| 21st | Time | ||
| Day 1 pm Tuesday 6th June 2023 |
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| Registration | |||
| 14h00 | 20 | Welcome | |
| 14h20 | 40 | Challenges and opportunities of pectin-based delivery systems. S Drusch, Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany Session Chair Francisco Goycoolea |
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| Session 1 Encapsulation Technology: Session Chair Stefan Drusch | Session 2 Food Structure: Session Chair Tim Foster | ||
| 15h00 | 25 | 1. Smart lipid balloons: Stimuli-responsive natural lipid droplets for selective lipid trafficking. Eleni Ntone1,2, Benjamin ROSENBAUM6, Simha SRIDHARAN1,2, Stan WILLEMS1, Othonas MOULTOS3, Thijs VLUGHT3, Marcel MEINDERS1,2, Leonard SAGIS1, Harry BITTER1, Costas NIKIFORIDIS1 , 1 Wageningen University and Research Centre, The Netherlands, 2 TiFN, Wageningen, The Netherlands, 3 Delft University of Technology, The Netherlands | 4. Phase separation of type-A gelatin and dextran and the effect of microstructure on gel properties. Meng Zhao1, 2, Qi Wang2, Ling Wu2, and Katsuyoshi Nishinari.2 1 Qilu University of Technology, Shandong Academy of Sciences, Jinan, China., 2 Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan, China. |
| 15h25 | 25 | 2. Improving the survival of probiotics via in situ re-culture in calcium alginate gel beads. Fang Zhong, Yongkai Yuan, and Katerina Pissaridi, Jiangnan University, China, YIOTIS S.A.,Greece | 5. Structure formation in protein gels from mealworm (Tenebrio molitor). M. Klost, R. Öztürk, E. Köster, M. I. Ramirez-Huerta and S. Drusch. Technische Universität Berlin, Berlin, Germany |
| 15h50 | 25 | 3. Encapsulation of rapeseed oil and rosemary aqueous extracts in calcium alginate beads: An Oxidative stability study. P Tsitlakidou, D Kamplioni, C G Biliaderis, I Mourtzinos , Aristotle University of Thessaloniki, Thessaloniki, Greece |
6. 3D printed soy protein-based food for dysphagia: Effect of red cabbage addition. A Etxabide1, T Carranza1, P Guerrero1,2 and K de la Caba1,2. 1University of the Basque Country, Donostia, Spain, 2BCMaterials, Basque Center for Materials, Leioa, Spain. |
| 16h15 | 30 | Coffee Break | |
| Session 3 Encapsulation Technology: Session Chair Laurent Heux | Session 4 Naturality: Session Chair Markus Stieger | ||
| 16h45 | 25 | 7. Cryogel as colloidal templates for probiotics encapsulation: A case study on milk protein based cryogels engrafting L. rhamnosus GG. T Hellebois1,2, C Gaiani2 and C Soukoulis1 1 Luxembourg Institute of Science and Technology (LIST), Luxembourg. 2 Université de Lorraine, Nancy, France. |
10. The influence of extraction method on functional and thermal properties of sesame cake protein isolates. C Nouska, M Deligeorgaki, CG Biliaderis and A Lazaridou. Aristotle University of Thessaloniki, Thessaloniki, Greece |
| 17h00 | 25 | 8. Release Nature of Curcumin and Resveratrol from the Iota Carrageenan-Cyclodextrin Fibers during Simulated Digestion Conditions. Mohamed Salem Elfaruk and Srinivas Janaswamy, South Dakota State University, Brookings, USA |
11. Combined enzymatic and mechanical treatment allows production of low viscous suspensions of high cellulosic dietary fibre by-products. R. Morales-Medina1, J. Steffan2, R. Schmidt2, M Bunzel2 and S. Drusch1. 1Technische Universität Berlin, Berlin, Germany 2Karlsruher Institut für Technologie, Karlsruhe, Germany |
| 17h25 | 25 | 9. Diffusion kinetics of vitamin B6 released from bicontinuous and phase-inverted gelatin-agarose gels using blending law for diffusion modelling. Manwinder Kaur Sidhu, Felicity Whitehead, Stefan Kasapis, RMIT University, Melbourne, Australia |
12. Saponin-content plants as natural nanoemulsions stabilizers for food products. Maciej Jarzębski1, Wojciech Smułek2, Hanna Maria Baranowska1. 1 Poznań University of Life Sciences, Poznań, Poland. 2 Poznan University of Technology, Poznań, Poland |
| 17h50 | End of session | ||
| 19h00 | Welcome reception buffet | ||
| Day 2 am Wednesday 7th June 2023 |
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| 9h00 | 40 | Unravelling the unravelled: Microfibrillated cellulose as texture modifier in liquid and semi-solid foods Annelies E. Blok, Markus Stieger, Food Quality and Design & Division of Human Nutrition and Health, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands Session Chair Adamantini Paraskevopoulou |
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| 9h40 | 40 | Strategies for the manufacture of adipose tissue mimetics using hydrocolloids Alejandro G. Marangoni, O.C., F.R.S.C., Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada Session Chair Adamantini Paraskevopoulou |
