Here are a list of accepted past papers and posters.
Past Papers & Posters
Stability evaluation of highly concentrated emulsions using Diffusing Wave Spectroscopy (DWS)
Peter Anthony Williams
Animal fat replacer for vegan sausage analogues – influence of protein content on textural and viscoelastic properties of emulsion gels
Johannes Dreher
Preparation and characterization of pea protein isolate-maltodextrin conjugates from ultrafine electrospun fibers
Ines Kutzli
Non-invasive evaluation of weighting agent efficiency for beverage emulsion stabilization
Christelle Tisserand
ISOLATION AND CHARACTERISATION OF AMYLOSE-LIPID NANOMATERIALS FROM MAIZE STARCHES MODIFIED WITH STEARIC ACID
Naushad Emmambux
PLENARY: How rheology can help in the development and stability behaviour of protein-stabilized emulsions
Antonio Guerrero
Bioinspired food waste-based nanofibres and scaffolds to generate novel food functionalities
Francisco M. Goycoolea
Rice Bran Arabinoxylan and Oligosaccharide Products for Investigating Food and Immune Response Function
Brett Savary
FHT_Abstract_Savary.docx13.21 KB
Drying of fruit of Opuntia ficus-indica and the effects on its physical characteristics
Panagiotis Chaloulos
Rheological properties of stabilizers in high concentrated sugar solutions at low temperature
Veronique BOSC
Whey protein isolate (WPI) and Carboxymethyl Cellulose (CMC) blend films: effect of CMC/WPI ratio on physicochemical properties
Ana Gabriela Azevedo
The role of associative properties of spruce galactoglucomannans in emulsion stabilization
Mamata Bhattarai
Modification of resistant starch nanoparticles using High Pressure Homogenization treatment
Eftychios Apostolidis
Carboxymethyl cellulose/lignin blended films: physicochemical and antioxidant properties
Michele Michelin Ribeiro Cerqueira
Abstract_Michelin et al.doc30.5 KB
Effect of molecular weight and k-carrageenan on Delonix regia galactomannan film forming solutions properties and films made thereof
Miguel Cerqueira
abstract_Gums_Cerqueira.DOCX18.13 KB
Biopolymer-based nanoparticles: effect of production conditions in size average, polydispersity and zeta potential
Miguel Cerqueira
FHT_Nps_Cerqueira.DOC95.5 KB
Optimization of membrane emulsification parameters and polymer ratio/pH for microencapsulation through Complex Coacervation
Sungil Ferreira
Microencapsulation of ginger oil by complex coacervation in batch stirring and atomization: effects of the concentration of wall material
Sungil Ferreira
Rheological behaviour of micellar casein concentrates solutions
Nerea Iturmendi Vizcay
Role of the non-covalent and covalent protein-polysaccharide associative interactions in the functionality of the innovative ingredients for the fortification of food with essential lipids.
Maria Semenova