Protein-Based Materials and Co-Products for Food and Non-Food Applications II

Chair(s)

• 

  Nandika Bandara, PhD, CFS (he/him/his)

  Associate Professor & Canada Research Chair in Food Proteins and Bioproducts
  Department of Food and Human Nutritional Sciences
  University of Manitoba
  Winnipeg, MB, Canada
• 

  Yixiang wang, PhD (he/him/his)

  Assistant Professor
  Food Science and Agriculture Chemistry
  McGill University
  Ste Anne DE Bellevue, Quebec, Canada

Presentations:

• 1:35 PM – 1:55 PM PST

  Optimization of hemp protein gels at low temperatures as encapsulation wall materials: Effect of crosslinkers, pretreatments, and insights from rheology and oral tribology
  

  Presenting Author: Thilini Nuwandhara Dissanayake (she/her/hers) – University of Manitoba

  Co-Author: Manpreet Kaur – University of Manitoba

  Co-Author: Ben Kew – University of Leeds

  Co-Author: Filiz Koksel, PhD (she/her/hers) – University of Manitoba

  Co-Author: Nandika Bandara, PhD, CFS (he/him/his) – University of Manitoba
• 1:55 PM – 2:15 PM PST

  Essential oil-incorporated pea protein films for salmon preservation
  

  Presenting Author: Jingjing Cheng, MS (she/her/hers) – Florida State University

  Co-Author: Leqi Cui – Florida State University
• 2:15 PM – 2:35 PM PST

  High internal phase Pickering emulsion stabilized by thermally-treated quinoa protein isolate: Preparation and encapsulation for curcumin and astaxanthin
  

  Presenting Author: Jingwen Xu – Shanghai Ocean University

  Co-Author: Jiaojiao Chang – Shanghai Ocean University

  Co-Author: Yong Zhao – Shanghai
• 2:35 PM – 2:55 PM PST

  Effect of Hofmeister Series Anions on the Formation of Mung Bean Protein Amyloid Fibrils
  

  Presenting Author: Du Juan – Singapore Institute of Technology

  Co-Author: Jeremy Chin – Singapore Institute of Technology