Download a PDF of the Conference Programme
Download a PDF of a list of Poster Abstracts
| Tuesday June 11th 2019 | ||
| 13h00 | Registration | |
| 15h00 | Welcome Professor Peter Williams, Dr. Graham Sworn and Professor Koro de la Caba |
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| Plenary Session 1. Chair: Dr Graham Sworn (DuPont) | ||
| 15h15 | Dr. Paulo Fernandes (Nestlé) Food Industry: Natural landscape on hydrocolloid use |
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| New sources of polysaccharides and proteins Chair: Dr. Graham Sworn (DuPont) |
Innovative techniques of characterization and processing Chair Prof. Peter Williams (Glyndŵr University) |
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| 15h55 | 01 Isolation and characterization of polysaccharides extracted from baobab V. Offiah K. Alba, K. Falade, and V. Kontogiorgos University of Huddersfield, UK University of Ibadan, Nigeria |
07 Non-invasive evaluation of weighting agent efficiency for beverage emulsion stabilization C. Tisserand, R. Ramsch, G. Brambilla, G. Meunier Formulaction, 3-5 Rue Paule Raymondis, 31200 Toulouse, France |
| 16h20 | 02 Rheological characterization of baobab pectins M. Dimopoulou, V. Offiah , K. Alba , A. Smith, A. Angelis-Dimakis, V. Kontogiorgos University of Huddersfield, UK |
08 Modelling whey protein gelation under ohmic heating – effects of electric field strength, frequency and heating kinetics Rui M. Rodrigues*, Zita Avelar, Luiz H. Fasolin, António A. Vicente and Ricardo N. Pereira University of Minho, Portugal |
| 16h45 | Coffee Break | |
| Chair: Prof. Margurite Rinaudo | Chair: Dr. Claus Rolin (CPKelco) | |
| 17h20 | 03 Exopolysaccharides-pigment complex from liquid fermentation of Monascus purpureus (Hong Qu): structural and functional relationships Qingbin Guo, Steve W. Cui, Nifei Wang, Zhenjing Li, Changlu Wang, N.V. Nepovinnykh and H. Douglas Goff Tianjin University, China. University of Guelph, Canada Saratov State Agrarian University, Russia |
09 Stability evaluation of highly concentrated emulsions using Diffusing Wave Spectroscopy (DWS) R Ramsch, Y Nagazi, E Woodcock, G Brambilla, Y Lefeuvre, G Meunier Formulaction, Toulouse, France |
| 17h45 | 04 Functional components from sorghum bran, bagasse and biomass Madhav P. Yadav and Shuang Qiu U. S. Department of Agriculture, USA Cornell University, USA |
10 Impact of microfluidization on the microstructure and functional properties of pea hull fibre R. Morales-Medina, B. Dong, S. Schalow, S. Drusch. Technische Universität Berlin, Germany |
| 18h10 | 05 The active performance of gallic acid-incorporated chitosan films I. Zarandona, A. I. Puertas, M. T. Dueñas, P. Guerrero and K. de la Caba University of the Basque Country Spain. |
11 Chitosans and cyclodextrin polymers to design new biodegradable antifungal coating A Loron, C Gardrat1, V Atanasova-Penichon, N. Tabary, B. Martel and V Coma Laboratoire de Chimie des Polymères Organiques, France Department Centre INRA de Nouvelle Aquitaine—Bordeaux, France Université de Lille Batiment, France |
| 18h35 | 06 Bioinspired food waste-based nanofibres and scaffolds to generate novel food functionalities Y. Gonzalez-Espinosa, R. Chanderballi, Katariina Liang, M. Collado-Gonzalez, E. Simone, P. Metcalfe and F. M. Goycoolea University of Leeds, UK Biopower Technologies Ltd., UK |
12 Effect of high-pressure processing on the physico- chemical, microbiological and rheological properties of reconstituted micellar casein concentrates N Iturmendi, U Galarza, A García, L Fernández-García, H Lucena, T Fernández and JI Maté Universidad Pública de Navarra. Spain |
| 19h00 | Welcome Tapas | |
| Wednesday June 12th 2019 | ||
| Plenary Session 2. Chair: Prof. Katsuyoshi Nishinari (HUT, China) | ||
| 9h00 | Prof. Taco Nicolai (Le Mans Université) Heat induced gelation of casein micelles: Effects of adding minerals and whey |
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| 9h40 | Prof. Bettina Wolf (University of Birmingham) Consumer-driven hydrocolloid based food design considering interactions with saliva |
