Here are a list of accepted past papers and posters.
Past Papers & Posters
Why a food is more than the sum of its ingredients: the role of food structure in starch digestion of pulse-based foods
Tara Grauwet
Impact of chlorogenic acid or essential oils of carrageenan-alginate edible films on structural, functional and release properties.
Frederic DEBEAUFORT
Influence of annealing and crosslinking of PVA films on gallic acid release kinetics and antioxidant properties.
Frederic DEBEAUFORT
Release of allyl isothiocyanate from antifungal hydrogels based on sodium alginate and β-cyclodextrin inclusion complexes
Frederic DEBEAUFORT
Properties of heat-induced gels from binary mixture of pea, soy and rapeseed proteins
Fangxin Lyu
Emulsifying mechanism of OSA-modified potato starch in 5% oil-in-water emulsions
Louise Krebs
Low methoxyl pectin-based milk gels: Understanding structuring mechanisms in neutral dairy environments
Guéba Agoda-Tandjawa
Development of Novel Bigels Fortified with Carrot Pomace
Nujamee Ngasakul
Abstract_Nujamee Ngasakul.docx19.07 KB
Leveraging inherent protein properties to develop readily dispersible plant protein protein - colloidal concentrates
Nirzar Doshi
Abstract_4.docx16.9 KB
Rheological characterization of in vitro digested tube feed to minimize aspiration risk
FLORIAN PAUL Rummel
Zooming in on structural properties of mealworm protein gels with and without added CaCl2 – a study combining rheology and SAXS
Martina Klost
Abstract_GS_Klost.docx17.71 KB
Transformation of Microcrystalline Cellulose into Functional Pickering Particles via Deep Eutectic Solvent and Ultra-High-Pressure Homogenization
Lingxin You
Formulation of CNC/WPI Complexes for Enhanced Surface Properties and Pickering Emulsion Stabilization
Eda Yildiz
The effect of polyvinyl alcohol (PVA) on swelling behaviour of chitosan (CS) aerogel
Ziqi Zhuang
The Effect of Fish Protein Hydrolysate Krytopterus Spp On Body Weight, Total Protein And Albumin Level In Rattus Novergicus Stunting Models
Hanis Rahayu
Use of cellulose microfibrils and potato protein to form double network gels
Ieuan Roberts-Harry
Crafting sustainable polysaccharide ingredients for precision nutrition
Mario Martinez Martinez
Abstract_Mario_Martinez_0.docx16.74 KB
Functionalization of commercial pea and fava bean protein ingredients intended for acid gelation by preheating
Wenjie Xia
Abstract WJ.doc31.5 KB
Utilizing capillary forces to structure protein oleogels
Annika Feichtinger
Annika Feichtinger.doc26.5 KB
Revisiting Pectin in Food Applications
Sarah Michel