBITION OF DIFFERENT FUNGI AND BACTERIA BY ALGINATE FILMS USING
THYME ESSENTIAL OIL AS ACTIVE AGENT.
PIZARRO, NICOLE, ARANCIBIA, CARLA, Riquelme, Natalia, *Matiacevich, Silvia
Departamento de Ciencia y Tecnología de los Alimentos. Facultad Tecnológica. Universidad de Santiago de Chile/Chile.
PT1-06 Microparticulation of whey protein after cold gelation process.
*Mickiewicz Dorota, Lidia Zander
University of Warmia and Mazury
PT1-07 Effect of addition of antioxidant molecules on sol-gel transition parameters of gelatin.
*OLIVIERA GOMES Tiara, Lourenço Makishi Gisele, SOBRAL Paulo, RELKIN perla
AgroParisTech, University of São Paulo, Pirassununga, São Paulo,Brazil
PT1-08 Ultrasound-made egg white nanoparticles as carriers of folic acid.
ARZENI Carolina, PÉREZ Oscar E., *PILOSOF Ana M. R.
University of Buenos Aires, CONICET/Argentina
PT1-09 Encapsulation of aroma compounds in amorphous sugars systems by co-milling.
*PITTIA Paola, FAIETA Marco, DESCAMPS Marc, VILLART Jean Francois, CESARO Attilio
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo/Italia
PT1-10 Comparison of microparticles produced with combinations of gelatin, chitosan and gum Arabic.
GONCALVES, Nathalia Dias, *PRATA Ana Silvia
Unicamp/Brazil
PT1-11 Phase behavior of Quillaja saponins and egg lecithin mixtures.
*REICHERT Corina L., SALMINEN Hanna, WEISS Jochen, LEUENBERGER Bruno H.
University of Hohenheim, Garbenstraße 21/25, Department of Food Physics and Meat Science, DSM Nutritional
Products/Germany
PT1-12 Obtaining Chinese cinnamon (Cinnamomum cassia) extract and its encapsulation by complex coacervation.
*SOUZA Volnei Brito de, THOMAZINI Marcelo, GENOVESE Maria Inés, RODRIGUES Christianne Elisabete da Costa, FAVAROTRINDADE Carmen Sílvia
University of São Paulo/Brazil
PT1-13
*TAVARES Guilherme, CROGUENNEC Thomas, HAMON Pascaline, CARVALHO Antonio, BOUHALLAB Saïd
STLO - INRA/Agrocampus-Ouest, STLO-Rennes/France
PT1-14 Loading efficiency improvement of biologically active materials into tailor-made porous starch granules.
JUNG Yi-Seul, *YOO Sang-Ho
Sejong University/Korea
PT1-15 Effect of denaturation degree and NaCl addition over formation and stability of whey protein isolate (WPI) foams.
*ZÚÑIGA Rommy N., TRONCOSO Elizabeth, SALAS Yanin
Universidad Tecnológica Metropolitana
PT1-16 Thermal Tailoring of Protein-Polysaccharide-Complexes.
*Zeeb, Benjamin, Weiss, Jochen
University of Hohenheim/Germany
PT1-17 Microencapsulation - A review.
*ZAFIRIADIS THOMAS
Professor atKaterini\'s Public Institution of Professional Training
PT1-19 Effects of chemical and enzymatic modifications on starch-linoleic acid complex formation.
ARIJAJE Emily Oluwaseun, *Wang Ya-Jane
University of Arkansas
14
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
DOF 2015
Poster Session 1 – Wed. July 15 – 17:30 to 19:30 (cont.)
PT1-20 Design and Development of novel multifunctional Pickering stabilised emulsions.
*SPYROPOULOS Fotis, KURUKJI Daniel, NORTON Jennifer, PAWLIK Aleksandra, PICHOT Roman, FRASCH-MELNIK Sarah,
KARGAR Maryam, NIKNAFS Nima, NORTON Ian T.
PT1-21 Impact of storage and fat composition on the preservation of Mexican traditional bread: “pan de muerto”.
*MATIGNON Anne, TECANTE Alberto
Departamento de Alimentos y Biotecnología, Facultad de Química
PT1-22 Stability of oil-in-water nanoemulsions incorporating oregano, thyme, lemongrass and mandarin essentials oils.