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| Session 5 Novel Hydrocolloids: Session Chair Doug Goff | Session 6 Enhancement of Functionality: Session Chair Stefan Kasapis | ||
| 10h20 | 25 | 13. Formation of nanoparticles and gels from ethanol-pretreated whey proteins. T Moschakis, M Andreadis, G Charitou, AT Chatzitaki, A Lazaridou, DG Fatouros, CG Biliaderis. Aristotle University of Thessaloniki, Thessaloniki, Greece. |
15. Hydrothermal treatments assisted by emerging technologies: an effective alternative to obtain gluten-free ingredients with improved properties. F Ronda, M Villanueva, P.A. Caballero, J.M. Muñoz, A.J. Vela, A Vicente, G Náthia-Neves, W Abebe, C.S. Calix-Rivera and R.R. Mauro. University of Valladolid, Spain. |
| 10h45 | 25 | 14. Revisit of Yellow Mustard Gum: Large Scale/Solvent Free Processing, Characterizations and Applications. Xinya Wang1, 2, Ruoyan Liu2, H. Douglas Goff2, Steve W. Cui1. 1Guelph Research and Development Center, Agriculture and Agri-Food Canada, 2 University of Guelph, Canada. |
16. Gelatinization of waxy and non-waxy rice starch under high hydrostatic pressure (HHP) as influenced by alginate addition. P Rivero-Ramos1, T Sanz2, D Rodrigo-Aliaga2, C Molina-Rosell3 and M Benlloch-Tinoco1. 1Northumbria University, Newcastle Upon Tyne, United Kingdom, 2Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain, 3University of Manitoba, Winnipeg, Canada. |
| 11h05 | 30 | Coffee / Poster Display | |
| Session 7 Novel Hydrocolloids: Session Chair Graham Sworn | Session 8 Enhancement of Functionality: Session Chair Ioanna Mandala | ||
| 11h35 | 25 | 17. Dextrans of Weissella cibaria: from structure to functionality. C Nachtigall1, R Plebst1, V Hassler2, D Wefers2, H Rohm1 and D Jaros1. 1 Technische Universität Dresden, Dresden, Germany. 2Martin Luther University Halle (Saale), Germany. |
21. Wood hemicelluloses extend the long-term oxidative stability of spray-dried flaxseed oil powders. T.M. Ho, M. Lehtonen and K.S. Mikkonen. University of Helsinki, Finland. |
| 12h00 | 25 | 18. Investigations of the heterogeneity of enzymatically synthesized α-glucans. F Münkel1, A Fischer1, J Bechtner2, V Eckel2, F Herbi1, F Jakob2, D Wefers3. 1 Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany, 2Technical University Munich, Freising, Germany, 3Martin Luther University Halle (Saale), Germany. |
22. Thermo-mechanical corn starch modification: effect on physical and techno-functional properties. M Faieta1, A Di Michele2, L Valbonetti1, R De Flaviis1, P Pittia1. 1University of Teramo, Italy, 2University of Perugia, Perugia, Italy. |
| 12h25 | 25 | 19. Tailoring quinoa leaves (Chenopodium quinoa) as a source of soluble proteins for food applications. Sara Pérez-Vila1, 2, Francisca Acevedo3, 4, André Brodkorb1, Nathalia Baptista Dias4, Mark A. Fenelon1, 2, James A. O'Mahony2, Laura G. Gómez-Mascaraque1. 1Teagasc Food Research Centre, Fermoy, Ireland, 2University College Cork, Cork, Ireland, 3Universidad de La Frontera, Temuco, Chile, 4 BIOREN, Universidad de La Frontera, Temuco, Chile. |
23. Physicochemical properties of alkaline extracted wheat bran arabinoxylans as affected by pre-treatment with ammonia under mild conditions. CK Mouzakitis, K Kotsiou, G Pontikakos, CG Biliaderis, A Lazaridou. Aristotle University of Thessaloniki, Thessaloniki, Greece. |
| 12h50 | 25 | 20. The Tale of a Shear-thickening Biomacromolecule from the New Zealand Black Tree Fern. Akshay Bishta,b, Kelvin K. T. Goha, Ian M. Simsc, Patrick J. B. Edwardsa , John Monroa,b, Suman Mishrab, Lara Matia-Merinoa. a Massey University, Palmerston North, New Zealand. b The New Zealand Institute for Plant and Food Research Limited, Palmerston North, New Zealand, c Victoria University of Wellington, New Zealand. | 24. Foam-mat drying of prickly pear and beetroot: Drying kinetics and comparison with conventional drying methods. Chaloulos P., Pieta S., Ftenou S., Mandala I. Agricultural University of Athens, Greece |
| 13h15 | 75 | Lunch / Poster Display | |
| Day 2 pm | |||
| 14h30 | 30 | Dairy protein-phenolic acid complexation at elevated temperatures using biochemical spectroscopy, proteomics and molecular dynamics Stefan Kasapis, RMIT University, Melbourne, Australia Session Chair Doug Goff |
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| Session 9 Hydrocolloid Characterisation: Session Chair Francisco Goycoolea | Session 10 Enhancement of Functionality: Session Chair Katsuyoshi Nishinari | ||
