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.
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 |
|---|---|
| Po1-1010 | Characterization of Citrus unshiu waste-isolated pectins and high-internal-phase Pickering emulsification using the pectin aggregates with soy protein isolate |
| Po2-1014 | Study on the photocatalytic-freeze-thaw cycle method for carrageenan oligosaccharides and their immunomodulatory effects |
| Po3-1018 | Effects of xyloglucan on metabolism in humans (preliminary study) |
| Po4-1019 | Bioactivities of native and low molecular weight hybrid polysaccharide from the edible Vertebrata lanosa< |
| Po5-1027 | Targeting mitochondrial health in anti-aging: evidence from emblica-derived emblicanin hydrocolloids |
| Po6-1035 | From bonds to bite: linking multiscale structure and texture of meat and plant-based meat analogues. |
| Po7-1037 | Enhancement of active food packaging system via controlling emulsion stability in hydrogel composition employing multi-emulsifiers |
| Po8-1038 | pH-responsiveness and environmental stability of chondroitin sulfate and chitosan nanocapsules encapsulating fish oil for wound healing |
| Po9-1039 | Eco-friendly extraction of chitin from squid pens using deep eutectic solvents |
| Po10-1043 | Fermented Pea Protein as a Functional Ingredient in Plant-Based Drink |
| Po11-1046 | Modified Porous Faba Bean and Cassava Starch Obtained by Ultrasound-Assisted Enzymatic and Alcohol Alkaline: A Carrier of Curcumin |
| Po12-1050 | Absorption of Enteromorpha prolifera Polysaccharides in Mice and the Protective Mechanism Against Alcohol-Induced Damage in L02 Cells |
| Po13-1058 | Xanthan–galactomannan hydrogels incorporating soy protein-stabilized oil droplets for tunable texture design: Formulation and physicochemical characteristics |
| Po14-1061 | Effects of tamarind seed gum in frozen desserts: ice crystal stabilization and shape retention |
| Po15-1064 | Functional potential of protein isolates from narrow-leafed lupin (Lupinus angustifolius) versus soy (Glycine max) for food innovation |
| Po16-1065 | The rheological properties of the concentrated solid-liquid dispersion systems |
| Po17-1069 | Physicochemical properties of hydroxypropylated short-chain glucan aggregate |
| Po18-1070 | Formation characteristics of 3D-printed food using sweet potato (Ipomoea batatas L.) starch gel |
| Po19-1072 | Effect of type of soy-based foods on their in vitro digestibility using a Gastric Digestion Simulator |
| Po20-1074 | Enhancement of the solubility of poorly soluble compounds by low-molecular-weight tamarind seed polysaccharide |
| Po21-1077 | Active food packaging: starch films with finger lime antioxidant peel extracts |
| Po22-1078 | Preparation a sugar-sodium alginate-maltodextrin composite gel with sustained releasing properties |
| Po23-1080 | Bioactive Polysaccharides from Halymenia durvillei: Structural Characterization and Functional Applications in Immunomodulation and Wound Healing |
| Po24-1081 | Molecular Weight-Dependent Bioactivities of Hydrolyzed Chondrus crispus Polysaccharides: Anti-Inflammatory and Colon Cancer Cell Inhibition |
| Po25-1083 | Effects of oil type and emulsion particle size on emulsion gel properties for animal fat replacement |
| Po26-1084 | Hydrocolloid-mediated mineral partitioning via intact rice in traditional Boil-Up: A culturally anchored strategy for Chronic Kidney Disease management |
| Po27-1086 | Gastric-mucus penetrating and responsive α-la microgels for alleviating Helicobacter pylori-induced gastritis |
| Po28-1088 | Enhancing delivery efficiency and in vitro bioaccessibility of Cinnamomum zeylanicum extract using liposomal and alginate-based encapsulation |
| Po29-1089 | Effect of xanthan gum sol on in vitro gastrointestinal digestibility of food emulsion blends |
| Po30-1094 | Green hydrothermal valorisation of apple pomace: co-recovery of pectin, phenolics, and sugars with development of functional dietary fibres |
| Po31-1096 | Enzymatic Modification of Cereal Arabinoxylans: A Structure-Directed Strategy for Precision Prebiotic Design and Intestinal Inflammation Modulation |
| Po32-1098 | Starch–lipid complexation induced by mayonnaise addition enhances RS5 formation and modulates digestion behavior in cold-stored mashed potatoes |
| Po33-1101 | Physicochemical properties of dual modified rice flour by heat annealing and pressure annealing treatment |
