Fat Mimetic Strategies in Food Applications

Session Chair(s)

• 

  Supratim Ghosh, PhD (he/him/his)

  Associate Professor
  Department of Food and Bioproduct Sciences
  University of Saskatchewan
  Saskatoon, SK, Canada
• 

  Nuria Acevedo, PhD (she/her/hers)

  Sr Principal Scientist
  Food Science and Human Nutrition
  Griffith Foods / Iowa State University, United States

Presentations:

• 8:35 AM – 8:55 AM EDT

  Hybrid approach to oil structuring – combining wax oleogels and capillary suspensions
  

  Presenting Author: Selvyn Simoes, MSc – Toronto Metropolitan University

  Co-Author: Derick Rousseau – Toronto Metropolitan University
• 8:55 AM – 9:15 AM EDT

  Microstructure and Rheology of Particle-Filled Protein Oleogels Stabilized by Particulate Whey Protein Aggregates
  

  Presenting Author: Robert J. Carrillo Zurita, Jr. (he/him/his) – Toronto Metropolitan University

  Co-Author: Derick Rousseau – Toronto Metropolitan University
• 9:15 AM – 9:35 AM EDT

  Adipose Tissue Mimetics for use in Plant-Based Meat Analogues
  

  Presenting Author: Elyse Czapalay – University of Guelph

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

  Co-Author: Stacie Dobson, MSc (she/her/hers) – University of Guelph
• 9:35 AM – 9:55 AM EDT

  Advancement of Physical Properties in Hard-Type Textured Plant-based Cheese with the Use of Enzymatic Treatment
  

  Presenting Author: Monica Henry, M.S. – Amano Enzyme