Here are a list of accepted past papers and posters.
Past Papers & Posters
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
Starch based hydrogels: Formulation of self-assembled starchy hydrogels.
Eftychios Apostolidis
Development of a novel “clean-label” gluten-free bread with flaxseed slurry and sesame cake
Evangelia Papagianni
The inhibition of enzymatic browning of fresh-cut potatoes using mild processing methods
Magdalini Krokida
Encapsulation of polyphenolic bioactive compounds into stable structures using spray drying and electrospinning process for food applications
Magdalini Krokida
abstract-krokida-1.docx14.6 KB
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
Starch based hydrogels: Formulation of self-assembled starchy hydrogels.
Eftychios Apostolidis
Influence of sequential extraction on the physicochemical properties of ulvan.
Clarisa Naa Darko
CNS Darko_Abstract.docx16.21 KB
Emulsion gels enriched with β-glucan concentrate for reducing saturated fat in biscuits
Vasileia Sereti
Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution
Simon Ballance
Development of biopolymeric emulsions for paper coating and food packaging applications
Carol López de Dicastillo
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
HIGH INTERNAL PHASE EMULSIONS AND EDIBLE FILMS WITH HIGH METHOXY PECTIN AND PROTEINS
Vasiliki Evageliou
HIPE Wrexham 2023.doc26.5 KB
Formation and characterization of pectin and carrageenan edible films in the presence of lemon balm infusion
Vasiliki Evageliou
Isidora films 2023.docx14.38 KB
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