2019 Conference Abstracts

Influence of pasteurization treatments on the physico-chemical, microbiological and rheological properties of reconstituted micellar casein concentrates

Nerea Iturmendi Vizcay

 

Effect of chitosan on the foaming and emulsifying properties of the complexes of milk proteins with biologically active lipids.

Maria Semenova

 

Effect of high-pressure processing on the physico-chemical, microbiological and rheological properties of reconstituted micellar casein concentrates

Nerea Iturmendi Vizcay

 

AESCULUS HIPPOCASTANUM extract as a potential antibacterial emulsion stabilizer

Maciej Jarzebski

 

Using of safflower seeds as a protein fortifier of shortbread biscuit

Nataliia Nepovinnykh

 

Development and characterization of fish gelatin/oxidized starch double network edible film catalysed by thermal treatment and Schiff’ base reaction

Hao Chen
DN film.docx18.91 KB

 

Physically crosslinked hydrogels based on Poly (vinyl alcohol) and fish gelatin for wound dressing application: Fabrication and Characterization

Hao Chen

 

Physicochemical, rheological properties and anti-oxidation activities of ulvan from Ulva pertusa Kjellm

Hao Chen

 

Atomic force microscopy studies of the nanomechanical properties of natural oil bodies

Nan Yang

 

Effects of Caseinate−Pea Protein Mixture on the Physicochemical Properties of Oil-In-Water Nutritional Emulsions and Powders

Jason Li

 

Effect of different pea protein contents on the physical properties of oil-in-water emulsions and spray-dried microcapsules using mixed protein system

Jason Li

 

Rheological characterization of ready-to-serve products designed for patients with dysphagia

Esther Sanmartín

 

Role of viscosity and cohesiveness in safe swallowing

Katsuyoshi Nishinari

 

Polysaccharide from the seeds of Plantago asiatica L. alleviates nonylphenol exposure induced reproductive system injury of male rats via PI3K/Akt/mTOR pathway

Ming-Yong Xie

 

Asparagus officinalis polysaccharide fermented with lactobacillus plantarum NCU116: characterization, antioxidative, and bio-activities

Ming-Yong Xie

 

Structure and gastroprotective activity of a water-soluble β-D-(1→6)-glucan from the fruiting body of Hericium erinaceus

Ming-Yong Xie

 

VALORIZATION OF PECTIN FROM UNRIPE PAPAYA BY CONVENTIONAL AND SUBCRITICAL WATER EXTRACTION

santos pedraza guevara

 

Ca2+-induced gelation of -carrageenan

Edwin Morris

 

The role of associative properties of spruce galactoglucomannans in emulsion stabilization

Mamata Bhattarai

 

Using of flour from oil flax seeds in technology of meat pates

Nataliia Nepovinnykh