proceedings of the 4th international symposium on … · february19-23 2006 zurich switzerland ......

$: Proceedings of the 4th International Symposium on … · FEBRUARY19-23 2006 ZURICH SWITZERLAND ... K\i Nasirpour,Joel Scher, Michel Linder, Stephane ... FrankScheffold,PeterSchurtenberger,S$
PROCEEDINGS OF THE

4 INTERNATIONAL SYMPOSIUM

ON FOOD RHEOLOGY AND STRUCTURE

ISFRS 2006

FEBRUARY 19-232006

ZURICH

SWITZERLAND

EDITORS:

PETER FISCHER, PHILIPP ERNI AND ERICH J. WINDHAB

LABORATORY OF FOOD PROCESS ENGINEERING

INSTITUTE OF FOOD SCIENCE AND NUTRITION

BUILDING LFO E19ETH ZURICH

SWITZERLAND

4th International Symposium on Food Rheology and Structure

Proceedings of the 4th International Symposium on

Food Rheology and Structure

Contents

Opening Lecture

Self-assembly of proteins: Recent observations

Erik van der Linden, Paul Venema

Keynote Lectures

Colloidosomes: Controlled encapsulation ij

Kevin D. Hermanson, Andreas Bausch

Multistage gel structure formation at elevated thermal conditions in dairy based systems 17

- Processing and compositional effects

Sonja Roeck, Uirich Kulozik

Extensional rheology of wheat flour dough 2$

Gareth McKinley,Trevor Ng, Mahesh K. Padmanabhan

Structure dynamics and properties 31

Anne-Marie Hermansson

Compression and shear surface rheology in spread layers of/3-casein and/Mactoglobulin 39

Pietro Cicuta

The key role of rheology in engineering functional microcapsule structures for food fortification 47

Erich J.Windhab

Image analysis and mass transport in gels 57

Niklas Loren, Anne-Marie Hermansson, Magnus Nyden

Uniqueness of the gel point behavior for a multiplicity of materials 6sHorst Henning Winter

Stabilization of bubbles and foams by adsorbed proteins and nanoparticles 7!

Eric Dickinson, Brent S. Murray

Structure-Rheology Relationships

The sol-gel transition: Is it universal? 81

Max Kolb, Michel Audebrand, Monique Axelos

Rheological characterization of cocoa creams 85Donatella Peressini, Barbara Bravin, Romano Lapasin, Alessandro Sensidoni

Characterizing low ester pectin microstructure in dairy desserts by direct immunostaining and CLSM 91

Ditte Arltoft, Finn Madsen, Richard Ipsen

Mechanics of oral texture perception 9?

Julia Strassburg, Adam Burbidge, Christoph Hartmann, Antonio Delgado

IX


Composition-rheology-property relationships of commercial fruit leathers 103

Peter Torley, Johann de Boer, Bhesh R. Bhandari, Peter J. Halley

Characterization of the ice crystal structure of food materials using X-ray micro-computed tomography 109

Reza Mousavi.Taghi Miri, Phil W. Cox, Peter J. Fryer

Dynamic mechanical properties of heat-set globular protein gels 115

Matthieu Pouzot, Lazhar Benyahia.Taco Nicolai, Dominique Durand

Shear and extensional rheology of biopolymer mixtures in relation to their coating performance 121

Philip S. K. Chan.Jianshe Chen, Rammile Ettelaie, Stefan Alevisopoulos, Eddy Dan, Sam Smith

Influence of vibration on structure-rheological properties of highly concentrated suspension 127

Boris N. Ouriev, Peter Braun, Naum Uriev

Dairy Products

Modeling of emulsion behaviour in nozzle expansion 137

Massimo Migliori, Domenico Gabriele, Noemi Baldino, Rosa Di Sanzo, Bruno de Cindio, Maria Cristina Tricarico

