Proceedings of the 2nd International Symposium on Food Rheology and Structure: ISFRS 2000 ; March 12 - 16, 2000, Zürich, Switzerland
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| Format: | Conference Proceeding Book |
| Language: | English |
| Published: |
Zürich
Laboratory of Food Process Engineering, Inst. of Food Science
2000
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| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XVI, 473 S. Ill., graph. Darst. |
| ISBN: | 3905609126 |
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| adam_text | 2nd International Symposium on Food Rheology and Structure
Proceedings of the 2nd International Symposium
on Food Rheology and Structure
Content
Preface V
Content VII
Opening Lecture
E. Dickinson 3
Rheology and structure of aggregated particle networks and emulsions
University of Leeds, U.K.
Keynote Lectures
E. J. Windhab 13
Fluid immobilization - A structure-related key mechanism for the viscous flow behavior
of concentrated suspension systems
ETH Zurich, Switzerland
C. Clasen, W. - M. Kulicke 25
Rheo-optical and rheo-mechanical characterization of the viscoelastic properties
and shear-induced orientation of hydrocolloids
Universitat Hamburg, Germany
T. van Vliet, M. Mellema 33
Structure and rheology of particle gels, a dynamic interplay
Wageningen University, The Netherlands
C. Urban, S. Romer*, P. Schurtenberger 41
New developments in light scattering: from particle sizing to optical rheology
Universite Fribourg, Switzerland; *and ETH Zurich, Switzerland
A. - M. Hermansson 47
Structure Engineering
The Swedish Institute for Food and Biotechnology, Sweden
C. Gallegos, E. M. Pedrero, J. M. Madiedo, J. M. Franco 57
Non-linear viscoelasticity and microstructure of concentrated o/w emulsions
Universidad de Huelva, Spain
L. Choplin 63
In situ rheological follow-up of food processes: Application to emulsification and ice cream fabrication processes
GEMICO-ENSIO Nancy, France
K. Feigl 69
Use of numerical simulations in food processing
Michigan Technological University, U.S.A.
A. G. Marangoni, S. S. Narine 77
The influence of microstructure on the macroscopic rheological properties of paniculate aggregated systems
University of Guelph, Canada
P. T. Callaghan, A. M. Gil* 79
Rheo-NMR and the molecular origins of food rheology
Massey University, New Zealand; University of Aveiro, Portugal
P. J. Lillford 85
Food, the quality is in the structure
Unilever Research Colworth, U.K.
IX
2nd International Symposium on Food Rheology and Structure
Oral Presentations - Biopolymers
B. Wolf, M. Tassieri, S. Singleton, W. J. Frith, I. T. Norton 93
Biopolymer suspensions with spheroidal and cylindrical particle shapes: Generation and shear flow behaviour
Unilever Research Colworth, U.K.
J. L. Doublier, C. Schorsch, S. Durand, C. Garnier 98
Viscoelastic and thixotropic behaviour of xanthan/guar mixed Systems
INRA, France
J. Strohalm, P. Novotna, M. Houska, K. Kyhos, S. Vavreinova, D. Gabrovska, J. Rysova 102
The rheological properties of liquid egg white as influenced by high pressure processing Parameters
Food Research Institute Prague, Czech Republic
C. Schmitt, C. Sanchez, J. Hardy 106
Influence of the initial protein-aggregated State on the complex coacervation
between ß-lactoglobulin and acacia gum in aqueous media
INPL - ENSAIA, France
Oral Presentations - Rheometry
M. Wilhelm, T. Neidhöfer, D. van Dusschoten 113
LAOS experiments in the time dependent, non-linear regime analysed via higher harmonic generation
MPI für Polymerforschung, Germany
M. Stading, L. Bohlin* 117
Measurements of extensional flow properties of semi-solid foods in contraction flow
The Swedish Institute for Food and Biotechnology, Sweden; *Bohlin Reologi AB, Sweden
T.C.Lanier 121
Measurement of fracture of solid and semi-solid foods with the Hamann torsion gelometer
North Carolina State University, U.S.A.
