2025 Conference Abstracts
Release of allyl isothiocyanate from antifungal hydrogels based on sodium alginate and β-cyclodextrin inclusion complexes
Frederic DEBEAUFORT
Properties of heat-induced gels from binary mixture of pea, soy and rapeseed proteins
Fangxin Lyu
Emulsifying mechanism of OSA-modified potato starch in 5% oil-in-water emulsions
Louise Krebs
Low methoxyl pectin-based milk gels: Understanding structuring mechanisms in neutral dairy environments
Guéba Agoda-Tandjawa
Development of Novel Bigels Fortified with Carrot Pomace
Nujamee Ngasakul
Abstract_Nujamee Ngasakul.docx19.07 KB
Leveraging inherent protein properties to develop readily dispersible plant protein protein - colloidal concentrates
Nirzar Doshi
Abstract_4.docx16.9 KB
Rheological characterization of in vitro digested tube feed to minimize aspiration risk
FLORIAN PAUL Rummel
Zooming in on structural properties of mealworm protein gels with and without added CaCl2 – a study combining rheology and SAXS
Martina Klost
Abstract_GS_Klost.docx17.71 KB
Transformation of Microcrystalline Cellulose into Functional Pickering Particles via Deep Eutectic Solvent and Ultra-High-Pressure Homogenization
Lingxin You
Formulation of CNC/WPI Complexes for Enhanced Surface Properties and Pickering Emulsion Stabilization
Eda Yildiz
The effect of polyvinyl alcohol (PVA) on swelling behaviour of chitosan (CS) aerogel
Ziqi Zhuang
The Effect of Fish Protein Hydrolysate Krytopterus Spp On Body Weight, Total Protein And Albumin Level In Rattus Novergicus Stunting Models
Hanis Rahayu
Use of cellulose microfibrils and potato protein to form double network gels
Ieuan Roberts-Harry
Crafting sustainable polysaccharide ingredients for precision nutrition
Mario Martinez Martinez
Abstract_Mario_Martinez_0.docx16.74 KB
Functionalization of commercial pea and fava bean protein ingredients intended for acid gelation by preheating
Wenjie Xia
Abstract WJ.doc31.5 KB
Utilizing capillary forces to structure protein oleogels
Annika Feichtinger
Annika Feichtinger.doc26.5 KB
Revisiting Pectin in Food Applications
Sarah Michel
Pea protein-alginate hydrogel beads: Impact of bead composition and dimension on vitamin D bioaccessibility
Tugba Dursun Capar
Dr. Tugba Dursun Capar.docx13.94 KB
Oat Protein Concentrate Produced via Dry Fractionation as a Potential Food Ingredient
Danny Tagle Freire
Danny Tagle abstract.docx33.5 KB
Algal protein-based 3D-printed fish-analogs as a new approach for sustainable seafood
Yoav Livney