Cold-set gelation of fibril assemblies in aqueous whey protein mixtures 143

Suzanne Bolder, Hanneke Hendrickx, Leonard M. C. Sagis, Erik van der Linden

Impact of the formulation on ice cream air phase structure and stability 149

Christine Granger-Guilmin, Philippe Barey, Maud Cansell

Rheological properties of rennet induced casein gels from ultrafiltrated skim milk at cooking 155

temperaturesAnders Ola Karlsson, Richard Ipsen, Sundaram Gunasekaran,Ylva Ardo

Dynamic mechanical characterization of gelling micellar casein particle suspensions 161

Anne Pitkowski, Nicolai Taco, Durand Dominique, Benyahia Lazhar

Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1 167

Kristina Helstad, A. Patrick Gunning, Anders 0. Karlsson, Ylva Ardo, Marie Paulsson, Petr Dejmek

iolid state interactions between major components of model infant formulas during storage 173

K\i Nasirpour, Joel Scher, Michel Linder, Stephane Desobry

Structure-property-relationship of fresh cheese during storage 179

Ute Bindrich, Ernst H. Reimerdes

The use of time-temperature superposition to study the rheological properties of cheese 185

during meltingChinthu T. Udayarajan, David S. Home, John A. Lucey

Effect of ageing time at 4°C on the rheological and structural properties of Ice Cream Mix: 189

Impact of milk fat compositionAli Bazmi, Bernard Launay, Gerard Cuvelier, Albert Duquenoy, Alain Sommier, Perla Relkin

f On-line Sensoring

Rheology and velocity profiles of real food suspensions containing large solid particles investigated 197

in-line UVP-PD method

Johan Wiklund, Mats Stading

X


In-line extraction of rheological flow curves at constant production rate 203Paolo Perona, Sebastiano Sordo

Application of UVP to food flow 20?

Yasushi Takeda.Tomoyuki Ohkubo

Industrial application of ultrasound based in-line rheometry: From stationary to pulsating pipe flow 211

of chocolate suspension in pre-crystallisation process

Boris N. Ouriev, Peter Braun, Jochen Lisner, Erich J. Windhab

Melting cheese products - Correlations of on-line viscosity measurement to product taste and texture 217Lothar Gehm, Norbert Luschka, J. Schelske-Cehm

Determination of stability, consolidation and particle size distribution of liquid or semi-liquid food 221

products by multisample analytical centrifugationDietmar Lerche,Titus Sobisch.Thorsten Detloff

Influence of Processing on Structure and Rheology

A rheological technique improving production start-up in biscuit manufacturing 229Massimo Migliori, Bruno de Cindio, Lucio Cicerelli

Formation ofyS-lactoglobulin fibrils at low temperature due to a short shear treatment 235

Cynthia Akkermans, Paul Venema, Salman S. Rogers, Atze Jan van der Goot, Remko Boom, Erik van der Linden

Starch melt processing and foaming - experimental visualisation of bubble growth using a Multipass 239Rheometerand modellingNitin C. Nowjee, Malcolm R. Mackley

Influence of UHT heating conditions and high pressure homogenisation on structural properties 245of mixed biopolymer systemsFelix Sedlmeyer, Ulrich Kulozik

Influence of processing on rheology and structure of concentrated caseinate-fat systems 251

Julita Manski, Atze Jan van der Goot, Remko Boom

Structural Relationships of Shear Worked Cocoa Butter 257

Rodrigo Campos, Alejandro Marangoni

Viscosity and aggregation of/Mactoglobulin under high pressure 263Albert Baars, Leszek Kulisiewicz, Ronald Gebhardt, Wolfgang Doster, Antonio Delgado

Structure development in polymer blends and single droplet dynamics during flow in confinements 269

Anja Vananroye, PeterVan Puyvelde, Paula Moldenaers

Influence of microstructure on the mechanical properties of mixed biopolymer gels 273