C. Sanchez, R. Z. Lopez, C. Schmitt, H. Vivier*, J. Hardy 126
A promising way to quantify the macrostructural fracturabiiity of acid milk-polysaccharides gels:
Apparent fractal dimension and Fourier transform analysis of capillary extrusion profiles
INPL - ENSAIA, France; *CNRS - INPL - ENSIC, France
P. Forst, F. Werner, A. Delgado 131
Rheological behaviour of of mono- and disaccharide Solutions at ambient and elevated pressures
TU München, Germany
Oral Presentations - Interfaces
W. Kloek*, T. van Vliet 139
Combined effect ofbulk and interfacial rheological properties in the stabilization of bubbles against shrinkage
Wageningen Centre for Food Science, The Netherlands; * and DMV- International, The Netherlands
T. Blümchen, C. Moules, B. Warburton* 144
The interfacial rheology of some food cellulose additives
Camtel Ltd., U.K., *University of London, U.K.
P. Fischer 149
Investigation of rheological and structural properties of interfaces by Brewster-Angle Microscopy
and interfacial rheology
ETH Zürich, Switzerland
Oral Presentations - Emulsions
H.Schubert 157
Design of food emulsion properties by formulation engineering
TU Karlsruhe, Germany
2nd International Symposium on Food Rheology and Structure
M. M. Robins, P. Manoj*, D. J. Hibberd, A. D. Watson and A. J. Fillery-Travis 163
Rheological investigations of a depletion-flocculated polydisperse emulsion
Norwich Research Park, U.K., *Du Pont (UK) Ltd, U.K.
M. M. Ak, S. Gunasekaran* 168
Rheological properties of mayonnaise by lubricated compression
Istanbul Technical University, Turkey; *University of Wisconsin, U.S.A.
N. M. Barfod, K. Schrader*, W. Buchheim* 173
Water continuous fat crystal networks in ice cream mix with unsaturated monoglycerides
Danisco Ingredients, Denmark, *Federal Dairy Research Centre, Germany
Oral Presentations - Gels
M. Mellema, T. van Vliet, J. H. J. van Opheusden 181
Microstructural rearrangement affecting the rheology of rennet induced casein gels
Wageningen University, The Netherlands
P. Walkenström, A.-M. Hermansson, E. J. Windhab* 186
Effects of flow behaviour and temperature on the microstructure and rheological behaviour
of whey protein gels, pure or mixed with xanthan
The Swedish Institute for Food and Biotechnology, Sweden; *ETH Zürich, Switzerland
W. B. Yoon, S. Gunasekaran 191
Evaluation of structure development during gelation of xanthan and carob mixture
University of Wisconsin, U.S.A.
V. B. Pai, S. A. Khan 196
Gelation and rheology of xanthan/enzyme-modified guar blends
North Carolina State University, U.S.A.
C. Olsson, M. Langton, M. Stading, A.-M. Hermansson 201
Rheological properties in relation to the structure of mixed ß-lactoglobulin and amylopectin gels
The Swedish Institute for Food and Biotechnology, Sweden
M. M. Ould Eleya, S. L. Turgeon 206
Rheology of ß-lactoglobulin/K-carrageenan mixed gels: Effect of pH and shear
Universite Laval, Canada
G. G. A. S. Nada, R. W. Hosken 211
Ultrastructure of model whey protein isolate gels
University of Newcastle, Australia
A. Tayal, M. D. Burke, V. B. Pai, S. A. Khan 216
Rheology and molecular weight changes during enzymatic degradation of guar
galactomannan Solutions and gels
North Carolina State University, U.S.A.
Oral Presentations - Microscopy
M. B. Dürrenberger 223
Chances and limitations of confocal laser scanning microscopy (CSLM)
Universität Basel, Switzerland
V. J. Morris, A. R. Mackie, P. J. Wilde, A. R. Kirby, E. C. N. Mills, A. P. Gunning 226
Atomic Force Microscopy as a tool for interpreting the rheology of food biopolymers at the molecular level
Institute of Food Research Norwich, U.K.
