Here are a list of accepted past papers and posters.
Past Papers & Posters
Impact of individual wet and dry fractionation processing steps on pea protein composition and in vitro digestibility
Hanhong Lu
FHT_Abstract_Hanhong_v02.doc26.5 KB
Developing Strategies for the Production of Potato Protein Aerogels
Ana Catarina Leite
Ana Catarina Leite_G&S25.docx21.12 KB
Decoding Gum Arabic: Unraveling the Connection Between Structure and Functionality.
Frederike Kersten
Hemicellulose and xylooligosaccharides from olive stones: an innovative source for food applications
Francesca Trevisiol
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
Tribology and rheology of model water-in-water emulsions
Chenxi Wang
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
Fostering the protein transition by hybrid food structures: the case study of gels made by milk whey and pea proteins
Sofia Melchior
Unrefined pistachio shell powder as multifunctional stabilizing agent for emulsions and foams
Delphine Huc-Mathis
Non-destructive Techniques for Hydrocolloid Characterization: from particle sizing to micro-rheology
Gaurasundar Marc Conley
COVALENT PECTIN/ARABINOXYLAN MIXED GEL FOR Saccharomyces boulardii ENTRAPMENT IN ELECTROSPRAYED MICROBEADS
Agustín Rascón
Sodium alginate – a promising material for the encapsulation of next-generation probiotics
Thi Thanh Truc PHUNG
The use of polysaccharides in food applications: unveiling the potentials and limitations
Thi Thanh Truc PHUNG
Novel functional hydrocolloids from New Zealand ferns: Effects of environmental and processing parameters
Zhi Peh
Tannia starch: functional and structural characterisation
Vassilis Kontogiorgos
Abstract_5.docx16.01 KB
Impact of Protein Denaturation and Solubility on Structuring and Gelation of Plant Proteins
Anja Maria Wagemans