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| Effects of hydrocolloids on oral processing and tribology Chair: Mr. Johann Lukanowski (Doehler) |
Hydrocolloid structure and functionality Chair: Dr. Paulo Fernandes (Nestlé) |
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| 10h20 | 13 Invited Lecture: Oral lubrication: From microgels to real food applications Anwesha Sarkar University of Leeds, UK |
19 Impact of sodium ions on material properties, storage stability and gelation of citrus pectin U Einhorn-Stoll, H Kastner, A Fatouros and S Drusch Technische Universität Berlin, Germany |
| 10h50 | 14 Correlating rheology and oral lubrication with sensory properties – A non-fat hydrogel perspective EM Krop, MM Hetherington, M Holmes, S Miquel and A Sarkar University of Leeds, UK Mars Wrigley Confectionery, USA |
20 Design of pectin-based hydrogels with tuneble structures M. Börjesson, A. Maire du Poset, P. Fouilloux, C. Loupiac, A. Assifaoui, A. Ström and F. Cousin Chalmers Univ. of Technology, Gothenburg, Sweden. Laboratoire Léon Brillouin, France. AgroSup Dijon Université de Bourgogne, France. |
| 11h15 | Coffee / Posters | |
| 11h50 | 15 Effect of continuum shear rheology on the oral tribology of protein microgels Efren Andablo-Reyes and Anwesha Sarkar University of Leeds, UK |
21 Methyl esterification patterns of commercial and chemically modified pectins E Jermendi, M Beukema, P de Vos and H. Schols Wageningen University and University Medical Center Gronigen, Netherlands |
| 12h15 | 16 Multiscale rheology of hydrocolloid microgel suspensions HM Shewan, JR Stokes The University of Queensland, Australia |
22 Comparison on structural characteristics, rheological properties and antioxidant activities of polysaccharides from okra by different preparation methods Lu-Yao Ma, Hai-Feng Lin, Zhe Wang, Jun-Yi Yin Nanchang University, China |
| 12h40 | 17 Role of viscosity and cohesiveness in safe swallowing K Nishinari, M Turcanu, M.Nakauma and Y Fang Hubei University of Technology, China Fresenius Kabi, Germany San-Ei Gen F.F.I., Japan Shanghai Jiao Tong University, China |
23 Structure and emulsifying properties of nanoparticles of natural gums N. Sagawa, N. Isobe, S. Okada, Y. Kanasaki, K. Kinoshita, T. Miuchi, M. Nishino and S. Deguchi Japan Agency for Marine-Earth Science and Technology, Japan San-Ei Gen F.F.I., Inc., Japan |
| 13h05 | 18 Rheological characterization of ready-to-serve products designed for patients with dysphagia E Sanmartín, F Goiri, and I Peral AZTI, Spain |
24 Effect of salts on microstructural, pasting and thermal properties of Water Chestnut Starch Zubala Lutfi, Abid Hasnain University of Karachi, Pakistan |
| 13h30 | Lunch / Posters | |
| Wednesday June 12th 2019 | ||
| Polysaccharide interactions and rheology Chair: Dr. V. Kontogiogos (University of Huddersfield) |
Bioactive hydrocolloids Chair: Prof. Steve Cui (University of Guelph) |
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| 15h00 | 25 Ca2+-induced gelation of k-carrageenan J.P. Doyle, P. Giannouli, R.K. Richardson and E.R. Morris* University College Cork, Ireland University of Thessaly, Greece Cranfield University, UK |
31 Structure and gastroproptective activity of a water-soluble beta-D-(1,6) glucan from the fruiting body of Hercicium erinaceus Ming-Yong Xie* Nanchang University, China |
| 15h25 | 26 Adsorption behaviour of hydroxypropyl cellulose derivatives on hydrophobic surfaces: Impact of bile salts J Zornjak, A Ester, K Edgar and C Fernandez-Fraguas Virgunia tech, USA |
32 Arabinoxylan alleviates acute colitis by altering colon symptoms Jie-Lun Hu, Shao-Ping Nie*, Qiao Ding, Jun-Yi Yin, Dan-Fei Huang, Ming-Yong Xie* Nanchang University, China |
| 15h50 | 27 Characterization of the molecular properties of as an alternative rigid rod molecule to xanthan gum Xinxin Li, Yudong Lu, Gary Adams, Hanne Zobel, Simon Balance, Bettina Wolf, Stephen Harding University of Nottingham, UK Nofima AS, Norway University of Birmingham, UK |
33 Dendronan reduce the risk of colorectal cancer by modulating the host inflammatory response and gut microbiota composition XiaoJun Huang, ShaoPing Nie*, JieLun Hu, Wei Tong, Zhiqiang Que, Glyn O. Phillips, MingYong Xie, Steve W. Cui* Nanchang University, China Agriculture and Agri-Food Canada, Canada Glyndŵr University, UK Phillips Hydrocolloids Research Ltd., UK |
