Emulsions and Dispersed Systems II: Interfacial Phenomena in Emulsions and Foams

Chair(s)

• 

  Supratim Ghosh, PhD (he/him/his)

  Professor
  Food and Bioproduct Sciences
  University of Saskatchewan
  Saskatoon, Saskatchewan, Canada
• HR

  Houda Reggad

Presentations:

• 8:35 AM – 8:55 AM PST

  Model of inhibited surface adsorption: Application to foam stabilization and destabilization
  

  Presenting Author: Alejandro G. Marangoni, PhD (he/him/his) – University of Guelph

  Co-Author: David A. Pink, PhD – St. Francis Xavier University

  Co-Author: Tuong C. Tran – St. Francis Xavier University

  Co-Author: Katarin A. MacLeod – St. Francis Xavier University

  Co-Author: Shajahan G. Razul – St. Francis Xavier University
• 8:55 AM – 9:15 AM PST

  Elucidation of the Effect of Monoglycerides on Aroma Release at the Low-Fat Spread Interface
  

  Presenting Author: Shiori Tsukagoshi (she/her/hers) – MEGMILK SNOW BRAND Co.,Ltd

  Co-Author: Leo Tanaka – MEGMILK SNOW BRAND Co.,Ltd

  Co-Author: Ai Suzuki-Iwashima – MEGMILK SNOW BRAND Co.,Ltd
• 9:15 AM – 9:35 AM PST

  Utilization of mildly fractionated faba bean protein-rich soluble fractions to stabilize lemon-oil-based beverage emulsions against environmental stresses and Ostwald ripening
  

  Presenting Author: Madhurima Bandyopadhyay, M.Sc (she/her/hers) – University of Saskatchewan

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

  Co-Author: Michael Nickerson – University of Saskatchewan