Here are a list of accepted past papers and posters.
Past Papers & Posters
The role of associative properties of spruce galactoglucomannans in emulsion stabilization
Mamata Bhattarai
Optimization of membrane emulsification parameters and polymer ratio/pH for microencapsulation through Complex Coacervation
Sungil Ferreira
Microencapsulation of ginger oil by complex coacervation in batch stirring and atomization: effects of the concentration of wall material
Sungil Ferreira
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
Effect of high-pressure processing on the physico-chemical, microbiological and rheological properties of reconstituted micellar casein concentrates
Nerea Iturmendi Vizcay
Atomic force microscopy studies of the nanomechanical properties of natural oil bodies
Nan Yang
Abstract_NanYang.doc36.5 KB
Effect of different pea protein contents on the physical properties of oil-in-water emulsions and spray-dried microcapsules using mixed protein system
Jason Li
Rheological characterization of ready-to-serve products designed for patients with dysphagia
Esther Sanmartín
Role of viscosity and cohesiveness in safe swallowing
Katsuyoshi Nishinari
Polysaccharide from the seeds of Plantago asiatica L. alleviates nonylphenol exposure induced reproductive system injury of male rats via PI3K/Akt/mTOR pathway
Ming-Yong Xie
Asparagus officinalis polysaccharide fermented with lactobacillus plantarum NCU116: characterization, antioxidative, and bio-activities
Ming-Yong Xie
Abstract Zhang 20181231.docx18.02 KB
Structure and gastroprotective activity of a water-soluble β-D-(1→6)-glucan from the fruiting body of Hericium erinaceus
Ming-Yong Xie
Abstract Xie 20181231.doc36.5 KB
The role of associative properties of spruce galactoglucomannans in emulsion stabilization
Mamata Bhattarai
Replacement sucrose with sweeteners in jelly desserts with additives of cereal flour
Nataliia Nepovinnykh
Structure and emulsifying properties of nanoparticles of natural gums
Naoya Sagawa
Structural characterization and molecular interactions of β-lactoglobulin, levan and their mixtures
Christoph Hundschell
Abstract Hundschell.doc42.5 KB
PLENARY: Use of gelatins and chitosans encapsulating natural extracts for the development of active bio-packaging: a review and latest results
Frederic DEBEAUFORT
Modelling whey protein gelation under ohmic heating - effects of electric field strength, frequency and heating kinetics
Rui Rordigues
Abstract_FHT_RR.doc38 KB
Comparison on physicochemical properties of non-starch polysaccharides extracted from highland barley by water and alkali extraction
Shaoping Nie
YHYY_Abstract 20181227.doc33.5 KB