Here are a list of accepted past papers and posters.
Past Papers & Posters
Mapping the interactions between hydrocolloids and mucin as probe for the oral processing of soft foods
Christos Ritzoulis
NUTRAVA ® Citrus Fiber as a Clean Label-Friendly Solution for Stabilizing Plant Protein-Based Yogurt Alternatives, Meat Alternatives and Condiments
santhosh challa
Abstract_2023_Final.docx15.71 KB
Plant-based & solvent-free near-monodispersed coacervates manufactured via membrane emulsification suitable for food applications
Daniel Miramontes Subillaga
Pickering Water-in-oil Emulsions Stabilized Solely by Fat Crystals
Elizabeth Tenorio Garcia
Abstract_gums2023.docx16.1 KB
Undesirable compound development in ultra-high temperature (UHT) processed high protein liquid food systems
Cameron Ince
AbstractCI.docx26.15 KB
Molecular interactions between soybean glycinin (11S), genistin and genistein using spectroscopic and in silico analyses
Emelia Smith
AbstractES.docx15.8 KB
Unravelling the structure of red lentil puree to trigger its use as a novel clean label ingredient in food applications
Auriane FEROUSSIER
Impact of different parameters on NUTRAVA® Citrus Fiber emulsions
Astrid Benie
Abstract_Astrid Benie.docx20.29 KB
Wine by-products valorisation by green chemistry methods: Impact of the extraction process on the structure, functionalities and activity of the extracted molecules
Gayane Hayrapetyan
The impact of disulfide bonds of whey protein β-lactoglobulin on the structural conformation and adsorption behavior at the oil/water interface
Anja Heyse
The impact of disulfide bonds of whey protein β-lactoglobulin on the structural conformation and adsorption behavior at the oil/water interface
Anja Heyse
Molecular characterization of interactions between Lectin, a protein from the common edible mushroom (Agaricus bisporus) and dietary carbohydrates
Mengya He
Abstract-Mengya He.docx23.67 KB
Type of protein and pectin affect formation and functionality of plant-based Maillard conjugates
Marina Eichhorn
Abstract GS23_TUB_Eichhorn.docx20.43 KB
Counterion competition in xanthan gum solutions
Glen Redpath
The synergistic gelation of Dendrobium officinale polysaccharide (Dendronans) with xanthan gum and its rheological and texture properties
Yanjie Hou
Abstract_1.docx31.04 KB
Effects of Bran Pigmentation and Parboiling on Rheological Properties of Waxy Rice in Neutral and Acidic Environments
Annegret Jannasch
Oleosomes: natural oil droplets for dairy alternatives studied by tribology
Jack Yang
Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0
Luca Amagliani
Wood hemicelluloses extend the long-term oxidative stability of spray-dried flaxseed oil powders
Ho Minh Thao
Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts
Peng ZHOU