2025 Conference Abstracts

Functionalization of commercial pea and fava bean protein ingredients intended for acid gelation by preheating

Wenjie Xia
Abstract WJ.doc31.5 KB

 

Pea protein-alginate hydrogel beads: Impact of bead composition and dimension on vitamin D bioaccessibility

Tugba Dursun Capar
Dr. Tugba Dursun Capar.docx13.94 KB

 

Oat Protein Concentrate Produced via Dry Fractionation as a Potential Food Ingredient

Danny Tagle Freire
Danny Tagle abstract.docx33.5 KB

 

Optimisation of plant-based milk alternatives through the use of specific pea protein fractions

Juliane Brühan
FHT_Abstract_Submission J.Brühan.docx13.55 KB

 

Improving the Functional Properties of Soy Protein Isolate via Enzymatic Deamidation with Protein Glutaminase

Kevin Tan
FHT_Paper_Template_Enzymatic Deamidation.doc25.5 KB

 

Same as Meat? – Rheology as a Tool for Simulating the Digestion of Meat and Meat Substitutes in the Gastrointestinal Tract

Gabriela Saavedra Isusi
GumsnStabilisers_RheoDegistion 20241127 long.docx26.38 KB

 

Molecular predictors of macroscopic foam functionality of soy proteins

Jeta Purrini
Abstract_Gums and Stabilizers conference_Jeta Purrini_12112024.docx18.22 KB

 

Hydrodynamic Parameters of Chañar Brea Gum

Martin Masuelli
CBG - Torres, Benuzzi, Tonelli, Masuelli.rtf86.78 KB, Interaction Between Chañar Brea Gum and Prosopis Flexuosa Gum.docx26.51 KB