Chrystel Loret, William J. Frith, Peter J. Fryer

Food Emulsions and Interfaces

Making good foams and emulsions -The role of adsorption layer properties and emulsifier 281

self-assembly phenomenaMartin Leser, Jean-Baptiste Bezelgues, Sebastien Serieye, Philippe Frossard, Simone Acquistapace, Corinne

Appolonia-Nouzille, Dimitri Grigoriev, Reinhard Miller

Mozzarella cheese made of phospholipase treated milk 287Hanna Lilbaek, Mikkel Laust Broe.Tine Muxoll Fatum, Erik H0ier, Richard Ipsen, Niels Kristian S0rensen

XI


Perception ofthe creaminess of dairy emulsions of well-defined droplet size and controlled rheology 293

Eric Dickinson, Mahmood Akhtar, Brent S. Murray

Spin-echo SANS to probe the droplet cluster structure acidified temperature-cycled o/w emulsion gels 299

Arjen Bot, Frank P. Duval, Chris P. Duif, Wim G. Bouwman

Effect of interfacial permeability and bending rigidity on the dynamics of immiscible biopolymer systems 305

Elke Scholten, Leonard M. C. Sagis, Erik van der Linden

Phase transition behaviour of acidifying oil in water emulsions; micro-rheology versus macro-rheology 311

Hilde Ruis, Paul Venema, Erik van der Linden

Characterization of colloidal products by front-face fluorescence: Application to oil-in-water emulsions 317

and food systemsChristine Granger-Guilmin, Philippe Barey, Jean-Pierre da Costa, Jean Toutain, Maud Cansell

Rheological and spectroscopic studies of emulsions containing proteins and oxidised lipids 323

Nazlin K. Howell, Suhur Saeed

In situ studies of high methoxyl pectin interactions with casein-stabilized oil droplets 327

during acidification

Milena Corredig, Claudie Bonnet, Marcela Alexander

Biopolymer Solutions and Gels

Characterization of protein gels based on polymer blend models 335

Jake Mulligan, Allen Foegeding

NMR study of the polyethyleneglycols diffusion in casein suspensions and gels 341

Roxane Colsenet, Francois Mariette, Olle Soderman

Impact of heating and enzymatic crosslinking on the rheological properties of acidified milk gels 347

Doris Jaros, Janett Patzold, Harald Rohm

Engineering properties of edible films intended for food applications 351

Paolo Masi, Mauro Moresi, Laura Piazza,Tiziana Giancone, Prospero di Pierro

Vane rheology to measure breakdown dynamics of biopolymer gels 357Anke Janssen, F. van de Velde, A. Dissaux

Gelling properties of a kIi hybrid carrageenan: Effect of salt, concentration and steady shear 363Lo'ic Hilliou, Maria do Pilar Goncalves

Application of biogenic ice nucleator for food processing: Effect of extra cellular ice nucleator 369on the reduction of freeze-thaw abuse of textural gel-forming capacity of frozen fish

ActomyosinXun-Tao Zhu.Tung-Ching Lee

Why are locust bean gum galactomannans partially soluble? 373

Michael Pollard, Roger Kelly, Peter Fischer, Erich J. Windhab, Barbara Eder, Renato Amado

Texture Analysis

Enzymatic modification of chicken breast myofibril proteins: Effect of oxidative enzymes and 379

transglutaminase on gelation and thermal stability

Raija Lantto, Johanna Buchert, Karin Autio, Eero Puolanne

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4th Internationa! Symposium on Food Rheology and Structure

Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese 383

Thomas Janh0j, Michael Bom Fr0st, Charlotte M0ller Andersen, Nanna Viereck, Richard Ipsen, Susanna Edrud

Fracture events in rusk roll and the effect of changing water activity 3^9

Eva Maria Castro-Prada, Hannemieke Luyten.Ton van Vliet

Objective measurements of apple texture with penetrometry, compression and acoustic methods 39s

in relation to the sensory perceptionsEmira Mehinagic, Royer Gaelle, R. Symoneaux, Frederique Jourjon

