Workshop - Northern Lights on Food II, June 9-11 2021

Session

Session 3 - Session chair: Milena Corredig (Aarhus University)

10 Jun 2021, 09:00

on Zoom (Online)

25. Keynote talk - Structure and rheology of stimuli responsive nanocellulose interfacial layers

Prof. Peter Fischer (ETH Zurich, Switzerland)

10/06/2021, 09:00

The use of particles such as nanocelluloses, i.e. cellulose nanocrystals (CNC) and nanofibrils (CNF) received increasing attention for the Pickering stabilization of fluid interfaces [1]. The adsorption of nanocellulose and nanocellulose-protein composites at oil-water or air-water interfaces facilitates the formation of stable and biocompatible emulsions and foams but depends heavily on the...

26. Contr. talk - Towards Correlative X-Ray Tomographic Imaging Of Membranes For Improving Food Processing

Dr Emanuel Larsson (Division of Solid Mechanics & LUNARC, Faculty of Engineering, Lund University), Mr Gregor Rudolph (Department of Chemical Engineering, Lund University)

10/06/2021, 09:40

In recent years the need for shifting our food system towards more plant-based proteins has become more and more apparent. The key reason for this shift is the economic and sustainable recovery of plant proteins from valuable, yet underutilized agricultural waste streams for use in food
applications. For highly selective energy and resource-efficient separation processes, membrane filtration...

27. Contr. talk - Understanding gelation of gluten proteins thanks to neutron and X-ray scattering

Dr Laurence Ramos

10/06/2021, 10:00

The origin of the unique rheological properties of wheat gluten, the water-insoluble protein fraction of wheat grain, is crucial in bread-making processes and questions scientists since the 18th
century. Gluten is a complex mixture of two families of proteins, monomeric gliadins (Gli) and polymeric glutenins (Glu). To better understand the respective role of the different classes of proteins...