2025 Conference Abstracts

Fostering the protein transition by hybrid food structures: the case study of gels made by milk whey and pea proteins

Sofia Melchior
Melchior et al_abstract hybrid gels.doc33.5 KB

 

Unrefined pistachio shell powder as multifunctional stabilizing agent for emulsions and foams

Delphine Huc-Mathis
FHT_Pistachio-Shells-Valorization-D.Huc-Mathis-2025doc_0.doc35.5 KB

 

Non-destructive Techniques for Hydrocolloid Characterization: from particle sizing to micro-rheology

Gaurasundar Marc Conley
LSIntruments Abstract Gums and Stabilizers.doc28.5 KB

 

COVALENT PECTIN/ARABINOXYLAN MIXED GEL FOR Saccharomyces boulardii ENTRAPMENT IN ELECTROSPRAYED MICROBEADS

Agustín Rascón
COVALENT PECTIN ARABINOXYLAN MIXED GEL FOR Saccharomyces boulardii ENTRAPMENT IN ELECTROSPRAYED MICROBEADS.docx14.52 KB

 

Sodium alginate – a promising material for the encapsulation of next-generation probiotics

Thi Thanh Truc PHUNG
Abstract 2 - SA - gums and stabilizers - food hydrocolloids 2025.docx25.79 KB

 

The use of polysaccharides in food applications: unveiling the potentials and limitations

Thi Thanh Truc PHUNG
Abstract - gums and stabilizers - food hydrocolloids 2025.docx32.02 KB

 

Novel functional hydrocolloids from New Zealand ferns: Effects of environmental and processing parameters

Zhi Peh
22nd Gums and Stabilisers Conference 2025- Abstract-Final.docx22.45 KB

 

Tannia starch: functional and structural characterisation

Vassilis Kontogiorgos
Abstract_5.docx16.01 KB

 

Formation and characterisation of pectin microgels

Vassilis Kontogiorgos
Abstract-G&S.docx16.12 KB

 

Impact of Protein Denaturation and Solubility on Structuring and Gelation of Plant Proteins

Anja Maria Wagemans
Abstract - Gums and Stabilisers - AMW - 2024-12-20.doc29.5 KB

 

Tribology and rheology of model water-in-water emulsions

Chenxi Wang
Gums and Stabilisers Abstract_Chenxi Wang.doc31 KB

 

Molecular Interactions and Gelation Dynamics in Alginate-Protein Bioinks: Towards Plant-Based Alternatives

Sabrina Bäther
Abstract Sabrina Bäther.doc34 KB

 

Applications of partial hydrolysis for the structural analysis of polysaccharides

Daniel Wefers
DW_G&S2025_abstract.docx16.14 KB

 

Mimicking the melting profile of adipose tissue through a controlled coalescence in dense emulsions

Gijs Konings
Abstract_Gijs Konings.doc28.5 KB

 

Water dispersible edible films based on cellulose microfibrils

Luuk Philipsen
Abstract_Philipsen_Edible_Films.docx24.17 KB

 

Tuning Cellulose Microfibrill Containing Plant-Protein Gels by Shear

`Lennard Schulte
Tuning Cellulose Microfibrill Containing Plant-Protein Gels by Shear .docx21.34 KB

 

Phase separation in aqueous mixtures with multiple components

arjen Bot
2024-12-13 Abstract Gums and Stabilsers 2025 Wageningen.doc58 KB

 

Novel microalgae proteins and their structural, functional, nutritional and sustainability aspects

Alexander Mathys
FHT_Paper_Mathys-ETH Novel microalgae proteins.doc30.5 KB

 

Valorisation strategies to obtain hydrocolloids of interest for food and food packaging

María José Fabra
FHT_Paper_Template_FABRA_alr.doc25.5 KB

 

Influence of molecular weight on the anti-adhesion bioactivity of exopolysaccharides from Leuconostoc mesenteroides against enterotoxigenic Escherichia coli

Theodorus Eko Pramudito
Theodorus Pramudito_FHT_Abstract.doc29.5 KB