Texture of semi-solid foods and its relationship with microstructural, rheological and thermal properties 399

Silvana Cavella, Rossella Di Monaco,Tiziana Giancone, Paolo Masi

"Instrumental texture measurements" - a delusive concept 4°S

Colin Servais,Adam S. Burbidgejan Engmann

Study of structure and flavour release relationships in low moisture bakery products by means of 409acoustic-mechanical combined techniques and the electronic nose

Laura Piazza, Jiabril Gigli, Simona Benedetti

Crystalline Phases and Phase Behaviour

Non-isothermal nucleation of triacylglycerol melts 417

Alejandro G. Marangoni, DongmingTang, Anand Pal Singh

The influence of mechanical agitation on the crystallization behavior of emulsified lipids: 423A simultaneous SWAXS/Shear/DSC studyDaniel Kalnin, Gerard Keller, Michel Ollivon, Olivier Schafer, Heinz Amentitsch

The non-equilibrium phase and glasslike transition behavior of /Mactoglobulin 429

Roger Parker,Timothy Noel, Geoffrey Brownsey, Stephen Ring, Katrin Laos

Complex rheological and analytical investigations into selected German and Kyrgyz commercial 433grades of honeyJamila Smanalieva, Monika Bruckner, Bernhard Senge

Monitoring lipid structues in liquid oil 4jgDaniel Kalnin, Michel Ollivon, Camille Michon

Rheological Modelling and Numerical Methods

Numerical studies of transport properties in heterogeneous food systems 447Peggy Courtios, Rammile Ettelaie, Jianshe Chen

Rolling of wheat flour453

Maria Charalambides,WenfengXiao,J.Gordon Williams

The impact of rheological properties on mouth feeling caused by food 459Katrin Mathmann,Wojciech Kowalczyk, Hannes Petermeier, Michael Eberhard, Albert Baars, Antonio Delgado

Influence of geometry on the thermal-hydraulic performance of plate heat exchangers 465Carla S. Fernandes, Ricardo P. Dias, Joao M. Nobrega, Joao M. Maia

Simulation and experiments of droplet deformation in shear flow with and without surfactants 471Kathleen Feigl, Peter Fischer, David Megias-Alguacil, Erich J.Windhab

XIII


Macromolecular Assemblies

Biopolymer structures in solution: Their role in mixing and flavour release 479

Sandra Hill, Anne-Laure Ferry, Nuno Sereno, Joanne Hortjohn Mitchell

Study of complex coacervation between /J-lactoglobulin and molecular fractions of acacia gum 483

by small angle static light scatteringSuzanna Akil, Dennis Renard, Christian Sanchez

Shear microphase orientation and reorientation in lamellar diblock and triblock copolymer melts 487

as detected via FT-Rheology and 2D-SAXS

Claude Oelschlaeger, Jochen Gutmann, Markus Wolkenhauer, Hans Wolfgang Spiess, Konrad Knoll,Manfred Wilhelm

The length distribution of a fibrils measured by flow birefringence 493

Salman S. Rogers, Paul Venema, Leonard M. C. Sagis, Athene M. Donald, Erik van der Linden

Enzymatic crosslinking of yS-lactoglobulin: Conformational properties using FTIR spectroscopy 497

Ahmed S. Eissa, Christa Puhl, John F. Kadla, Saad A, Khan

Rheological Methods

Rheometry based on a new optical detection scheme: Principle and applications of DWS 505Frank Scheffold, Peter Schurtenberger, S. Kumar Bhat, Frederic Cardinaux, Peter Fischer,Cornelia Heinemann, Beatrice Conde-Petit, Norbert Willenbacher

Compact form of working equations for capillary rheometry 509

Jan Engmann, Adam S. Burbidge

Measurement of yield stress in dark chocolate using vane rheometry 513

Brian S. Baker, B. Douglas Brown, Ramaswamy C. Anantheswaran

Back extrusion geometry: Toward a simple way to study the reological and tribological behaviour 517of yield stress fluids

