Here are a list of accepted past papers and posters.
Past Papers & Posters
Effect of freeze-thaw process on the SAOS and LAOS properties of reconstituted Aloe vera gel powder
Shokoufeh Taziki shams-abadi
Taziki-GSC2025.doc33 KB
Techno-functionality of pigeon pea proteins and their interfacial properties at the air-water interface
Chaiwut Gamonpilas
Linking physicochemical properties to sensory perception of plant-based meat analogues patties: Retained water and released serum enhance juiciness and boost flavour intensity
Yifan Zhang
Carboxymethylcellulose (CMC) incorporation to edible bigel based on gelatin-sunflower oil: The effect on physicochemical and structural properties
anna abdolshahi
Carrageenan and waxy corn starch mixture: an innovative stabilizer for custard desserts stability
Seyed Mohammad Ali Razavi
Kashi-GSC2025.docx15.64 KB
Production of low viscous pectin-rich carrot dietary fibre by enzymatic hydrolysis and high-pressure homogenisation
Rocio Morales-Medina
2024_20_10_Abstract GS_RM.docx17.89 KB
Towards clean-label solutions for plant-based foods: combining commercial plant protein isolates and using enzymes to modify gel properties
Senna Janssen
Casein stabilized interfaces, the role of molecular structure
Anteun de Groot
Utilisation of pectin from fermented cabbage waste in jam production
Tayyibe Erten
Understanding pea protein-polysaccharide interactions under acidic conditions
Minh Tuan Tran
Biodegradable, UV-Blocking, and Antioxidant Films from Alkali-Digested Alfalfa Lignocellulosic Fibers
Srinivas Janaswamy
Food Hydrocolloids_Abstract.docx14.52 KB
Nonlinear rheological behaviour of mixed plant-dairy matrices: the influence of protein solubility
Francesca Duggan
Impact of individual wet and dry fractionation processing steps on pea protein composition and in vitro digestibility
Hanhong Lu
FHT_Abstract_Hanhong_v02.doc26.5 KB
Decoding Gum Arabic: Unraveling the Connection Between Structure and Functionality.
Frederike Kersten
Hemicellulose and xylooligosaccharides from olive stones: an innovative source for food applications
Francesca Trevisiol
In vitro digestion and release of bioactive peptides from chitosan-alginate polyelectrolyte complexes
Yoni Atma
Tribology and rheology of model water-in-water emulsions
Chenxi Wang
Solubility influences the colloidal stability of lentil protein emulsions
Francesca Bot
Abstract gums.docx17.08 KB