Here are a list of accepted past papers and posters.
Past Papers & Posters
Influence of the thermal modification of semi refined κ-carrageenan in mixed salt systems on viscosity and gelling properties in aqueous solutions
Joanna Rychlicka-Rybska
Structural approach to design high carotene emulsions from exotic fruits Pitanga (Eugenia uniflora) and Buriti (Mauritia flexuosa)
Paulo Berni
Structural characterization of heat-induced β-lactoglobulin nanohydrogels under the effects of selected physical conditions
Oscar Ramos
abstractramos-et-al.docx21.39 KB
Analysis of sensory effects of chitosan-based coatings applied on frozen salmon over six-months’ storage
Pedro Silva
sensorial-berlim.doc25.5 KB
Rheological characterization of fish skin gelatin and κ-carrageenan mixtures
Cristalina Jalil Marsal
Design of micro- and nanostructures from β-lactoglobulin under selected environmental conditions
Lívia Simões
abstract-1simoes-et-al.docx18.85 KB
Development of bio-based nanoemulsions to improve physical and chemical stability of omega-3 fatty acids
Ana Isabel Bourbon
abstract.DOC39.5 KB
Technology strategies to control starch retrogradation
Andrea de Groot
Influence of starch swelling volume and concentration on texture development of yogurts
Sven Tiedemann
Unravelling the effects of electric fields on thermal aggregation and gelation of whey proteins
Ricardo Pereira
Development and characterization of b-carotene microcapsules composed of starch and protein extract from Amaranth
Laylla Coelho
abstract-berlin09052017.doc32.5 KB
Reducing fat digestion through cellulose ether emulsions
Teresa Sanz Taberner
Development and characterization of b-carotene microcapsules composed of starch and protein extract from Amaranth
Laylla Coelho
Production of chitosan and whey protein isolate electrostatic complexes: influence of chitosan charge and size
Carolina Picone
abstract-lopes.doc35.5 KB
Complex coacervation of gelatin and OSA-modified kudzu starch
Yiguo Zhao
Structural properties and solubility of okara protein isolates
Ogemdi Eze
Complex coacervation of gelatin and OSA-modified kudzu starch
Yiguo Zhao