Interaction of Food Macromolecules

Ibrahim Khalifa is Assistant Professor in the Food Technology Department at Benha University in Moshtohor, Egypt. Khalifa is a member of many scientific committees and has participated in many international conferences, workshops, and training modules. He has published more than 70 articles, and is the PI of Egypt-Italy project and Co-PrincipaI Investigator of 3 projects, including 1 with Bulgarian Academy of Science. He has voluntarily reviewed for more than 10 reputed journals and has 6 years of teaching experience. Dr. Zou Xiaobo currently works at the School of Food and Biological Engineering, Jiangsu University, where he servers as a professor. Dr. Zou’s research interests are in the area of quality evaluation of food and agricultural products. He has 392 publications to his credit, most of which are in nondestructive detection on quality of food and agricultural products, colorimetric sensors, electrochemical sensors, imaging technology, 3D printing of foods, and intelligent food packaging. He has published 28 book chapters and edited 3 books. Dr. Soottawat Benjakul is a professor in Food Science and Technology, Prince of Songkla University. He obtained his PhD in Food Science and Technology from Oregon State University and has more than 25 years of experience in seafood science and technology. His major fields of interest are seafood quality and valorization of fish processing byproducts. His current research interests include investigating non-thermal processes for shelf-life extension of seafood and seafood products. Dr. Benjakul established and served as director of the International Center of Excellence in Seafood Science and Innovation to strengthen and expand seafood research in southeast Asia.

1. Introduction to Food Macromolecule Interaction 2. Types of ligands and their function in the food matrixes 3. Plant-protein-ligand interactions 4. Animal-protein-ligand interactions 5. Fiber-ligand interactions 6. Starch-ligand interactions 7. Gum-ligand interactions 8. Mono/di saccharide-ligand interactions 9. Lipid-ligand interactions 10. Lipid-protein interactions 11. Protein-Polysaccharide interactions 12. Protein-protein interaction 13. Employing the macromolecules-ligands binding in the future food manufacturing