| 16h15 | 28 Temperature influences on network formation of low DE maltodextrin gels KM Kanyuck, AB Norton-Welch, TB Mills, IT Norton University of Birmingham, UK |
34 Glucomannans alleviated the progression of diabetic kidney disease by improvement of kidney glucose, lipids, amino acids metabolism and urea cycle HaiHong Chen, QiXing Nie, JieLun Hu, XiaoJun Huang, ShaoPing Nie* Nanchang University, China |
| 16h40 | Coffee / Posters | |
| 17h15 | 29 External stress leads to structure disruption of exopolysaccharides from lactic acid bacteria C Nachtigall, C Berger, T Kovanović, D Wefers, D Jaros and H Rohm Technische Universität Dresden, Germany Karlsruhe Institute of Technology, Germany |
35 Metabolomics and lipidomics revealed hypolipidemic and hypocholesterolemic and effects of arabinoxylan in type 2 diabetic rats Qixing Nie, Haihong Chen, Jielun Hu, Shaoping Nie* Nanchang University, China |
| 17h40 | 30 Polysaccharides from sunflower stalk pith: Structure and functionality S. Cui Agriculture and Agri-Food, Canada | 36 Structural and conformational properties of glucomannans from Amorphophallus tubers and Aloe gels Shao-Ping Nie Nanchang University, China |
| 18h05 | Food Hydrocolloid Trust Medal Lecture.Prof. Marguerite Rinaudo Chair: Dr Graham Sworn (DuPont) |
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| 18h55 | Presentation of Medal | |
| 19h00 | Poster session sponsored by Elsevier with Tapas and Drinks | |
| Thursday June 13th 2019 | ||
| Plenary Session 3. Chair: Prof. Francisco Goycoolea (University of Leeds) | ||
| 9h00 | Prof. Julian McClements (University of Massachusetts) Rational design of hydrocolloid-based oral delivery systems for bioactive agents |
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| 9h40 | Prof. Frederic Debeaufort (University of Bourgogne) Use of gelatins and chitosans encapsulating natural extracts for the development of active bio-packaging: a review and latest results |
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| Encapsulation and controlled release of actives using hydrocolloids Chair: Prof. Julian McClements (University of Massachusetts) |
Hydrocolloids in formulation and process design Chair: Prof. Antonio Guerrero (Universidad de Sevilla) |
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| 10h20 | 37 Encapsulation of model actives in fluid gels F Smaniotto, I Zafeiri, V Prosapio and F Spyropoulos University of Birmingham, UK |
44 Structure formation and gel-properties in pea-protein based yoghurt-alternatives Klost, M. and S. Drusch Technische Universität Berlin, Germany |
| 10h45 | 38 Invited Lecture: Function of modified starch as an emulsifier and moderator for the controlled release of bioactive compounds Fang Zhong, Wei Liu, Rong Liang, Quanquan Lin Ministry of Education,China Jiangnan University, China Zhejiang Gongshang University, China |
45 Starch suspension mouthfeel. Correlating sensory and rheological properties SS Wong, J Whaley, and S Zhou Tate and Lyle Singapore / USA |
| 11h15 | Coffee / Posters | |
| 11h50 | 39 Protein/polysaccharide co-precipitates for the independent co-delivery of two actives from simple o/w emulsions F Spyropoulos, D Kurukji, P Taylor, IT Norton University of Birmingham, UK Syngenta Ltd, UK |
46 Molecular interactions between beta-casein and phenolic acids under ultra-high temperature conditions L Condict, J Kaur, A Hung, S Kasapis, J Ashton RMIT University, Australia Sanitarium Health and Wellbeing Company, Australia |
| 12h15 | 40 Microencapsulation of ginger oil by complex coacervation in batch stirring and atomization: effects of the concentration of wall material S Ferreira, MM Dragosavac, VR Nicoletti São Paulo State University – Brazil Loughborough University, UK |
47 Replacement of sucrose with sweeteners in jelly desserts with additives of cereal flour N.V. Nepovinnykh, O.N. Kliukina, N.M. Belova, S. Yeganehzad and N.M. Ptichkina Saratov State Agrarian University, Russia Research Institute of Food Science and Technology, Iran |
