General Protein and Co-Products - Part II

Chair(s)

• 

  Lamia L'Hocine, PhD (she/her/hers)

  Research Scientist (PhD)
  Agriculture and Agri-Food Canada
  Saint-Hyacinthe, QC, Canada
• 

  Navam Hettiarachchy, PhD

  University Professor
  Food Science
  University of Arkansas-Fayetteville
  Fayetteville, AR, United States

Presentations:

• 2:30 PM – 2:50 PM MDT

  Impact of proteins on milk gel structure (yogurt, cheese)
  

  Presenting Author: Floriane Charpentier – Formulaction Inc.

  Co-Author: Mike Gould – Formulaction Inc.

  Co-Author: Bruce Newman (he/him/his) – Formulaction Inc.
• 2:50 PM – 3:10 PM MDT

  Hemp protein isolate – gum arabic complex coacervation for enhancing stability and bioaccessibility of cannabidiol
  

  Presenting Author: Anto Pradeep Raja Charles – North Dakota State University

  Co-Author: Jiajia Rao, PhD (she/her/hers) – North Dakota State University
• 3:10 PM – 3:30 PM MDT

  Textural and rheological properties of plant-based yoghurts prepared with glucono-delta-lactone and emulsifying agents
  

  Presenting Author: Laura Hanley (she/her/hers) – 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
• 3:30 PM – 3:50 PM MDT

  Macauba Acrocomia aculeata side streams: An emerging source of innovative proteins and soluble fibers
  

  Presenting Author: Sérgio Henrique De Toledo E Silva, MSc (he/him/his) – Fraunhofer Institute for Process Engineering and Packaging IVV

  Co-Author: Lidiane Bataglia da Silva (she/her/hers) – Fraunhofer Innovation Platform for New Food Systems at Ital

  Co-Author: Stephanie Bader-Mittermaier (she/her/hers) – Fraunhofer Institute for Process Engineering and Packaging IVV

  Co-Author: Peter Eisner – Fraunhofer Institute for Process Engineering and Packaging IVV
• 3:50 PM – 4:10 PM MDT

  Soluble and insoluble complexes formed between protein, phytic acid and calcium in pea concentrate suspensions around neutral pH
  

  Presenting Author: Tiffany Amat, MA/Food Science Ingineer (she/her/hers) – L'Institut Agro Dijon

  Co-Author: Ali Assifaoui (he/him/his) – University of Burgundy

  Co-Author: Juliana Valle Costa Silva (she/her/hers) – Nestlé Research, Nestlé Institute of Material Sciences.

  Co-Author: Johann Buczkowski (he/him/his) – Nestlé Research, Nestlé Institute of Material Sciences.

  Co-Author: Christophe Schmitt (he/him/his) – Nestlé Research, Nestlé Institute of Material Sciences.

  Co-Author: Rémi Saurel (he/him/his) – L'Institut Agro Dijon
• 4:10 PM – 4:30 PM MDT

  Transepithelial transport of faba bean peptides across a Caco-2 and HT29-MTX co-culture monolayer after gastrointestinal digestion
  

  Presenting Author: Lamia L'Hocine, Agriculture and Agri-Food, Canada (she/her/hers) – Agriculture and Agri-Food Canada

  Co-Author: Delphine Martineau-Cote – McGill University and Agriculture and Agri-Food Canada

  Co-Author: Allaoua Achouri – Agriculture and Agri-Food Canada

  Co-Author: Salwa Karboune – McGill University