Arnaud Perrot, Christophe Lanos, Patrice Estelle, Yannick Melinge

Combined effect of both stress and time on the viscosity of high concentrate fibre suspensions 523

Elena Bayod, Pernilla Mansson, Fredrik Innings, Bjorn Bergenstahl, Eva Tornberg

Rheological behaviour of biscuit dough in relation with water mobility 529

Ali Assifaoui, Dominique Champion, Eleni Chiotelli, Aliette Verel

Modeling the effect of food model gel structure on the microbial growth pattern 535Michael Antwi, Kristel Bernaerts, Rika Jennejan F.van lmpe,Annemie H.Geeraerd

Rll Dough

Rheological model of sponge-type goods baking 543

Bruno de Cindio, Domenico Gabriele, Massimo Migliori, Noemi Baldino

Freezing of bread dough: Properties of ice and unfrozen matrix in relation to dough structure 549

Astrid Baier-Schenk, Stephan Handschin, Felix Escher, Beatrice Conde-Petit

XIV


Effect of extrusion cooking on the molecular and physical properties of cereal starches 553Mahsa Majzoobi, Sandra E. Hill, Steve E. Harding

Effect of climatic conditions of wheat breeding on linear viscoelastic properties of wheat gluten 559studied using a phenomenological analysis in retardation and in dynamic experimentsAnna Pruska-Kedzior, Zenon Kedzior, Jacques Lefebvre, Elzbieta Bera, Justyna Golinska-Krysztofiak,Katarzyna Hryciuk

Effects of transglutaminase and laccase on large deformation rheological properties of wheat doughs 565and caseinate gelsKarin Autio, E. Selinheimo, P. Myllaerinen, J. Buchert

Mechanisms of emulsifiers in wheat dough 569Rolf Kieffer

Quality characteristics of low temperature stored breads containing hydrocolloids - Effect of freezing 573

and cold storageloanna Mandala, Anastasia Kapetanakou, Dionysia Karabela, Athanasios Kostaropoulos

POSTER SESSION: Structure-Rheology Relationships

Effect of ripening stage on rheological properties of prickley pear pulp 581Salah K. El-Samahy, El-Sayed Abd El-Hady, Ramadan A. Habiba,Tamer E. Mousa

Rheological properties of date pulp and concentrate 583Salah K. El-Samahy, El-Sayed Abd El-Hady, Gamal A. Mostafa, Khaled M. Youssef

The effect of freezing and frozen storage on the rheological parameters of Anna apple pulp 585Salah K. El-Samahy, S. A. Soliman, Hamdy A. El-Mansy, A. S. Soliman

Non-Newtonian behaviuor of heather honey 587Mariusz Witczak, Leslaw Juszczak

The influence of different exopolysaccharide producing bacterial strains on the functionality, 589microstructure and sensory perception of yoghurtRichard Ipsen, Ditte Folkenberg, Anne Skriver, Petr Dejmek

Observations on the rheopectic properties of starches from different sources: The influence of granule 591

size distribution and shape for the rheological properties and the processing properties of wheat doughRolf Kieffer

Effect of triacylglycerol composition on the crystallisation and rheological properties of commercial 593

shortenings

Wongsiri Jirasubkunakorn, Alan Bell, Michael Gordon, Kevin Smith

On the effect of inulin on dough rheology and breadmaking performance 597Silvana Cavella,Tiziana Giancone, Annalisa Romano, Paolo Masi

The effect of fat substitutes on the time-dependent rheological properties of low fat sesame paste/date 599

syrup blends (Halwa-Ardeh)Seyed M.A. Razavi, Mohammad B. Habibi Najafi

Shelf life predition of liquid food products based on multisample analytical centrifugation 601

