Here are a list of accepted past papers and posters.
Past Papers & Posters
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 Anthony 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
I. Yasmin.docx13.6 KB
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
FHT_Paper_MMS.doc27 KB
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 Anthony 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
ISOLATION AND CHARACTERISATION OF AMYLOSE-LIPID NANOMATERIALS FROM MAIZE STARCHES MODIFIED WITH STEARIC ACID
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
FHT_Abstract_Savary.docx13.21 KB
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 Azevedo
The role of associative properties of spruce galactoglucomannans in emulsion stabilization
Mamata Bhattarai
Modification of resistant starch nanoparticles using High Pressure Homogenization treatment
Eftychios Apostolidis