Technical Program | Sponsorship | Featured Speakers
Technical ProgramSession 2
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
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
Effect of Some Ingredients on Crystallization Rate of a Low trans Vegetable Ghee: Differential Scanning Calorimetry Study.
Manochehr Bahmaei1,2, Faranak Kalantari1, Ehsan Shoaei1, Majid Ameri1, 1Behshar Industrial Co., Iran, 2Azad University, North Tehran Branch, Iran
Templated Co-crystallization of Cholesterol and Phytosterols from Microemulsions.
Shoshana Rozner1, Inna Popov2, Vladimir Uvarov2, Abraham Aserin1, Nissim Garti1, 1Casali Institute of Applied Chemistry, Institute of Chemistry, Faculty of Science, The Hebrew University of Jerusalem, Givat Ram Campus, Jerusalem 91904, Israel, 2The Unit for Nanoscopic Characterization, The Center for Nanoscience and Nanotechnology, Givat Ram Campus, The Hebrew University of Jerusalem, Jerusalem 91904, Israel
The Low trans Fat Trend and the Use of Different Crystallizers and their Effect in Margarine, Spreads, and Shortenings.
Anders Mølbak Jensen, Palsgaard USA, Morristown, NJ, USA
Structuring Edible Oils by Polymers and Surfactants.
T. Dey, A. Marangoni, University of Guelph, Department of Food Science, Guelph, ON N1G2W1, Canada