Programme  Titles  Presenters  Topics 
Tuesday 08 November 2016
15:00-17:00  Registration
Pre-Function Area 1 (Peridot)
17:00-19:00  Welcome drinks reception
Pre-Function Area 1 (Peridot)
 
Wednesday 09 November 2016
09:00-09:15  Conference welcome by Thom Huppertz, NIZO food research, The Netherlands and South Dakota State University, USA
Peridot 205 & 206
09:15-10:00  [Keynote1] Milk protein structure and interactions | T. Huppertz1 ,2, 1NIZO food research, The Netherlands, 2South Dakota State University, USA
Peridot 205 & 206
10:00-10:20  [O.01] Harnessing proteins to control crystal size and morphology, for improved bioavailability of hydrophobic bioactives: The advantage of a rheomorphic casein | G. Israeli-Lev1, M. Pitchkhadze1, S. Nevo1, L. Fahoum1, E. Meyron-Holtz1, Y.D. Livney1, 1Technion Israel Institute of Technology, Israel
Peridot 205 & 206
10:20-10:40  [O.02] Factors affecting calcium-induced gelation of milk | H.E. Oh*1, L. Lin1, H.C. Deeth2, M. Wong1, 1Massey University, New Zealand, 2The University of Queensland, Australia
Peridot 205 & 206
10:40-11:10  Refreshment break
Pre-Function Area 1 (Peridot)
11:10-11:55  [Keynote2] Milk protein ingredient manufacture: From milk to ingredients | H. Singh, Massey University and Riddet Institute, New Zealand
Peridot 205 & 206
11:55-12:15  [O.03] Toward understanding the impact of process-product interactions on the physical properties of milk protein concentrate powders | I. Gazi, N.E. Hotrum*, T. Huppertz, NIZO food research, The Netherlands
Peridot 205 & 206
12:15-12:35  [O.04] Probing dairy powder surface modifications during storage by atomic force microscopy | J. Burgain*1 ,2, J. Scher2, J. Petit1, G. Francius2, C. Gaiani2, 1CNIEL, France, 2Université de Lorraine, France
Peridot 205 & 206
12:35-14:05  Lunch and poster session 1
Pre-Function Area 1 (Peridot)
14:05-14:50  [Keynote3] Milk protein ingredients: Interactions and functional performance in use | S.G. Anema, Fonterra Research and Development Centre, New Zealand
Peridot 205 & 206
14:50-15:10   [O.05] Properties of spray dried whey powders as affected by the point of origin | M. Nishanthi*, J. Chandrapala, T. Vasiljevic, Victoria University, Australia
Peridot 205 & 206
15:10-15:30  [O.06] Effects of cheese raw material, emulsifying salt and processing conditions on water mobility and dispersion of cheese powder | D. Felix da Silva*, F. Larsen, R. Ipsen, A. Hougaard, Copenhagen University, Denmark
Peridot 205 & 206
15:30-16:00  Refreshment break
Pre-Function Area 1 (Peridot)
16:00-16:20  [O.07] Physical stability of high-protein bars during shelf-life | I. Gazi*, J.S. Coelho das Neves, T. Huppertz, NIZO food research, The Netherlands
Peridot 205 & 206
16:20-16:40  [O.08] Effect of temperature and calcium chloride on the aggregation behaviour of purified bovine â-casein and a â-casein concentrate | M. Li*1 ,2, A. Brodkorb1, S. V. Crowley2, J.A. O' Mahony2, A.L. Kelly2, M.A.E. Auty1, 1Teagasc Moorepark Food Research Centre, Ireland, 2University College Cork, Ireland
Peridot 205 & 206
16:40-17:00  [O.09] Modifying functional characteristics of dairy ingredients with ultrasound | B. Zisu, RMIT University Melbourne, Australia
Peridot 205 & 206
18:00-21:00  Conference dinner-Ticket holders only
Singapore EXPO Convention and Exhibition Centre | Room Peridot 204
 
