Here are a list of accepted past papers and posters.
Past Papers & Posters
Extraction of gelling component from scleroglucan
Yoko Nitta
Reversible imines for the stabilization and smart release of antifungal trans-2-hexenal from chitosan polymer
PATRICIA ESTEVE REDONDO
Trans-2-hexenal as a heterobifunctional crosslinker to improve functional properties of gliadin films
Pilar Hernández Muñoz
Interactions and stability of hydrocolloid – phenolic acid mixtures.
Athina Theocharidou
Effect of Pre-sowing treatment and Nitrogen Fertilizer on Seeds Germination and Seedling Development of Borassus aethiopum (Daliab) Tree
Idris Adam
Structural properties of Bletilla striata polysaccharide and the synergistic gelation of polysaccharide and xanthan gum
Shaoping Nie
abstract.docx15.64 KB
The impact of ohmic heating on pea protein structure during higher heat shorter time (HHST) and ultra-high temperature (UHT) treatments
Zita Avelar
Encapsulation of rapeseed oil and rosemary aqueous extracts in calcium alginate beads: An Oxidative stability study
PETROULA TSITLAKIDOU
Influence of elasticity on performance of sustainable biopolymeric microgels
Daisy Akgonullu
Formulating cellulose nanocrystal Pickering emulsions and their impact on lipid digestion
Lin Zhang
Abstract_Lin Zhang.docx19.16 KB
Hydrocolloids from Aloe vera: Extraction, characterisation, and rheological studies
Christos Ritzoulis
Abstract-Aloe-Poster.docx7.29 KB
NUTRAVA ® Citrus Fiber as a Clean Label-Friendly Solution for Stabilizing Plant Protein-Based Yogurt Alternatives, Meat Alternatives and Condiments
santhosh challa
Abstract_2023_Final.docx15.71 KB
Impact of different parameters on NUTRAVA® Citrus Fiber emulsions
Astrid Benie
Abstract_Astrid Benie.docx20.29 KB
Wine by-products valorisation by green chemistry methods: Impact of the extraction process on the structure, functionalities and activity of the extracted molecules
Gayane Hayrapetyan
The synergistic gelation of Dendrobium officinale polysaccharide (Dendronans) with xanthan gum and its rheological and texture properties
Yanjie Hou
Abstract_1.docx31.04 KB
Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts
Peng ZHOU
Decalcification affects in vitro gastrointestinal digestion of bovine casein micelles under infant, adult and elderly conditions
Peng ZHOU
Encapsulation of rapeseed oil and rosemary aqueous extracts in calcium alginate beads: An Oxidative stability study
PETROULA TSITLAKIDOU
The development of vegan meringue-based icings: a comparative evaluation of the foaming properties of egg albumen and plant proteins.
DELIA OJINNAKA
Emulsifying properties of Aquafaba (chickpeas brine) as egg replacement in formulation of mayonnaise
DELIA OJINNAKA