2019 Conference Abstracts

Development of chitosan films containing α-, β-, or γ-cyclodextrin inclusion complexes for controlled release of food aroma

CARMEN BARBA

 

Plant protein efficiency evaluation in food applications

Christelle Tisserand

 

Stability evaluation of highly concentrated emulsions using Diffusing Wave Spectroscopy (DWS)

Roland Ramsch

 

Acid-induced gelation of the mixtures of κ-carrageenan and fractal whey protein aggregates

Dasong Liu

 

PLENARY: Consumer-driven hydrocolloid-based food design considering interaction with saliva

Bettina Wolf
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PLENARY: Heat induced gelation of casein micelles; effects of adding minerals and whey or plant proteins

Taco Nicolai

 

INVITED: Oral Lubrication: From microgels to real food applications

Dr. Anwesha Sarkar

 

PLENARY:Rational Design of Hydrocolloid-based Oral Delivery Systems for Bioactive Agents

David McClements