Past Papers & Posters

Here are a list of accepted past papers and posters.


Antiviral edible coatings based on marine polysaccharides

María José Fabra


Enzymatically active (lactose hydrolyzing) biopolymers for food applications

María José Fabra


Impact of sodium ions on material properties, storage sta-bility and gelation of citrus pectin

Ulrike Einhorn-Stoll


pH-responsive release of trans-2-hexenal from chitosan films based on dynamic imine linkages and their application in antifungal packaging

Pilar Hernández Muñoz


Structure formation and gel-properties in pea-protein based yoghurt-alternatives

Martina Klost


External stress leads to structure disruption of exopolysaccharides from lactic acid bacteria

Carsten Nachtigall


Multiscale rheology of hydrocolloid microgel suspensions

Heather Shewan


Potential of exopolysaccharides from lactic acid bacteria for the stabilisation of emulsions

Doris Jaros


Behaviour of aroma (1-hexanal and phenol) sorption on the properties of chitosan-gelatin edible films according the RH level

nasreddine Benbettaieb


Influence of ferulic acid and intermolecular cross-linking on the emulsifying properties of sugar beet pectin

Benjamin Bindereif



Vassilis Kontogiorgos


Changes in the molecular structure and functional properties of whey protein isolate (WPI) caused by heat-induced interaction with sugar beet pectin (SBP) in solution

Phoebe Qi


Effect of protein source on the morphology and flow properties of protein-based emulsion particles used as texture modulators

Luca Amagliani


Encapsulation of model actives in fluid gels

Fabio Smaniotto


Effect of continuum shear rheology on the oral tribology of protein microgels

Efren Alberto Andablo Reyes


Effects of stabiliser and accelerated storage on rheological, textural and physiochemical properties of high-protein peanut butter

Julia Rodriguez Garcia


Design of an oleogel, utilising high oleic sunflower oil with sunflower wax, as a shortening replacer for saturated fat reduction in short dough biscuits

Julia Rodriguez Garcia


Development of chitosan films containing α-, β-, or γ-cyclodextrin inclusion complexes for controlled release of food aroma



Plant protein efficiency evaluation in food applications

Christelle Tisserand


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

Roland Ramsch