| |
Session 54C |
Monday PM
Food Chemistry: Food dispersions, lipids and carbohydrates
|
| Sponsor: | Food Chemistry Division |
| Time: | 2:00 PM- 5:30 PM |
| | 54C-1 | Comparison of pasting characteristics of rice starch and rice flour after various enzymes treatments
J. M. KING, S. Y. Tan |
| | 54C-2 | Gel formation and characteristics of flaxseed gum
S. XU, Z. Wang, H. Chen |
| | 54C-3 | Oxidative stability of Conjugated Linoleic Acid (CLA) in polymeric matrices
M. JIMENEZ, H. S. Garcia, C. I. Beristain |
| | 54C-4 | Effect of pH and NaCl on emulsifying properties and stability of O/W emulsions stabilized by coconut proteins
E. ONSAARD, M. Vittayanont, S. Srigam, D. J. McClements |
| | 54C-5 | Influence of pH and sodium alginate concentration on properties of β-lactoglobulin stabilized oil-in-water emulsions
T. HARNSILAWAT, R. Pongsawatmanit, D. J. McClements |
| | 54C-6 | Characterization of β-lactoglobulin – sodium alginate interactions in aqueous solutions
T. HARNSILAWAT, R. Pongsawatmanit, D. J. McClements |
| | 54C-7 | Effects of various mold inhibition methods during isotherm determination on starch physicochemical properties
X. YU, S. J. Schmidt |
| | 54C-8 | Lipid oxidation effects on oil-in-water emulsions containing a mixture of solid and liquid droplets
S. OKUDA, D. J. McClements, E. A. Decker |
| | 54C-9 | Protophorphyrin photosensitized oxidation of oleic and linoelic acids and α-tocopherol
R. E. KING, M. Y. Lee, D. B. Min |
| | 54C-10 | Oxidative and thermal stabilities of sunflower oil and genetically modified high oleic acid sunflower oil
S. Smith, R. E. KING, D. B. Min |
| | 54C-11 | Effect of bovine and caprine casein-based edible coatings on the oxidative stability and color attributes of beef steak
A. MORA-GUTIERREZ, A. J. Simmonds, R. Attaie |
| | 54C-12 | Role of the Thermal Denaturation of Interfacial Protein on Oxidative Stability of ß- Lactoglobulin Stabilized Fish Oil Emulsions
H. FARAJI, E. A. Decker, D. J. McClements |
| | 54C-13 | Sample preparation and determination of propanal from fish oil oxidation using solid-phase microextraction with on-fiber derivatization
C.-P. LIANG, M. Wang, C.-T. Ho |
| | 54C-14 | Structural characterizations of encapsulated phytophenols in surfactant based-nanoparticles by 1D proton NMR and dynamic light scattering
S. GAYSINSKY, P. M. Davidson, B. Bruce, J. Weiss |
| | 54C-15 | Comparison of the oxidative stability of linseed oil contained in oil-in-water emulsions stabilized by associative and layered adsorption of polyelectrolytes
J. G. BÁEZ-GONZÁLEZ, C. Pérez-Alonso, E. A. Sandoval-Silva, E. J. Vernon-Carter, M. G. Vizcarra-Mendoza |
| | 54C-16 | Thermo-mechanical properties of egg albumen-cassava starch film containing sunflower oil
S. WONGSASULAK, T. Yoovidhya, S. Bhumiratana, P. Hongsprabhas, J. Weiss |
| | 54C-17 | Emulsifying properties of soy protein in the presence of crawfish chitosan
S.-O. FERNANDEZ-KIM, K. Nadarajah, J. Saidu, W. Prinyawiwatkul, H. K. No, S. Sathivel |
| | 54C-18 | Effect of heating and homogenization on emulsion stability of coconut milk
N. TANGSUPHOOM, J. N. Coupland |
| | 54C-19 | Effects of autoclaving cycles and various storage temperatures under acidic condition on formation and structural properties on resistant rice starch
H. J. Ha, S. I. Shin, H. J. LEE, T. W. Moon |
| | 54C-20 | Effects of storage conditions of flour on the lipid oxidation of fried products during storage in the dark
Y. LEE, J. Lee, E. Choe |
| | 54C-21 | Triacylglycerol and oleic acid adsorption on magnesium silicate produced from rice hull ash
S. YUCEL, S. Turkay, A. Proctor |
| | 54C-22 | Oxidative stability of emulsified tuna oil in two-layered interfacial membranes
U. KLINKESORN, P. Sophanodora, P. Chinachoti, D. J. McClements, E. A. Decker |
| | 54C-23 | Production and characterization of oil-in-water emulsions containing droplets stabilized by sodium dodecyl sulfate-chitosan membranes
S. MUN, E. A. Decker, D. J. McClements |
| | 54C-24 | β-Lactoglobulin-chitosan interactions: From aqueous solutions to oil-in-water emulsions
D. GUZEY, D. J. McClements |
| | 54C-25 | Encapsulation of emulsified tuna oil in two-layered interfacial membranes
U. KLINKESORN, P. Sophanodora, P. Chinachoti, E. A. Decker, D. J. McClements |
| | 54C-26 | Influence of gelatin and/or ι-carrageenan on oil-in-water emulsions containing droplets stabilized by β-lactoglobulin
Y. S. GU, E. A. Decker, D. J. McClements |
| | 54C-27 | Ultrasonic spectroscopy and differential scanning calorimetric analyses of phase transitions of phosphatidylcholine vesicles
T. M. TAYLOR, P. M. Davidson, B. D. Bruce, J. Weiss |
| | 54C-28 | Polymorphic transformation of stored dark chocolate as determined by x-ray diffraction, differential scanning calorimetry and atomic force microscopy
L. M. ANDRAE, N. J. Engeseth |
| | 54C-29 | Stability in citral oil-in-water emulsions under acidic conditions
D. DJORDJEVIC, D. J. McClements, E. A. Decker |
| | 54C-30 | Monitoring starch saccharification using low lield NMR
R. FU, J. Qi, R. Ruan, P. Chen, X. Lin, X. Ye, C. J. Doona, T. C. S. Yang |
| | 54C-31 | Effect of temperature, time, medium form and casein on kinetics of algae oil oxidation
C. P. CHEE, J. N. Coupland |