GUERRA-ROSAS María Inés, MORALES-CASTRO Juliana, OCHOA-MARTINEZ Araceli, SALVIA-TRUJILLO Laura, *MARTÍNBELLOSO Olga
Departamento de Ingeniería Química y Bioquímica. Instituto Tecnológico de Durango
PT1-23 PRODUCTION OF FOAMS WITH WHEY PROTEIN ISOLATE USING CROSS-SHAPE MICROMIXERS.
LAPORTE Martin, *LOISEL Catherine, DELLA VALLE Dominique, RIAUBLANC Alain, MONTILLET Agnès
LUNAM Université, Université de Nantes/France
PT1-24 Shea butter solid nanoparticles for curcumin encapsulation: influence of curcumin on lipid organization.
HAJJ ALI Hassan, MICHAUX Florentin, *LINDER Michel
LIBIO-University of Lorraine, Nancy/france
PT1-25 Effect of pressure on the property of lycopene nanoemulsion prepared using high pressure homogenizer.
*Kim Saehoon, Ko Sanghoon
Department of Food Science and Technology, Sejong University, Korea
PT1-26 Preparation of lipid nanoparticles for the encapsulation of functional materials.
*Kim Bum-Keun, Park Dong-June, Park Chan-Eun, Lee Sang-Hoon, Chun Yong-Gi
Korea Food Research Institute
PT1-27 DEVELOPMENT AND OPTIMISATION OF IPP-LOADED NANOPARTICLES INTO AN ORAL DRUG DELIVERY SYSTEM USING
THE DESIGN OF EXPERIMENT APPROACH.
*KHALID Minna, BYRNE Hugh J, RYAN Sinead, FRIAS Jesus
DIT
PT1-28 Surface modification of starch granules by molecular and particle deposition: Impact on encapsulation efficiency and
digestibility.
*JOYE Iris, CHUNG Cheryl, McCLEMENTS D. Julian
Katholieke Universiteit Leuven, University of Massachusetts, Amherst
PT1-29 Role of antioxidant distribution in spray dried O/W emulsions on the preservation of functionality during storage.
*HERNANDEZ SANCHEZ Maria del Rayo, CUVELIER Marie-Elisabeth, COLLINET Axellle, TURCHIULI Christelle
AgroParisTech UMR 1145, INRA, Massy/France
PT1-30 Effects of Spray Drying Conditions on the Encapsulation Efficiency of Blueberry Microcapsules.
*CENGIZ Alime, TATAR Feyza, SANDIKCI Dilara, DERVISOGLU Muhammed, KAHYAOGLU Talip
PT1-31 Emulsions stabilised by biobased colloidal particles.
*BERTON-CARABIN Claire, CORSTENS Meinou, KOMADURIN Livia, SCHROËN Karin
Wageningen UR - Food Process Engineering/ The Netherlands
PT1-32 Physicochemical properties of multilayer nanofilms made with alginate and chitosan by the layer-by-layer assembly
PT1-33
PT1-34
PT1-35
PT1-36
PT1-37
*ACEVEDO-FANI Alejandra, ARTIGA-ARTIGAS María, SALVIA-TRUJILLO Laura, SOLIVA-FORTUNY Robert, MARTÍN-BELLOSO
Olga
University of Lleida, Food Technology Department, Agrotecnio Center, Lleida-Spain
Improved nano-encapsulation of phloridzin in chitosan nanoparticles.
*OEHLKE Kathleen, BEHSNILIAN Diana, MAYER-MIEBACH Esther, GREINER Ralf
Max Rubner-Institut, Institute of Food Technology and Bioprocess Engineering, D-76131 Karlsruhe/Germany
Edible oil structuring through various alternative routes.
*RAJARETHINEM Pravin Segar, FAYOLLE Francine, GRUA Joelle, LEBAIL Alain
ONIRIS, Nantes/France
Sol-gel transformation of fish gelatin-gum arabic complex coacervates.
*CHUNG Donghwa, ANVARI Mohammad, KIM Moojoong
Seoul National University/Korea
Emulsifiers modify the partition of phenolic antioxidants in oil/water systems.
*Cuvelier Marie-Elisabeth, Keller Séverine, Locquet Nathalie
Agroparistech-UMR1145, Massy/France
Effect of lipophilization on the distribution and reactivity of emulsion ingredients.
*ELIAS Ryan
Pennsylvania State University /USA
PT1-38
Seo Tae-Rang, *Lim Seung-Taik, Kim Hee-Young
Korea University/Korea
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
15
DOF 2015
Poster Session 1 – Wed. July 15 – 17:30 to 19:30 (cont.)
