The 17th International
Hydrocolloids Conference

Posters

We will try to accommodate all abstracts submitted for oral presentation but in the event that they cannot all be accommodated into the schedule, authors will be invited to present their work as a poster.

Abstracts for poster presentation only are also accepted.

Posters are requested to be A0 (841 x 1189 mm, 33.1 x 46.8 inches) in Portrait format.

Id Title Abstract
Po2  Rheological, microstructural, and in vitro digestible properties of binary mixture system containing potato starch and milk protein affected by different process of raw material preparation
Po4  Anti-inflammatory and intestinal microbiota modulation properties of β-D-glucans and oligosaccharides from Ganoderma lucidum
Po5  The Impact of Different Hydrocolloids on Gluten-Free Bazlama Bread Quality
Po6  Digestive properties and bioavailability of curcumin-loaded zein/hydroxypropyl-β-cyclodextrin composite nanoparticles
Po7  Delayed deterioration in the quality of wild-simulated ginseng (Panax ginseng C.A. Meyer) using hydrogels embedding oregano oil-nanostructured lipid carriers
Po8  Heat-induced gels from dry fractionated faba bean protein ingredients
Po9  Development and Validation of milk-flaxseed based fermented beverage for Female Health
Po10  Improvement of the flavour profile of a novel plant milk substrate by lactic fermentation
Po11  Designing of Nanocapsules of Curcumin Using Native Casein Micelles and Their Characterization
Po12  Microwave-induced structural and functional changes in small and large granule starches: A comparative study
Po13  Modification of pectin structure and improvement of pectin gelling capacity by high-pressure processing treatment of fresh orange peel prior to pectin extraction
Po14  Encapsulation optimization of kratom (Mitragyna speciosa) leaf extract by spray drying
Po15  Physicochemical properties of carrageenan-pectin mixture
Po16  The Rheological and Physicochemical Properties of Protein-Emulsion Gels with Canola and Olive Oil
Po17  Fabrication and Characterization of Xanthan Gum/Locust Bean Gum-Based Gel-in-Oil-in-Water Double Emulsion for The Improvement of Saltiness and Bitterness Perception
Po18  Understanding the effects of cellulose nanocrystal-chickpea protein isolate interactions on the aggregation and digestive properties of chickpea proteins
Po19  Interfacial rheology of plant proteins
Po20  Research on Moisture Responsive Hydrogel Incorporated with Lemongrass Essential Oil Emulsion Release Behavior
Po21  Interactions of physicochemical, functional, and molecular properties of barley starch for industrial applications
Po22  High Internal Phase Pickering Emulsions Stabilized by Various Physically Modified Plant Protein Isolates
Po23  1 / 1 Effect of molecular weight on prebiotic effect of pectic polysaccharides: A comparison of citrus pectin and water-soluble yellow mustard mucilage
Po24  Thermal and biochemical characterization of collagen substrates for tissue engineering
Po25  Development of a gelatin-based multifunctional film towards a biodegradable packaging material with improved barrier properties.
Po26  Lacticaseibacillus casei cell-free supernatant, inulin, and anionic gum-based gel systems for colon-targeted delivery of indole-3-propionic acid
Po27  Extraction and encapsulation of phenolic compounds of New Zealand-grown macadamia husk in soy lecithin liposomes
Po28  Influence of protein mixtures on textural and rheological properties of soft gels based on nanoemulsions
Po29  Influence of pH on vitamin E release from Pickering emulsions stabilized with cellulose nanocrystals during in vitro digestion
Po30  Novel and Sustainable Protein Sources: Enhancing the Nutritional Value of Lucerne (Medicago sativa) and Red Clover (Trifolium pratense) Seeds Through Fermentation
Po31  Heat-induced dissociation and association of hempseed protein bodies
Po32  Incorporating quinoa protein in high moisture extruded meat analogues: instrumental and digestive insights
Po33  Impact of divalent ions on physic-chemical properties of milk protein-soy protein isolate solutions
Po35  Structure and in vitro gastrointestinal protein digestibility of blends of skimmed buffalo and bovine milk: Influence of calcium sequestering salts and heat treatment
Po36  Enhancing technological and nutritional properties of pea protein concentrate through subcritical water treatment
Po37  Extraction and nano-liposomal encapsulation of Gymnema lactiferum extract: A novel approach for future functional food applications
Po38  Exploring the bioactivity of encapsulated Cinnamomum zeylanicum extract towards its incorporation into a low-fat functional yoghurt