2025 Conference Abstracts
Subcritical Water Treatment of Cereal Brans for fiber solubilization and enhanced functional properties
Diogo Salvati
Leguminous forages as sustainable bioresources of industrially relevant galactomannans: The case of red clover (Trifolium pratense L.) seed gum
Christos Soukoulis
Plant Proteins and Their Non-Protein Components: Understanding Their Interplay with Different Starch Types during Hydrothermal Processing
Florencia Agustina Parle González
Enhancing Technological and Nutritional Value of Pea Protein Concentrate through Subcritical Water Hydrolysis
Laura Roman Rivas
FHT - Abstract Laura Roman.docx17.51 KB
Effects of polyphenols with different hydroxyl content on the structure, physicochemical properties and in vitro anaerobic fermentation of Cyperus esculentus starch-polyphenol V-type complex
Jing Gan
Hydrocolloid-Based Fat Analogues: Advancing the Texture and Taste of Plant-Based Meat Products
Roman Buckow
The impact of deposition architecture in enhancing the barrier properties of polylactic acid films
Peter Anthony Williams
Ana Isabel Bourbon_FHA_1.doc26.5 KB
Stabilization of gluten-free starch-based model systems via arabinoxylan-protein networks
Ulrich Sukop
FHT_Abstract_Ulrich_Sukop.docx15.02 KB
The impact of deposition architecture in enhancing the barrier properties of polylactic acid films
Ana Isabel Bourbon
Ana Isabel Bourbon_FHA_0.doc26.5 KB
The impact of deposition architecture in enhancing the barrier properties of polylactic acid films
Ana Isabel Bourbon
Ana Isabel Bourbon_FHA.doc26.5 KB
Hydrocolloids for enhanced gelation and colloidal stability of precision fermentation-derived β-lactoglobulin
Remco Kornet
Abstract 22nd GaSftFI 2025.docx19.21 KB
A hydrocolloid approach to food and health
Peter Anthony Williams
Towards an understanding of the structuring mechanisms of 3D printed flour-based matrices
Charlotte Dumoulin
Soybean Peptide Interferes with Type 2 Diabetic Osteoporosis by Inhibiting Ferroptosis through the MAPK/ECM/SLC7A11/GPX4 Pathway
Jing Gan
Structural Modification of Lentinan from Lentinula edodes Through Submerged Fermentation
seyedehzeynab Razavi
Role of polysaccharides in ice cream texture and aroma release
Camila Cossettin Teixeira
Discovering novel emulsion-based functional foods: Use of black fig pectic compounds with grape seed polyphenols
Miray Buyuk
MirayBuyuk_abstract.doc26.5 KB
Driving pea and whey protein hydrolysis towards the development of hybrid beverages with improved foamability
Giulia Di Filippo
Unveiling the effect of whey protein hydrolysates on gut microbiota
Giulia Di Filippo