P. M. Allan-Wojtas, C. F. Forney, S. E. Carbyn, K. U. K. G. Nicholas 228
Microstructural indicators of quality-related characteristics of blueberries - an integrated approach
Agriculture and Agri-Food, Canada
K. Autio, M. Salmenkallio-Marttila 230
Microstructure of cereal grains, doughs and breads )
VTT Biotechnology, Finland /
XI
2nd International Symposium on Food Rheology and Structure
Z. Herceg, V. Hegedusic, S. Rimac 378
Influence of hydrocolloids addition on the rheological properties of whey protein model Solutions
University of Zagreb, Croatia
P. D. A. Pudney, T. M. Hancewicz* 380
Confocal Raman microspectroscopic study of phase separating mixed biopolymers:
Concentration mapping by multivariate curve resolution
Unilever Research Colworth, U.K.; *Unilever Research US-Edgewater, U.S.A.
M. Simeone, S. Guido, A. Aifani 381
Flow-induced mircostructure of aqueous biopolymer mixtures by rheo-optical techniques
Universitä degli Studi di Napoli Frederico II , Italy
Poster Presentations - Gels
M. Renkema, J. Knabben, T. van Vliet 385
The effect of pH on heat-induced gel formation by soy proteins
Wageningen University, The Netherlands
J.-J. Huang, J.-S. Tsai* 386
Effect of electrodialysis on textural characteristic and microstructure of salted ducked egg white gel
National Chia-Yi Institute of Technology, Taiwan; *National Taiwan Ocean University, Taiwan
M. D. Burke, S. Y Ha, S. A. Khan 388
Tailored whey protein gels through combined enzymatic crosslinking and heat treatment
North Carolina State University, U.S.A.
C. Lakemond*, H. de Jongh*, T. van Vliet*, H. Gruppen 390
The effect of pH on heat denaturation and gel forming properties of soy glycinin
Wageningen University, The Netherlands, *and Wageningen Centre for Food Science, The Netherlands
M. Stolt, K. Autio 392
Microscopic and rheological characterization of high pressure treated starch dispersions
VTT Biotechnology and Food Research, Finland
Poster Presentations - Emulsions
G. Velez, M. C. Alfaro, J. Muhoz 395
Structural architecture in the continuous phase of Iow-oil content mayonnaise. A rheological approach
Universidad de Sevilla, Spain
U. Bindrich 397
Rheological properties of protein stabilized o/w emulsions with variably composed surfaces
Deutsches Institut für Lebensmitteltechnik, Germany
S. Kramer*, R. Brummer, B. Hochstein*, H. Buggisch* 399
Influence of droplet diameter and salt concentration of a simple cosmetic W/O-emulsion
on its rheological and dielectric behavior
Beiersdorf AG, Germany; * Universität Karlsruhe, Germany
K. G. Adamopoulos, H. J. Petropakis 400
Use of supersonic technique in liquid products process
Aristotle University of Thessaloniki, Greece
C. Cabeza, M. A. Fernändez, V. Flores, M. C. Alfaro, J. Munoz 402
Droplet size distribution and rheology of Iow-oil content mayonnaise stabilized
by a blend of modified starch and pectins
Universidad de Sevilla, Spain
S. Kaufmann, P. Fischer, E. J. Windhab 404
Investigation of droplet dispering processes in shear and elongational flow
ETH Zürich, Switzerland
XIV
2nd International Symposium on Food Rheology and Structure
Poster Presentations - Solid and Semi-Solids
S. Ho, E. Berghofer, L. Ying 409
Effects of extrusion cooking conditions on texture and structure of direct expanded products
Universität für Bodenkunde Wien, Austria
P. Lanoiselle, E.-Q. Liu*, J.-L Lanoiselle, G. Piar 411
Evaluation of tough strings in green beans
IUT de Creteil, France; *Agricultural University of Shanxi, China
K. Otobe, M. Hirafuji 413
Interactive mechanical modeis of- Virtual foodstuffs using a force display
National Agriculture Research Center, Japan
F. Lokumcu, M. M. Ak 415
Rheology of pekmez, tahin and their mixture
Istanbul Technical University, Turkey
F. Witschi, W. M. Maclnnes, G. Bonato*, E. J. Windhab* 417
Collapse behavior of amorphous freeze-dried powder
Nestle Research Center, Switzerland; *ETH Zürich, Switzerland
E. zur Mühlen 418
Thermal analysis of ßm-sized features by micro-thermal analysis f/iTA™)
TA Instruments GmbH, Germany
S. llo, S. Reiselhuber, E. Berghofer 420
Softening kinetics of white asparagus during cooking
Universität für Bodenkunde Wien, Austria
Poster Presentations - Dough
A. Oppenheimer, S. Chakrabarti 425
Variability in BU measurements of doughs
The Pillsbury Company,U.S.A.