PT1-39 Understanding Sodium Carboxymethyl Cellulose (Na CMC) Behaviour For Formulating Complex Food Products.
*BEHRA Juliette S., MATTSSON Johan, CAYRE Olivier J., HUNTER Timothy N.
School of Physics and Astronomy, University of Leeds, Leeds, LS2 9JT, UK
PT1-40 Insect (Tenebrio molitor) proteins and lipids extraction for animal feed and food industry.
*AZAGOH Christiane
UMR GENIAL-Agroparistech, Massy/France
PT1-41 Effect of high homogenization pressures and trehalose concentration on bioactive compounds of low pulp mandarin
juice.
*BETORET Ester, DELLAROSA Nicoló, TAPPI Silvia, MANNOZZI Cinzia, ROCCULI Pietro, LAGHI Luca, DALLA ROSA Marco
Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum Università di Bologna/Italia
PT1-42 Microencapsulation of fish oil obtained by enzymatic hydrolysis and with high content in EPA and DHA.
*Lagues Javier
Universidad de Antofagasta
PT1-43 Use of astaxanthin to develop functional food of type, chocolate candy (bonbon).
*Salinas Francisca
Microencapsulation Laboratory of Bioactive Compounds ,Food Department , Faculty of Health Sciences . University of
Antofagasta
PT1-44
CHARACTERIZATION OF EMULSIONS STABILIZED BY POLYSACCHARIDE FROM THE RED MICROALGA PORPHYRIDIUM SP.
*Dvir Irit, Meshulam Dafna, Kravtsov Angela, Arad (Malis) Shoshana, Lesmes Uri
Sapir Academic College, Israel, Technion – IIT, Haifa, Israel
PT1-45 Enhanced physicochemical properties of a milk-based product containing a fish oil-in-water emulsion-stabilized by
Ultra-High-Pressure Homogenization.
RADAWSKA Anna, *FERNANDEZ-AVILA Cristina, TRUJILLO Antonio José
Universitat Autònoma de Barcelona/Spain
PT1-46 Effect of UV-C light treatment on phenolic compounds and antioxidant capacity of carrot drinks.
OCHOA-VELASCO Carlos Enrique, RUÍZ-LÓPEZ Irving Israel, PACHECO-AGUIRRE Francisco Manuel, *GUERRERO-BELTRÁN
José Ángel, SOSA-SÁNCHEZ Raúl, HERNÁNDEZ-CARRANZA Paola
BUAP
PT1-47 Influence of oleic acid addition in palmitic acid carrier to produce ginger oleoresin lipid microparticles.
ORIANI Vivian Boesso, ALVIM Izabela Dutra, *HUBINGER Miriam Dupas
School of Food Eng., Food Eng. Department, Campinas, Brazil
PT1-48 Evaluation of the protective effect of raw and fried tomato against the loss of Lactobacillus reuteri ATCC 55730
viability and tomato-lycopene changes by means of a gastrointestinal in vitro simulation.
Posso, García-Hernández, Hernández-Pérez, Andrés, *Heredia
Universitat Politècnica de València, Centro Avanzado de Microbiología Aplicada (CAMA)/Spain
PT1-49 Behaviour of oil in water emulsions under in-mouth conditions
PARANT Hélène, GUNES Deniz, Le REVEREND Benjamin, *LORET Chrystel
Nestlé Research Center, Lausanne, Switzerland
PT1-50 Encapsulation of Essential Oils for Food Preservation
*KROGSGÅRD NIELSEN Christina, MEYER Rikke, KJEMS Jørgen, MYGIND Tina, SNABE Torben
Aarhus University, iNANO, Aarhus, Denmark
DuPont, Brabrand, Denmark
PT1-51 Amorphous-amorphous phase separation in hydrophobically-modified starch - sucrose blends
TEDESCHI Concetta, BADOLATO Gabriela, LEUENBERGER Bruno, UBBINK Job
DSM Nutritional Products AG, Formulation Department, Wurmisweg 576, CH-4303 Kaiseraugst, Switzerland
Food Concept & Physical Design “The Mill”, Mühleweg 10, CH-4112 Flüh, Switzerland
PT1-52 Colloidal and interfacial properties of citrus pectin and their effect on emulsion stability
*SCHMIDT Ulrike S., SCHUCHMANN Heike P.
