2019 Conference Abstracts

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



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


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


Effect of molecular weight and k-carrageenan on Delonix regia galactomannan film forming solutions properties and films made thereof

Miguel Cerqueira


Biopolymer-based nanoparticles: effect of production conditions in size average, polydispersity and zeta potential

Miguel Cerqueira


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


Functional properties of the ternary complexes: maltodextrin - milk protein - essential lipids.

Maria Semenova