Here are a list of accepted past papers and posters.
Past Papers & Posters
Impact of production technology of bio-based coating emulsion and its application on kraft paper for food-contact packaging
Jorge Vieira
Common bean proteins: similar interfacial rheology, distinct interfacial structures and functionalities
Wanting Yin
On the impact of rapeseed phenolic compounds on the rapeseed protein gelation
Sybren Zondervan
Enhancing the aqueous extraction of sunflower seed proteins by addition of NaCl or ultrasound treatment
Giovanna Verde
Abstract_GIOVANNA VERDE.docx18.01 KB
Characterization of Moringa oleifera exudate polysaccharide
Peter Anthony Williams
Extraction of Cellulose Nanocrystals from Various Bamboo Species for Advancing Packaging Material in Cassava Starch-Based Films
Parichat Thipchai
Consumer Acceptance of Resveratrol-Loaded Crackers and Cookies Aiming at Functional Food Development
Pedro Silva
Abstract_7.docx15.25 KB
The development of agar fluid gels for fat reduction in high-sugar bakery fillings
Cara Anderton
Enzymatic degradation of Pickering protein-based microgels – a strategy to induce demulsification
Gloria Hernandez Rodriguez
Multiphase systems – new challenges for the stability and stabilizers evaluation
Maciej Jarzebski
Jarzebski2025_abstract.docx30.31 KB
Insights into the impact of rice husk microfibrillar cellulose on the viscoelastic and thermomechanical properties of model ice cream mixes
Simone Musollini
Origins of polysaccharide conformation and viscoelasticity in miscible heterogeneous solvent
Pallab Kumar Borah
Abstract_BORAH.docx14.75 KB
Formulation of Spice Oleoresin Emulsions using Natural Emulsifiers and Stabilizing Agents
Selvakumar Murugesan
Abstract_Selvakumar.docx15.89 KB
Induction of whey protein fibrillar structures through high-temperature ohmic heating
Ricardo Pereira
RN_PEREIRA_abstract.docx38.44 KB
Synthesis and Characterization of Bacterial Cellulose–Alginate Composites: Influence of Mannuronic and Guluronic Acid Ratios on Hydrogel Structure
Patricia Cazon Diaz
Modeling of extrusion process to reduce allergenicity in snack with greek nuts
Eftychios Apostolidis
Quantification of Anisotropic Microstructures in Gluten Network Formed by Addition of CMC
José Bonilla
Anisotropy in gluten_cmc.docx696.88 KB
3D Printing for Nutrient-Enriched Gluten-Free bio-inks
Eftychios Apostolidis