2019 Conference Abstracts

Behaviour of aroma (1-hexanal and phenol) sorption on the properties of chitosan-gelatin edible films according the RH level

nasreddine Benbettaieb

 

Influence of ferulic acid and intermolecular cross-linking on the emulsifying properties of sugar beet pectin

Benjamin Bindereif

 

ISOLATION AND CHARACTERIZATION OF POLYSACCHARIDES EXTRACTED FROM BAOBAB

Vassilis Kontogiorgos

 

Changes in the molecular structure and functional properties of whey protein isolate (WPI) caused by heat-induced interaction with sugar beet pectin (SBP) in solution

Phoebe Qi

 

Effect of protein source on the morphology and flow properties of protein-based emulsion particles used as texture modulators

Luca Amagliani

 

Encapsulation of model actives in fluid gels

Fabio Smaniotto

 

Effect of continuum shear rheology on the oral tribology of protein microgels

Efren Alberto Andablo Reyes

 

Effects of stabiliser and accelerated storage on rheological, textural and physiochemical properties of high-protein peanut butter

Julia Rodriguez Garcia

 

Design of an oleogel, utilising high oleic sunflower oil with sunflower wax, as a shortening replacer for saturated fat reduction in short dough biscuits

Julia Rodriguez Garcia

 

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