| 12h40 | 41 Probiotic encapsulation by heteroprotein coacervation and comparison with protein/polysaccharide coacervate Meng Zhao, Xue Huang, Michael Gaenzle, Katsuyoshi Nishinari, Yapeng Fang Hubei University of Technology, China; University of Alberta, Canada |
48 Effect of stabilizers on the rheological properties of sugar solutions analyzed at negative temperature Véronique Masselot, Hayat Benkhelifa, Véronique Bosc Irstea, France AgroParisTech, France |
| 13h05 | 42 Optimization of membrane emulsification parameters and polymer ratio/pH for microencapsulation through Complex Coacervation S Ferreira, VR Nicoletti, MM Dragosavac São Paulo State University, Brazil Loughborough University, UK |
49 Rheological behaviour of low fat cocoa creams based on cellulose ether emulsions M. Espert, T. Sanz, A. Salvador and M.J. Hernández Instituto de Agroquímica y Tecnología de Alimentos Spain. Universitat de València, Spain. |
| 13h30 | Lunch / Posters | |
| Thursday June 13th 2019 | ||
| Encapsulation and controlled release of actives using hydrocolloids Chair: Prof. Fang Zhong (Jiangnan University) |
Hydrocolloids in formulation and process design Chair: Prof. Anwesha Sarkar (University of Leeds) |
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| 15h00 | 43 Effect of ribose-induced Maillard reaction on gelatine scaffoldsˈ properties prepared by indirect 3D printing and freeze-drying methods M Stevenson, J Long, P Guerrero, K de la Caba, and A Etxabide AUT University, New Zealand University of the Basque Country, Spain |
50 Off flavour development and viscosity changes in high oat fibre UHT model beverages J Ashton, L Katopo, N Alqahtani, J Kaur, S Kasapis, RMIT University, Australia Sanitarium Health and Wellbeing Company, Australia |
| Polysaccharide and protein films and coatings Chair: Prof. Fang Zhong (Jiangnan University) |
Novel functionality from mixed hydrocolloid systems Chair: Prof. Anwesha Sarkar (University of Leeds) |
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| 15h25 | 51 Antiviral edible coatings based on marine polysaccharides M.J. Fabra, I. Falcó, W. Randazzo, G. Sánchez and A. López-Rubio IATA-CSIC, Spain University of Valencia, Spain |
53 Role of the non-covalent and covalent protein–polysaccharide associative interactions in the functionality of the innovative ingredients for the fortification of food with essential lipids MG Semenova, AS Antipova, EI Martirosova, DV Zelikina, NP Palmina, SA Chebotarev, MD Gureeva, YV Samuseva, NG Bogdanova, VV Kasparov, VI Binyukov, and KO Muranov Russian Academy of Sciences, Russia Mendeleyev University of Chemical Technology of Russia, Russia |
| 15h50 | 52 Properties of fish gelatin film containing epigallocatechin gallate fabricated by thermo-compression molding K Nilsuwan, P Guerrero, K de la Caba, S Benjakul and T Prodpran Prince of Songkla University, Thailand University of the Basque Country, Spain |
54 Preparation and characterization of pea protein isolate-maltodextrin conjugates from ultrafine electrospun fibers Ines Kutzli, Daniela Griener, Dario Beljo, Monika Gibis, Stefan K. Baier, Jochen Weiss University of Hohenheim, Germany PepsiCo, USA |
| 16h15 | Coffee / Posters | |
| Dietary fibre and prebiotic hydrocolloids Chair: Dr. Ulrike Einhorn-Stoll (Technische Universität Berlin) |
Novel functionality from mixed hydrocolloid systems Chair: Prof. Bettina Wolf (University of Birmingham) |
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| 16h40 | 59 Polymer-coated Pickering emulsions as a strategy to control in vitro gastric digestion Andrea Araiza Calahorra, Alan R. Mackie, Anwesha Sarkar University of Leeds, UK |
55 Structural characterization and molecular interactions of β-lactoglobulin, levan and their mixtures C.S. Hundschell, S. Drusch and A.M. Wagemans Technische Universität Berlin, Germany |
| 17h10 | 60 Effects of sucrose addition on the rheological properties of citrus peel fiber suspensions before and after drying Guéba Agoda-Tandjawa,*, Jacques Mazoyer, Joël Wallecan, Virginie Langendorff Cargill, France / Belgium |
