Here are a list of accepted past papers and posters.
Past Papers & Posters
Enzymatically active (lactose hydrolyzing) biopolymers for food applications
María José Fabra
Impact of sodium ions on material properties, storage sta-bility and gelation of citrus pectin
Ulrike Einhorn-Stoll
pH-responsive release of trans-2-hexenal from chitosan films based on dynamic imine linkages and their application in antifungal packaging
Pilar Hernández Muñoz
Abstract Gums 2019.doc32.5 KB
Structure formation and gel-properties in pea-protein based yoghurt-alternatives
Martina Klost
External stress leads to structure disruption of exopolysaccharides from lactic acid bacteria
Carsten Nachtigall
Multiscale rheology of hydrocolloid microgel suspensions
Heather Shewan
Potential of exopolysaccharides from lactic acid bacteria for the stabilisation of emulsions
Doris Jaros
Behaviour of aroma (1-hexanal and phenol) sorption on the properties of chitosan-gelatin edible films according the RH level
nasreddine Benbettaieb
Influence of ferulic acid and intermolecular cross-linking on the emulsifying properties of sugar beet pectin
Benjamin Bindereif
ISOLATION AND CHARACTERIZATION OF POLYSACCHARIDES EXTRACTED FROM BAOBAB
Vassilis Kontogiorgos
Abstract-Spain-2019.docx16.74 KB
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
Phoebe Qi
Effect of protein source on the morphology and flow properties of protein-based emulsion particles used as texture modulators
Luca Amagliani
Encapsulation of model actives in fluid gels
Fabio Smaniotto
Effect of continuum shear rheology on the oral tribology of protein microgels
Efren Alberto Andablo Reyes
FHT_Paper_Template Andablo.docx17.29 KB
Effects of stabiliser and accelerated storage on rheological, textural and physiochemical properties of high-protein peanut butter
Julia Rodriguez Garcia
Design of an oleogel, utilising high oleic sunflower oil with sunflower wax, as a shortening replacer for saturated fat reduction in short dough biscuits
Julia Rodriguez Garcia
Development of chitosan films containing α-, β-, or γ-cyclodextrin inclusion complexes for controlled release of food aroma
CARMEN BARBA
Plant protein efficiency evaluation in food applications
Christelle Tisserand
Stability evaluation of highly concentrated emulsions using Diffusing Wave Spectroscopy (DWS)
Roland Ramsch
Acid-induced gelation of the mixtures of κ-carrageenan and fractal whey protein aggregates
Dasong Liu
FHT-Dasong Liu.doc30.5 KB