Here are a list of accepted past papers and posters.
Past Papers & Posters
Clean label oleogels from legumes as fat source in puff pastry
Teresa Sanz Taberner
Comparison of the impact of various natural cross-linkers for gelatin coatings on their functional properties.
Clément Poulain
Intrinsic viscosity of exopolysaccharides: determination methods and functionality estimation
Carsten Nachtigall
Insights into the ability of microalgal proteins to promote the survivability of Lacticaseibacillus rhamnosus GG during processing, storage and in vitro digestion
Jennyfer Fortuin
Modifying digestion in a dense wheat gluten network through the addition of cellular legume flour
Gaëlle Boisset
Antioxidant-loaded electrostatic hydrogels with Hibiscus Sabdariffa extracts
Ali Kozlu
Abstract - Ali KOZLU.doc31.5 KB
Why a food is more than the sum of its ingredients: the role of food structure in starch digestion of pulse-based foods
Tara Grauwet
Influence of annealing and crosslinking of PVA films on gallic acid release kinetics and antioxidant properties.
Frederic DEBEAUFORT
Emulsifying mechanism of OSA-modified potato starch in 5% oil-in-water emulsions
Louise Krebs
Low methoxyl pectin-based milk gels: Understanding structuring mechanisms in neutral dairy environments
Guéba Agoda-Tandjawa
Development of Novel Bigels Fortified with Carrot Pomace
Nujamee Ngasakul
Abstract_Nujamee Ngasakul.docx19.07 KB
Leveraging inherent protein properties to develop readily dispersible plant protein protein - colloidal concentrates
Nirzar Doshi
Abstract_4.docx16.9 KB
Rheological characterization of in vitro digested tube feed to minimize aspiration risk
FLORIAN PAUL Rummel
Zooming in on structural properties of mealworm protein gels with and without added CaCl2 – a study combining rheology and SAXS
Martina Klost
Abstract_GS_Klost.docx17.71 KB
Formulation of CNC/WPI Complexes for Enhanced Surface Properties and Pickering Emulsion Stabilization
Eda Yildiz
The effect of polyvinyl alcohol (PVA) on swelling behaviour of chitosan (CS) aerogel
Ziqi Zhuang
Use of cellulose microfibrils and potato protein to form double network gels
Ieuan Roberts-Harry
Crafting sustainable polysaccharide ingredients for precision nutrition
Mario Martinez Martinez
Abstract_Mario_Martinez_0.docx16.74 KB
Utilizing capillary forces to structure protein oleogels
Annika Feichtinger
Annika Feichtinger.doc26.5 KB
Revisiting Pectin in Food Applications
Sarah Michel