56 Acid-induced gelation of the mixtures of k-carrageenan and fractal whey protein aggregates DS Liu and T Nicolai* Le Mans Université, France Jiangnan University, China |
| 17h35 | 61 Enzymatically active (lactose hydrolyzing) biopolymers for food applications M.J. Fabra, B Estevinho, N. Samaniego, I. Sebas, D. Talens-Perales, J. Marín-Navarro, A. López-Rubio and J. Polaina IATA-CSIC, Spain Universidad de Valencia, Spain |
57 Whey protein isolate (WPI) and carboxymethyl cellulose (CMC) blend films: effect of CMC/WPI ratio on physicochemical properties G. Azevedo, L.M. Pastrana and M.A. Cerqueira International Iberian Nanotechnology Laboratory, Portugal |
| 18h00 | 58 The effect of cellulose and starch on the rheological and thermal properties of collagen paste M Sobanwa, G Paul, NJ Watson and TJ Foster University of Nottingham, UK Devro Plc, UK. |
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| 18h30 | POSTER PRIZE PRESENTATIONS | |
| 20h00 | Conference Dinner | |
| Friday June 14th 2019 | ||
| Plenary Session 4. Chair: Prof. Koro de la Caba (University of the Basque Country) | ||
| 9h00 | Prof. Antonio Guerrero (Universidad de Sevilla) How rheology can help in the development and stability behaviour of protein-stabilized emulsions |
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| Hydrocolloids for stabilisation of emulsions and foams Chair: Prof. Taco Nicolai (Le Mans Université) |
Hydrocolloids in soft food nanomaterials Chair: Prof. Frederick Debeaufort (University of Bourgogne) |
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| 9h40 | 62 Emulsifying properties of gum ghatti treated with high thermal condition K. Kinoshita, T. Miuchi, T. Matsukura, M. Sakata, N. Isobe, N. Sagawa, M. Tachioka, S. Deguchi and M. Nishino San-Ei Gen F.F.I., Inc., Japan Japan Agency for Marine-Earth Science and Technology, Japan |
67 Fabrication of supramolecular complexes using valvejet 3D printing-aided colloidal self-assembly S Vadodaria, Y He and T Mills University of Birmingham, UK University of Nottingham, UK |
| 10h05 | 63 Investigating the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains B. Neckebroeck, S.H.E. Verkempinck, M.E. Hendrickx and A.M. Van Loey KU Leuven, Belgium |
68 Effect of protein source on the morphology and flow properties of protein-based emulsion particles used as texture modulators Luca Amagliani, Elyes Ben Sassi, Johann Buczkowski and Christophe Schmitt Nestlé, Switzerland |
| 10h30 | 64 Atomic force microscopy studies of the nanomechanical properties of natural oil bodies Nan Yang*, Chunxia Su,, Junji Jia, Robert L. Leheny, Katsuyoshi Nishinari, Yapeng Fang Hubei University of Technology, China Wuhan University, China Johns Hopkins University, USA |
69 Isolation and characterisation of amylose-lipid nanomaterials from maize starches modified with stearic acid MN Emmambux, FC Ocloo and OC Wokadala University of Pretoria, South Africa |
| 10h55 | 65 The role of associative properties of spruce galactoglucomannans in emulsion stabilization M Bhattarai, F Valoppi, PO Kilpeläinen and KS Mikkonen University of Helsinki, Finland Natural Resource Institute, Finland |
70 Characterization of the mechanical response of pectin-based gels towards dispersing forces used in top down microgel formation processes G.I. Saavedra Isusi, A. Drieß, H. P. Karbstein, U. S. van der Schaaf Karlsruhe Institute of Technology, Germany |
| 11h20 | 66 Pickering emulsions stabilised by pea protein microgel particles: Influence of pH and ionic strength Shuning Zhang, Melvin Holmes, Rammile Ettelaie and Anwesha Sarkar University of Leeds, UK |
71 Brush-like polysaccharides with motif-specific interactions Gleb E. Yakubov, Long Yu, Elliot P. Gilbert and Jason R. Stokes University of Nottingham, UK The University of Queensland, Australia Australian Nuclear Science and Technology Organisation, Australia |
| 11.45 | Closing remarks | |
| End of conference | ||
List of Posters
P01 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
PX Qi and Y Xiao
P02 Development of chitosan films containing α-, β-, or γ-cyclodextrin inclusion complexes for controlled release of food aroma.