| 15h00 | 25 | 25. Polyelectrolyte character of citrus peel fibers and its relevance on rheological properties. Guéba Agoda-Tandjawaa, Stéphane Debonb, Joël Wallecanb, Isabelle Délérisb, Jacques Mazoyera. aCargill, France, bCargill, Belgium |
28. Undesirable compound development in ultra-high temperature (UHT) processed high protein liquid food systems. C Ince1, L Condict1 J Ashton2, R Stockmann3, S Kasapis1. 1RMIT University, Melbourne, Australia, 2Sanitarium Health and Wellbeing Company, Cooranbong, Australia, 3Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Australia. |
| 15h25 | 25 | 26. Thermoreversible gel of b-(1→6)-branched b-(1→3)-glucan. I. Yamashita1, A. Furuta2, M. Ikegami2, T. Yaguchi1, H. Ito2, K. Tanaka2, K. Nishinari3, Y. Nitta1. 1Ochanomizu University, Tokyo, Japan, 2Okayama Prefectural University, Okayama, Japan, 3Hubei University of Technology, Wuhan, China. |
29. Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0. Luca Amagliani1, Tessa Marianne van de Langerijt1,2, Carine Morgenegg2, Lionel Bovetto1 and Christophe Schmitt1. 1Nestlé Research, Lausanne, Switzerland, 2University College Cork, Cork, Ireland. |
| 15h50 | 25 | 27. Extensional rheology of mixed linkage alpha 1,3 and alpha 1,6 glucans. Florian Nettesheim, Pernille Dall Iverson, Jacob Ewert, Karina Kjær Hansen International Flavors & Fragrances Inc. Brabrand, Denmark. |
30. Extraction and purification of seaweed polysaccharide degrading enzymes and their impact in the food industry. Md Musa Howlader and Rando Tuvikene. Tallinn University, Tallinn, Estonia. |
| 16h15 | 30 | Coffee / Poster Display | |
| Session 11 Hydrocolloid Characterisation: Session Chair Francisco Goycoolea | Session 12 Plant Based & Clean Label: Session Chair Adamantini Paraskevopoulou | ||
| 16h45 | 25 | 31. Counterion competition in xanthan gum solutions. Glen Redpath1, Tim W Overton1, Eddie Pelan1, Lisa Manus2, Paul Thomson2, Andrei Potanin2. 1University of Birmingham, Edgbaston, UK, 2Palmolive Company, Piscataway, USA |
33. Plant-based & solvent-free near-monodispersed coacervates manufactured via membrane emulsification suitable for food applications. D Miramontes Subillaga2, S Heinert1, J Weissbrodt1, M Dragosavac2. 1Symrise AG, Holzminden, Germany, 2Loughborough University, Leicestershire, United Kingdom |
| 17h10 | 25 | 32. Molecular interactions between soybean glycinin (11S), genistin and genistein using spectroscopic and in silico analyses. Emelia Smith1, Lloyd Condict1, John Ashton2, Stefan Kasapis1. 1RMIT University, Melbourne, Australia, 2Sanitarium Health and Wellbeing Company, Cooranbong, Australia. |
34. NUTRAVA ® Citrus Fiber as a Clean Label-Friendly Solution for Stabilizing Plant Protein-Based Yogurt Alternatives, Meat Alternatives and Condiments. Santhosh Challa, Marielle Kouassi, Sharat Jonnalagadda, Deepak Deshpande CP Kelco U.S., Inc., Atlanta, USA |
| 17h35 | 40 + 10 | Food Hydrocolloid Trust Medal Lecture Structure-property relations of cereal fibers and implications for food product development - glimpses of a diachronic journey Costas Biliaderis Aristotle University of Thessaloniki, Thessaloniki, Greece Session Chairs Graham Sworn & Peter Williams |
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| 18h25 | Poster session including light buffet | ||
| Day 3 am Thursday 8th June 2023 |
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| 9h00 | 40 | From tailored structure to texture in plant-based foods S.ES Michel, Société des Produits Nestlé S.A., Nestle Research, Route du Jorat 57, 1000, Lausanne, Switzerland Session Chair Alejandro Marangoni |
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| 9h40 | 40 | Deconstructing to rebuild: How biomimetic approaches can provide insights into the funtionalities of plate cell wall polysaccharides. Laurent Heux, CERMAV, Genoble, France Session Chair Alejandro Marangoni |
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| Session 13 Interfacial functionality: Session Chair Thomas Moschakis | Session 14 Plant Based & Clean Label: Session Chair Fred Warren | ||
| 10h20 | 25 | 35. Acid-extracted sugar beet pectins: Which structural elements are important for emulsion stabilisation? H. Einchhofer, B. Bindereif, H.P. Karbstein, M. Bunzel, U.S. van der Schaaf, D. Wefers, Karlsruhr Institute of Technology, Karlsruhr, Technical University of Munich, Martin Luther University Halle, Germany, | 37. Spray drying of coacervates made from plant-based materials. S Heinert1, D Miramontes-Subillaga2, M Dragosavac2 and J Weissbrodt1. 1Symrise AG, Holzminden, Germany, 2Loughborough University, Leicestershire, United Kingdom |
