| 10:40-11:10 |
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Keynote1 Koichiro Matsuo Process Model of Feeding:Linking Oral Physiology, Bolus Properties, and Dysphagia Rehabilitation |
Keynote2 Costas Nikiforidis Stimuli-responsive natural lipid droplets for selective lipid trafficking |
11:10-11:30 |
Oral1 1033 Gelation mechanism and network structure of gellan gum in low and high concentration of sucrose solutions
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Oral12 1099 Surface-Mediated Enzymatic Reactions of Banana Starches: Quantifying Amylase Interaction and Inhibition Effect
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Oral23 1002 Preparation of size-controllable sustainable pulse protein microgels with high emulsifying performance
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| 11:30-11:50 |
Oral2 1085 Macadamia husk phenolic-loaded liposomes: In vitro digestibility and potential as yogurt-based delivery systems
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Oral13 1042 Disentangling viscosity from non-catalytic binding in α-amylase inhibition
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Oral24 1220 Emulsifier-Free Stabilization of Low-Fat Whipped Cream via Clean-Label Starch–Hydrocolloid Network Engineering
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| 11:50-12:10 |
Oral3 1095 Physicochemical and Functional Properties of Wet-Type Grinder–Treated Vegetables as Natural Hydrocolloids
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Oral14 1184 Intact Legume Cells as Substitutes for Refined Flour: Implications for Glycaemic Control and Gut Health
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Oral25 1202 High Internal Phase Emulsion of Sardine Oil Stabilized by Sodium Caseinate–Carrageenan Complexes: A Colloidal Approach to Omega-3 Enrichment in Freshwater Fish Surimi
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| 12:10-14:10 |
Lunch & Poster |
Lunch & Poster |
Lunch & Poster |
| 14:10-14:40 |
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Keynote3 Tetsu Kamiya Simulation of Chewing and Swallowing: Experimental and Numerical Approaches to Bolus Formation and Flow
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Keynote4 Kentaro Matsumiya Structuring Low-Smoke-Point MCTs for Aqueous Food Systems: Bulk Crystallization and Emulsification
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| 14:40-15:00 |
Oral4 1015 Advanced optics and image analysis for food hydrocolloid gel characterization
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Oral15 1071 Effect of adding thickened aqueous fluid to cooked, minced chicken breast meat on in vitro digestibility using human Gastric Digestion Simulator
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Oral26 1197 Cellulose-based foam-mat freeze-dried clove essential oil nanoemulsion as a natural food preservative
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| 15:00-15:20 |
Oral5 1005 Xanthan Gum–Driven Modulation of Physical Properties in Dairy Matrices for Enhanced 3D Food Printing
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Oral16 1189 Effect of pectin on calcium release from acid-induced pea protein gels during dynamic in vitro digestion
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Oral27 1167 Development of Emulsion-based Confectionery product: Understanding the Role of High Sugar Concentration in the Formation, Stability and Rheology of Emulsions
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| 15:20-15:40 |
Oral6 1143 Evaluation of okra pectin as an alternative emulsifier in milk chocolate: Effects on rheological, textural and sensory properties
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Oral17 1066 Impact of deep eutectic solvent–tailored nanocellulose on the stability and in vitro semi-dynamic digestion behavior of β-carotene conveying Pickering emulsions
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Oral28 1112 High-yield and scalable preparation of lignin nanoparticles with uniform surface properties for stable Pickering emulsions
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| 15:40-16:00 |
Oral7 1025 Maillard Reaction control in condensed biopolymer/co-solute model systems
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Oral18 1177 Construction of a pH-driven self-assembled soy protein–lecithin microcage embedded in a κ-carrageenan hydrogel for weight-management
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Oral29 1192 Fish Gelatin/Chitosan Microfiber-Based 3D Porous Scaffolds Constructed with Pickering Emulsion and 3D Printing for Cell-Cultivated Meat
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| 16:00-16:20 |
Coffee break |
Coffee break |
Coffee break |
| 16:20-16:50 |
Keynote5 Lester Geonzon Linking Structure Across Multiple Scales to Macro-Properties in Hydrogels
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Keynote6 Aaron Goh Suk Meng Hydrocolloids in Novel Foods for Dysphagia
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| 16:50-17:10 |
Oral8 1011 Structural and mechanical characterisation of microgels fabricated using spray gelation method
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Oral19 1159 Evaluation of polysaccharides from Malvaceae as sustainable excipients for sustained-release oral tablets
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Oral30 1192 Fish Gelatin/Chitosan Microfiber-Based 3D Porous Scaffolds Constructed with Pickering Emulsion and 3D Printing for Cell-Cultivated Meat
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| 17:10-17:30 |
Oral9 1145 Influence of thermal processing on extraction efficiency and properties of tamarind xyloglucans
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Oral20 1007 Hybrid Carrageenans in Food and the Human Gut
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Oral31 1045 Designing Natural Co-Emulsifier Systems: Modified Porous Starch and Soy Lecithin for Egg-Yolk-Free Mayonnaise
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17:30-17:50 |
Oral10 1198 Multimodal Fusion of Image, Textural and Colorimetric Features for Prediction of Bread Shelf-Life and Texture Decay
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Oral21 1115 Acorn flour enriched bread: in vitro starch digestion and colonic fermentation
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Oral32 1003 Impact of various physical treatments on physicochemical and microstructural characteristics of vegetable oil-based whipped cream stabilised by faba bean protein
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| 17:50-18:10 |
Oral11 1166 Evaluating Cohesiveness of Hydrocolloid Solutions Using Filament Stretching Extensional Rheometry (FiSER): Insights and Literature Comparison with CaBER
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Oral22 1050 Absorption of Enteromorpha prolifera Polysaccharides in Mice and the Protective Mechanism Against Alcohol-Induced Damage in L02 Cells
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Oral33 1219 Encapsulation to interface engineering of hydrocolloids for optimal nutrition design and functional food applications
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| 18:10 |
Adjourn |
Adjourn |
Adjourn |