L. Aerts, T. Chattaway 427
Absolute rheometry in Brabender Viscograph
Amylum Belgium N.V., Belgium
C. Kiribuchi-Otobe, R. Yoshimura*, T. Koriyama*, K. Takami*, T. Yanagisawa, H. Yoshida 429
Effect of pH and salt on starch pasting behavior of novel waxy wheat
National Agriculture Research Center, Japan; *Nippon Suisan Kaisha Ltd., Japan
J. Xu, J. A. Bietz, C. J. Carriere, D. Wirtz* 431
The rheological properties of wheat gluten concentrated suspensions
USDA/ARS/NCAUR, U.S.A.; *The Johns Hopkins University, U.S.A.
M. Salmenkallio-Marttila, K. Katina, K. Autio 433
Microstructural changes in high fiber bread during storage
VTT Biotechnology and Food Research, Finland
Poster Presentations - Dairy
M. Mellema, J. W. M. Heesakkers, J. H. J. van Opheusden, T. van Vliet 437
Structure of rennet-induced casein gels examined by confocal microscopy
Wageningen University, The Netherlands
M. Mellema, T. van Vliet, J. H. J. van Opheusden 438
Categorization of rheological scaling modeis for particle gels
Wageningen University, The Netherlands
K. Muthukumarappan, V. Venugopal, L. Zhai 439
Rheological and structural properties of cheddar cheeses during heating and cooling
South Dakota State University, U.S.A.
XV
2nd International Symposium on Food Rheology and Structure
B. Kornbrust, A. Grüniger, E. J. Windhab 441
Influence of mechanical treatment on the structure of chymosin induced casein gels
ETH Zürich, Switzerland
Poster Presentations - Multiphase Systems
K. Franke, H.-D. Tscheuschner* 445
Influence of moisture of solid particles in oleophilic suspensions on their flow behavior
and State of agglomeration
Deutsches Institut für Lebensmitteltechnik, Germany; *Dresden, Germany
H. Wildmoser, E. J. Windhab 447
Generation of functional microstructures in ice cream by means of Iow temperature extrusion processes
ETH Zürich, Switzerland
L. M. C. Sagis, A. E. A. de Groot-Mostert, A. Prins, E. van der Linden 448
Effect of copper ions on the drainage stability of egg white foams
Wageningen University, The Netherlands
Poster Presentations - Miscellaneous
E. Eugster, S. E. Taylor* 451
Thermodynamic analysis of the surface activity exhibited by ß-lactoglobulin
at the air-water interface
Eidgenössische Forschungsanstalt für Milchwirtschaft, Switzerland;
*University of Basel, Switzerland
P. Kropp, E. J. Windhab 453
Plastification of powder Systems in food engineering
ETH Zürich, Switzerland
J.-C. Eischen, E. J. Windhab 455
Rheological and optical investigations on the structuring behaviour of rodlike particles in laminar shear flow
ETH Zürich, Switzerland
T. R. G. Jongen, J. G. Dekker 457
Numerical Simulation of batch mixers and comparison of their mixing action
Unilever Research Viaardingen, The Netherlands
F. Beekman 459
Process and product development and innovation in the bakery
Wageningen University, The Netherlands
Keynote Lecture
H. C. Öttinger 463
Does your model violate the second law of thermodynamics?
