Programme

The programme for Faraday Discussion 158 is as follows.

For a detailed programme, including timings, please download the pdf document from this page.

Introductory Lecture

Job Ubbink
Nestlé Research Center, Switzerland

Session 1: Structuring Formation via External Fields (Shear, Intensive Heating, Electric)

Designing colloidal structures for micro and macro nutrient content and release in foods
David A. Garrec, Sarah Frasch-Melnik, John V. L. Henry,
Fotios Spyropoulos and Ian T. Norton*
University of Birmingham, UK 

Protein cluster formation during enzymatic cross-linking of globular proteins
Yunus Saricay, Surender Dhayal, Kumar Dhayal, Peter Alexander Wiereng and Renko de Vries*
Wageningen University, The Netherlands

Anomalies in moisture transport during broccoli drying monitored by MRI?
Xin Jin,* Antonius J. B. van Boxtel, Edo Gerkem,
Frank J. Vergeldt, Henk T. van As, Gerrit van Straten,
Remko M. Boom and Ruud G. M. van der Sman
Wageningen University, The Netherlands 

Structural changes of deposited casein micelles induced by membrane filtration
R. Gebhardt,* T. Steinhauer, P. Meyer and U. Kulozika
Technische Universität München, Germany

Model for particle migration in bidisperse suspensions by use of effective temperature
Martijintje Vollebregt*, Ruud van der Sman and Remko Boom
Wageningen UR Food & Biobased Research, The Netherlands

Session 2: Structuring Formation via Self-Assembly (Adsorption at Interfaces/Organogels)

Stability of aqueous food grade fibrillar systems against pH change
Ardy Kroes-Nijboer, Hassan Sawalha, Paul Venema, Erik van der Linden*, Arjen Bot, Eckhard Flöter, Ruud den Adel and Wim G. Bouwman
Wageningen University, The Netherlands

Quinoa starch granules as stabilizing particles for production of Pickering emulsions
Marilyn Rayner, Malin Sjöö, Anna Timgren, and Petr Dejmek*
Lund University, Sweden

Soy milk oleosome behaviour at the air-water interface
Gustav Waschatko*, Ann Junghans and Thomas A. Vilgis
Max Planck Institute for Polymer Research, Germany 

Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological properties
Nuria C. Acevedo, Jane M. Block and Alejandro G. Marangoni*
University of Guelph, Canada

Surface shear rheology of hydrophobin adsorption layers: laws of viscoelastic behaviour with applications to long-term foam stability
Krassimir D. Danov, Gergana M. Radulova, Peter A. Kralchevsky, Konstantin Golemanov and Simeon D. Stoyanov*
Unilever Research & Development Vlaardingen, The Netherlands

Elucidation of density profile of self-assembled sitosterol + oryzanol tubules with small-angle neutron scattering
Arjen Bot*, Ruud den Adel, Eckhard Flöter, Elliot P. Gilbert, Wim G. Bouwman, Hassan Sawalha, Paul Venema, Erik van der Linden and Vasyl M. Garamus 
Unilever, The Netherlands

Session 3: Slow Dynamics in Stabilized/Jammed Foods

New routes to food gels and glasses
Thomas Gibaud, Najet Mahmoudi, Julian Oberdisse, Peter Lindner, Jan Skov Pedersen, Cristiano L. P. Oliveira,
Anna Stradner and Peter Schurtenberger*
University of Lund, Sweden

Protein structure and interactions in the solid state studied by small-angle neutron scattering
Joseph E. Curtis, Arnold McAuley, Hirsh Nanda and Susan Krueger*
NIST Center for Neutron Research, USA

The role of quench rate in colloidal gels
C. Patrick Royall* and Alex Malins
University of Bristol, UK

Delayed solidification of soft glasses: new experiments, and a theoretical challenge
Yogesh M Joshi, A. Shahin and Michael E. Cates*
University of Edinburgh, UK

Slow dynamics and structure in jammed milk protein suspensions
Peggy Thomar, Dominique Durand, Lazhar Benyahia, Taco Nicolai*
Université du Maine, France

Arrested coalescence of viscoelastic droplets with internal microstructure
Amar B. Pawar,Marco Caggioni, Richard W. Hartel and Patrick T. Spicer*
University of Wisconsin, USA

Session 4: Simulation of Structured Soft Matter/Foods at Multiple Length Scales

Viscoelastic phase separation in soft matter and foods
Hajime Tanaka*
University of Tokyo, Japan 

Kinetic model for the mechanical response of suspensions of sponge-like particles
Markus Hütter*, Timo J. Faber and Hans M. Wyss 
Eindhoven University of Technology, The Netherlands

Nanoscale characteristics of triacylglycerol oils: phase separation and binding energies of two-component oils to crystalline nanoplatelets
Colin J. MacDougall, M. Shajahan Razul, Erzsebet Papp-Szabo, Fernanda Peyronel, Charles B. Hanna, Alejandro G. Marangonic and David A. Pink*
St.Francis Xavier University, Canada 

Soft matter approaches as enablers for food macroscale simulation
Ashim K Datta*, Ruud van der Sman, Tushar Gulati and Alexander Warning
Cornell University, USA

Numerical study of the effect of thiol-disulfide exchange in the cluster phase of b-lactoglobulin aggregation
R.N.W. Zeiler* and P.G. Bolhuis 
University of Amsterdam, The Netherlands 

A Multiscale Approach to Triglycerides Simulations: From atomistic to coarse-grained models and back 
Antonio Brasiello, Silvestro Crescitelli, Giuseppe Milano*
Università di Salerno, Italy 

Concluding Remarks Lecture

Kees De Kruif
Utrecht University, The Netherlands