Dietmar Lerche,Titus Sobisch, Stefan Kuechler

Microstructural changes on batters induced by dosing processes. Relationship to rheological properties 603

Raquel Baixauli,Teresa Sanz, Ana Salvador, Susana Fiszman


POSTER SESSION: Dairy Products

Comparison of two different rheological methods for the characterization of set yoghurt 607Dominik Guggisberg, Pius Eberhard, Bruno Albrecht

A structure analysis of milk clotting 609

Stefano Curcio, Domenico Gabriele, Massimo Migliori, Cesare Oliviero

Bubbles evolution in aerated foods 611

Noemi Baldino, Rosa Di Sanzo, Domenico Gabriele, Massimo Migliori, Bruno de Cindio

Physicochemical and organoleptical qualities of plain, concentrated, and fruit yoghurts sold in 613

Konya, TurkeyAhmet Ayar, Durmus Sert

Macro- and microstructure of milk foams 615

Katja Borcherding, Katrin Schrader, Peter Christian Lorenzen, Wolfgang Hoffmann

Structure formation and structure kinetic on acidification of milk 617

Bernhard Senge, Reinhard Blochwitz, Monika Bruckner, Barbel Lieske

Influence of skim milk powder addition on rheological properties of heat-set gel of whey protein 619concentrate

Jiri Stetina, Ladislav Curda

POSTER SESSION: Influence of Processing on Structure and Rheology

Prediction of sensory properties in fresh cheese by multivariate image analysis 623Ulf Andersen, Alicia Pedersen, Anna Kirsten S0rensen

Textural changes of green peas and spinach under blanching and different freezing rates 625

Isabelle Lecreps, Farah Barbouche, Jean-Louis Lanoiselle

A rheology controlled process for fruit extract production 627

Domenico Gabriele, Massimo Migliori, Giulia Elia, Bruno de Cindio

In situ rheological measurements in a scraped surface heat exchanger 629

Hayat Benkhelifa, Graciela Alvarez, Denis Flick

'heological and physicochemical characterization of pastes reconstituted from drum-dried flakes 631f yam (Dioscorea spp.)ieorgette Konan, N'zi Georges Agbo, Judith Brunnschweiler, Felix Escher, Jeannette Nussli,

ieatrice Conde-Petit

Rheological properties of model fat blends 633Marketa Zarubova, Ivo Piska, Eva Tylkova, Vladimir Filip

Effect of blanching by ohmic heating on the texture of apple cubes 635

Luc Marchal, Hind Allali, Eugene Vorobiev, Jean-Louis Lanoiselle

Studies on the rheological and functional properties of corn starch treated with accelerated electron 637beams and electrical dischargesMonica R. Nemtanu, Mirela Brasoveanu, Radu Minea

New insights into the factors influencing muscle protein gelation 639

Bradley J. Wright, William Pope, David Johnston,Tyre C, Lanier

Validation of tools of instrumental characterizations of dough made from tropical starchy crops 641

Charlemagne Nindjin, Olivier Kouadio, Georgette Konan, Andres Tschannnen, N'Guessan Georges Amani,

Alphonse Kamenan

XVI


Rheological behavior of Iranian gum Salab (Orchidaceae orchis) solutions 643Soleiman Abbasi, Sahar Foroughinia

POSTER SESSION: Food Emulsions and Interfaces

Rheological behaviour of palm oil/water emulsions 647Juan-Carlos Arboleya, Michael J. Ribout, Peter J. Wilde

Rheological analysis of model food emulsions stabilized with some commercial biopolymers 649Jaroslav Katona, Petar Dokic

Influence of sugars and sweeteners on the stability of oil-in-water emulsions 651

IvyAboagye, Mostafa Barigou

The role of viscoelastic interfaces in emulsion rheology studied by interfacial rheology, single drop 653deformation and Rheo-Small Angle Light ScatteringPhilipp Erni, Vishweshwara Herle, Peter Fischer, Erich J.Windhab