ETH Zürich, Switzerland
Author Index 471
XVI
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| spelling | International Symposium on Food Rheology and Structure 2 2000 Zürich Verfasser (DE-588)5515387-2 aut Proceedings of the 2nd International Symposium on Food Rheology and Structure ISFRS 2000 ; March 12 - 16, 2000, Zürich, Switzerland ed.: Peter Fischer ... ISFRS 2000 Food rheology and structure Zürich Laboratory of Food Process Engineering, Inst. of Food Science 2000 XVI, 473 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Lebensmittel - Rheologie - Kongress - Zürich <2000> swd Lebensmittel - Viskoplastizität - Kongress - Zürich <2000> swd Rheologie - Lebensmittel - Kongress - Zürich <2000> swd Viskoplastizität - Lebensmittel - Kongress - Zürich <2000> swd Food Testing Congresses Rheology Congresses (DE-588)1071861417 Konferenzschrift gnd-content Fischer, Peter Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009451622&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Proceedings of the 2nd International Symposium on Food Rheology and Structure ISFRS 2000 ; March 12 - 16, 2000, Zürich, Switzerland Lebensmittel - Rheologie - Kongress - Zürich <2000> swd Lebensmittel - Viskoplastizität - Kongress - Zürich <2000> swd Rheologie - Lebensmittel - Kongress - Zürich <2000> swd Viskoplastizität - Lebensmittel - Kongress - Zürich <2000> swd Food Testing Congresses Rheology Congresses |
| subject_GND | (DE-588)1071861417 |
| title | Proceedings of the 2nd International Symposium on Food Rheology and Structure ISFRS 2000 ; March 12 - 16, 2000, Zürich, Switzerland |
| title_alt | ISFRS 2000 Food rheology and structure |
| title_auth | Proceedings of the 2nd International Symposium on Food Rheology and Structure ISFRS 2000 ; March 12 - 16, 2000, Zürich, Switzerland |
| title_exact_search | Proceedings of the 2nd International Symposium on Food Rheology and Structure ISFRS 2000 ; March 12 - 16, 2000, Zürich, Switzerland |
| title_full | Proceedings of the 2nd International Symposium on Food Rheology and Structure ISFRS 2000 ; March 12 - 16, 2000, Zürich, Switzerland ed.: Peter Fischer ... |
| title_fullStr | Proceedings of the 2nd International Symposium on Food Rheology and Structure ISFRS 2000 ; March 12 - 16, 2000, Zürich, Switzerland ed.: Peter Fischer ... |
| title_full_unstemmed | Proceedings of the 2nd International Symposium on Food Rheology and Structure ISFRS 2000 ; March 12 - 16, 2000, Zürich, Switzerland ed.: Peter Fischer ... |
| title_short | Proceedings of the 2nd International Symposium on Food Rheology and Structure |
| title_sort | proceedings of the 2nd international symposium on food rheology and structure isfrs 2000 march 12 16 2000 zurich switzerland |
| title_sub | ISFRS 2000 ; March 12 - 16, 2000, Zürich, Switzerland |
| topic | Lebensmittel - Rheologie - Kongress - Zürich <2000> swd Lebensmittel - Viskoplastizität - Kongress - Zürich <2000> swd Rheologie - Lebensmittel - Kongress - Zürich <2000> swd Viskoplastizität - Lebensmittel - Kongress - Zürich <2000> swd Food Testing Congresses Rheology Congresses |
| topic_facet | Lebensmittel - Rheologie - Kongress - Zürich <2000> Lebensmittel - Viskoplastizität - Kongress - Zürich <2000> Rheologie - Lebensmittel - Kongress - Zürich <2000> Viskoplastizität - Lebensmittel - Kongress - Zürich <2000> Food Testing Congresses Rheology Congresses Konferenzschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009451622&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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