Lipid Crystallization III

Chair(s)

• 

  Gianfranco Mazzanti, Dalhousie University, Canada

  Associate Professor
  Process Engineering & Applied Science
  Dalhousie University
  Halifax, Nova Scotia, Canada
• BM

  Braulio Macias-Rodriguez

  Assistant Professor
  Food Science
  University of Illinois Urbana-Champaign
  Urbana, Illinois, United States

Presentations:

• 10:35 AM – 10:55 AM PST

  Effects of glycerol monooleate and water on fat crystallization
  

  Presenting Author: Dérick Rousseau – Toronto Metropolitan University

  Co-Author: Shweta Mistry – Toronto Metropolitan University

  Co-Author: Jaime david D. pérez martínez, PhD – Universidad autónoma de san luis potosí

  Co-Author: Raffi Karshafian (he/him/his) – Toronto Metropolitan University
• 10:55 AM – 11:15 AM PST

  Dimyristoylphosphatidylethanolamine (DMPE): A Potential Solution for Eliminating Chocolate Tempering
  

  Presenting Author: Saeed Mirzaee Ghazani, PhD – University of Guelph

  Co-Author: Alejandro G. Marangoni, PhD (he/him/his) – University of Guelph
• 11:15 AM – 11:35 AM PST

  Validation of a benchtop USAXS system for analyzing cocoa butter microstructures
  

  Presenting Author: Kenneth QK Truong (he/him/his) – University of Guelph