[1E] 14. Food Science from the Perspective of Colloid and Interface Science | Okinawa Colloids 2026

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Featured Symposium14. [Symposium] Food Science from the Perspective of Colloid and Interface Science

[1E]14. Food Science from the Perspective of Colloid and Interface Science

Mon. Nov 2, 2026 1:30 PM - 3:30 PM JST
Mon. Nov 2, 2026 4:30 AM - 6:30 AM UTC

Room E(Sunset Lounge)

Chair:Yohko F. Yano, Yohei Kawabata

1:30 PM - 2:00 PM JST(4:30 AM - 5:00 AM UTC)

[1E08]Role of Oil Polarity on the Interfacial Aggregation of Surfactants, Proteins, and Particles at Fluid Interfaces

Jotam Bergfreund¹, Pascal Bertsch¹, Li-Hsuan Lin¹, *Peter Fischer¹ (1. ETH Zurich (Switzerland))

2:00 PM - 2:15 PM JST(5:00 AM - 5:15 AM UTC)

[1E09]Molecular Level Insights into Food-Related Liquid Interfaces via Sum-Frequency Generation Spectroscopy

*Takayuki Miyamae¹ (1. Chiba University (Japan))

2:15 PM - 2:30 PM JST(5:15 AM - 5:30 AM UTC)

[1E10]Microscopic Structure and Dynamics of Soy Milk

*Yasuyuki Maki¹ (1. Kyushu University (Japan))

2:30 PM - 2:45 PM JST(5:30 AM - 5:45 AM UTC)

[1E11]Elucidating Plant Protein Behavior at Oil-Water Interfaces with Rheological and Scattering Methods for Sustainable Emulsions

*Li-Hsuan Lin¹, Pascal Bertsch², Peter Fischer¹ (1. ETH Zurich, Institute of Food, Nutrition and Health (Switzerland), 2. University of Fribourg, Department of Chemistry (Switzerland))

2:45 PM - 3:00 PM JST(5:45 AM - 6:00 AM UTC)

[1E12]Evaluation of Surface Segregation in an Egg White Model by Neutron Reflectometry

*Norifumi YAMADA¹, Miki Abe^1,2, Yohei Kawabata³ (1. High Energy Accelerator Research Organization (Japan), 2. Tokyo University of Science (Japan), 3. Rakuno Gakuen University (Japan))

3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[1E13]Rheology-guided Colloidal Design of Plant-protein Interfaces and Gel Networks for Structured Foods

*Yong Wang¹, Canice Chun-Yin Yiu¹, Kinza Mukhtar¹, Cordelia Selomulya¹ (1. UNSW Sydney (Australia))

3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[1E14]Salt-Induced Microstructuring Effects on Plant Protein Gels

*Xue Dong¹, Yong Wang¹, Xiaodong Chen², Cordelia Selomulya¹ (1. UNSW Sydney (Australia), 2. Tsinghua University (China))

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