2025 Conference Abstracts
Next-generation prebiotics: Oligosaccharides-protein Maillard-conjugates for selective targeting of proteins to probiotic bacteria in the colon
Yoav Livney
Valorizing agricultural waste: Utilizing corn plant leftover to grow yeast biomass, as a potential source of sustainable protein
Yoav Livney
Legume cells: Exploiting their digestive breakdown for healthier food solutions
Cathrina Edwards
EdwardsCH_Abstract.docx19.8 KB
Functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method
Divyang Solanki
ABSTRACT_DIVYANG.docx16.12 KB
Microstructural and Diffusive Characterization of Calcium Alginate Hydrogels
Yi Liu
Abstract_YL.docx39.13 KB
Optimisation of plant-based milk alternatives through the use of specific pea protein fractions
Juliane Brühan
Influence of pH on freeze structured plant proteins
Evelyn Tait
Tuning functional properties by starch by a combination of enzymatic treatment and infrared processing
Jyoti Semwal
Protein isolate from cryo-milled quinoa seeds: a strategy for the design of plant-based soft materials
Marina Campos Assumpcao de Amarante
Improvement of Amphipathic Properties with Molecular Structure Unfolding and Activation of Cottonseed Protein as Ultra Stable and Safe Emulsifier
KWAME EDUAM BAIDEN FREMPONG
Abstract.doc32.5 KB
The Use of Neutron Techniques to Elucidate the Mechanism Behind the Formation of Plant Protein Gels and Fruit Drying
Leonie van 't Hag
FHT_Paper_LvH.doc31 KB
Mouthfeel challenges of plant proteins: Towards colloidal solutions informing future sustainable food development
Peter Anthony Williams
G&S22_Abstract_Sarkar.docx16.44 KB
Improving the Functional Properties of Soy Protein Isolate via Enzymatic Deamidation with Protein Glutaminase
Kevin Tan
WavePure®, a label-friendly seaweed powder for food, feed, and cosmetic applications: Challenges and Opportunities.
Gino Mangiante
Predicting emulsion viscosity by encoding neural networks with physics; slowly removing the A from AI
Jack Yang
Same as Meat? – Rheology as a Tool for Simulating the Digestion of Meat and Meat Substitutes in the Gastrointestinal Tract
Gabriela Saavedra Isusi
pH-induced conformational changes of lupin protein-pectin mixtures and their effect on air-water interfacial properties and foaming functionality
Xingfa Ma
Molecular predictors of macroscopic foam functionality of soy proteins
Jeta Purrini
Predicting emulsion viscosity by encoding neural networks with physics; slowly removing the A from AI
Jack Yang