Posters
Poster-list-and-abstracts-March8 pdf(1.8mb)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.
Elsevier will once again sponsor a “Best Poster Competition” for the International Hydrocolloids Conference. Posters that are from graduate student research work will be evaluated by a committee of Professors. Cash prize awards will be given for first, second and third place.
Posters are requested to be A0 (841 x 1189 mm, 33.1 x 46.8 inches) in Portrait format.
Posters are requested to be A0 (841 x 1189 mm, 33.1 x 46.8 inches) in Portrait format.
| Id | Title |
|---|---|
| Po1-1008 | Safe and Functional Red Algal Polysaccharide Funoran for Gut Health Applications |
| Po2-1009 | High-internal-phase Pickering emulsions stabilized by aggregates isolated from Agaricus bisporus wastes |
| Po3-1010 | Characterization of Citrus unshiu waste-isolated pectins and high-internal-phase Pickering emulsification using the pectin aggregates with soy protein isolate |
| Po4-1019 | Bioactivities of native and low molecular weight hybrid polysaccharide from the edible Vertebrata lanosa |
| Po5-1035 | From bonds to bite: linking multiscale structure and texture of meat and plant-based meat analogues. |
| Po6-1037 | Enhancement of active food packaging system via controlling emulsion stability in hydrogel composition employing multi-emulsifiers |
| Po7-1038 | pH-responsiveness and environmental stability of chondroitin sulfate and chitosan nanocapsules encapsulating fish oil for wound healing |
| Po8-1039 | Eco-friendly extraction of chitin from squid pens using deep eutectic solvents |
| Po9-1046 | Modified Porous Faba Bean and Cassava Starch Obtained by Ultrasound-Assisted Enzymatic and Alcohol Alkaline: A Carrier of Curcumin |
| Po10-1058 | Xanthan–galactomannan hydrogels incorporating soy protein-stabilized oil droplets for tunable texture design: Formulation and physicochemical characteristics |
| Po11-1069 | Physicochemical properties of hydroxypropylated short-chain glucan aggregate |
| Po12-1070 | Formation characteristics of 3D-printed food using sweet potato (Ipomoea batatas L.) starch gel |
| Po13-1072 | Effect of type of soy-based foods on their in vitro digestibility using a Gastric Digestion Simulator |
| Po14-1078 | Preparation a sugar-sodium alginate-maltodextrin composite gel with sustained releasing properties |
| Po15-1080 | Bioactive Polysaccharides from Halymenia durvillei: Structural Characterization and Functional Applications in Immunomodulation and Wound Healing |
| Po16-1081 | Molecular Weight-Dependent Bioactivities of Hydrolyzed Chondrus crispus Polysaccharides: Anti-Inflammatory and Colon Cancer Cell Inhibition |
| Po17-1083 | Effects of oil type and emulsion particle size on emulsion gel properties for animal fat replacement |
| Po18-1084 | Hydrocolloid-mediated mineral partitioning via intact rice in traditional Boil-Up: A culturally anchored strategy for Chronic Kidney Disease management |
| Po19-1089 | Effect of xanthan gum sol on in vitro gastrointestinal digestibility of food emulsion blends |
| Po20-1094 | Green hydrothermal valorisation of apple pomace: co-recovery of pectin, phenolics, and sugars with development of functional dietary fibres |
| Po21-1100 | Self-gelation of xanthan gum by physical modification |
| Po22-1101 | Physicochemical properties of dual modified rice flour by heat annealing and pressure annealing treatment |
| Po23-1102 | Physicochemical properties and in vitro digestibility of heat-moisture treated and pressure-moisture treated rice flour |
| Po24-1105 | Development of multifunctional protein–polysaccharide complex-based emulsions, foams and emulsion gels for food applications |
| Po25-1113 | Influence of pH and heat-treatment on the physicochemical, interfacial and emulsifying properties of hemp seed protein dispersions. |
| Po26-1114 | Influence of pH on adsorption kinetics and interfacial rheology at the oil-water interface of Chlorella vs Spirulina Proteins: Implications for encapsulating microalgal oil |
| Po27-1116 | Food-grade polyelectrolyte complex o/w emulsion microneedles enabling dual nutrient co-delivery for the patch food concept |
| Po28-1119 | Interface-governed physical aging in multilayer gelatin films |
| Po29-1120 | Synergistic stabilization of W/O high internal phase emulsions (HIPEs) using a PGPR/HPMC hybrid interface within oleogel network |
| Po30-1121 | Natural lipid carriers: enhancing functional ingredient skin permeation through oleosome membrane properties control |
| Po31-1124 | Uncovering the Role of Floridean Starch in Furcellaran Gelation |
| Po32-1125 | Impact of freezing-induced glass and crystalline states in carbohydrate-protein complexes on the survival rate of probiotics |
| Po33-1126 | Exploring algae-based hydrocolloids extracts as coatings for edible packaging solutions |
| Po34-1127 | Influence of saccharide chain lengths on the glass transition temperature and water sorption of amorphous corn starch matrices |
| Po35-1128 | Effect of the molecular structure of the gelling agent on the gelation behavior of xyloglucan |
| Po36-1129 | Physical properties of food hydrocolloids for enhanced product development |
| Po37-1133 | Sustainable Production of Cellulose from Palm Tree Biomass |
| Po28-1144 | Structural Characteristics and Temperature-Responsive Sequential Release Behavior of Dual-Encapsulated Flavor Oil–Seasoning Biopolymer Complexes |