Karlsruhe Institute of Technology, Institute of Food Process Engineering, D-76131 Karlsruhe/Germany
PT1-53 Influencing the microstructure of aerated sorbets during continuous production in scraped surface heat exchangers
*HERNANDEZ-PARRA Oscar, ALVAREZ Graciela, FLICK Denis, , NDOYE Fatou-Toutie, BENKHELIFA Hayat
AgroParisTech, UMR 1145, Massy & IRSTEA,Unité de recherche GPAN, Antony / France
PT1-54
model solutions and simulated digestion
*ORELLANA Patricio, PETZOLD Guillermo, MORENO Jorge, AGUILERA Merybeth, BELMAR Claudio, HENRIQUEZ Yenniffer,
SAN JUAN John, MONTECINOS Rocio
Universidad del Bio Bio, Departament of Food Engineering, Chile
16
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
DOF 2015
Poster Session 1 – Wed. July 15 – 17:30 to 19:30 (cont.)
FCT1-1
FCT1-2
FCT1-3
FCT1-4
FCT1-5
FCT1-6
*Victor YASHUNSKY, Shaul LAPIDOT, Oded SHOSEYOV, Ido BRASLAVSKY
The Hebrew Universityof Jerusalem/ Israel
Increasing saltiness perception while lowering salt content thanks to product processing. Example of a laminated
dough
*CHEVALLIER Sylvie, DILER Guénaëlle, LE-BAIL Alain
UMR GEPEA-ONORIS, Nantes/France
Design and manufacture of edible lipid particles for Pickering emulsion stabilisation
*ZAFEIRI Ioanna, NORTON Jennifer, SMITH Paul, NORTON Ian, SPYROPOULOS Fotis
University of Birmingham, UK and Cargill, R&D Centre Europe, Belgium.
Recovery and physico-chemical characterization of dairy calcium phosphate as food ingredient
*Santellani Anne-Cécile, Beaucher Eric , Robert Benoît, Quillard Sophie, Bouler Jean-Michel, Gaucheron Frédéric
UMR INRA STLO, Rennes/France
Crowding as a determinant of protein structure, photo-reactivity and functionality
*MANZOCCO Lara, NICOLI Maria Cristina
University of Udine/Italy
Impact of size of a formulated bioactive-lipid excipient in influencing dynamic cellular activity against pathogenic
LPS and exogenous ROS
*PAUL Debjyoti, , Sayani Mukherjee, Rajarshi Chakraborty and Pubali Dhar
University of Calcutta/ India
Complexity in Food Systems & Emergent Phenomena
PT6-02 Microrheological analyses for dairy formulations.
R. Ramsch, *J. Cohen, M. Fleury, G. Brambilla, P. Bru, G. Meunier.
Formulaction/France
FCT6-1 Measuring the effect of formulation and processing on microstructure of baked starchy models through non-altered
features images of Scanning Electron Microscopy with textural
* LEIVA-VALENZUELA Gabriel, LAGOS Daniela, PEDRESCHI Franco,
Pontificia Universidad Católica de Chile , Santiago/Chile
FCT6-2 Mathematical model to optimize the extraction of bioactive compounds and antioxidant capacity of banana skin
HERNÁNDEZ-CARRANZA P, *GUERRERO-BELTRÁN José Ángel, NAVARRO-CRUZ A Rhode, VERA-LÓPEZ O, AVILA-SOSA R,
OCHOA-VELASCO E
Facultad de Ingeniería Química, Puebla/ México
FCT6-3
mandarin juice during shelf life
*DELLAROSA Nicolò, BETORET Ester, LAGHI Luca, TYLEWICZ Urszula, ROCCULI Pietro, DALLA ROSA Marco,
University of Bologna / Italia
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
17
DOF 2015
Poster Session 2 – Friday July 17 – 10:30 to 12:30
Investigation of nano and microstructures in the bulk and at interfaces
PT2-01 Nanoemulsions based on phytosterols: characterisation of physical properties.
*ARANCIBIA Carla, MATIACEVICH Silvia
Universidad de Santiago de Chile/ Chile
PT2-02 Cholesterol affects the height and area of the lipid domains formed in the milk fat globule membrane, as revealed on
Langmuir-Blodgett film monolayers.
MURTHY A.V.R., GUYOMARC’H Fanny, PABOEUF Gilles, VIE Véronique, *LOPEZ Christelle
Science et Technologie du Lait et de l'Œuf, UMR 1253 (INRA - Agrocampus Ouest), F-35042 Rennes, France
PT2-03 MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF CHOCOLATE TYPES DURING PROCESSING.