I Zarandona, C Barba, P Guerrero, K de la Caba and J Maté
P03 Design of an oleogel, utilising high oleic sunflower oil with sunflower wax, as a shortening replacer for saturated fat reduction in short dough biscuits
Veronica Giacintucci, Lisa Methven, Julia Rodriguez Garcia
P04 Effects of stabiliser and accelerated storage on rheological, textural and physiochemical properties of high-protein peanut butter.
Adam Byrne and Julia Rodriguez Garcia
P05 Influence of ferulic acid and intermolecular cross-linking on the emulsifying properties
of sugar beet pectin
B. Bindereif, H. P. Karbstein, U. S. van der Schaaf
P06 Behaviour of aroma (1-hexanal and phenol) sorption on the properties of chitosan-gelatin edible films according the RH level
N. Benbettaieb, C. O’Connel, A.M. Seuvre and F. Debeaufort
P07 Potential of exopolysaccharides from lactic acid bacteria for the stabilisation of emulsions
G Surber, J Bulla, T Schauer, D Jaros and H Rohm
P8 pH-responsive release of trans-2-hexenal from chitosan films based on dynamic imine linkages and their application in antifungal packaging
R Heras-Mozos, R Gavara and P Hernández-Muñoz
P9 Effects of rheological and tribological properties of hydrogels compared to individuals’ oro-physiological capabilities on oral processing behaviour
EM Krop, MM Hetherington and A Sarkar
P10 Integral valorisation of Faba-beans molecular compounds to nutritional texturized food products
Klara Nilsson, Rosana Moriana, Corine Sandström, Mikael Hedenqvist, Maud Langton
P11 Stability of β-Lactoglobulin micro- and nanostructures under various environmental conditions
LS Simoes, RM Rodrigues,AA Vicente and OL Ramos
P12 Improving controlled-release antioxidant properties of tea polyphenol nanoparticles-loaded gelatin films by adjusting encapsulation efficiency
Fei Liu, John Antoniou, Wallace Yokoyama and Fang Zhong
P13 Optical properties of regenerated cellulose and polyvinyl alcohol films combined with
glycerol or chitosan
Patricia Cazón Gonzalo Velazquez, Manuel Vázquez
P14 Evaluation of the UV-barrier properties and transparency of bacterial and vegetable regenerated cellulose films combined with polyvinyl alcohol and chitosan
Patricia Cazón, Gonzalo Velazquez, Manuel Vázquez
P15 Mechanical properties of nanofibrils made from faba bean and mung bean protein
A Herneke, D Johansson, C Lendel, W Newson, M Langton
P16 Carrageenan sulfatases: controlling the sulfation moieties of carrageenans
S. Mathieu, K. Ako and W Helbert
P17 Role of cuttlefish (Sepia officinalis) skin protein hydrolysates on the bioactive properties of gelatin-based edible films
H.Kchaou, M.Jridi, N. Benbettaieb, F.Debeaufort, M. Nasri
P18 Acid gelation of enzymatically cross-linked caseins: From molecular level to network formation
N Raak, RA Abbate, S Boye, A Lederer, H Rohm and D Jaros
P19 Effect of fat concentration on structure and digestibility of o/w cellulose ether emulsions.
