时 间
内 容
主持人
地 点
6月27日
(星期日)
下午
14:00-21:00
报到
联系人
陈洁
13961761357
吴胜芳
13861750459
长广溪宾馆
门厅
6月28日
(星期一)
Day 1 (Monday, June 28)
AM 09:00
Introduction
一楼8号会议室
AM 09:15
Most used hydrocolloid gum and their functional properties
Dr. Steve W. Cui and Prof. Glyn O. Phillips
AM 10:05
Hydrocolloids Complexes and Coacervates
Prof. Glyn O. Phillips
AM 10:55
休息，合影（演讲台）
Coffee break and group photo
AM 11: 20
The science of rheology of hydrocolloids
Prof. Stefan Kasapis
AM 12: 15
午餐，休息
Lunch and rest
PM 1:30
The chemistry and structures of hydrocolloids
Dr. Steve W. Cui
PM 2:20
The application of hydrocolloids: strategies and approaches
PM 3:10
COFFEE BREAK
PM 3:30-4:20
Panel Discussion
PM 4:20
Best practices for getting your scientific research published
Ms Wendy Hurp, publisher, Food Science, Elsevier Ltd
6月29日
(星期二)
Day 2 (Monday, June 28)
Molecular characterization of hydrocolloids: how to measure molecular weight, molecular weight distribution and conformations of polysaccharides and hydrocolloids
AM 9:50
Structures, sensory and nutritional aspects of hydrocolloids in processed food
AM 10:40
Coffee break
AM 11:00
Application of Rheology in food Hydrocolloids
Dr. Franklin Ning
AM 11:50
Applications of hydrocolloids in dairy products
PM 2:30
The effects of heat and pH on the properties of soybean protein isolate
Prof. Jie Chen
PM 3:30-4:30
Expert group
