6 Aug 2012
The Science and Technology of Food Emulsions conference was held on 21 - 22 June 2012 and took place at SCI HQ in London.
Conference Papers:
- Programme/Flyer
- Water encapsulation in oil emulsions: manufacture of low fat products using membranes, Richard Holdich, Micropore Technologies, UK
- Processing of double emulsions, Axel Syrbe, Nestlé, Switzerland
- Oil body emulsions, David Gray, University of Nottingham, UK
- Hilditch Memorial Lecture: Improving food emulsion funcationality through structural design principles, D Julian McClements, University of Massachusetts, USA
- Air filled emulsions, Phil Cox, University of Birmingham, UK
- Specificities of egg yolk in relation with applications and processes, Marc Anton, INRA, France
- Interfacial particles in emulsions, Eric Dickinson, University of Leeds, UK
- Keynote Lecture: Oral processing in relation to perception of liquid and semi solid food systems, George van Aken, NIZO, The Netherlands
- Oral perception of fat emulsions - neural imaging studies, Sue Francis, University of Nottingham, UK
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