S. Martínez, M. Espert, A. Salvador and T. Sanz
P20 Technological characterization of marine fennel (Crithmum maritimum) extracts and the effect of its incorporation on the properties of edible films
Víctor Otero-Tuárez, Idoya Fernández-Pan, Teresa Fernández and Juan I. Maté
P21 Development and characterization of nano-emulsion-filled gels intended to supply omega-3 fatty acids into food products
Ana I. Bourbon, Marta Vieira, Miguel A. Cerqueira, Lorenzo Pastrana and Pablo Fuciños
P22 Carboxymethyl cellulose/lignin blended films: physicochemical and antioxidant properties
Michele Michelin, Arlete M. Marques, José A. Teixeira, Miguel A. Cerqueira
P23 The effects of polysaccharides incorporating into sodium caseinate-high melting point fat microparticles to the survival of probiotic bacteria during simulated gastrointestinal digestion and storage
Huan Liu, Joshua Gong, Steve W. Cui, Qi Wang, F Zhong
P24 Biological activities of enzymatically modified seaweed hydrocolloids
M Howlader, S Muzyed, R Tuvikene
P25 Using flour from oil flax seeds in technology of meat patés
O.N. Kliukina, N.A. Guskova, N.V. Nepovinnykh and N.M. Ptichkina
P26 Valorization of pectin from unripe papaya by conventional and subcritical water extraction
Santos Pedraza Guevara, Maria Helene Giovanetti Canteri, Maria Elena Ibañez Ezequiel , Revenli Fernanda Do Nascimento, Teresa Fernandez Ponce, Lourdes Casas Cardoso and Enrique Martinez de la Ossa
P27 Effects of caseinate−pea protein mixture on the physicochemical properties of oil-in-water nutritional emulsions and powders
Xiang Li, Yiming Feng, Biye Chen, Jiang Jiang, Yuanfa Liu
P28 Physicochemical, rheological properties and anti-oxidation activities of ulvan from Ulva pertusa Kjellm
Weishun Zeng, Jieteng Chen, Yunxue Li, Yifan Pan, Junyan Li and Hao Chen
P29 Physically crosslinked hydrogels based on poly (vinyl alcohol) and fish gelatin for wound dressing application: Fabrication and characterization
Liping Zhou, Shihui Pan, Tingwei Xu, Jicheng Yan, Xin Li and Hao Chen
P30 Development and characterization of fish gelatin/oxidized starch double network edible film catalysed by thermal treatment and Schiff’ base reaction
Hao Chen, Yuhao Dong, Peng Qiao, Zijing Liu, and Shuang Qiu
P31 Using of safflower seeds as a protein fortifier of shortbread biscuit
V.S. Kutsenkova, N.V. Nepovinnykh, Qingbin Guo and N.M. Ptichkina
P32 Aesculus hippocastanum extract as a potential antibacterial emulsion stabilizer
Maciej Jarzębski, Wojciech Smułek, Przemysław Siejak, Joanna Kobus-Cisowska, Danuta Pieczyrak, Hanna Maria Baranowska, Jarosław Jakubowicz, Mateusz Sopata, Tomasz Białopiotrowicz, Ewa Kaczorek
P33 Effect of chitosan on the foaming and emulsifying properties of the complexes of milk proteins with biologically active lipids
DV Zelikina, SA Chebotarev, MD Gureeva, YV Samuseva, AS Antipova, EI Martirosova, and MG Semenova
P34 Influence of pasteurization treatments on the physico-chemical, microbiological and rheological properties of reconstituted micellar casein concentrates
N Iturmendi, A García, U Galarza, B Martínez, H Lucena, C Barba, I Arozarena,
JI Maté
P35 Functional properties of the ternary complexes: maltodextrin–milk protein–essential lipids.