*GLICERINA VIRGINIA, BALESTRA FEDERICA, DALLA ROSA MARCO, ROMANI SANTINA
Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, 47521 Cesena (FC), Italy
PT2-04 In situ-observations of rheology and conductivity changes in mixture of long chain alcohols with surfactant and
water: impact of process heating and cooling steps.
*WUNSCH KARL, Ben Kehlifa Hayat, Perla Relkin, Gérard Cuvelier,
AgroParisTech - L'Oréal/France
PT2-05 An Investigation of Molecular Compound Formation Between Impure Binary Mixtures of sn-1,3-dipalmitoyl-2oleoylglycerol (POP) and sn-1,3-dioleoyl-2-palmitoylglycerol (OPO).
*Marangoni Alejandro, Sibbald Agatha
University of Guelph/Canada
PT2-06 Modification of palm oil structure characteristics by phytosterols addition and chemical interesterification reaction.
*MASUCHI Monise Helen, GODOI Kamila Ramponi Rodrigues, RIBEIRO Ana Paula Badan, KIECKBUSCH Theo Guenter
University of Campinas/Brazil
PT2-07 Effect of the use of powdered whole milk or anhydrous milk fat on milk chocolates attributes.
Élida Castilho Bonomi, Caroline Maretto, *Monise Helen Masuchi, Valdecir Luccas, Theo Guenter Kieckbusch
University of Campinas/Brazil
PT2-08
*Navarro, Rosa, Calderón, Tomás, Astudillo, Carolina, Enrione, Javier, Matiacevich, Silvia
Universidad de Santiago de Chile/Chile
PT2-09 Effect of composition of outer water phase (w2) on yield of double emulsions (w1/o/w2).
*Oppermann, Anika, Stieger, Markus, Scholten, Elke
Wageningen University/The Netherlands
PT2-10 Effect of denaturation degree on the absorption rate constant of whey protein isolate (WPI) dispersions at the airwater interface.
MATICORENA Eitty, ALARCÓN Claudio, TRONCOSO Elizabeth, *ZÚÑIGA Rommy N.
Department of Biotechnology, UTEM
PT2-11 Protein aggregation in the presence of Cellulose.
*PENG, JINFENG, VENEMA, PAUL, VELIKOV, KRASSIMIR, VAN DER LINDEN, ERIK
Wageningen University/The Netherlands
PT2-12 Relating water holding capacity of ovalbumin gels to aggregate structure.
*NIEUWLAND Maaike, BOUWMAN Wim G, POUVREAU Laurice, DE JONGH, Harmen J.
TNO, Delft University of Technology/ The Netherlands
PT2-13 Using image analysis to study morphological modification in gelatin matrix by a synthetic nanoclay.
*Germán Valencia, Rodrigo Lourenço, Paulo Sobral
Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga,
PT2-14 The role of exopolysaccharide produced by L.acidophilus n.v. Er 317/402 strain Narine in ropy plain set yogurt: In
vitro antimicrobial activity against food pathogen.
*CHARCHOGHLYAN Haykuhi, BAE Jung-Eun, KIM Myunghee
Department of Food Science and Technology, Yeungnam University, Gyeongsan 712-749, South Korea
PT2-15
3 and omega-6 polyunsaturated fat.
*ANTIPOVA Anna, ZELIKINA Darya, SHUMILINA Elena, BAEVA Kristina, SEMENOVA Maria
PT2-16
*CHUNG Donghwa, KIM Moojoong
Seoul National University/Korea
PT2-17 Understanding the microstructure of frozen apple during storage using X-ray micro CT system.
*VICENT Victor, NDOYE Fatou-Toutie, VERBOVEN Pieter, NICOLAI Bart, ALVAREZE Graciela
Irstea; Antony-France/BIOSYST-MeBioS; KU Leuven-Belgium
PT2-18 Characterization of Oil-in-Water Emulsions Stabilized by Tyrosinase-Crosslinked Soy Protein Isolate and its Fractions.
DAVIDESKO Ilil, *ISASCHAR OVDAT Sivan, FISHMAN Ayelet
Department of Biotechnology and Food Engineering, Technion, Haifa 32000, Israel
18
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
DOF 2015
Poster Session 2 – Friday July 17 – 10:30 to 12:30 (cont.)
