2019 Conference Abstracts

Level of closeness of Acacia polyacantha (Kakamut) gum to the gum arabic from Acacia senegal (Hashab)

Idris Musa
Abstract.docx14.99 KB

 

Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectin

Nerea Munoz-Almagro

 

Development and characterization of nano-emulsion-filled gels intended to supply omega-3 fatty acids into food products

Ana Isabel Bourbon

 

Technological characterization of marine fennel (Crithmum maritimum) extracts and the effect of its incorporation on the properties of edible films

Víctor Otero Tuárez

 

Effect of fat concentration on structure and digestibility of o/w cellulose ether emulsions

Teresa Sanz Taberner

 

Rheological behaviour of low fat cocoa creams based on cellulose ether emulsions

Teresa Sanz Taberner

 

The active performance of gallic acid-incorporated chitosan films

Iratxe Zarandona

 

Dendronan reduce the risk of colorectal cancer by modulating the host inflammatory response and gut microbiota composition

Xiaojun Huang

 

Probiotic Encapsulation by Heteroprotein Coacervation and Comparison with Protein/polysaccharide Coacervate

Meng Zhao

 

Glucomannans alleviated the progression of diabetic kidney disease by improvement of kidney glucose, lipids, amino acids metabolism and urea cycle

Shaoping Nie

 

Metabolomics and lipidomics revealed hypolipidemic and hypocholesterolemic and effects of arabinoxylan in type 2 diabetic rats

Shaoping Nie

 

Structural and conformational properties of glucomannans from Amorphophallus tubers and Aloe gels

Shaoping Nie

 

Exopolysaccharides-pigment complex from liquid fermentation of Monascus purpureus (Hong Qu): structural and functional relationships

Qingbin Guo

 

Comparison on structural characteristics, rheological properties and antioxidant activities of polysaccharides from okra by different preparation methods

Junyi Yin

 

Effect of salts on microstructural, pasting and thermal properties of Water Chestnut Starch

zubala lutfi
Abstract.docx12.55 KB

 

Acid gelation of enzymatically cross-linked caseins: From molecular level to network formation

Harald Rohm

 

Pickering emulsions stabilised by pea protein microgel particles: Influence of pH and ionic strength

Shuning Zhang

 

Polymer-coated Pickering emulsions as a strategy to control in vitro gastric digestion

Andrea Araiza-Calahorra

 

Role of cuttlefish (Sepia officinalis) skin protein hydrolysates on the bioactive properties of gelatin-based edible films

Frederic DEBEAUFORT

 

Fabrication of Supramolecular Complexes using Valvejet 3D Printing-Aided Colloidal Self Assembly

Saumil Vadodaria