| Po39-1153 | Development of gluten-free pasta products using Thai local flour |
| Po40-1154 | Effects of saccharides and polyphenols in aqueous extract of pitaya on the encapsulation of Lactiplantibacillus plantarum |
| Po41-1155 | Enhancing Pickering emulsion stability through faba bean protein isolate-dual polyphenol complexation |
| Po42-1161 | Probing the pH-induced reconfiguration of adsorbed gelatin onto a model colloidal interface |
| Po43-1162 | Structural reinforcement of O/W bigels by incorporating soy protein isolate–gellan gum complex and beeswax: Enhancing 3D printing precision and freeze-thaw stability |
| Po44-1165 | Rheology of bakery products bolus – Interaction with saliva and effects of shortening and whey protein isolate (WPI) |
| Po45-1168 | Rheological Properties of Sulfated Agarans Extracted from Different Gloiopeltis Species |
| Po46-1170 | LbL-driven Turing-like patterning in chitosan–gelatin films: morphological control and reaction–diffusion mechanisms |
| Po47-1172 | Self-assembly mechanism of whey protein hydrolysate and α-, β-, and γ-cyclodextrin nanocomplexes for enhanced bitterness masking and colloidal stability |
| Po48-1173 | Study on gels formed by interaction of xyloglucan and locust bean gum |
| Po49-1176 | Tailored amylose coat on waxy corn starch for consumers with slow swallowing initiation |
| Po50-1185 | Effects of XG/LBG gel concentration on the stability and rheological properties of G/O/G emulsions |
| Po51-1188 | Effect of the gel state on the biological activity of scleroglucan |
| Po52-1190 | Pickering emulsion stabilized by seaweed cellulose nanofibers |
| Po53-1193 | Collagen hydrolysate–based oral films supporting muscle health and mitigating sarcopenic decline |
| Po54-1204 | Microalgal Protein–Alginate Cryogels for Enhanced Lyoprotection, Gastrointestinal Stability, and Controlled Release of Lacticaseibacillus rhamnoses GG |
| Po55-1205 | Viscoelastic characterisation of high protein ice cream: Predicting tactile sensory properties via time–concentration superposition and large amplitude oscillatory shear (LAOS) rheology |
| Po56-1206 | ENTANGLE project: Machine learning aided development of industrial galactomannan derivatives from forage legume seeds. A case study on a locust bean gum analogue |
| Po57-1207 | Structure-activity relationship of lichen polysaccharides in immunomodulation and keratinocyte migration |
| Po58-1211 | Long-term stability of algal polysaccharides |
| Po59-1212 | Valorisation of Podophyllum hexandrum rhizomes: bioactive polysaccharides from an underutilized biomass |
| Po60-1213 | Sulfation of pectic acids: selectivity and sulfation patterns |
| Po61-1214 | Food texture evaluation using deep learning and a six-axis sensor equipped tooth-shaped plunger
-Exploring key factors for detailed characterization of food texture- |
| Po62-1215 | 3D measurements of chewing behavior toward objective evaluation of human sensory test - application of built-in 3D scanner in smartphone - |
| Po63-1216 | Texture control of laser-based food 3D-printed meat analogues by combining muscle fiber-mimetic structures with material control |
| Po64-1217 | Physicochemical and Techno-Functional Characterization of Protein Extract from Fermented Soybean by Product (Okara) and Its Application in Mayonnaise |
| Po65-1218 | 1218Mycelium-based high-fiber bread: the role of in-situ produced structurally different dextrans on the texture and digestion properties |
| Po66-1221 | Physical property development in starch gelatinization probed by Rheo-SALS and Rheo-Impedance |
| Po67-1222 | Effects of Water-Addition Level and Pre-Gelatinized Starch (Rice Porridge) on the Retrogradation and Nanoscale Structural Development of Rice Gels |
| Po68-1223 | Reversible and irreversible changes in protein secondary structure in the heat- and shear-induced texturization of native pea protein isolate |
| Po69-1224 | Exogenous 𝛼-glucosidase enzyme alters the histological structure and retrogradation inhibition of cooked rice grains | Po70-1018 | Effects of xyloglucan on metabolism in humans (preliminary study) | Po71-1020 | Effects of Spray-Drying Carrier on Physical Properties of Mucilage Powder Extracted from Lemon Basil Seed Using Ultrasonic-Assisted Extraction | Po72-1043 | Fermented Pea Protein as a Functional Ingredient in Plant-Based Drink | Po73-1061 | Effects of tamarind seed gum in frozen desserts: ice crystal stabilization and shape retention | Po74-1064 | Functional potential of protein isolates from narrow-leafed lupin (Lupinus angustifolius) versus soy (Glycine max) for food innovation | Po75-1065 | The rheological properties of the concentrated solid-liquid dispersion systems | Po76-1074 | Enhancement of the solubility of poorly soluble compounds by low-molecular-weight tamarind seed polysaccharide | Po77-1098 | Starch–lipid complexation induced by mayonnaise addition enhances RS5 formation and modulates digestion behavior in cold-stored mashed potatoes | Po78-1106 | Preparation and Evaluation of a Polyphenol-Containing Tamarind Preparation for the Treatment of Oral Mucositis | Po79-1118 | Effect of Thermoresponsive Xyloglucan on the Retrogradation of Gluten-Free Rice Flour Bread | Po80-1134 | Hydrolysis-driven restructuring of mealworm protein hydrolysates and their interfacial functionality in emulsion systems |