时间（北京）

8:30

开场介绍

8:40 -11:10

上午场

报告人

单位

题目

8:40-9:10

Prof. David Julian McClements

Massachusetts University at Amherst (USA)

Characterization and Properties of Plant-based Proteins used as Emulsifiers to Form and Stabilize Food Emulsions

9:10 -9:40

Prof. Youling Xiong

University of Kentucky (USA)

Oxidation-Mediated Muscle Protein Functionality

9:40-10:10

Prof. Rotimi Aluko

University of Manitoba (Canada)

Recent advances in the structural and functional characterization of seed globulins and albumins

10:10-10:40

Prof. Yoshinori Mine

Guelph University (Canada)

Food Bioactive Peptides-receptor Communication in Human Gut Health

10:40-11:10

Prof. Masahiro Ogawa

Kagawa University

 (Japan)

Improvement in physical properties of fish fibrous proteins using olive polyphenols

13:30-16:30

下午场

13:30-14:00

Prof. AiqianYe

Massey University

(New Zealand)

Gastric behavior of milk protein as a tool for manipulating nutrient digestion

14:00-14:30

Prof. Mike Gidley

Queensland University

 (Australia)

Effects of interactions between proteins and other macronutrients in determining digestion and fermentation properties

14:30-15:00

Dr. Simon Loveday

Agresearch (New Zealand) or A*STAR (Singapore)

Food Proteins: Using Fundamental Principles to Build Future Foods

15:00-15:30

Prof. Christophe Schmitt

Nestle (Switzerland)

Tailored aggregation for designing functional dairy and plant-protein particles

15:30-16:00

Dr. Maryia Mishyna

Wageningen University

 (The Netherlands)

Proteins of edible insects for food applications

16:00-16:30

Prof. Yue Zhang

Zhejiang Gongshang University

The impact of polysaccharide on the functionality of plant protein-based bioactive delivery system