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BEGIN:VEVENT
SUMMARY:Contr. talk - Study on Bending of Laminar Packaging Material from 
 Tetra Pak
DTSTART;VALUE=DATE-TIME:20210609T125000Z
DTEND;VALUE=DATE-TIME:20210609T131000Z
DTSTAMP;VALUE=DATE-TIME:20260529T212546Z
UID:indico-contribution-176-1103@lindico453.srv.lu.se
DESCRIPTION:Speakers: Behnaz Pirzamanbein (Technical University of Denmark
  (DTU) & Lund University)\nhttps://lindico453.srv.lu.se/event/159/contribu
 tions/1103/
LOCATION:Online on Zoom
URL:https://lindico453.srv.lu.se/event/159/contributions/1103/
END:VEVENT
BEGIN:VEVENT
SUMMARY:Keynote talk - The potential of small angle scattering to study th
 e structure of polysaccharide-based gels
DTSTART;VALUE=DATE-TIME:20210609T115000Z
DTEND;VALUE=DATE-TIME:20210609T122000Z
DTSTAMP;VALUE=DATE-TIME:20260529T212546Z
UID:indico-contribution-176-1101@lindico453.srv.lu.se
DESCRIPTION:Speakers: Marta Martínez Sanz  (CIAL-CSIC\, Madrid\, Spain)\n
 Polysaccharides are of great interest within the food industry\, not only 
 because they are the major component in foods such as fruits and vegetable
 s\, but also because they play a crucial role as food additives to provide
  different functionalities (e.g. thickeners\, gelling agents\, emulsifiers
 \, etc.). In particular\, seaweed polysaccharides such as agar\, carrageen
 an and alginate\, are widely used as gelling and thickening agents. These 
 polysaccharides are water-soluble and under certain conditions can form hi
 ghly hydrated gel structures known as hydrogels. Despite their great inter
 est in the food industry\, the native structure of these polysaccharide hy
 drogels and their gelation mechanisms are still not fully understood. Scat
 tering techniques offer a great advantage over other characterization meth
 ods since they require minimal sample preparation\, avoiding the severe st
 ructural alterations induced by drying processes\, and allow the carrying 
 out of temperature-resolved experiments to investigate the structural chan
 ges taking place during gelation and melting processes.\n\nIn this talk\, 
 relevant results on the structure of seaweed polysaccharide-based hydrogel
 s aimed for different food-related applications will be presented\, showin
 g the potential of combining small angle scattering techniques (SAXS and S
 ANS) with complementary methods such as rheology\, spectroscopy and micros
 copy. For instance\, through SANS contrast variation and temperature-resol
 ved SAXS experiments\, the step-wise mechanism driving the gelation proces
 s in different agar-based extracts was elucidated\, determining the effect
  of their composition (i.e. the presence of other components such as prote
 ins and minerals) and molecular structure (i.e. molecular weight\, agarose
  content and sulphate content)\, as well as the implications on their rheo
 logical and mechanical properties. Another example is related to the study
  of the structure of -\, ɩ- and λ-carragenaan hydrogels and the relat
 ionship with their texture and rheological behavior. By selecting the suit
 able type of carragenaan and adjusting the salt content\, it was possible 
 to produce hydrogels with very different textures\, i.e. from spreadable p
 astes to strong gels. Agar and carrageenans were also used as gelling matr
 ices for the development of emulsion-filled gels with potential as fat sub
 stitutes in food. The use of small angle scattering techniques was essenti
 al to unravel the structural role of polysaccharides in these novel struct
 ures and understand their rheological behavior.\n\nThese results demonstra
 te the potential of small angle scattering techniques\, especially when co
 mbined with complementary methods\, to provide valuable insights on the st
 ructure of polysaccharide-based hydrogels\, enabling the rational design o
 f new food additives with interesting functionalities for a wide range of 
 applications.\n\nhttps://lindico453.srv.lu.se/event/159/contributions/1101
 /
LOCATION:Online on Zoom
URL:https://lindico453.srv.lu.se/event/159/contributions/1101/
END:VEVENT
BEGIN:VEVENT
SUMMARY:Keynote talk - Plant Forward: How unlocking Nature’s toolbox is 
 fuelling our innovations
DTSTART;VALUE=DATE-TIME:20210609T122000Z
DTEND;VALUE=DATE-TIME:20210609T125000Z
DTSTAMP;VALUE=DATE-TIME:20260529T212546Z
UID:indico-contribution-176-1102@lindico453.srv.lu.se
DESCRIPTION:Speakers: Krassimir Velikov (Unilever\, The Netherlands )\nhtt
 ps://lindico453.srv.lu.se/event/159/contributions/1102/
LOCATION:Online on Zoom
URL:https://lindico453.srv.lu.se/event/159/contributions/1102/
END:VEVENT
BEGIN:VEVENT
SUMMARY:Keynote talk - Aurora Australis to Northern Lights - shining light
  on milk and infant formula during digestion
DTSTART;VALUE=DATE-TIME:20210609T111000Z
DTEND;VALUE=DATE-TIME:20210609T115000Z
DTSTAMP;VALUE=DATE-TIME:20260529T212546Z
UID:indico-contribution-176-1100@lindico453.srv.lu.se
DESCRIPTION:Speakers: Benjamin Boyd (Monash University)\nhttps://lindico45
 3.srv.lu.se/event/159/contributions/1100/
LOCATION:Online on Zoom
URL:https://lindico453.srv.lu.se/event/159/contributions/1100/
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