DV Zelikina, MD Gureeva, SA Chebotarev, YV Samuseva, AS Antipova, EI Martirosova, and MG Semenova
P36 Rheological behaviour of micellar casein concentrates solutions
T Flores, N Iturmendi, T Fernández-García, JI Maté
P37 Biopolymer-based nanoparticles: effect of production conditions in size average, polydispersity and zeta potential
G Azevedo, LM Pastrana and MA Cerqueira
P38 Effect of molecular weight and k-carrageenan on Delonix regia galactomannan film forming solutions properties and films made thereof
W Rodriguez-Canto, L Chel-Guerrero, LM Pastrana, MA Cerqueira, M Aguilar-Vega
P39 Modification of resistant starch nanoparticles using High Pressure Homogenization treatment
Eftychios Apostolidis, Panagiotis Chaloulos, Ioanna Mandala
P40 Drying of fruit of Opuntia ficus-indica and the effects on its physical characteristics
Panagiotis Giannopoulos, Panagiotis Chaloulos, Eftychios Apostolidis, Ioanna Mandala
P41 Rice bran arabinoxylan and oligosaccharide products for investigating food and immune response function
BJ Savary, K Takahashi, D Kandanool, J Xu, and S-O Lee
P42 Animal fat replacer for vegan sausage analogues – influence of protein content on textural and viscoelastic properties of emulsion gels
Johannes Dreher, Monika Gibis and Jochen Weiss
P43 Valorization of Gelidium sesquipedale seaweed for the production of polysaccharide-based fractions with interest in food applications
M Martínez-Sanz, JP de Oliveira, LG Gómez-Mascaraque, A Martínez-Abad and A López-Rubio
P44 Development of biomimetic mucus gel material
Mar Collado-González, Yadira González Espinosa and Francisco M Goycoolea
P45 Comparison on physicochemical properties of non-starch polysaccharides extracted from highland barley by water and alkali extraction
Hao-Ying-Ye Yao, Jun-Yi Yin, Ming-Yong Xie, Shao-Ping Nie
P46 Asparagus officinalis polysaccharide fermented with lactobacillus plantarum NCU116: characterization, antioxidative, and bio-activities
Zhi-Hong Zhang, Song-Tao Fan, Dan-Fei Huang, Tao Xiong, Shao-Ping Nie, Ming-Yong Xie
P47 Polysaccharide from the seeds of Plantago asiatica L. alleviates nonylphenol exposure induced reproductive system injury of male rats via PI3K/Akt/mTOR pathway
Fen-Fen Li, Dan-Fei Huang, Wei-Yu Yang, Shao-Ping Nie, Ming-Yong Xie
P48 Passive microrheology – A powerful tool for the analysis of low fat formulations stabilised by hydrocolloid
R Ramsch, Y Nagazi, G Brambilla, Y Lefeuvre, E Woodcock and G Meunier
P49 Plant protein efficiency evaluation in food applications
C. Tisserand, R. Ramsch, E Woodcock, G. Brambilla, Y LefeuvreG. Meunier
P50 Stabilization of beverages with gellan gum
Lise Stouby, Lise Kristensen and Graham Sworn
P51 A novel class of xanthan derivatives for preparing stable oil-in-water emulsions
Céline Fantou, Sébastien Comesse , Michel Grisel and Frédéric Renou
P52 Ultra-high pressure homogenisation: a tool for modifying the technological functionality of thickening agents for developing innovative food emulsions with less additives
E Puértolas, S Alvarez-Sabatel, E Sanmartin, D Fleckenstein, B Pareyt, L Moreta, and P Gómez
P53 Pullulan/ Hydroxypropyl--Cyclodextrin electrospun fibers as encapsulation matrices of Quercetin
D Poudel, S O’Keefe and C Fernández-Fraguas
P54 Bile acid retention of structurally modified common bean matrices during in vitro digestion
T Lin, S O’Keefe and C Fernández-Fraguas
P55 High internal phase canola oil-in-water Pickering emulsions stabilised by cellulose nanocrystals (CNC)
L Sridharan, SH Hosseini-Parvar and M Lad
P56 Food starches and flours as texture agents and stabilizers for clean label and gluten free white sauce
R. Llorente Holgado.
P57 3D-printed functional cookies fortified with A. platensis: evaluation of its antioxidant potential and physical-chemical characterisation
MV Vieira, SM Oliveira, IR. Amado, LH Fasolin, AA Vicente, LM Pastrana and P Fucinos
P58 Conformational characterization and in vitro fermentation profiles of flaxseed rhamnogalacturonan-I (RG-I)
Huihuang H. Ding, Steve W. Cui, Ke-Ying Qian, Qingbin Guo, H. Douglas Goff, and Qi Wang
P59 Extraction and characterizations of gelatin from camel skins
Ahmed A. Al-Hassan
P60 Physicochemical Properties of the Ultrahigh Methoxylated Pectin
JRLiu, X Hua, Jin T, RJ Yang and YP Cao