Here are a list of accepted past papers and posters.
Past Papers & Posters
Thermo-mechanical corn starch modification: effect on physical and techno-functional properties
Marco Faieta
Abstract MF.docx17.07 KB
Production of firm skimmed yoghurts with reconstituted micellar casein and microparticulated whey protein: effect of microparticulation and protein’s ratio
Oihane Jaso Ripodas
Foam-mat drying of prickly pear and beetroot: Drying kinetics and comparison with conventional drying methods
Panagiotis Chaloulos
Abstract Oral Foam v4.docx17.56 KB
Dextrans of Weissella cibaria: from structure to functionality
Carsten Nachtigall
Nanoparticles from Resistant starch as a candidate for Pickering emulsion gels
Eftychios Apostolidis
Tribology as a design tool to tailor foods for the elderly population
Peter Anthony Williams
Kinetics of amyloid fibril aggregates formation under application of moderate electric fields
Ricardo Pereira
abstract_RPEREIRA.docx18.62 KB
Gelatinization of waxy and non-waxy rice starch under high hydrostatic pressure (HHP) as influenced by alginate addition.
Pedro Rivero Ramos
FHT_Paper_Template.docx15.65 KB
Emulsion gels enriched with β-glucan concentrate for reducing saturated fat in biscuits
Vasileia Sereti
Tailoring quinoa leaves (Chenopodium quinoa) as a source of soluble proteins for food applications
Sara Pérez Vila
Phase separation of type-A gelatin and dextran and the effect of microstructure on gel properties
Meng Zhao
Acid-extracted sugar beet pectins: Which structural elements are important for emulsion stabilization?
Daniel Wefers
Accessing the thermal and electric effects in protein denaturation and interactions with phenolic compounds.
Rui Rordigues
Combined enzymatic and mechanical treatment allows production of low viscous suspensions of high cellulosic dietary fibre by-products
Rocio Morales-Medina
Abstract_2.docx14.24 KB
3D printed soy protein-based food for dysphagia: Effect of red cabbage addition
Alaitz Etxabide Etxeberria
Challenges and opportunities of pectin-based delivery systems
Stephan Drusch
2023_06_GS_Drusch.doc26.5 KB
Thermoreversible gel of b-(1→6)-branched b-(1→3)-glucan
Yoko Nitta
Extraction and purification of seaweed polysaccharide degrading enzymes and their impact in the food industry.
MD MUSA HOWLADER
How does the structure of carbohydrate polymers in foods impact the community composition of the human microbiome?
Peter Anthony Williams
G&S21Warrenabstract.docx15.73 KB
Role of hydrocolloids in texture, flavour, palatability and safety
Peter Anthony Williams
G&S21KatsuyoshiAbstract.doc37.5 KB