Past Papers & Posters

Here are a list of accepted past papers and posters.


Acid-induced gelation of the mixtures of κ-carrageenan and fractal whey protein aggregates

Dasong Liu


PLENARY: Consumer-driven hydrocolloid-based food design considering interaction with saliva

Bettina Wolf
Wolf.docx15.43 KB


PLENARY: Heat induced gelation of casein micelles; effects of adding minerals and whey or plant proteins

Taco Nicolai


INVITED: Oral Lubrication: From microgels to real food applications

Dr. Anwesha Sarkar


PLENARY:Rational Design of Hydrocolloid-based Oral Delivery Systems for Bioactive Agents

David McClements


Challenges and opportunities for hydrocolloids in biomedical applications

Paul de vos


Evaluation of process conditions in the bigels production: a multivariate analysis

Luiz Fasolin


Hybrid gels: influence of water and oil phase on textural and rheological properties

Artur Martins


Influence of the thermal modification of semi refined κ-carrageenan in mixed salt systems on viscosity and gelling properties in aqueous solutions

Joanna Rychlicka-Rybska


Structural approach to design high carotene emulsions from exotic fruits Pitanga (Eugenia uniflora) and Buriti (Mauritia flexuosa)

Paulo Berni


Structural characterization of heat-induced β-lactoglobulin nanohydrogels under the effects of selected physical conditions

Oscar Ramos


Analysis of sensory effects of chitosan-based coatings applied on frozen salmon over six-months’ storage

Pedro Silva


Rheological characterization of fish skin gelatin and κ-carrageenan mixtures

Cristalina Jalil Marsal


Design of micro- and nanostructures from β-lactoglobulin under selected environmental conditions

Lívia Simões


Development of bio-based nanoemulsions to improve physical and chemical stability of omega-3 fatty acids

Ana Isabel Bourbon


Technology strategies to control starch retrogradation

Andrea de Groot


Influence of starch swelling volume and concentration on texture development of yogurts

Sven Tiedemann


Time-resolved sedimentation behaviour of stirred milk gels

Doris Jaros


Unravelling the effects of electric fields on thermal aggregation and gelation of whey proteins

Ricardo Pereira


Enzymatic casein polymerisation studied by SEC-MALS

Norbert Raak