Professor
University of Saskatchewan
Saskatoon, Saskatchewan, Canada
Supratim Ghosh is an Associate Professor at the Department of Food and Bioproduct Sciences of the University of Saskatchewan, Canada. His research interest lies in the area of food structure and functionality, emulsion and colloid science, food nanotechnology, and utilization of plant proteins in various food and beverage applications. He is also a Senior Associate Editor of the Journal of American Oil Chemists Society and a member of the AOCS Governing Board.
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Monday, April 28, 2025
11:35 AM – 11:55 AM PST
Biopolymer-induced depletion attraction in pulse protein-stabilized viscous oil-in-water emulsions
Monday, April 28, 2025
5:00 PM – 6:00 PM PST
Monday, April 28, 2025
5:00 PM – 6:00 PM PST
Monday, April 28, 2025
5:00 PM – 6:00 PM PST
Tunicate Cellulose Nanocrystals: A Green Stabilizer for Oil-in-Water Pickering Emulsions
Monday, April 28, 2025
5:00 PM – 6:00 PM PST
Emulsions and Dispersed Systems I: Gelation in Dispersed Systems
Tuesday, April 29, 2025
1:30 PM – 3:00 PM PST
Tuesday, April 29, 2025
2:15 PM – 2:35 PM PST
Emulsions and Dispersed Systems II: Interfacial Phenomena in Emulsions and Foams
Wednesday, April 30, 2025
8:30 AM – 10:00 AM PST
Wednesday, April 30, 2025
9:15 AM – 9:35 AM PST
Wednesday, April 30, 2025
8:55 AM – 9:15 AM PST
Wednesday, April 30, 2025
8:55 AM – 9:15 AM PST
Mild fractionation of lentil protein in the development of highly stable beverage emulsions
Wednesday, April 30, 2025
9:15 AM – 9:35 AM PST