Conference programme

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  Tuesday June 11th 2019
12h00 Registration
15h00 Welcome
Professor Peter Williams, Dr Graham Sworn and Professor Koro de la Caba
  Plenary Session 1. Chair: Dr Graham Sworn (DuPont)
15h15 Dr. Paulo Fernandes (Nestlé)
Food Industry: Natural landscape on hydrocolloid use
  New sources of polysaccharides and proteins Innovative techniques of characterization and processing
  Chair: Dr Graham Sworn (DuPont) Chair Prof. Peter Williams (Glyndŵr University)
15h55 11 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
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 21 Rheological characterization of baobab pectins
M. Dimopoulou, V. Offiah , K. Alba , A. Smith, A. Angelis-Dimakis, V. Kontogiorgos
University of Huddersfield, UK
50 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 37 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
06 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 02 Functional components from sorghum bran, bagasse and biomass
Madhav P. Yadav and Shuang Qiu
U. S. Department of Agriculture, USA
Cornell University, USA
27 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 43 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.
Chitosans and cyclodextrin polymers to design new biodegradable antifungal coating
A Loron1, C Gardrat1, V Atanasova-Penichon 2, N. Tabary 3, B. Martel 3 and V Coma1
1Laboratoire de Chimie des Polymères Organiques UMR 5629, 16 Avenue Pey-Berland 33607 Pessac, France
2Department Centre INRA de Nouvelle Aquitaine—Bordeaux UR1264 MycSA, INRA, 71 avenue Edouard Bourlaux 33883 Villenave d'Ornon, France
3 Unité Matériaux Et Transformations UMR CNRS 8207, Université de Lille Batiment C6, 59655 Villeneuve D’ascq, France
18h35 69 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
63 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
9h40 Prof. Bettina Wolf (University of Birmingham)
Consumer-driven hydrocolloid based food design considering interactions with saliva
  Effects of hydrocolloids on oral processing and tribology
Chair: Mr Johann Lukanowski (Doehler)
Hydrocolloid structure and functionality
Chair: Dr Paolo Fernandes (Nestlé)
10h20 Invited 01 Oral lubrication: From microgels to real food applications
Anwesha Sarkar
University of Leeds, UK
15 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 18 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
77 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 08 Effect of continuum shear rheology on the oral tribology of protein microgels
Efren Andablo-Reyes and Anwesha Sarkar
University of Leeds, UK
46 Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectin
Nerea Muñoz-Almagro, A. Patrick Gunning, Antonia Montilla, Peter J. Wilde and Mar Villamiel
Universidad Autónoma de Madrid, Spain.
Quadram Institute Bioscience, UK
12h15 12 Multiscale rheology of hydrocolloid microgel suspensions
HM Shewan, JR Stokes
The University of Queensland, Australia
35 Effect of salts on microstructural, pasting and thermal properties of Water Chestnut Starch
Zubala Lutfi, Abid Hasnain
University of Karachi, Pakistan
12h40 59 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
51 To be announced
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 60 Rheological characterization of ready-to-serve products designed for patients with dysphagia
E Sanmartín, F Goiri, and I Peral
AZTI, Spain
36 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
13h30 Lunch / Posters
  Wednesday June 12th 2019
  Polysaccharide conformation and rheology
Chair: Prof K Nishinari (HUT, Wuhan, China)
Bioactive hydrocolloids
Chair: Prof. Steve Cui (University of Guelph)
15h00 55 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
57 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*
Nanchang University, China
15h25 78 Brush-like polysaccharides with motif-specific interactions Gleb E. Yakubov, Long Yu, Elliot P. Gilbert and Jason R. Stoke
University of Nottingham, UK,
The University of Queensland, Australia,
Australian Nuclear Science and Technology Organisation, Australia
48 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 28 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
42 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 24 Temperature influences on network formation of low DE maltodextrin gels KM Kanyuck, AB Norton-Welch, TB Mills, IT Norton
University of Birmingham, UK
40 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 13 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
39 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 03 Factors affecting Tannin level in Acacia Seyal species
Ishraga G. Abdalla, Bader-Eldin, Saphwan.Al- Assaf; G.O.Phillips
University of HafrAlbatin Kingdom of Saudia Arabia
The Glyn O. Phillips Hydrocolloid Research Centre, UK
58 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 *
Nanchang University, China
18h05 Food Hydrocolloid Trust Medal Lecture. Prof. Marguerite Rinaudo Chair: Dr Graham Sworn (DuPont)
18h55 Presentation of Medal
19h00 Poster session sponsored by Elsevier with Tapas and Drinks
 
