2025 Conference Abstracts

Hemicellulose and xylooligosaccharides from olive stones: an innovative source for food applications

Francesca Trevisiol
FHT_Paper_Hemicellulose_Xylooligosaccharides_Olive_Stones_Trevisiol.docx33.91 KB

 

Sustainable Pectin Extraction from Wet Apple Pomace: Physicochemical and Structural Characterization, Water Holding Capacity

Jingwei Liu
FHT_Jingwei Liu.doc32.5 KB

 

In vitro digestion and release of bioactive peptides from chitosan-alginate polyelectrolyte complexes

Yoni Atma
Abstract for Food Hydrocolloids Conference_2025_YA_BSM_AS_FG.docx15.09 KB

 

Tribology and rheology of model water-in-water emulsions

Chenxi Wang
Gums and Stabilisers Abstract_Chenxi Wang_1.doc27 KB

 

Solubility influences the colloidal stability of lentil protein emulsions

Francesca Bot
Abstract gums.docx17.08 KB

 

Production of sugar reduced ice cream by incorporation of inulin and low viscous carrot soluble dietary fibre

Eric Thorenz
2024_12_23_Abstract_GS_ET.doc38 KB

 

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

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

 

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

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

 

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

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

 

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

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

 

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

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

 

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

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

 

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

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

 

Tannia starch: functional and structural characterisation

Vassilis Kontogiorgos
Abstract_5.docx16.01 KB

 

Formation and characterisation of pectin microgels

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

 

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

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

 

Tribology and rheology of model water-in-water emulsions

Chenxi Wang
Gums and Stabilisers Abstract_Chenxi Wang.doc31 KB

 

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

Sabrina Bäther
Abstract Sabrina Bäther.doc34 KB

 

Applications of partial hydrolysis for the structural analysis of polysaccharides

Daniel Wefers
DW_G&S2025_abstract.docx16.14 KB

 

Exploring germination-induced changes in the composition, protein properties, functionality, and oleosome behaviour of soybeans.

Jack Yang
Abstract Oleosomes 20-12-2024.docx15.23 KB