7th International Symposium on Food Rheology and Structure organized by ETH Zurich, Institute of Food, Nutrition and Health was held on 8 – 11 June 2015 in Zurich, Switzerland. The conference gathered around 280 participants of which 30% presented industry. Oral presentations and posters were handled in several separate sessions under the titles; biopolymer solutions and gels, dough, influence of processing on structure and rheology, rheological methods, emulsions and interfaces, cheese chocolate and health, rheo-SALS, SANS, SAXS, rheological modelling and numerical methods, semi-solid foods and colloidal dispersions. Excellent keynote speeches from well-recognized scientists in food and rheology and high-quality oral talks and posters were presented. VTT's senior scientist Dilek Ercili-Cura presented a poster titled: Better foam stability via interplay between b-lactoglobulin and HM-pectin. ISFRS is organized every three years.
Downdload Ercili-Cura's presentation:
Ercili-Cura 2015_Better foam stability via interplay between b-lactoglobulin and HM-pectin
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