| 10h45 | 25 | 36. Pickering Water-in-oil Emulsions Stabilized Solely Fat Crystals. Elizabeth Tenorio-Garcia1, Elena Simone2, Michael Rappolt1 and Anwesha Sarkar1. 1University of Leeds, Leeds, UK, 2Politecnico di Torino, Torino, Italy. |
38. Emulsifying properties of aquafaba (chickpeas brine) as egg replacement in formulation of mayonnaise. Manuela Sulma, Delia Ojinnaka, Amar Aouzelleg and Chris Brock , South Bank University, London UK. |
| 11h05 | 30 | Coffee / Poster Display | |
| Session 15 Interfacial functionality: Session Chair Tim Foster | Session 16 Plant based & Clean Label: Session Chair Alejandro Marangoni | ||
| 11h35 | 25 | 39. Influence of Hofmeister cations and composition on carboxymethyl cellulose stabilized O/W Pickering emulsions and application in encapsulation of vitamin E. Olusanya, S.O.1, Sodeinde, K.O.1, Fapojuwo D.P.2, Nishinari, K.3, Koschella, A.4, Lindemann, H.4, Heinze, T.4, Lawal, O.S.1,4. 1Federal University Oye-Ekiti, Oye-Ekiti, Nigeria, 2University of Johannesburg, South Africa, 3Glyn O. Phillips Hydrocolloid Research Centre, Hubei University of Technology, Wuhan, China, 4Friedrich Schiller University Jena, Jena, Germany. | 43. Optimization of clean-label oleogel-structured emulsions: An experimental design approach. D. Huc-Mathis, A. Sander, and D. Blumenthal. Université Paris-Saclay, INRAE, AgroParisTech, Palaiseau, France. |
| 12h00 | 25 | 40. Development of biopolymeric emulsions for paper coating and food packaging applications. C López de Dicastillo, DA Mendez, MJ Fabra, R Gavara and P Hernández. Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain. |
44. The development of vegan meringue-based icings: a comparative evaluation of the foaming properties of egg albumen and plant proteins. Caroline Jeevachandran, Delia Ojinnaka, Devon Petrie and Amar Aouzelleg. London South Bank University, London UK. |
| 12h25 | 25 | 41. Functional particles for novel micro-structured food manufactured by membrane emulsification. M Dragosavac. Loughborough University, Loughborough, United Kingdom |
45. Unravelling the structure of red lentil puree to trigger its use as a novel clean label ingredient in food applications. Auriane Feroussier1, Rémy Couture1,2, Audrey Gilbert1, Véronique Perreault1,4, Sylvie L. Turgeon1. 1Université Laval, Québec, Canada, 2Institut de tourisme et d’hôtellerie du Québec (ITHQ), Montréal, Canada. |
| 12h50 | 25 | 42. Emulsion gels enriched with β-glucan concentrate for reducing saturated fat in biscuits. Vasileia SERETI, Athina LAZARIDOU, Kali KOTSIOU, Costas G. BILIADERIS. Aristotle University of Thessaloniki, Thessaloniki, Greece. |
46. Type of protein and pectin affect formation and functionality of plant-based Maillard conjugates. M Eichhorn, H Kastner and S Drusch. Technische Universität Berlin, Berlin, Germany. |
| 13h15 | 75 | Lunch / Poster Display | |
| Day 3 pm | |||
| Session 17 Interfacial functionality: Session Chair Ioanna Mandala | Session 18 Integrated solutions: Session Chair Graham Sworn | ||
| 14h30 | 25 | 47. Nanoparticles from Resistant starch as a candidate for Pickering emulsion gels. Apostolidis Eftychios1,2, Gerogianni Anastasia1, Paximada Paraskevi2, Anagnostaki Eysevia1, Mandala Ioanna1. 1Agricultural University of Athens, Athens, Greece, 2University of Leeds, Leeds, UK. |
50. Molecular characterization of interactions between Lectin, a protein from the common edible mushroom (Agaricus bisporus) and dietary carbohydrates. Mengya He, Lloyd Condict, Samantha Richardson, Charles Brennan, Stefan Kasapis. RMIT University, Melbourne, Australia |
| 14h55 | 25 | 48. Effect of Tween 20 in monoglyceride-based structured oleogels and emulsion gels. P Prodromidis, E Katsanidis, A Lazaridou, CG Biliaderis, and T Moschakis. Aristotle Universityof Thessaloniki, Thessaloniki, Greece. |
51. Interaction between gallic acid in red pitaya fruit and porcine pancreatic α-amylase: molecular biochemistry, enzymatic assays, spectroscopy and in-silico simulations. Yanyi Huang, Samantha Richardson, Charles Brennan, Stefan Kasapis. RMIT University, Melbourne, Australia. |
| 15h20 | 25 | 49. Behaviour of UHMP emulsion during gastrointestinal digestion and its potential as the delivery material for tributyrin. Weichao Cao, Suyi Guan, Yuyin Yuan, Zhitao Li and Xiao Hua. Jiangnan University, Wuxi , China. |
52. Mapping the interactions between hydrocolloids and mucin as probe for the oral processing of soft foods. Christos Ritzoulis. International Hellenic University, Thessaloniki, Greece. |
| 15h45 | 30 | Coffee / Poster Display | |
| 16h15 | 40 | Young Scientist Award 2023 Stabilizing clean-label emulsions with uncracked by-products: a story of heterogeneity D. Huc-Mathis, C. Hollestelle, M. Masson, D. Blumenthal, C. Michon. Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France Session Chair Peter Williams |
