Lipid Crystallization I

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:

• 1:35 PM – 1:55 PM PST

  Fat crystallization – from simplicity to complexity
  

  Presenting Author: Dérick Rousseau – Toronto Metropolitan University
• 1:55 PM – 2:15 PM PST

  Effect of alkyl chain length on the clustering of molten triacylglycerols
  

  Presenting Author: Gianfranco Mazzanti, Dalhousie University, Canada – Dalhousie University

  Co-Author: Antonio De Nicola – CINECA

  Co-Author: Carl Adams – St. Francis Xavier University

  Co-Author: Ezgi Pulatsu – University of Ottawa

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

  Co-Author: Dérick Rousseau – Toronto Metropolitan University

  Co-Author: Nicole Green – Toronto metropolitan university
• 2:15 PM – 2:35 PM PST

  Polymorphic behavior of mixtures of saturated triacylglycerols typical from lauric fats
  

  Presenting Author: Sabine M. Danthine, PhD (she/her/hers) – University of Liege
• 2:35 PM – 2:55 PM PST

  On the role of triglyceride diversity in structuring fat phases
  

  Presenting Author: Julia Seilert, MS (she/her/hers) – Technische Universitat Berlin

  Co-Author: Hanna Roenneke – Technische Universität Berlin

  Co-Author: Brian Pauw – BAM Federal Institute for Materials Research and Testing

  Co-Author: Eckhard Flöter (he/him/his) – Technische Universität Berlin