Here are a list of accepted past papers and posters.
Past Papers & Posters
Tribology and rheology of model water-in-water emulsions
Chenxi Wang
Molecular Interactions and Gelation Dynamics in Alginate-Protein Bioinks: Towards Plant-Based Alternatives
Sabrina Bäther
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
Development of a chromatographic profiling method for the analysis of heteroexopolysaccharides in yoghurt
Alisa Furch
Mimicking the melting profile of adipose tissue through a controlled coalescence in dense emulsions
Gijs Konings
Abstract_Gijs Konings.doc28.5 KB
Water dispersible edible films based on cellulose microfibrils
Luuk Philipsen
Tuning Cellulose Microfibrill Containing Plant-Protein Gels by Shear
`Lennard Schulte
Success and failure in mayonnaise preparation in the kitchen
arjen Bot
2024-12-20 Abstract HSI.docx15.99 KB
Phase separation in aqueous mixtures with multiple components
arjen Bot
Novel microalgae proteins and their structural, functional, nutritional and sustainability aspects
Alexander Mathys
Valorisation strategies to obtain hydrocolloids of interest for food and food packaging
María José Fabra
Influence of molecular weight on the anti-adhesion bioactivity of exopolysaccharides from Leuconostoc mesenteroides against enterotoxigenic Escherichia coli
Theodorus Eko Pramudito
Clean label oleogels from legumes as fat source in puff pastry
Teresa Sanz Taberner
Influence of the Corona surface treatment on antioxidant-PLA films coated with gelatine-based layer incorporating different phenolic compounds.
Clément Poulain
Comparison of the impact of various natural cross-linkers for gelatin coatings on their functional properties.
Clément Poulain
Intrinsic viscosity of exopolysaccharides: determination methods and functionality estimation
Carsten Nachtigall
Insights into the ability of microalgal proteins to promote the survivability of Lacticaseibacillus rhamnosus GG during processing, storage and in vitro digestion
Jennyfer Fortuin
Modifying digestion in a dense wheat gluten network through the addition of cellular legume flour
Gaëlle Boisset
Adhesion properties of Lacticaseibacillus rhamnosus GG to microalgal proteins
Jennyfer Fortuin