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Food Rheology.Pdf Abstract Book of the International Symposium on Food Rheology and Texture Istanbul Technical University Ayazağa Campus Süleyman Demirel Cultural Center October 19-21, 2018 Istanbul, Turkey e-ISBN no: 978-975-561-499-1 Istanbul Technical University Press, Istanbul, Turkey The International Symposium on Food Rheology and Texture-OCT 19-21, 2018 Airline Sponsor Sponsor Exhibitors (in Alphabetical order) I The International Symposium on Food Rheology and Texture-OCT 19-21, 2018 Organizing Committe Assoc. Prof. Filiz Altay (Istanbul Technical University, Turkey) Assist. Prof. Omer Said Toker (Yildiz Technical University, Turkey) Res. Assist. Sercan Dede (Hatay Mustafa Kemal University, Turkey) Res. Assist. Duygu Ozmen (Yildiz Technical University, Turkey) Res. Assist. Rusen Metin Yildirim (Yildiz Technical University, Turkey) Scientific Committee (in alphabetical order) Sanem Argin (Yeditepe University, Turkey) Gokhan Boran (Van Yuzuncu Yil University, Turkey) Osvaldo H. Campanella (Purdue University, USA) Peter Fischer (ETH Zürich, Switzerland) Salih Karasu (Yildiz Technical University, Turkey) Ahmet Kaya (Gaziantep University, Turkey) Mehmet Samil Kok (Abant İzzet Baysal University, Turkey) Abdullah Kurt (Bitlis Eren University, Turkey) John A. Lucey (UW-Madison, USA) Behic Mert (Middle East Technical University, Turkey) Tulay Ozcan (Uludag University, Turkey) Ibrahim Palabiyik (Namik Kemal University, Turkey) Mohd Shafiur Rahman (Sultan Qaboos University, Sultanate of Oman) Seyed M. A. Razavi (Ferdowsi University of Mashhad, Iran) Sebnem Tavman (Ege University, Turkey) Antonio Vicente (University of Minho, Portugal) II The International Symposium on Food Rheology and Texture-OCT 19-21, 2018 INSTITUTIONAL AFFILIATION OF CONTRIBUTORS -Adana Science and Technology University, Department of Food Engineering, Adana, Turkey -Afyon Kocatepe University, Department of Food Engineering, Afyonkarahisar, Turkey -Afyon Kocatepe University, Food Control Research and Application Center, Afyonkarahisar, Turkey -Ankara University, Department of Food Engineering, Ankara, Turkey -Apricot Research Institute, Malatya, Turkey -Ataturk University, Department of Food Engineering, Erzurum, Turkey -Aromsa Besin Aroma ve Katki Maddeleri San. Tic. A.Ş., Kocaeli, Turkey -Azabu University, Laboratory of Food Science, School of Veterinary Medicine, Sagamihara, Japan -Azad University, Department of Food Science and Technology, Damghan Branch, Damghan, Iran -Azad University, Department of Food Science and Technology, Shahr-e-Qods Branch, Tehran, Iran -Beykent University, Department of Nutrition and Dietetics, Istanbul, Turkey -Bingol University, Department of Nutrition and Dietetics, Bingol, Turkey -Bitlis Eren University, Department of Food Engineering, Bitlis, Turkey -Bolu Abant Izzet Baysal University, Department of Food Engineering, Bolu, Turkey -Bursa Technical University, Department of Food Engineering, Bursa, Turkey -Bursa Uludag University, Department of Food Engineering, Bursa, Turkey -Bursa Uludag University, Institute of Natural Sciences, Bursa, Turkey -Canakkale Onsekiz Mart University, Canakkale Vocational School of Technical Sciences, Department of Food Processing, Canakkale, Turkey -Canakkale Onsekiz Mart University, Department of Food Engineering, Canakkale, Turkey -Cankiri Karatekin University, Department of Food Engineering, Cankiri, Turkey -Cukurova University, Department of Food Engineering, Adana, Turkey -Cumhuriyet University, Hafik Kamer Ornek Vocational School, Sivas, Turkey -Denmark Technical University, National Food Institute, Department of Food Production Engineering, Denmark -Döhler Food and Beverage Ingredients, Istanbul, Turkey -Ege University, Department of Food Engineering, Izmir, Turkey -Erzincan Binali Yildirim University, Department of Food Engineering, Erzincan, Turkey -Food And Drug Administration of The Islamic Republic of Iran, Iran -Gebze Technical University, Department of Chemical Engineering, Turkey -Ghent University, Department of Green Chemistry and Technology, Belgium -Halic University, Department of Nutrition and Dietetics, Istanbul, Turkey -Hatay Mustafa Kemal University, Department of Food Engineering, Hatay, Turkey -Hitit University, Department of Food Engineering, Corum, Turkey -IBB ISMEK Bakery and Confectionery School, Istanbul, Turkey -Istanbul Aydin University, Department of Food Engineering, Istanbul, Turkey -Islamic Azad University, Pharmaceutical Sciences Branch, Tehran, Iran -Istanbul Technical University, Department of Food Engineering, Istanbul, Turkey -Izmir Institute of Technology, Department of Chemical Engineering, Izmir, Turkey III The International Symposium on Food Rheology and Texture-OCT 19-21, 2018 -Izmir Institute of Technology, Department of Food Engineering, Izmir, Turkey -Kaunas University of Technology, Department of Food Science and Technology, Kaunas, Lithuania -Kervan Gida, Istanbul, Turkey -King Abdulaziz University, Department of Industrial Engineering, Jeddah, Saudi Arabia -Manisa Celal Bayar University, Department of Food Engineering, Manisa, Turkey -Namet Food Corporate, Izmir, Turkey -Namik Kemal University, Department of Food Engineering, Tekirdag, Turkey -National Research Centre, Food Industries and Nutrition Division, Department of Fats and Oils, Cairo, Egypt -National Research Centre, Food Industries and Nutrition Division, Department of Dairy Science, Cairo, Egypt -Necmettin Erbakan University, Department of Food Engineering, Konya, Turkey -Ondokuz Mayıs University, Yesilyurt Demir–Celik Vocational School, Programs of Food Technology, Samsun, Turkey -Pamukkale University, Cal Vocational High School, Department of Food Processing, Denizli, Turkey -Polen Food, Istanbul, Turkey -Purdue University, Department of Food Science, West Lafayette, Indiana, USA -Sabahattin Zaim University, Department of Food Engineering, Istanbul, Turkey -Sakarya University, Department of Food Engineering, Sakarya, Turkey -Selcuk University, Cumra Vocational School, Department of Plantal and Animal Production, Konya, Turkey -Shahid Beheshti University of Medical Sciences, National Nutrition and Food Technology Research Institute, Department of Community Nutrition, Tehran, Iran -Shahid Beheshti University of Medical Sciences, National Nutrition and Food Technology Research Institute, Department of Food and Nutrition Policy and Planning, Tehran, Iran -Shahid Beheshti University of Medical Sciences, National Nutrition and Food Technology Research Institute, Department of Food Science and Technology, Tehran, Iran -Siirt University, Department of Food Engineering, Siirt, Turkey -Tabriz University of Medical Science, Department of Food Science and Technology, Tabriz, Iran. -Turkish Statistical Institute, Bursa, Turkey -University of Health Science, Institute of Health Science, Department of Food Technology, Istanbul, Turkey -University of Helsinki, Department of Food and Nutrition, Helsinki, Finland -University of Massachusetts, Department of Food Science, Amherst, Massachusetts, USA -University of Tabriz, Department of Food Science, Tabriz, Iran -Urmia University, Department of Food Science and Technology, Urmia, Iran -University of Wisconsin-Madison, Department of Biological Systems Engineering, Wisconsin, USA -Yeditepe University, Department of Food Engineering, Istanbul, Turkey -Yildiz Technical University, Department of Food Engineering, Istanbul, Turkey IV The International Symposium on Food Rheology and Texture-OCT 19-21, 2018 THE INTERNATIONAL SYMPOSIUM ON FOOD RHEOLOGY & TEXTURE CONTENTS TALKS Opening Lecture Challenges in relating rheological properties of foods to their perceived texture 1 Prof. Dr. Micha Peleg Keynotes Non-linear large amplitude oscillatory shear (LAOS) properties of food materials with different structural properties and the significance of non-linear LAOS properties 2 Prof. Dr. Jozef L. Kokini Rheology and dairy foods 3 Prof. Dr. Sundaram Gunasekaran How rheology makes a difference in the food industry 4 Assoc. Prof. Dr. M.Mehmet Ak Rheological-textural methods Linear and non-linear rheological behavior of mayonnaise 5 Ozlem Duvarci, Gamze Yazar, Jozef L. Kokini A new approach for the determination of chocolate melting point with rheometer 10 Esra Boluk, Didem Sozeri Atik, Ibrahim Palabiyik Thermal loop test as a novel method for determination of emulsion stability 11 Zeynep Hazal Tekin, Salih Karasu, Omer Said Toker Recent developments in test methods used to evaluate food powder rheology and characterization 12 Ertan Ermis V The International Symposium on Food Rheology and Texture-OCT 19-21, 2018 Gels, Emulsions, Quality Criteria Detection of some functional, gelation and viscoelastic characteristics of chia seeds (Salvia hispanica L.) in model systems 13 Sumeyye Koc, Zeynep Tacer-Caba, Dilara Nilufer-Erdil Gelation of high pressure homogenized hazelnut milk glucono delta-lactone (GDL): rheological and gel strength properties 14 Furkan Turker Saricaoglu, Ilyas Atalar, Osman Gul Modulating hydrogel characteristics of deacetylated salep glucomannan by blending xanthan gum 15 Abdullah Kurt Effects of microparticulated protein on stability and rheological properties of reduced-fat white-brined cheese emulsion 24 Muge Urgu, Aylin Turk, Sevcan Unluturk, Figen Ertekin, Nurcan Koca Emulsifying properties of commonly used wall materials and select plant proteins for stabilization of black pepper seed oil emulsions 25 Asli Can Karaca Rheological and thermal properties of gluten-free tempura batter systems formulated with quinoa and corn flour 26 Damla Barisik, Hulya Cakmak,
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