Past Papers & Posters

Here are a list of accepted past papers and posters.


INVITED: Dietary Fiber, Prebiotics and The Gut Microbiome

Stuart Craig


Starch Suspension Mouthfeel: Correlating Sensory and Rheological Properties

Shen Siung Wong


INVITED: Function of modified starch as an emulsifier and moderator for the controlled release of bioactive compounds

Peter Williams


Effect of chia seed gum (Salvia hispanica L.) on the thermo-reversible gelation of kappa-carrageenan as influenced by calcium ions

Christos Soukoulis


Use of protein-polysaccharides based hydrocolloid system for improve targeted delivery of probiotics

iqra Yasmin


Development of biomimetic mucus gel material

María del Mar Collado González


Valorization of Gelidium sesquipedale seaweed for the production of polysaccharide-based fractions with interest in food applications

Marta Martínez Sanz


Protein/polysaccharide co-precipitates for the independent co-delivery of two actives from simple o/w emulsions

Fotis Spyropoulos


Stability evaluation of highly concentrated emulsions using Diffusing Wave Spectroscopy (DWS)

Peter Williams


Animal fat replacer for vegan sausage analogues – influence of protein content on textural and viscoelastic properties of emulsion gels

Johannes Dreher


Preparation and characterization of pea protein isolate-maltodextrin conjugates from ultrafine electrospun fibers

Ines Kutzli


Non-invasive evaluation of weighting agent efficiency for beverage emulsion stabilization

Christelle Tisserand



Naushad Emmambux


PLENARY: How rheology can help in the development and stability behaviour of protein-stabilized emulsions

Antonio Guerrero


Bioinspired food waste-based nanofibres and scaffolds to generate novel food functionalities

Francisco M. Goycoolea


Rice Bran Arabinoxylan and Oligosaccharide Products for Investigating Food and Immune Response Function

Brett Savary


Drying of fruit of Opuntia ficus-indica and the effects on its physical characteristics

Panagiotis Chaloulos


Rheological properties of stabilizers in high concentrated sugar solutions at low temperature

Veronique BOSC


Whey protein isolate (WPI) and Carboxymethyl Cellulose (CMC) blend films: effect of CMC/WPI ratio on physicochemical properties

Ana Gabriela Azevedo


The role of associative properties of spruce galactoglucomannans in emulsion stabilization

Mamata Bhattarai