Edible Applications Technology Poster Session

Presentations:

• 5:00 PM – 6:00 PM PST

  Advances in Contaminant Removal from Edible Oils Using the Unique Separation Technology
  

  Presenting Author: Perry Alasti (he/him/his) – Artisan Industries Inc

  Co-Author: Perry Alasti – Artisan Industries
• 5:00 PM – 6:00 PM PST

  Biopolymer-induced depletion attraction in pulse protein-stabilized viscous oil-in-water emulsions
  

  Presenting Author: Leanne McDowell – University of Saskatchewan

  Co-Author: Supratim Ghosh, PhD (he/him/his) – University of Saskatchewan
• 5:00 PM – 6:00 PM PST

  Comparison of physical properties of fats at high and low crystallization temperatures
  

  Presenting Author: Nabila Anjum, Masters (she/her/hers) – Utah State University

  Co-Author: Casimir C. Akoh – University of Georgia

  Co-Author: Silvana Martini – University of Nebraska-Lincoln
• 5:00 PM – 6:00 PM PST

  Controlling polydispersity in sodium caseinate-stabilized nanoemulsions to investigate jamming transitions and improve rheological properties
  

  Presenting Author: Gopesh Patel – University of Saskatchewan

  Co-Author: Supratim Ghosh, PhD (he/him/his) – University of Saskatchewan
• 5:00 PM – 6:00 PM PST

  Design of emulsion gels structured with freeze-dried and extruded citrus pomace for functional and sustainable applications
  

  Presenting Author: Isabel Hernando, PhD – Universitat Politècnica de València

  Co-Author: Joana Martínez-Martí – Universitat Politècnica de València

  Co-Author: Pere Morell – Universidad Internacional de Valencia

  Co-Author: Amparo Quiles – Universitat Politècnica de València

  Co-Author: Eric Chaume – Universitat Politècnica de València
• 5:00 PM – 6:00 PM PST

  Development and characterization of multilayer interfaces for encapsulation of bioactive compounds in food emulsions
  

  Presenting Author: Mercedes Esmeralda Gonzalez Díaz, MCBP – Universidad autónoma de san luis potosí

  Co-Author: Jaime david D. pérez martínez, PhD – Universidad autónoma de san luis potosí
• 5:00 PM – 6:00 PM PST

  Development of Bioactive Carriers and Fat Replacers Using Supercritical Carbon Dioxide Technology for Enhanced Stability and Functionality in Food Applications
  

  Presenting Author: Purlen Sezer Okur, PhD Candidate (she/her/hers) – University of Nebraska-Lincoln

  Co-Author: Ozan N. N. Ciftci – University of Nebraska-Lincoln
• 5:00 PM – 6:00 PM PST

  Effects of Food Emulsifiers on Aroma and Taste Characteristics: Analysis Using GC-MS and Electronic Tongue
  

  Presenting Author: Satoshi Kasatani, MA – Mitsubishi Chemical Corporation

  Co-Author: Keiko Sato – Mitsubishi Chemical Corporation

  Co-Author: Satoshi Arima – Mitsubishi Chemical Corporation

  Co-Author: Tsutashi Matsuura – Mitsubishi Chemical Corporation
• 5:00 PM – 6:00 PM PST

  Effects of phospholipid emulsifiers on the characteristics of faba bean protein-stabilized high-fat cream emulsions
  

  Presenting Author: Camrynn Simon (she/her/hers) – University of Saskatchewan

  Co-Author: Supratim Ghosh, PhD (he/him/his) – University of Saskatchewan
• 5:00 PM – 6:00 PM PST

  Evaluating the Impact of Ethyl Cellulose on the Structural and Functional Properties of Wax- Based Oleogels
  

  Presenting Author: Erwin R. Werner – University of California, Davis

  Co-Author: Andrew J. Gravelle – University of California, Davis
• 5:00 PM – 6:00 PM PST

  Oleogels as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings
  

  Presenting Author: Md Jannatul Ferdaus, M.Sc. (he/him/his) – North Carolina A&T State University

  Co-Author: Niaz Mahmud – North Carolina A&T State University

  Co-Author: Roberta C. Claro da Silva (she/her/hers) – North Carolina A&T State University
• 5:00 PM – 6:00 PM PST

  Optimization of Antibacterial Edible Carboxymethyl Cellulose-L-Arginine Coating Formulations Incorporating Rosemary Oil Extract Using Response Surface Methodology
  

  Presenting Author: Chien-I Hsu – Louisiana State University
• 5:00 PM – 6:00 PM PST

  Optimization of chemical interesterification of beef tallow/high oleic sunflower oil by response surface methodology (RSM)
  

  Co-Author: María R. Ramos Ramos – ITECA - UNSAM

  Co-Author: Leslie Pamela Cevallos Velastegui – ITECA UNSAM

  Co-Author: Victor A. Garcia Londoño – ITECA (CONICET-UNSAM)

  Co-Author: Virginia Borroni, PhD – CONICET

  Presenting Author: Maria Lidia Herrera, PhD (she/her/hers) – National University of San Martin (UNSAM)
• 5:00 PM – 6:00 PM PST

  Pectin based emulgels and their potential application as a fat replacer in processed meat products like sausages
  

  Presenting Author: Sudipta Talukder – North Carolina Agricultural and Technical State University
• 5:00 PM – 6:00 PM PST

  Rice bran wax-based oleogels as fat alternatives in vegan emulsion type sausages
  

  Presenting Author: Sebastian Mannweiler, M. Sc. – University of Hohenheim

  Co-Author: Daniele Tateo – Universita di Bologna

  Co-Author: Hanna Salminen – University of Hohenheim

  Co-Author: Jochen Weiss – University of Hohenheim
• 5:00 PM – 6:00 PM PST

  Tunicate Cellulose Nanocrystals: A Green Stabilizer for Oil-in-Water Pickering Emulsions
  

  Presenting Author: Sumana Majumder – University of Saskatchewan

  Co-Author: Supratim Ghosh, PhD (he/him/his) – University of Saskatchewan

  Co-Author: Bishnu Acharya – University of Saskatchewan
• 5:00 PM – 6:00 PM PST

  Use of avocado oil oleogels as an effective saturated fat substitute
  

  Presenting Author: Chris Carter (he/him/his) – North Carolina A&T State University

  Co-Author: Marco Gonzalez Miranda – North Carolina A&T State University

  Co-Author: Md. Jannatul Ferdaus – North Carolina A&T State University

  Co-Author: Roberta C. Claro da Silva (she/her/hers) – North Carolina A&T State University