Rheological properties of o/w emulsions with addition of maltodextrins of different botanical origin 6^5Ljubica Dokic, Petar Dokic, Miroslav Hadnadjev

Nano-emulsion properties and the potential of use in food systems 657Gholam Hassan Asadi, Seyed Mohammad Mousavi

High frequency mechanical spectra of oil in water emulsions 659Gul Konuklar

POSTER SESSION: Biopolymer Solutions and Gels

Comparison of rheological properties of starch gels from wheat mutants with reduced amylose content 663Tomoko Sasaki,Takeshi Yasui, Chikako Kiribuchi-Otobe,Takashi Yanagisawa, Masaya Fujita, Kaoru Kohyama

Physicochemical and structural properties of Iranian rice varieties 665Asgar Farahnaky.Taghi Miri, Mahsa Majzoobi

Rheological and textural characterization of sago starch paste 667Noraziah Muda, Mostafa Barigou

Effect of saturation of wheat starch phosphates with cations on rheological properties of starch paste 669Leslaw Juszczak, Mariusz Witczak,Teresa Fortuna

Morphology of protein and polysaccharides mixtures at rest and under shear 671

Ana Luiza M. Braga, Vishweshwara Herle, Robert A. Lobmaier, Rosiane L. Cunha, Peter Fischer, Erich J.Windhab

Characterization of the linear and nonlinear rheological response of pea protein/kappa-Carrageenan 673solutions including the dynamics of gel formationRachelle Musampa, Manfred Wilhelm, Joao Maia

Formation of gelatin jellies in the presence of melon pulp 675K. Musabekov, S.Tazhibaeva, A.Tanubaeva, B.Tussupova

Microstructural characterization of chitosan and starch composite films 677Adriana Pinotti, Maria Alejandra Garcia, Noemi E. Zaritzky

Rheological characterization of water jellies - a brand new texture 679Heidi L. Nielsen, Janne R. Hansen

Swelling profile of carrageenan samples in different environments 681

Janne R. Hansen, Heidi L. Nielsen

XVIi

4th International Symposium on food Rheology and Structure

Influence of soluble (Tragacanthin) and insoluble (Bassorin) fractions of gum tragacanth 683

(Astragalus Gossypinus) on rhegological properties of the whole gumMohammad Amin Mohammadifar, Mohammad Musavi, Peter A.Williams

influence of some physical/chemical parameters on flow behavior of Iranian gum tracacanth (Katira) 685solutions

Soleiman Abbasi,Somayyeh Rahimi

POSTER SESSION: Texture Analysis

Serum release:The hidden quality in fracturing composites 689Ladislava van den Berg, Ton van Vliet, Erik van der Linden, M. A.J. S. van Boekel, Fred van de Velde

Relation between apple biochemical composition and texture 691Ludivine Billy, Gaelle Royer, Emira Mehinagic, Carole Prost, Frederique Jourjon

Differences in texture and polyphenol profiles of two opposite apples sides (blushed and un-blushed) 693Gaille Royer, Audrey Houillier, Emira Mehinagic, Frederique Jourjon

Relationships between rheological properties and perceived texture of mayonnaise 695

Kentaro Maruyama,Toshiyuki Sakashita

Modifications of Bostwick method to determine tomato concentrate consistency 697Mostafa Mazaheri Tehrani, Amir Gandi

Characterization of apple tissue: Small and large deformation rheological tests 699Paula Varela, Ana Salvador, Susana Fiszman

Astringency in beverages: Relating tribological properties to mouthfeei 701Markus Stieger, Alexandra Boelrijk, Agnieszka Chojnicka, Ronald Visschers

POSTER SESSION: Crystalline Phases and Phase Behaviour

Complex rheological investigations into lard, goose dripping and selected spreadable sausages 705

