Here are a list of accepted past papers and posters.
Past Papers & Posters
Evaluation of Hydrocolloids for their Application in the Formulation of Carotenoids
Caren Tanger
Opportunity of pulsed electric fields technology (PEF) to fabricate dysphagia friendly chickpea flour-based gels
federico drudi
On the Possibility of Inter-Transglycosylation by the Branching Enzyme Rhodothermus obamensis
Peter Anthony Williams
G&S22_ElkeAbstract.docx13.4 KB
The formation mechanism and applications of α-La@cAMP hydrogel
Pengcheng Du
α-Lactalbumin Nanotube as a Novel Delivery System for Food Bioactive Compounds
Peter Anthony Williams
Li_Abstract2.docx18.15 KB
Tailoring plant protein aggregation to deliver functionality in complex food systems
Christophe Schmitt
Common bean proteins: similar interfacial rheology, distinct interfacial structures and functionalities
Wanting Yin
On the impact of rapeseed phenolic compounds on the rapeseed protein gelation
Sybren Zondervan
Enhancing the aqueous extraction of sunflower seed proteins by addition of NaCl or ultrasound treatment
Giovanna Verde
Abstract_GIOVANNA VERDE.docx18.01 KB
Extraction of Cellulose Nanocrystals from Various Bamboo Species for Advancing Packaging Material in Cassava Starch-Based Films
Parichat Thipchai
Consumer Acceptance of Resveratrol-Loaded Crackers and Cookies Aiming at Functional Food Development
Pedro Silva
Abstract_7.docx15.25 KB
The development of agar fluid gels for fat reduction in high-sugar bakery fillings
Cara Anderton
Multiphase systems – new challenges for the stability and stabilizers evaluation
Maciej Jarzebski
Jarzebski2025_abstract.docx30.31 KB
Insights into the impact of rice husk microfibrillar cellulose on the viscoelastic and thermomechanical properties of model ice cream mixes
Simone Musollini
Induction of whey protein fibrillar structures through high-temperature ohmic heating
Ricardo Pereira
RN_PEREIRA_abstract.docx38.44 KB
Synthesis and Characterization of Bacterial Cellulose–Alginate Composites: Influence of Mannuronic and Guluronic Acid Ratios on Hydrogel Structure
Patricia Cazon Diaz
Quantification of Anisotropic Microstructures in Gluten Network Formed by Addition of CMC
José Bonilla
Anisotropy in gluten_cmc.docx696.88 KB
Decoding meat analogues: insights into ingredient structure-function relationships
Thiemo van Esbroeck