FCT2-1 Investigation of molecular exchange in W/O and W/O/W emulsions by low-resolution NMR
*VERMEIR Lien, BALCAEN Mathieu, DECLERCK Arnout, VAN DER MEEREN Paul
Ghent University/ Belgium
FCT2-2 Microstructure of spray-dried emulsions and impact on encapsulation efficiency
MUNOZ-IBANEZ M, NUZZO M, TURCHIULI Ch, BERGENSTÅHL Björn, SLOTH J, DUMOULIN E, *MILLQVIST-FUREBY Anna
SP Technical Research Institute of Sweden, Stockholm/Sweden
FCT2-3 Effect of protein charge manipulation on casein self-assemblies studied by analytical ultracentrifugation
*NAZMI Ali Reza , Xiaoli Sun, Christina Coker, Skelte Anema , Juliet Gerrard
University of Canterbury/New Zealand
FCT2-4 Highlighting surface modifications of milk powders during storage by atomic force microscopy
*BURGAIN Jennifer, SCHER Joël, PETIT Jeremy, EL ZEIN Racha, FRANCIUS Gregory, GAIANI Claire
Université de Lorraine, LIBio, Laboratoire d’Ingénierie des Biomolécules, Vandoeuvre lès Nancy/ France
FCT2-5 Rheo-mechanical characterization of hierarchical microstrures from apple cells tissue
PIAZZA Laura, *ROVERSI Tommaso
University of Milano/Italia
FCT2-6 Multiple light scattering for the analysis of physical stability ofemulsions gels
LEFEUVRE Yoann, TISSERAND Christelle, BRU Pascal, *MEUNIER Gérard-Formulaction/France
Modelling approaches from bio-molecules and matrix structures to functionality
PT5-01 Numerical modelling of collagen in the counter-rotating cone extrusion.
*OECHSLE Anja, KANDEL Franziska, GIBIS Monika, KOHLUS Reinhold, WEISS Jochen
University of Hohenheim/Germany
PT5-02 Simulation of Oleuropein Structural Conformation in Vacuum, Water and Triolein-Water systems using Molecular
Dynamics.
*SOUILEM Safa, TREESUWAN Witcha, NEVES Marcos A, SAYADI Sami, UEMURA Kunihiko, KOBAYASHI Isao, NAKAJIMA
Tuning binding & release of bioactive compounds by matrix modulation
PT3-01 Structuring through crystallisation at high solids content.
WANG Rui, LOPEZ-QUIROGA Estefania, GOUSETI Ourania, FRYER Peter, *BAKALIS Serafim
School of Chemical Engineering, University of Birmingham, UK
PT3-02
*Calligaris Sonia, Rumignani Alberto, Relkin Perla, Nicoli Maria Cristina
University of Udine/Italia
PT3-03
SALVIA-TRUJILLO Laura, MCCLEMENTS David Julian, *DAVIDOV-PARDO Gabriel
University of Massachusetts/Amherst/USA
PT3-04 Release Study of Grape Seed Extract Encapsulated in Uncoated and Chitosan-Coated Liposomes.
*GIBIS Monika, RÜDT Chiara, WEISS Jochen
University of Hohenheim, Institute of Food Science and Biotechnology, Dpt. Food Physics and Meat Science/Germany
PT3-05 In vitro evaluation of the gastrointestinal digestion parameters on the antioxidant properties of persimmon leaves
and fruit.
Martínez- Las Heras, Pinazo, *Heredia, Castelló, Andrés
PT3-06 Time and order application effects on the antimicrobial effectiveness of eugenol combined with NH4Cl.
*MANRIQUE Yudith, SCHMIDT Herbert, WEISS Jochen
University of Hohenheim/Germany
PT3-07 Effect of Maltodextrins on the Stability and Release of Volatile Compounds of Oil-in-Water Emulsions Subjected to
Freeze-Thaw Treatment.
MAO, Like, ROOS, Yrjo H., *MIAO, Song
Teagasc Food Research Centre, Ireland
PT3-08
Rodriguez, Silvio, von Staszewski, Mariana, *Pilosof, Ana
UBA - CONICET/Argentina
PT3-09 Factors affecting water adsorption and dissolution of spray dried bioactive-loaded particles.
* RELKIN Perla, Perre Giana, Domenek Sandra,Randrianariva Monique
AgroParisTech-UMR INRA, Massy/France
PT3-10 Drying of O/W emulsions under a synchrotron source UV microscope.
Almeida Giana, HERNANDEZ-SANCHEZ M.R., *TURCHIULI, C.
AgroParisTech-UMR INRA, Massy/France
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
19
DOF 2015
Poster Session 2 – Friday July 17 – 10:30 to 12:30 (cont.)
