Understanding the Structure-Function Relationship in Augmenting Food Protein Functionality

Session Chair(s)

• 

  Janitha Wanasundara, PhD

  Research Scientist
  Agriculture and Agri-Food Canada
  Saskatoon, Saskatchewan, Canada
• Lc

  Lingyun chen, PhD

  Professor
  Department of Agricultural, Food and Nutritional Science
  University of Alberta
  Edmonton, AB, Canada

Presentations:

• 10:35 AM – 10:55 AM EDT

  Physicochemical options to augment the functionality of plant proteins for food applications
  

  Presenting Author: Christophe Schmitt, PhD (he/him/his) – Nestlé Research, Nestlé Institute of Food Sciences
• 10:55 AM – 11:15 AM EDT

  Understanding Plant Protein Chemistry and Functionalities Towards the Construction of Better Meat Analogues
  

  Presenting Author: Yonghui Li, PhD – Kansas State University

  Co-Author: Ruoshi Xiao – Kansas State University

  Co-Author: Jenna Flory – Kansas State University

  Co-Author: Sajid Alavi – Kansas State University
• 11:15 AM – 11:35 AM EDT

  Formulation and physical stability of high total solids lentil protein-stabilised emulsions for use in plant protein-based young child formulae
  

  Presenting Author: Seamus O'Mahony, Dr. – University College Cork
• 11:35 AM – 11:55 AM EDT

  Exploration of structural differences between dairy and plant-based cheese as observed through synchrotron techniques.
  

  Presenting Author: Stacie Dobson, MSc (she/her/hers) – University of Guelph

  Co-Author: Jarvis Stobbs – Canadian Light Source Synchrotron

  Co-Author: Alejandro G. Marangoni, PhD (he/him/his) – University of Guelph