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| Session 19 Interfacial functionality: Session Chair Thomas Moschakis | Session 20 Integrated Solutions: Session Chair Doug Goff | ||
| 16h55 | 25 | 53. Chitosan and chitosan based nanoparticles for antimicrobial control. F.M. Goycoolea. University of Leeds. Leeds, United Kingdom. |
56. Accessing the thermal and electric effects in protein denaturation and interactions with phenolic compounds. Rui M. Rodriguesa,b, Pedro Santosa,b, Ricardo N. Pereiraa,b and José A. Teixeiraa,b. aUniversity of Minho, Braga, Portugal, bLABBELS—Associate Laboratory, Braga/Guimarães, Portugal. |
| 17h20 | 25 | 54. Pickering O/W emulsions stabilized by chitosan and proteins from shrimp (Pandalus borealis) side-streams. LS Queiroz, F Casanova, F Jessen, C Jacobsen, CL Meisner, and N Gringer. Technical University of Denmark, Lyngby, Denmark. |
57. Effects of Bran Pigmentation and Parboiling on Rheological Properties of Waxy Rice in Neutral and Acidic Environments. Annegret Jannasch1, Ya-Jane Wang1, Sun-Ok Lee1, Anna M. McClung2, Cindi Brownmiller1. 1University of Arkansas, Fayetteville, USA, 2Dale Bumpers National Rice Research Center, USDA-ARS, Stuttgart, USA. |
| 17h45 | 25 | 55. Starch-mineral ion complexes: Towards developing novel edible films Aliza Sigdel and Srinivas Janaswamy, South Dakota State University, USA | 58. Kinetics of amyloid fibril aggregates formation under application of moderate electric fields. R Leala,b, R.M. Rodriguesa,b and R.N. Pereiraa,b. aUniversity of Minho, Portugal , bLABBELS—Associate Laboratory, Braga/Guimarães, Portugal. |
| 18h10 | 25 | 59. Alginate-chitosan microgels at interfaces. Structural, interfacial and emulsion stability aspects. EP Kalogianni and A. Charisis, Department of Food Science and Technology, International Hellenic University, Sindos, Thessaloniki, Greece |
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| 20h30 | Conference Dinner | ||
| Day 4 am Friday 9th June 2023 |
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| 9h00 | 40 | How does the structure of carbohydrate polymers in foods impact the community composition of the human microbiome? F. Warren Quadram Institute Bioscience, Norwich Research Park, UK Session Chair Steve Cui |
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| 9h40 | 40 | Young Scientist Award 2021 U.S. van der Schaaf Session Chair Peter Williams |
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| 10h20 | 30 | Role of hydrocolloids in texture, flavour, palatability and safety K Nishinari, G O Phillips Hydrocolloid Research Centre, Wuhan, China Session Chair Peter Williams |
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| 10h50 | 30 | Coffee/ Poster Display | |
| 11h20 | 25 | 60. Functional data Analysis using examples from rice processing. Andronikos Mauromoustakos. Univ. of Arkansas, USA. Session Chair Fred Warren |
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| 11h45 | 60 | Industrial Forum Chair Gino Mangiante | |
| 12h45 | End of conference | ||
Poster pRESENTATIONS
Please note that posters should be a maximum of
120cm high x 90cm wide
1.Effect of alkaline extraction agents on wheat bran arabinoxylans gelling capacity
CK Mouzakitis1, K Kotsiou1, G Pontikakos1, CG Biliaderis1, A Lazaridou1, 1Aristotle University of Thessaloniki, Greece
2.Functional edible films and coatings integrated with encapsulated oregano essential oil: characterization and application on meat products
F Plati1, A Matsakidou1, G Papadimitriou1, RM Papi2 and A Paraskevopoulou1, Aristotle University of Thessaloniki, Greece
3.Rheological behaviour of egg yolk-free mayonnaise-type emulsions stabilised with Tenebrio molitor larvae proteins
AA Gkinali1, A Matsakidou1 and A Paraskevopoulou1, Aristotle University of Thessaloniki, Greece
4.Flow and reconstitution properties of maize germ oleosomes dehydrated emulsion stabilized with sodium caseinate
A Matsakidou and V Kiosseoglou, Aristotle University of Thessaloniki, Greece
5.Exploring the physicochemical attributes of a low-fat yogurt-type product after the incorporation of bacterial cellulose
P Tsafrakidou1, A Stamkopoulos1, M Andreadis1, P Prodromidis1, T Moschakis1, CG Biliaderis1 and A-M Michaelidou1, 1Aristotle University, Greece
6.Characterisation of the physicochemical parameters of shortbread cookies depending on the type of fat used
Karol Banaś, Joanna Harasym Wrocław University of Economics and Business, Poland
7.Effect of rapeseed oil type on the physicochemical properties of agar hydroleogels.