PT3-11 Accessibility of enzymes to induce crosslinking in food structures.
*Zeeb, Benjamin, Weiss, Jochen
University of Hohenheim/Germany
PT3-12 Recovery of Lutein from Muriellopsis sp. biomassas as a colorant and antioxidant, in a mayonnaise-type dressing
sauce.
*Jauregui Marjorie
PT3-13 Interfacial interactions of emulsifiers and bioactives and their effect on bioaccessibility after in-vitro digestion of
emulsion systems.
*ANDRADE Jonathan, WRIGHT Amanda, CORREDIG Milena
University of Guelph, Dept. of Food Science
PT3-14 Photo-induced non-enzymatic browning in model systems.
*Manzocco, Calligaris, Nicoli
University of Udine
PT3-15 OVER-VIEW OF FARMERS PERCEPTION ON THE EFFECT OF CLIMATE CHANGE IN AGRICULTURAL PRODUCTION AT
FEDERAL CAPITAL TERRITORY ABUJA, NIGERIA.
*Michael
Michael Adedotun Oke Foundation
PT3-16 Study of vectorization and release of Coenzyme Q10 by emulsifier free emulsions and emulsions with rapeseed
lecithin.
*KACI Messaouda, ARAB-TEHRANY Elmira, GILLET Guillaume, DESOBRY Stéphane
FCT3-1 Soy and pea protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells
*FERNANDEZ-AVILA Cristina, ARRANZ Elena, GURI Anilda, TRUJILLO Antonio José, CORREDIG Milena
University of Guelph/Canada
FCT3-2 Bioactive ingredient -based design of delivery systems
*SALMINEN Hanna, GÖMMEL Christina, LEUENBERGER Bruno, WEISS Jochen
University of Hohenheim, Stuttgart/Germany
FCT3-3 Edible Luminescent Probes of Food Quality and Stability
*LUDESCHER Richard D. & Maria G. Corradini
Rutgers University, New Brunswick/ USA
FCT3-4 Modeling the effects of emulsion coalescence and oil composition on in vitro digestion kinetics and fatty acid
bioaccessibility
*GIANG Thuy Minh,GAUCEL Sebastien, BRESTAZ Pierre, ANTON Marc, MEYNIER Anne, TRELEA Ioan Cristian, LE FEUNTEUN
Tuning the delivery of functionality to the body
PT4-01 Lactose intolerance: What is the tolerance threshold?
*CORGNEAU Magda, SCHER Joël, NIKOLOVA Yoana, PETIT Jeremy, DESOBRY Sylvie, LE Doan-Thanh-Lam, RITIE-PERTUSA
Lea, GAIANI Claire
PT4-02 Effect of glutaraldehyde on digestibility of albumin adsorbed layer.
GALISTEO-GONZALEZ Francisco, MALDONADO-VALDERRAMA Julia, *DEL CASTILLO-SANTAELLA Teresa, MOLINA-BOLIVAR
Jose Antonio
PT4-03 Bioavailability of Iron in Fortified Tea: Utilization of EDTA as protecting agent.
*Dueik, Chen, Diosady
Pontificia Universidad Catolica de Chile
PT4-04 Bioavailability of polyphenols in vacuum and atmospherically fried starchy snacks.
*Dueik Veronica, Bouchon Pedro
Pontificia Universidad Catolica de Chile
PT4-05 Encapsulation of Chia (Salvia hispanica) oil against UHT damage and lipid oxidation.
RODRIGUES Juliana, PRATA Ana Silvia, *HUBINGER Miriam, BOLLINI Helena
Unicamp/Brazil
PT4-06 Modulation of in vitro protein hydrolysis in whey and alginate based aggregates and microgels.
*Mäkinen Outi Elina, Ipsen, Richard
University of Copenhagen/Sweden
PT4-07
digestion conditions.
GASA-FALCON Ariadna, *ODRIOZOLA-SERRANO Isabel, OMS-OLIU Gemma, MARTIN-BELLOSO Olga
PT4-08 Preparation of apigenin loaded W/O/W emulsion for enhancement of oral bioavailability : In vitro and in vivo
evaluation.
CHO Ah Ra, CHUN Young Gi, KIM Bum Keun, HONG Seok In, *PARK Dong June
20
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
DOF 2015
Poster Session 2 – Friday July 17 – 10:30 to 12:30 (cont.)
