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
FHT_Paper_Guéba AGODA.doc33.5 KB
pH-responsive release of trans-2-hexenal from chitosan films based on dynamic imine linkages and their application in antifungal packaging
Pilar Hernández Muñoz
Abstract Gums 2019.doc32.5 KB
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
FH Abstract 2019.doc39.5 KB
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
Saavedra.docx15.04 KB
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
FHT 2019_EC_Emma Krop v2.doc29.5 KB
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
Abstract Gums 2019.doc32.5 KB
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