  Thursday June 13th 2019
  Penary 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
9h40 Prof. Frederic Debeaufort (Univrsity of Bourgogne)
Use of gelatins and chitosans encapsulating natural extracts for the development of active bio-packaging: a review and latest results
  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)
10h20 09 Encapsulation of model actives in fluid gels
F Smaniotto, I Zafeiri, V Prosapio and F Spyropoulos
University of Birmingham, UK
14 Structure formation and gel-properties in pea-protein based yoghurt-alternatives
Klost, M. and S. Drusch
Technische Universität Berlin, Germany
10h45 Invited 02 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
75 Starch suspension mouthfeel. Correlating sensory and rheological properties
SS Wong, J Whaley, and S Zhou
Tate and Lyle Singapore / USA
11h15 Coffee / Posters
11h50 74 Use of protein–polysaccharides based hydrocolloid system for improved targeted delivery of probiotics
Iqra Yasmin*, Muhammad Saeed, Wahab Ali Khan, Iahtisham Ul Haq and Muhammad Azam
University of Agriculture, Pakistan
Imperial College of Business Studies, Pakistan
68 Rheological properties of stabilizers in high concentrated sugar solutions at low temperature
Véronique Masselot, Hayat Benkhelifa, Véronique Bosc
Irstea, France
AgroParisTech, France
12h15 66 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
53 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
30 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 65 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
44 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)
15h00 73 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
25 Molecular interactions between b-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
15h25 01 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
26 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)
15h50 16 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
64 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
16h15 22 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
72 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
16h40 Coffee / Posters
  Dietary fibre and prebiotic hydrocolloids
Chair: Ulrike Einhorn-Stoll (Technische Universität Berlin)
Novel functionality from mixed hydrocolloid systems
Chair: Prof. Bettina Wolf (University of Birmingham)
17h15 Invited 03 Dietary fiber, prebiotics and the gut microbiome
Stuart Craig
DuPont, USA
52 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
17h45 23 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
5 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
18h10 76 Feeding the microbiota: Structural determination of DP3 galacto oligosaccharide
Jesper Wichmann
DuPont, Denmark
67 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
18h35 17 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
19 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.
19h00 End of session
20h00 Conference Dinner
 
  Friday June 14th 2019
  Plenary Session 4. Chair: Dr. 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
  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)
9h40 45 To be announced
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
32 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 29 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
10 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 61 Effect of different pea protein contents on the physical properties of oil-in-water emulsions and spray-dried microcapsules using mixed protein system
Xiang Li, Huiru Tan, Sharon Tingc, Ding Yi, Jiang Jiang, Yuanfa Liu*
Jiangnan University, China
Abbott, Singapore
National University of Singapore, Singapore
70 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 Coffee/ Posters
11h30 54 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
20 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
11h55 31 Enzymatic synthesis of maltodextrin lauric acid esters and evaluation of their emulsion and foam stability
Yusof Nurhayati, Veronica Giacintucci, Julia Rodriguez Garcia, Afroditi Chatzifragkou and Dimitris Charalampopoulos
Universiti Sultan Zainal Abidin, Malaysia
University of Reading, UK
34 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
12h20 62 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
33 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
12h45 Closing remarks
13h00 End of conference
     
     

 

List of Poster Abstracts

 

P01 Effect of chemical modification on the structural and rheological properties of starch from the tubers of plectranthus esculentus

Elijah I. Nep, Ursula C. Kemas, Ndidi C. Ngwuluka, and Nelson A. Ochekpe

 

P02 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 Qi1 and Y Xiao

 

P03 Development of chitosan films containing α-, β-, or γ-cyclodextrin inclusion complexes for controlled release of food aroma.

I Zarandona, C Barba, P Guerrero1, K de la Caba and J Maté

 

P04 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

 

P05 Effects of stabiliser and accelerated storage on rheological, textural and physiochemical properties of high-protein peanut butter.