Karol Banaś, Joanna Harasym, Wrocław University of Economics and Business, Poland
8.Surface impermeabilization of paper using bio-based polymer coating for food packaging application.
Enrico Brigada1,2, Victor Gomes L. Souza1, Giorgia Spigno2, Miguel Cerqueira1, Pablo Fuciños1, Lorenzo Pastrana1, 1 International Iberian Nanotechnology Laboratory Braga, Portugal, 2 Università Cattolica del Sacro Cuore, Piacenza, Italy
9.PLA multilayer film functionalized with cellulose nanocrystals and chitosan: physicochemical characterization and safety assessment
Antía Lestido-Cardama1,2, Mafalda Neto1, Miguel A. Cerqueira1, Catarina Gonçalves1, Lorenzo Pastrana1 and Ana Isabel Bourbon1, 1 International Iberian Nanotechnology Laboratory, Braga, Portugal, 2University of Santiago de Compostela, Santiago de Compostela, Spain
10.Development of a bio-based coating with barrier properties
Gabriela Azevedo1, João Ribeiro2, Ana Isabel Bourbon1, Olga Castro2, Lorenzo Pastrana 1 and Miguel Cerqueira 1, 1 International Iberian Nanotechnology Laboratory, Braga, Portugal, 2Vizelpas—Flexible Films, S.A., Santo Tirso, Portugal
11.Gellan gum fluid gels for stabilizing snail meat particle suspension
MA Pissia1, A Matsakidou1, A Lazaridou1, A Paraskevopoulou1 and V Kiosseoglou1 1Aristotle University of Thessaloniki, Greece,
12.Development of hydrocolloid-based fluid gels for high-sugar bakery fillings.
Cara Anderton1, David Garrec2, Fotis Spyropoulos1, 1University of Birmingham, UK, 2Pladis, High Wycombe, UK
13.Using plant-based complex coacervates to encapsulate probiotic cells in bakery products
P Prodromidis1, V Stylidou1, E Tsiligianni1, IK Lappa2, D Dimitrellou2, P Kandylis1,2, T Moschakis1, and CG Biliaderis, 1Aristotle University of Thessaloniki, Greece, 2Ionian University, Kefalonia, Greece
14.The effect of sugar on the formation and stability of emulsion-based confectionery filling formulations
Yanni Yang1, Aris.Lazidis2, Isabel Celigueta Torres2, , Fotis Spyropoulos1, 1 Birmingham, B15 2TT, UK, 2 Nestlé UK Ltd, York, UK
15.Chitosan properties and electrospinning applications
Apostolidis Eftychios1, Karamouzi Eleni1, Bresta Panagiota1, Mandala Ioanna1, Tsironi Theofania1
1Agricultural University of Athens, Greece,
16.Preparation and characterization of alginate beads loaded with tomato carotenoids-enriched sunflower oil
A Kyriakoudi1, K Klimantakis1 and I Mourtzinos1, 1Aristotle University of Thessaloniki, Greece
17.Can microwave-treated rice flour replace the hydroxy-propyl- methyl-cellulose in gluten-free bread formulation?
M Villanueva1 and F Ronda1, 1 PROCEREALtech, University of Valladolid, Spain
18.Hydrocolloids from Aloe vera: Extraction, characterisation, and rheological studies
Elpida Atsaloua, Alexandros-Symeon Petropoulosa, Evdoxia Asimakopouloua, Athina Theocharidoua, Sylvie Lousiniana, Maria Dimopouloub, Dimosthenis Gaganisc, Gkikas Michailosc, Christos Ritzoulisa*, a. International Hellenic University, Thessaloniki, Greece. , b. Teesside University, Middlesbrough, United Kingdom., c. M. Aloe Vera Hellas S.A. Processing – Bottling – Trade. Heraklion, Crete, Greece.
19.Preparation and evaluation of chitosan films with alternative acidifiers
A Loukri1, A Kyriakoudi1 and I Mourtzinos1 , 1Aristotle University of Thessaloniki, Greece
20.Plant based particles for cell and vitamin encapsulation manufactured by membrane emulsification
Lisa Barrett1, Astrid Benie2 and Marijana Dragosavac1, 1Loughborough University, UK, 2CP Kelco ApS, Lille Skensved, Denmark
21.Encapsulation of polyphenolic bioactive compounds into stable structures using spray drying and electrospinning process for food applications
Anastasia Tsekme, Christoforos Vasileiou, Christina Drosou, Magdalini Krokida, National Technical University of Athens, Athens, Greece
22.The inhibition of enzymatic browning of fresh-cut potatoes using mild processing methods
Zoi Tsakiri-Mantzorou, Petros Andriotis, Christina Drosou, Alexandra Mari, Marina Stramarkou, Vasiliki Oikonomopoulou, Magdalini Krokida, National Technical University of Athens, Athens, Greece
23.Development of a novel “clean-label” gluten-free bread with flaxseed slurry and sesame cake
Evangelia Papagianni1, Kali Kotsiou1, Anthia Matsakidou1, Costas G. Biliaderis1, Athina Lazaridou1
1Aristotle University of Thessaloniki, Greece
24.Influence of sequential extraction on the physicochemical properties of ulvan.
