2019 Conference Abstracts

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

 

Replacement sucrose with sweeteners in jelly desserts with additives of cereal flour

Nataliia Nepovinnykh

 

Structural characterization and molecular interactions of β-lactoglobulin, levan and their mixtures

Christoph Hundschell

 

Biological activities of enzymatically modified seaweed hydrocolloids

MD MUSA HOWLADER

 

PLENARY: Use of gelatins and chitosans encapsulating natural extracts for the development of active bio-packaging: a review and latest results

Frederic DEBEAUFORT

 

The effects of polysaccharides incorporating into sodium caseinate-high melting point fat microparticles to the survival of probiotic bacteria during simulated gastrointestinal digestion and storage

Huan Liu
abstract.doc34.5 KB

 

Modelling whey protein gelation under ohmic heating - effects of electric field strength, frequency and heating kinetics

Rui Rordigues

 

Comparison on physicochemical properties of non-starch polysaccharides extracted from highland barley by water and alkali extraction

Shaoping Nie

 

Arabinoxylan alleviates acute colitis by altering colon symptoms

Shaoping Nie