Thursday 10 November 2016
09:00-09:45  [Keynote 4] Milk protein ingredients in nutritional products | G. Fanjiang, Abbott Nutrition, Singapore
Peridot 205 & 206
09:45-10:05  [O.10] Effect of dietary beta-casein levels on food intake and growth rate of young pigs fed a liquid model infant formula | N. Rafiee Tari*1, M.Z. Fan1, T. Archbold1, M. Corredig1 ,2, 1University of Guelph, Canada, 2Gay Lea Foods, Canada
Peridot 205 & 206
10:05-10:25  [O.11] Dairy nutrients: Metabolic benefits at both ends of the spectrum | V. Lagrange, US Dairy Export Council, USA
Peridot 205 & 206
10:25-10:55  Refreshment break
Pre-Function Area 1 (Peridot)
10:55-11:40  [Keynote 5] Milk protein stability in sterilised products | H.C. Deeth, University of Queensland, Australia
Peridot 205 & 206
11:40-12:00  [O.12] Predicting storage stability of UHT milk proteins using FTIR spectroscopy | M.K. Grewal*, J. Chandrapala, O. Donkor, V. Apostolopoulos, T. Vasiljevic, Victoria University, Australia
Peridot 205 & 206
12:00-12:20  [O.13] Innovative functional whey proteins and the new possibilities they enable in the development of high protein products | A. Bala, Fonterra Research and Development Centre, New Zealand
Peridot 205 & 206
12:20-13:40  Lunch and Poster session 2
Pre-Function Area 1 (Peridot)
13:40-13:50  Young Scientist Poster Award Presentation
Peridot 205 & 206
13:50-14:35  [Keynote 6] Milk protein ingredients in fermented products | R. Ipsen, University of Copenhagen, Denmark
Peridot 205 & 206
14:35-14:55   [O.14] Casein micelle size fractionation by microfiltration - effect of casein micelle size on rheology of high protein set yoghurt | C.E. Jørgensen*1 ,2, R.K. Abrahamsen2, E-O. Rukke2, A-G. Johansen1 ,2, S.B. Skeie2, 1TINE SA, Norway, 2Norwegian University of Life Sciences, Norway
Peridot 205 & 206
14:55-15:15  [O.15] Altering the casein to whey protein ratio to enhance structural and flavour characteristics of low-fat stirred yogurts | N. Bansal*1, D. Chua1, H.E. Oh1 ,2, H.C. Deeth1, 1The University of Queensland, Australia, 2Massey University, New Zealand
Peridot 205 & 206
15:15-15:45  Refreshment break
Pre-Function Area 1 (Peridot)
15:45-16:05  [O.16] The acid milk model systems with added nanoparticulated whey protein: Interactions, structure and rheology | G. Liu*1, T.C. Jæger2, S.B. Nielsen2, C.A. Ray1, R. Ipsen1, 1University of Copenhagen, Denmark, 2Arla Foods Ingredients Group P/S, Denmark
Peridot 205 & 206
16:05-16:25  [O.17] Acid gelation of milk protein concentrates: influence of serum phase composition and protein interactions | G.H. Meletharayil1, L.E. Metzger1, H.A. Patel1, T. Huppertz1,2, 1South Dakota State University, USA 2NIZO food research, The Netherlands
Peridot 205 & 206
16:25-16:45  [O.18] Milk proteins and probiotic bacteria interactions monitored by atomic force microscopy | J. Guerin1, J. Bacharouche1, G. Francius1, J. Burgain1, J. Scher1, S. Lebeer2, F. Borges1, C. Gaiani*1, 1Université de Lorraine, France, 2UAntwerpen, Belgium
Peridot 205 & 206
16:45-17:00  Closing remarks by Thom Huppertz, NIZO food research, The Netherlands and South Dakota State University, USA
Peridot 205 & 206
 
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