CNS Darko1, R Tuvikene1, NJ Goosen2 and B Agyei-Tuffour3, 1Tallinn University, Narva mnt 29, 10120, Estonia, 2Stellenbosch University, South Africa, 3 University of Ghana, Ghana
25.The efficacy of sulfated polysaccharides from the red seaweeds: Chondrus crispus, Palmaria palmata, Gymnogongrus devoniensis and Sarcodiotheca gaudichaudii in modulating the immune functions of RAW 264.7 cells
Amal D. Premarathna1, Tamer A. E. Ahmed2,3, Garima Kulshreshtha2, Vitalijs Rjabovs4, Riadh Hammami3, Rando Tuvikene1*, Maxwell T. Hincke2,5*, 1Tallinn University,Tallinn, Estonia, University of Ottawa, Ontario, Canada. 3National Institute of Chemical Physics and Biophysics,Tallinn, Estonia ,4 University of Ottawa, Ontario, Canada.
26.Immunomodulatory activities of non-degraded and degraded funoran extracted from Gloiopeltis furcata
Sanjida Humayun1 Yeon-Ju Kim2 and Rando Tuvikene1, Tallinn University,Tallinn, Estonia, 2Kyung Hee University, Gyeonggi, Republic of Korea
27.Starch based hydrogels: Formulation of self-assembled starchy hydrogels.
Apostolidis Eftychios1, Psomiadi Theodora1, Stoforos Nikolaos1, Mandala Ioanna1, Agricultural University of Athens, Athens, Greece
28.Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution
Simon Ballance1, Yudong Lu2, Hanne Zobel1, Anne Rieder1, Svein Halvor Knutsen1, Vlad T. Dinu2, Bjørn E. Christensen3, Ann-Sissel Ulset3, Marius Schmid4, Ndegwa Maina5, Antje Potthast6, Sonja Schiehser6, Peter R. Ellis7, Stephen E. Harding2,8, 1Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, Norway, 2University of Nottingham, Sutton Bonington, UK , 3NTNU, Trondheim, Norway , 4ZentriForce Pharma Research GmbH, Heidelberg, Germany, , 5University of Helsinki, Helsinki, Finland , 6University of Natural Resources and Life Sciences (BOKU), Vienna, Austria, 7King’s College London, UK, 8KHM, University of Oslo, Oslo, Norway
29.High internal phase emulsions and edible films with high methoxy pectin and proteins
M Zioga1, G Papantonopoulou1, and V Evageliou1, 1Agricultural University of Athens, Athens, Greece
30.Formation and characterization of pectin and carrageenan edible films in the presence of lemon balm infusion
M Zioga, I Apostolidi and V Evageliou, Agricultural University of Athens, Athens, Greece
31.Protein concentrates form okra: Isolation and characterisation
Theodoros Karakasidisa, Eleni P. Kalogiannia, Vassilis Kontogiorgosb, Sylvie Lousiniana, Christos Ritzoulisa a. International Hellenic University, Thessaloniki, Greece. b. The University of Queensland, Brisbane, Australia
32.Properties of tamarind seed xyloglucan-sugar-gallic acid mixed gels
A. Tanaka1, Y. Suzuki2, Y. Uno2, K. Yamatoya2, Y. Nitta1, 1 Ochanomizu University, Tokyo, Japan.
2 Sumitomo Pharma Food & Chemical Co., Ltd., Osaka, Japan.
33.Development of high-yield extraction method of gelling component b-glucan from cauliflower mushroom
T. Yaguchi, Y. Nitta, Ochanomizu University, Tokyo, Japan.
34.Extraction of gelling component from scleroglucan
K. Hatsukano1, A. Furuta2, Y. Nitta1 1 Ochanomizu University, Tokyo, Japan, . 2 Okayama Prefectural University, Okayama, Japan
35.Trans-2-hexenal as a heterobifunctional crosslinker to improve functional properties of gliadin films
Esteve-Redondo, P., López de Dicastillo, C., Gavara, R., Hernández-Muñoz, P., Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
36.Reversible imines for the stabilization and smart release of antifungal trans-2-hexenal from chitosan polymer
Esteve-Redondo, P1; Heras-Mozos, R1; López de Dicastillo, C1; Gavara, R1; Hernández-Muñoz, P1
1Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
37.Interactions and stability of hydrocolloid – phenolic acid mixtures.
