Here are a list of accepted past papers and posters.
Past Papers & Posters
Role of cuttlefish (Sepia officinalis) skin protein hydrolysates on the bioactive properties of gelatin-based edible films
Frederic DEBEAUFORT
Carrageenan sulfatases: controlling the sulfation moieties of carrageenans
William Helbert
Mechanical properties of nanofibrils made from faba bean and mung bean protein
Anja Herneke
Evaluation of the UV-barrier properties and transparency of bacterial and vegetable regenerated cellulose films combined with polyvinyl alcohol and chitosan
Manuel Vazquez Vazquez
Optical properties of regenerated cellulose and polyvinyl alcohol films combined with glycerol or chitosan
Manuel Vazquez Vazquez
pH-responsive release of trans-2-hexenal from chitosan films based on dynamic imine linkages and their application in antifungal packaging
Pilar Hernández Muñoz
Abstract Gums 2019.doc32.5 KB
Improving controlled-release antioxidant properties of tea polyphenol nanoparticles-loaded gelatin films by adjusting encapsulation efficiency
Fei Liu
Stability of β-Lactoglobulin micro- and nanostructures under various environmental conditions
Lívia Simões
FH Abstract 2019.doc39.5 KB
Integral valorisation of Faba-beans molecular compounds to nutritional texturized food products
klara nilsson
Effects of rheological and tribological properties of hydrogels compared to individuals’ oro-physiological capabilities on oral processing behaviour
Emma Krop
FHT 2019_EC_Emma Krop v2.doc29.5 KB
pH-responsive release of trans-2-hexenal from chitosan films based on dynamic imine linkages and their application in antifungal packaging
Pilar Hernández Muñoz
Abstract Gums 2019.doc32.5 KB
Potential of exopolysaccharides from lactic acid bacteria for the stabilisation of emulsions
Doris Jaros
Behaviour of aroma (1-hexanal and phenol) sorption on the properties of chitosan-gelatin edible films according the RH level
nasreddine Benbettaieb
Influence of ferulic acid and intermolecular cross-linking on the emulsifying properties of sugar beet pectin
Benjamin Bindereif
Changes in the molecular structure and functional properties of whey protein isolate (WPI) caused by heat-induced interaction with sugar beet pectin (SBP) in solution
Phoebe Qi
Effects of stabiliser and accelerated storage on rheological, textural and physiochemical properties of high-protein peanut butter
Julia Rodriguez Garcia
Design of an oleogel, utilising high oleic sunflower oil with sunflower wax, as a shortening replacer for saturated fat reduction in short dough biscuits
Julia Rodriguez Garcia
Development of chitosan films containing α-, β-, or γ-cyclodextrin inclusion complexes for controlled release of food aroma
CARMEN BARBA
Evaluation of process conditions in the bigels production: a multivariate analysis
Luiz Fasolin
Hybrid gels: influence of water and oil phase on textural and rheological properties
Artur Martins