Here are a list of accepted past papers and posters.
Past Papers & Posters
Seaweed flour as ‘clean label’ texturizer for plant-based yogurt alternatives
Selene Gonzalez
Yogurt products functionalisation with peach-extracted pectin and polyphenols
Christos Ritzoulis
A Food Polymer Science Perspective on the Potential of Rare Sugars as Sucrose Replacers in Biscuits
Julia Rodriguez Garcia
Abstract_JRG.docx16.14 KB
The emulsifying activities and stabilities of pectin-like polymers extracted from tomatoes
Onome Obodo-Ovie
Onome conference abstract.docx13.85 KB
Seaweed flour as ‘clean label’ texturizer for plant-based yogurt alternatives
Selene Gonzalez
Development of aerated oleogel/hydrogel mixtures suitable for Food 3D Printing of personalized cannabis edibles.
Eleftherios Andriotis
abstract_0.docx16.54 KB
Rheological properties of a new polysaccharide isolated from Treculia africana fruit pulp
Louis Nwokocha
Improving the survival of probiotics via in situ re-culture in calcium alginate gel beads
Fang Zhong
Abstract_3.docx15.41 KB
Exploring Flavor Molecule Binding and Encapsulation by Starch Using Molecular Dynamics Simulations
Jeffrey Sanders
FHT_Paper_Sanders.doc24.5 KB
Alfalfa gum. Part II: Impact on the colloidal aspects and digestibility of milk proteins during in vitro digestion
Thierry Hellebois
Alfalfa gum. Part I: insights into the rheological and structure conformation properties of a novel galactomannan
Thierry Hellebois
Study of the lyoprotective and stabilising effect of Spirulina (Arthrospira platensis) protein isolate on Lactocaseibacillus rhamnosus GG
Jennyfer Fortuin
An agar structured fluid prepared by pipe wall shear as a dysphagia diet
ke zhang
Alginate-chitosan microgels at interfaces. Structural, interfacial and emulsion stability aspects
ELENI KALOGIANNI
Effect of alkaline extraction agents on wheat bran arabinoxylans gelling capacity
Kali KOTSIOU
Chitosan and chitosan-based nanoparticles for antibacterial control
Peter Anthony Williams
G&S21FMG Abstract.docx25.06 KB
The Tale of a Shear-thickening Biomacromolecule from the New Zealand Black Tree Fern
Akshay Bisht
Exploring the physicochemical attributes of a low-fat yogurt-type product after the incorporation of bacterial cellulose
Panagiota Tsafrakidou
Abstract vrsfinal (002).doc36.5 KB
Flow and reconstitution properties of maize germ oleosomes emulsion stabilized with sodium caseinate
Anthia Matsakidou
Matsakidou & Kiosseoglou.docx17.26 KB
Rheological behaviour of egg yolk-free mayonnaise-type emulsions stabilised with Tenebrio molitor larvae proteins
Adamantini Paraskevopoulou