2019 Conference Abstracts

Enzymatic synthesis of maltodextrin lauric acid esters and evaluation of their emulsion and foam stability

Nurhayati Yusof

 

Carrageenan sulfatases: controlling the sulfation moieties of carrageenans

William Helbert

 

Effect of stabilizers on the rheological properties of sugar solutions analyzed at negative temperature

Véronique Masselot

 

Investigating the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains

Bram Neckebroeck

 

Mechanical properties of nanofibrils made from faba bean and mung bean protein

Anja Herneke

 

Characterization of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum

Xinxin Li

 

Evaluation of the UV-barrier properties and transparency of bacterial and vegetable regenerated cellulose films combined with polyvinyl alcohol and chitosan

Manuel Vazquez Vazquez

 

Optical properties of regenerated cellulose and polyvinyl alcohol films combined with glycerol or chitosan

Manuel Vazquez Vazquez

 

Impact of microfluidization on the microstructure and func-tional properties of pea hull fibre

Sebastian Schalow

 

Off Flavour Development and Viscosity Changes in high Oat Fibre UHT Model Beverages

John Ashton

 

Molecular interactions between B-casein and phenolic acids under ultra-high temperature conditions

lloyd condict

 

Temperature influences on network formation of low DE maltodextrin gels

Kelsey Kanyuck

 

Effects of sucrose addition on the rheological properties of citrus peel fiber suspensions before and after drying

Guéba Agoda-Tandjawa

 

pH-responsive release of trans-2-hexenal from chitosan films based on dynamic imine linkages and their application in antifungal packaging

Pilar Hernández Muñoz

 

Improving controlled-release antioxidant properties of tea polyphenol nanoparticles-loaded gelatin films by adjusting encapsulation efficiency

Fei Liu

 

Stability of β-Lactoglobulin micro- and nanostructures under various environmental conditions

Lívia Simões

 

Properties of fish gelatin film containing epigallocatechin gallate fabricated by thermo-compression molding

Krisana Nilsuwan

 

Integral valorisation of Faba-beans molecular compounds to nutritional texturized food products

klara nilsson

 

The effect of cellulose and starch on the rheological and thermal properties of collagen paste

Motolani Sobanwa

 

Characterization of the mechanical response of pectin-based gels towards dispersing forces used in top down microgel formation processes

Peter Williams
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