Fat Mimetic Strategies in Food Applications II

Chair(s)

• 

  Nuria Acevedo, PhD (she/her/hers)

  Sr Principal Scientist
  Food Science and Human Nutrition
  Griffith Foods / Iowa State University, United States
• 

  Reed Nicholson, PhD

  Senior Food Scientist
  Savor Foods Ltd
  San Jose, California, United States

Presentations:

• 1:35 PM – 1:55 PM PST

  Oil-continuous capillary-based suspensions of zein particles
  

  Presenting Author: Braulio Macias-Rodriguez – University of Illinois Urbana-Champaign
• 1:55 PM – 2:15 PM PST

  Ethyl cellulose and Glycerol Monostearate: A synergistic multi-component oleogelator system
  

  Presenting Author: Mursalin Sajib, PhD (he/him/his) – University of Massachusetts Amherst (UMass)

  Co-Author: Nitin Nitin – University of California, Davis

  Co-Author: Andrew J. Gravelle – University of California, Davis
• 2:15 PM – 2:35 PM PST

  Shaken, not stirred: On the effect of mechanical stress on oleogel properties
  

  Presenting Author: Henriette Brykczynski, MSc (she/her/hers) – Technische Universität Berlin

  Co-Author: Anabel Krüger – Technische Universität Berlin

  Co-Author: Thalea Schmidt – Technische Universität Berlin

  Co-Author: Eckhard Flöter (he/him/his) – Technische Universität Berlin
• 2:35 PM – 2:55 PM PST

  Creation of Oleogels by utilizing Lipid Whisker Crystals
  

  Presenting Author: Haruhiko Koizumi, PhD (he/him/his) – Hiroshima University

  Co-Author: Nakano Fumiya – Hiroshima University

  Co-Author: Noritaka Oishi – Miyoshi Oil & Fat Co., Ltd.

  Co-Author: Tomoya Yamazaki – Hokkaido University

  Co-Author: Yuki Kimura – Hokkaido University

  Co-Author: Shinji Tsuda – Miyoshi Oil & Fat Co., Ltd.

  Co-Author: Satoru Ueno – Hiroshima University