Past Papers & Posters

Here are a list of accepted past papers and posters.

 

Animal fat replacer for vegan sausage analogues – influence of protein content on textural and viscoelastic properties of emulsion gels

Johannes Dreher
Gums&Stabilisers_Abstract_Johannes-Dreher.doc27 KB

 

Preparation and characterization of pea protein isolate-maltodextrin conjugates from ultrafine electrospun fibers

Ines Kutzli
FHT_Abstract_Ines_Kutzli.doc30 KB

 

Non-invasive evaluation of weighting agent efficiency for beverage emulsion stabilization

Christelle Tisserand
TS_Gums&Stabilisers_beverages_CT.doc166.5 KB

 

ISOLATION AND CHARACTERISATION OF AMYLOSE-LIPID NANOMATERIALS FROM MAIZE STARCHES MODIFIED WITH STEARIC ACID

Naushad Emmambux
Isolation and characterisation of amylose.docx16.59 KB

 

PLENARY: How rheology can help in the development and stability behaviour of protein-stabilized emulsions

Antonio Guerrero
Abstract_Gums_Stabilizers_Plenary_Guerrero.doc26.5 KB

 

Bioinspired food waste-based nanofibres and scaffolds to generate novel food functionalities

Francisco M. Goycoolea
Abstract Gonzalez-Espinosa et al.doc30.5 KB

 

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
abstract.poster_giannopoulos.chaloulos.apostolidis.mandala.doc30 KB

 

Rheological properties of stabilizers in high concentrated sugar solutions at low temperature

Veronique BOSC
GS2019_Abstract_Veronique MASSELOT_2.docx16.69 KB

 

Whey protein isolate (WPI) and Carboxymethyl Cellulose (CMC) blend films: effect of CMC/WPI ratio on physicochemical properties

Ana Gabriela Azevedo
FHT 2019_Abstract_Gabriela Azevedo.DOC99 KB

 

The role of associative properties of spruce galactoglucomannans in emulsion stabilization

Mamata Bhattarai
Abstract_Gums&Stabilisers2019.doc35.5 KB

 

Modification of resistant starch nanoparticles using High Pressure Homogenization treatment

Eftychios Apostolidis
abstract.apostolidis.chaloulos.mandala.docx17.56 KB

 

Carboxymethyl cellulose/lignin blended films: physicochemical and antioxidant properties

Michele Michelin Ribeiro Cerqueira
Abstract_Michelin et al.doc30.5 KB

 

Effect of molecular weight and k-carrageenan on Delonix regia galactomannan film forming solutions properties and films made thereof

Miguel Cerqueira
abstract_Gums_Cerqueira.DOCX18.13 KB

 

Biopolymer-based nanoparticles: effect of production conditions in size average, polydispersity and zeta potential

Miguel Cerqueira
FHT_Nps_Cerqueira.DOC95.5 KB

 

Optimization of membrane emulsification parameters and polymer ratio/pH for microencapsulation through Complex Coacervation

Sungil Ferreira
Abstract 2 -Membrane emulsification Sungil Ferreira MD.docx16.46 KB

 

Microencapsulation of ginger oil by complex coacervation in batch stirring and atomization: effects of the concentration of wall material

Sungil Ferreira
Abstract 1 - Atomization Sungil Ferreira esp.docx15.04 KB

 

Rheological behaviour of micellar casein concentrates solutions

Nerea Iturmendi Vizcay
2019_Rheological behaviour of MCC solutions.docx22.31 KB

 

Role of the non-covalent and covalent protein-polysaccharide associative interactions in the functionality of the innovative ingredients for the fortification of food with essential lipids.

Maria Semenova
Protein-polysaccharide_interactions.doc32 KB

 

Functional properties of the ternary complexes: maltodextrin - milk protein - essential lipids.

Maria Semenova
Maltodextrin.doc29.5 KB