Soft Matter and Complex Lipid Structures

Session Chair(s)

• 

  Andrew Gravelle, PhD

  Assistant Professor
  Food Science Department
  University of California Davis
  Davis, CA, United States
• Ad

  Auke de Vries (he/him/his)

  Senior scientist
  New School Foods, Ontario, Canada

Presentations:

• 10:35 AM – 10:52 AM EDT

  Structure and mechanical properties of anisotropic agar gels obtained via unidirectional freezing
  

  Presenting Author: Raphael PM De Henau – Toronto Metropolitan University

  Co-Author: Auke de Vries (he/him/his) – New School Foods

  Co-Author: Derick Rousseau – Toronto Metropolitan University
• 10:52 AM – 11:09 AM EDT

  Improved Functionality of Native Legume Starch Gels Via Amylose-Lipid Complexation
  

  Presenting Author: Henry Koekuyt, BSc Chemistry (he/him/his) – University of Guelph

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

  Co-Author: Alejandro G. Marangoni, PhD (he/him/his) – University of Guelph
• 11:09 AM – 11:26 AM EDT

  On the clustering of triacylglycerols in the molten state
  

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

  Co-Author: Gianfranco Mazzanti – Dalhousie University

  Co-Author: Derick Rousseau – Toronto Metropolitan University

  Co-Author: Giuseppe Milano – University of Naples Federico II

  Co-Author: David A. Pink, PhD – St. Francis Xavier University

  Co-Author: Carl Adams – St. Francis Xavier University
• 11:26 AM – 11:43 AM EDT

  Interfacial rheology and breakdown of particle-stabilized water-in-oil emulsions
  

  Presenting Author: Malek El-Aooiti (he/him/his) – Toronto Metropolitan University

  Co-Author: Derick Rousseau – Toronto Metropolitan University
• 11:43 AM – 12:00 PM EDT

  Thermoresponsive oil-continuous gels based on double-interpenetrating colloidal-particle networks
  

  Presenting Author: Braulio Macias-Rodriguez