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



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



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