2019 Conference Abstracts

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

Motolani Sobanwa

 

Effects of rheological and tribological properties of hydrogels compared to individuals’ oro-physiological capabilities on oral processing behaviour

Emma Krop

 

Correlating rheology and oral lubrication with sensory properties – A non-fat hydrogel perspective

Emma Krop

 

Antiviral edible coatings based on marine polysaccharides

María José Fabra

 

Enzymatically active (lactose hydrolyzing) biopolymers for food applications

María José Fabra

 

Impact of sodium ions on material properties, storage sta-bility and gelation of citrus pectin

Ulrike Einhorn-Stoll

 

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

Pilar Hernández Muñoz

 

Structure formation and gel-properties in pea-protein based yoghurt-alternatives

Martina Klost

 

External stress leads to structure disruption of exopolysaccharides from lactic acid bacteria

Carsten Nachtigall

 

Multiscale rheology of hydrocolloid microgel suspensions

Heather Shewan

 

Potential of exopolysaccharides from lactic acid bacteria for the stabilisation of emulsions

Doris Jaros