Here are a list of accepted past papers and posters.
Past Papers & Posters
Interaction between gallic acid in red pitaya fruit and porcine pancreatic α-amylase: molecular biochemistry, enzymatic assays, spectroscopy and in-silico simulations
Cara Huang
Abstract-Yanyi Huang.docx30.56 KB
Diffusion kinetics of vitamin B6 released from bicontinuous and phase-inverted gelatin-agarose gels using blending law for diffusion modelling.
manwinder kaur sidhu
AbstractMS.docx24.41 KB
Spray drying of coacervates made from plant-based materials
Sandra Heinert
Encapsulation of rapeseed oil and rosemary aqueous extracts in calcium alginate beads: An Oxidative stability study
PETROULA TSITLAKIDOU
NUTRAVA ® Citrus Fiber as a Clean Label-Friendly Solution for Stabilizing Plant Protein-Based Yogurt Alternatives, Meat Alternatives and Condiments
santhosh challa
Abstract_2023_Final_0.docx15.71 KB
Influence of elasticity on performance of sustainable biopolymeric microgels
Daisy Akgonullu
Formulating cellulose nanocrystal Pickering emulsions and their impact on lipid digestion
Lin Zhang
Abstract_Lin Zhang.docx19.16 KB
Hydrocolloids from Aloe vera: Extraction, characterisation, and rheological studies
Christos Ritzoulis
Abstract-Aloe-Poster.docx7.29 KB
Mapping the interactions between hydrocolloids and mucin as probe for the oral processing of soft foods
Christos Ritzoulis
NUTRAVA ® Citrus Fiber as a Clean Label-Friendly Solution for Stabilizing Plant Protein-Based Yogurt Alternatives, Meat Alternatives and Condiments
santhosh challa
Abstract_2023_Final.docx15.71 KB
Plant-based & solvent-free near-monodispersed coacervates manufactured via membrane emulsification suitable for food applications
Daniel Miramontes Subillaga
Pickering Water-in-oil Emulsions Stabilized Solely by Fat Crystals
Elizabeth Tenorio Garcia
Abstract_gums2023.docx16.1 KB
Undesirable compound development in ultra-high temperature (UHT) processed high protein liquid food systems
Cameron Ince
AbstractCI.docx26.15 KB
Molecular interactions between soybean glycinin (11S), genistin and genistein using spectroscopic and in silico analyses
Emelia Smith
AbstractES.docx15.8 KB
Unravelling the structure of red lentil puree to trigger its use as a novel clean label ingredient in food applications
Auriane FEROUSSIER
Impact of different parameters on NUTRAVA® Citrus Fiber emulsions
Astrid Benie
Abstract_Astrid Benie.docx20.29 KB
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
The impact of disulfide bonds of whey protein β-lactoglobulin on the structural conformation and adsorption behavior at the oil/water interface
Anja Heyse
The impact of disulfide bonds of whey protein β-lactoglobulin on the structural conformation and adsorption behavior at the oil/water interface
Anja Heyse
Molecular characterization of interactions between Lectin, a protein from the common edible mushroom (Agaricus bisporus) and dietary carbohydrates
Mengya He
Abstract-Mengya He.docx23.67 KB