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Technical Program | Sponsorship | Featured Speakers
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Modelling the Crystallization Kinetics of Fats: Current Status.
Imogen Foubert, Katholieke Universiteit Leuven, Belgium
Templated Co-crystallization of Cholesterol and Phytosterols from Microemulsions.
Nissim Garti, Hebrew University of Jerusalem, Casali Institute of Applied Chemistry, Israel
A Review of Partial Coalescence.
Richard Hartel, University of Wisconsin, USA
Structuring Oils without Solid Fat: Polymers, SAFINS, Structured Emulsions. The Next Frontier is Here.
Alejandro Marangoni, University of Guelph, Department of Food Science, Canada
High Intensity Ultrasound: An Additional Tool to Change the Microstructure of Lipids.
Silvana Martini, Utah State University, USA
Constructing Functional Networks with Zero trans and Lowered Saturated Fats: What Can We Learn from Phase Behavior of Lipids.
Suresh Narine, University of Alberta, Canada
The Solid-Liquid Transition in Triglycerides via Raman Spectroscopy.
Dérick Rousseau, Ryerson University, Canada
Microstructures of Fat Crystals Examined with Synchrotron Radiation Microbeam X-Ray Diffraction Techniques: Interfacial Heterogeneous Nucleation, Granular Crystals Formation and Fat Crystal Layers around Air Bubbles.
Kiyotaka Sato, Hiroshima University, Graduate School of Biosphere Science, Japan
Crystallization Control by Oil Composition Manipulation for Desired Product Quality.
Paul Smith, Cargill R&D Center Europe, Cargill Global Food Research, Belgium
Organogelation of Vegetable Oils by Candelilla Wax. Crystallization and Rehological Properties under Static and Stirring Conditions.
Jorge Toro-Vazquez, UASLP-FCQ Mexico