Adam Byrne and Julia Rodriguez Garcia

 

P06 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

 

P07 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

 

P08 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

 

P09 Potential of exopolysaccharides from lactic acid bacteria for the stabilisation of emulsions

G Surber, J Bulla, T Schauer, D Jaros and H Rohm

 

P10 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

 

P11 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

 

P12 Integral valorisation of Faba-beans molecular compounds to nutritional texturized food products

Klara Nilsson, Rosana Moriana, Corine Sandström, Mikael Hedenqvist, Maud Langton

 

P13 Stability of β-Lactoglobulin micro- and nanostructures under various environmental conditions

LS Simoes, AA Vicente and OL Ramos

 

P14 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

 

P15 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

 

P16 Optical properties of regenerated cellulose and polyvinyl alcohol films combined with
glycerol or chitosan

Patricia Cazón Gonzalo Velazquez, Manuel Vázquez

 

P17 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

 

P18 Mechanical properties of nanofibrils made from faba bean and mung bean protein

A Herneke, D Johansson, C Lendel, W Newson, M Langton

 

P19 Carrageenan sulfatases: controlling the sulfation moieties of carrageenans

 

S. Mathieu1, K. Ako2 and W Helbert1

 

P20 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

 

P21 Pickering emulsions stabilised by pea protein microgel particles: Influence of pH and ionic strength

Shuning Zhang, Melvin Holmes, Rammile Ettelaie and Anwesha Sarkar

 

P22 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

 

P23 Effect of fat concentration on structure and digestibility of o/w cellulose ether emulsions.

S. Martínez, M. Espert, A. Salvador and T. Sanz

 

P24 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

 

P25 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

 

P26 Carboxymethyl cellulose/lignin blended films: physicochemical and antioxidant properties

Michele Michelin, Arlete M. Marques, José A. Teixeira, Miguel A. Cerqueira

 

P27 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

 

P28 Biological activities of enzymatically modified seaweed hydrocolloids

M Howlader, S Muzyed, R Tuvikene

 

P29 Using flour from oil flax seeds in technology of meat patés

 

O.N. Kliukina, N.A. Guskova, N.V. Nepovinnykh and N.M. Ptichkina

 

 

P30 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

 

P31 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

 

P32 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

 

P33 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

 

P34 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

 

P35 Using of safflower seeds as a protein fortifier of shortbread biscuit

 

V.S. Kutsenkova, N.V. Nepovinnykh, Qingbin Guo and N.M. Ptichkina

 

 

P36 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

 

P37 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

 

P38 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

 

P39 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

 

P40 Rheological behaviour of micellar casein concentrates solutions

T Flores, N Iturmendi, T Fernández-García, JI Maté

 

P41 Biopolymer-based nanoparticles: effect of production conditions in size average, polydispersity and zeta potential

G. Azevedo1, LM Pastrana1 and MA Cerqueira1

 

P42 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

 

P43 Modification of resistant starch nanoparticles using High Pressure Homogenization treatment

Eftychios Apostolidis, Panagiotis Chaloulos, Ioanna Mandala

 

P44 Drying of fruit of Opuntia ficus-indica and the effects on its physical characteristics

Panagiotis Giannopoulos1, Panagiotis Chaloulos1, Eftychios Apostolidis1, Ioanna Mandala1

 

P45 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

 

P46 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

 

P47 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

 

P48 Development of biomimetic mucus gel material

Mar Collado-González, Yadira González Espinosa and Francisco M Goycoolea

 

P49 Level of closeness of Acacia polyacantha (Kakamut) gum to the gum arabic from Acacia senegal (Hashab)

Idris Musa Adam

 

P50 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

 

P51 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

 

P52 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

 

ORAL PRESENTATION P53 Chitosans and cyclodextrin polymers to design new biodegradable antifungal coating

A Loron, C Gardrat, V Atanasova-Penichon, N. Tabary, B. Martel and V Coma

 

ORAL PRESENTATION P54 Non-invasive evaluation of weighting agent efficiency for beverage emulsion stabilization

C. Tisserand, R. Ramsch, G. Brambilla, G. Meunier

 

P55 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

 

P56 Plant protein efficiency evaluation in food applications

C. Tisserand, R. Ramsch, E Woodcock, G. Brambilla, Y LefeuvreG. Meunier