Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Rheological behaviour of egg yolk-free mayonnaise-type emulsions stabilised with Tenebrio molitor larvae proteins

Adamantini Paraskevopoulou

 

Functional edible films and coatings integrated with encapsulated oregano essential oil: characterization and application on meat products

Adamantini Paraskevopoulou

 

Development of a bio-based coating with barrier properties

Peter Anthony Williams

 

Surface impermeabilization of paper using bio-based polymer coating for food packaging application.

Peter Anthony Williams

 

PLA multilayer film functionalized with cellulose nanocrystals and chitosan: physicochemical characterization and safety assessment

Peter Anthony Williams

 

Characterisation of the physicochemical parameters of shortbread biscuits depending on the type of fat used

Joanna Harasym

 

Effect of rapeseed oil type on the physicochemical properties of agar hydroleogels

Joanna Harasym

 

Gellan gum fluid gels for stabilizing snail meat particle suspension

Anthia Matsakidou

 

Development of hydrocolloid-based fluid gels for high-sugar bakery fillings.

Cara Anderton

 

Influence of Hofmeister cations and composition on carboxymethyl cellulose stabilized o/w Pickering emulsions and application in the encapsulation of vitamin E

Olayide Lawal

 

The influence of extraction method on functional and thermal properties of sesame cake protein isolates

Chrysanthi Nouska

 

Consolidated bioprocessing of starch based on encapsulation technology for alcohol production

Athanasios Drosos

 

Smart lipid balloons: Stimuli-responsive natural lipid droplets for selective lipid trafficking

Costas Nikiforidis

 

The effect of sugar on the formation and stability of emulsion-based confectionery filling formulations

Yanni Yang

 

Using plant-based complex coacervates to encapsulate probiotic cells in bakery products

Thomas Moschakis

 

Effect of Tween 20 in monoglyceride-based structured oleogels and emulsion gels

Thomas Moschakis

 

Formation of nanoparticles and gels from ethanol-pretreated whey proteins

Thomas Moschakis

 

Whey protein nanoparticles produced by electrospraying

Thomas Moschakis

 

Potassium Nitrite Delivery in Meat and Meat Products by Encapsulation in Edible Tubular Cellulose

Athanasia Panitsa

 

Unravelling the unravelled: Microfibrillated cellulose as texture modifier in liquid and semi-solid foods

Markus Stieger