Nico Hildebrandt, Bernhard Senge

The effect of lactose and whey powder on the gelatinization and retrogradation of tapioca starch 707Jurislav Babic, Drago Subaric, Nela NedicTiban, Mirela Kopjar

Mon-TAG structuring of edible oils 709

*rjen Bot, Francois G. Gandolfo, Eckhard Floter

automated multi-sample moisture sorption analysis: Instrumental facts and characterization of food 711

jroducts

Erwin E. Marti, Ulrich J.Griesser, M. Noisternig, Jurgen Dillenz

Thermal and mechanical determinations of glass transition temperature (Tg) in saccharide mixtures 715

Bruce A. Kiefer, William Hanselmann, Ramaswamy C. Anantheswaran

POSTER SESSION: Rheological Modelling and Numerical Methods

Rheological characterization of honey, ketchup, mayonnaise and mustard 719

Jose Angel Guerrero-Beltran, Jorge S. Welti-Chanes, Gustavo V. Barbosa-Canovas, Pablo Juliano-Otero

Rheology of Gaz-angubin (the manna of Persia) 721

Asgar Farahnaky, Zahra A. Shojaei

Study of the effect of glycine on the rheological properties of molasses at different temperatures 723

Aamarpali Ratna Puri, Satindar Kaur

XVIII

4th International Symposium on Food Rheology and Structur t

Rheological characterization of some Iranian honeys 72s

Hamid Tavakolipour, Melika Ghandi

POSTER SESSION: Macromolecular Assemblies

Kinetics of shear microphase orientation in lamellar triblock copolymer melts as detected via FT-Rheology 729

and 2D-SAXS

Claude Oelschlaeger, Jochen Gutmann, Markus Wolkenhauer, Hans Wolfgang Spiess, Konrad Knoll, Manfred

Wilhelm

Rheological properties and structure formation of binary and ternary mixtures containing polysaccharides 7 31

and globular proteinsFrederic Simonet, Catherine Gamier, Jean-Louis Doublier

POSTER SESSION: Rheological Methods

Separation of the linear response, as detected via FT-Rheology, into physical phenomena 73s

Christopher Klein, Manfred Wilhelm, Hans Wolfgang Spiess

Prediction and characterization of the rheological properties of suspensions of grinding media in a 739horizontal media mill

Steven J. Hess, William Hanselmann, Erich J. Windhab

Effect of fructose syrup addition on the rheological behaviour of Croatian honeys 741

Nela NedicTiban, Mirela Kopjar, Jurislav Babic,Vlasta Pilizota, Drago Subaric

Effect of Ca and Mg on the rheology of molasses and rate of crystallization of sucrose 743

Satindar Kaur, R. S. S. Kaler, Varun Gupta, Jaspreet Singh

Rheo-A/licroscopy and Rheo Small Angle Light Scattering (Rheo-SALS) as complementary tools for 745

investigations of structure-property relations in complex fluids

Jorg Lauger, Patrick Heyer

The AR-G2 magnetic bearing rheometer used with a Du Nuoy ring to perform surface rheological measurements 747Bernard Costello, Aloyse Franck, Andrew Cox

POSTER SESSION: Dough

High pressure freezing of dough 751

Martina Lille, Karin Autio

Bread dough characterisation using oscillatory and biaxial extension technique 753

Domenico Gabriele, Massimo Migliori, Bruno de Cindio

Effect of temperature on viscosity of potato starch syrups 755

Leslaw Juszczak, Dorota Galkowska,Teresa Fortuna

Gluten-free breads structural and textural characteristics 757

Regine Schonlechner, Emmerich Berghofer, loanna Mandala, Alexandra Kiskini, Athanasios Kostaropoulos

Effect of dietary fibre addition on rheological and bread-making properties of wheat doughs 759

Donatella Peressini, Luisa Gracco, Alessandro Sensidoni

AUTHOR INDEX 761

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proceedings of the 4th international symposium on … · february19-23 2006 zurich switzerland ......

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