Athina Theocharidou*a, Sylvie Lousiniana, Ioannis Mourtzinosb, Christos Ritzoulisa
a International Hellenic University, Thessaloniki, Greece. b Aristotle University of Thessaloniki, Thessaloniki, Greece
38.The impact of ohmic heating on pea protein structure during higher heat shorter time (HHST) and ultra-high temperature (UHT) treatments
Zita Avelar a, b, António A. Vicente a, b, Jorge A. Saraiva c, Rui M. Rodrigues a, b aUniversity of Minho, Braga, Portugal b LABBELS—Associate Laboratory, Braga/Guimarães, Portugal cUniversity of Aveiro, Aveiro, Portugal
39.Influence of elasticity on performance of sustainable biopolymeric microgels
Daisy Akgonullu a, Brent Murray a, Simon Connellb, Yuan Fangc, Bruce Linterd, Anwesha Sarkara
a,b University of Leeds, Leeds, UK, cPepsiCo, Valhalla, New York, USA dPepsiCo International Ltd, Leicester, UK
40. Development of aerated oleogel/hydrogel mixtures suitable for Food 3D Printing of personalized cannabis edibles.
Eleftherios G. Andriotis1,*, Adamantini Paraskevopoulou2, Dimitrios G. Fatouros3, Christos Ritzoulis1 , 1Department of Food Science and Technology, International Hellenic University, Alexander Campus, Thessaloniki, Greece 57400, 2Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece 54124, 3Laboratory of Pharmaceutical Technology, Department of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece 54124
41.Impact of different parameters on NUTRAVA® Citrus Fiber emulsions
Astrid Beniea, Heidi Liva Pedersena, Hanne Thulstrupa and Chih-Cheng (Peter) Changb, a CP Kelco, Lille Skensved, Denmark b CP Kelco, Cumberland Center II, Atlanta, USA
42.Wine by-products valorisation by green chemistry methods: Impact of the extraction process on the structure, functionalities and activity of the extracted molecules
Gayane Hayrapetyan(1,2), Karen Trchounian(2), Laurine BUON(3), Laurence Noret (1), Maria Nikolantonaki (1) , Ali Assifaoui (1) (1) UMR PAM, Université de Bourgogne/Institut, Dijon, France (2) Yerevan State University, Yerevan, Armenia, (3) CERMAV (Centre de Recherches sur les Macromolécules Végétales), Grenoble, France
43.The development of vegan meringue-based icings: a comparative evaluation of the foaming properties of egg albumen and plant proteins.
Caroline Jeevachandran, *Delia Ojinnaka, Devon Petrie and Amar Aouzelleg, London South Bank University, London UK
44.Emulsifying properties of Aquafaba (chickpeas brine) as egg replacement in formulation of mayonnaise
Manuela Sulma, *Delia Ojinnaka, Amar Aouzelleg and Chris Brock, London South Bank University, London UK.
45. Study of the lyoprotective and stabilising effect of Spirulina (Arthrospira platensis) protein isolate on Lactocaseibacillus rhamnosus GG
J Fortuin1,2, M Iken3, V Fogliano2 and C Soukoulis1 1Luxembourg Institute of Science and Technology (LIST), Luxembourg 2Wageningen University and Research (WUR), The Netherlands, 3PM International GmbH, Schengen, Luxembourg
46.Alfalfa gum. Part I: insights into the rheological and structure conformation properties of a novel galactomannan
T Hellebois1,2, C Gaiani2 and C Soukoulis1, 1Luxembourg institute of science and technology (LIST), Luxembourg., 2Université de Lorraine, France.
47. Alfalfa gum. Part II: Impact on the colloidal aspects and digestibility of milk proteins during in vitro digestion
T Hellebois1,2, C Gaiani2 and C Soukoulis1 1 Luxembourg Institute of Science and Technology (LIST), Luxembourg , 2 Université de Lorraine, France
48. Exploring Flavor Molecule Binding and Encapsulation by Starch Using Molecular Dynamics Simulations
Jeffrey Sanders1, Benjamin J Coscia1, and Mathew D Halls1, 1Schrödinger Inc., New York, NY, 10036, USA
49. Yogurt products functionalisation with peach-extracted pectin and polyphenols
Athina Theocharidoua; Ioannis Velopoulosa; Psomas Evdoxiosb; Koliouskas Antoniosc; Christos Ritzoulisa*, a. Department of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, Greece. . , b. Hellenic Agricultural Organization-Demeter, Agricultural School Avenue, 57110 Thermi, Greece., c. Koukakis Farm S.A., 61100 Kato Apostoli, Kilkis, Greece
50. The emulsifying activities and stabilities of pectin-like polymers extracted from tomatoes.
Onome Obodo-Ovie, and Gordon A. Morris, Department of Chemical Sciences, School of Applied Sciences, University of Huddersfield Queensgate, Huddersfield United Kingdom, HD1 3DH,
51. Seaweed flour as ‘clean label’ texturizer for plant-based yogurt alternatives
SY Gonzalez Toledo1, E Habeych1, 1Nestlé Development Centre - Chilled Dairy, 14100 Beuvillers, France.
52. Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics.
Darya Israelia,b**, Yael Prigat Goldfriend b, Daniel Dikovsky b, Ofir Benjamin a*a Food Science Department, Tel Hai College, Upper Galilee 1220800, Israel, b Redefine Meat, Rehovot, 7670110, Israel
53. Exploring the use of Baobab extracts as emulsion stabilizers
Aikaterini Koliastasi1, Katerina Alba2, Vassilis Kontogiorgos3, Christos Ritzoulis1, Kyriaki Zinoviadou4
1. Department of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, Greece., 2. Department of Biological Sciences, University of Huddersfield, HD1 3DH, UK., 3. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, 4072, QLD, Australia., 4. Department of Food Science and Technology, Perrotis College, American Farm School, 57001 Thessaloniki, Greece.