PT4-09
*PETERSEN Beate, EGERT Sarah, BOSY-WESTPHAL Anja, MÜLLER Manfred James, WOLFFRAM Siegfried, RIMBACH Gerald,
SCHWARZ Karin
PT4-10 Improving the performance of transglutaminase-crosslinked microparticles for enteric delivery.
TELLO Fernando, *PRATA Ana Silvia, RODRIGUES Rodney A.F., SARTORATTO Adilson, GROSSO Carlos R.F.
Unicamp, CPQBA/Brazil
PT4-11 Protective Effect of Dietary Chitosan on Cadmium Accumulation in Rats.
*SHIN Dong-Mi
Seoul National University/Korea
PT4-12 Relation between oral processing of bread and texture perception.
Panouillé Maud, Jourdren Solenne, Saint-Eve Anne, Déléris Isabelle, *Souchon Isabelle
AgroParisTech - UMR GMPA, INRA, Grignon/France
PT4-13 Preparation and characterisation of selenomethionine-loaded chitosan nanoparticles for oral delivery.
*VOZZA Giuliana, BYRNE Hugh J, RYAN Sinead and FRIAS Jesus
Dublin Institute of Technology/Irland
PT4-14 Allicin loaded whey protein isolate nanoparticle for improving gastrointestinal stability.
*Yang Han-Joo, Lee Jinhee, Ko Sanghoon
Department of Food Science and Technology, Sejong University, Seoul, Republic of Korea
PT4-15 Formulation of pea protein for increased satiety and improved foaming properties.
*SALDANHA DO CARMO Cátia, NUNES, Ana, SILVA, Inês, MAIA, Catarina, POEJO, Joana, BRONZE Rosário, DUARTE,
Catarina
PT4-16 Sweetness perception and sugar release during mastication of sugar reduced muffins.
*RODRIGUEZ-GARCIA Julia, MOSCA Ana Carolina, SALLES Christian
CSGA, INRA GMPA, Grignon/France
PT4-17 Temporal analysis of texture perception and bolus formation of cheeses.
*Panouillé Maud, Saint-Eve Anne, Déléris Isabelle, Souchon Isabelle
AgroParisTech - UMR GMPA, Grignon/France
PT4-18 Effect of microencapsulation of menthol on the perceived cooling sensation in the mouth.
*Favaro-Trindade, Carmen S.
University of São Paulo/Brazil
PT4-19 Food grade micro-encapsulation systems for appetite control.
*CORSTENS Meinou, BERTON-CARABIN Claire, DE VRIES Renko, TROOST Freddy, MASCLEE Ad, SCHROËN Karin
Wageningen University/The Neherlands
PT4-20 Delivery of bioactive carotenoids during the digestion in a model system.
Goupy Pascale, Page David, Gleize Béatrice, Dangles Olivier, *Caris-Veyrat Catherine
INRA, Avignon/France
PT4-21 Carodel project: use of microorganisms for carotenoid delivery/next generation of probiotics for cardiovascular
diseases.
GLEIZE Béatrice, GOUPY Pascale, CARAIL Michel, *CARIS-VEYRAT Catherine
FCT4-1 Influence of oral processing on bread digestion: an in-vitro study
PANOUILLE Maud, MONET Anne-Flore, FREITAS Daniela, MATHIEU Vincent, *LE FEUNTEUN Steven, SOUCHON Isabelle
UMR INRA GMPA-AgroParisTech, Grignon/France
FCT4-2 Sodium caseinate emulsions loaded with epigallocatechin-gallate: digestion behaviour, bioactive release and anti
proliferative activity of the digestates on Caco-2 cells
*SABOURI Somayeh;ARRANZ Elena; GURI Anilda; CORREDIG,
Milena-University of Guelph, /Canada
FCT4-3 Bio-accessibility and digestibility of catechin enriched dairy matrices
*ELLIS Ashling, SAWATDEENARUENAT Chanapha, HARBOURNE Niamh
Riddet Institute, Massey University/ New Zealand.
FCT4-4 Fat droplet characteristics and oral processing affect oral coatings of emulsion-filled gels
*LIU Kun ,CAMACHO Sara , VAN DER LINDEN Anoek , STIEGER Markus, VAN DE VELDE Fred
Wageningen University and Research Centre, Wageningen, The Netherlands
DOF 2015 – 6th International Symposium on Delivery of Functionality in Complex Food Systems
Physically –Inspired Approaches from the Nanoscale to the Microscale
July 14 to 17, 2015 – Maison de la Chimie – Paris, France
21
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