| Po34-1102 | Physicochemical properties and in vitro digestibility of heat-moisture treated and pressure-moisture treated rice flour |
| Po35-1105 | Development of multifunctional protein–polysaccharide complex-based emulsions, foams and emulsion gels for food applications |
| Po36-1106 | Preparation and Evaluation of a Polyphenol-Containing Tamarind Preparation for the Treatment of Oral Mucositis |
| Po37-1107 | Controlled Maillard conjugation of whey protein isolate with κ-, ι-, and λ-carrageenan: structure-reactivity relationships under limited glycation conditions |
| Po38-1108 | Elucidating the regulatory effects of chickpea protein on the physicochemical properties of chickpea starch |
| Po39-1109 | Production and functional characteristics of low-sodium high-calcium soy protein for the development of healthy soy-based foods |
| Po40-1110 | Tailoring hydrocolloid-based fluid gels for fat replacement: the role of sucrose in agar systems |
| Po41-1113 | Influence of pH and heat-treatment on the physicochemical, interfacial and emulsifying properties of hemp seed protein dispersions. |
| Po42-1114 | Influence of pH on adsorption kinetics and interfacial rheology at the oil-water interface of Chlorella vs Spirulina Proteins: Implications for encapsulating microalgal oil |
| Po43-1116 | Food-grade polyelectrolyte complex o/w emulsion microneedles enabling dual nutrient co-delivery for the patch food concept |
| Po44-1118 | Effect of Thermoresponsive Xyloglucan on the Retrogradation of Gluten-Free Rice Flour Bread |
| Po45-1119 | Interface-governed physical aging in multilayer gelatin films |
| Po46-1120 | Synergistic stabilization of W/O high internal phase emulsions (HIPEs) using a PGPR/HPMC hybrid interface within oleogel network |
| Po47-1121 | Natural lipid carriers: enhancing functional ingredient skin permeation through oleosome membrane properties control |
| Po48-1123 | Exosome-Like Nanoparticles from Red, Gold, and Green Kiwifruit: Isolation, Characterization and Iron Entrapment and Localization |
| Po49-1124 | Uncovering the Role of Floridean Starch in Furcellaran Gelation |
| Po50-1125 | Impact of freezing-induced glass and crystalline states in carbohydrate-protein complexes on the survival rate of probiotics |
| Po51-1127 | Influence of saccharide chain lengths on the glass transition temperature and water sorption of amorphous corn starch matrices |
| Po52-1128 | Effect of the molecular structure of the gelling agent on the gelation behavior of xyloglucan |
| Po53-1129 | Physical properties of food hydrocolloids for enhanced product development |
| Po54-1130 | Techno-functional properties of grey cricket protein myofibrillar, stromal and isolates as alternatives to protein ingredients |
| Po55-1132 | Innovative hydrogel-based biocontainment for precision fermentation control |
| Po56-1133 | Sustainable Production of Cellulose from Palm Tree Biomass |
| Po57-1134 | Hydrolysis-driven restructuring of mealworm protein hydrolysates and their interfacial functionality in emulsion systems. |
| Po58-1137 | Identifying synergistic co-culture starter combinations to enhance the flavor and functionality of kimchi |
| Po59-1140 | Symptom alleviation by hyaluronic acid-based biodegradable microneedle acupuncture in mild to moderate atopic dermatitis |
| Po60-1141 | Integrated metabolomics and microbial profile signatures for major depressive disorder prediction |
| Po61-1143 | Evaluation of okra pectin as an alternative emulsifier in milk chocolate: Effects on rheological, textural and sensory properties |
| Po62-1144 | Structural Characteristics and Temperature-Responsive Sequential Release Behavior of Dual-Encapsulated Flavor Oil–Seasoning Biopolymer Complexes |
| Po63-1151 | Fermentation-assisted extraction and structural characterization of β-glucans from shiitake mushroom by-products |
| Po64-1152 | The mechanism of polysaccharide of Larimichthys crocea isinglass regulating the extracellular vesicles from intestinal microbiota to improve intestinal brrier function |
| Po65-1153 | Development of gluten-free pasta products using Thai local flour |
| Po66-1154 | Effects of saccharides and polyphenols in aqueous extract of pitaya on the encapsulation of Lactiplantibacillus plantarum |
| Po67-1155 | Enhancing Pickering emulsion stability through faba bean protein isolate-dual polyphenol complexation |
| Po68-1161 | Probing the pH-induced reconfiguration of adsorbed gelatin onto a model colloidal interface |
| Po69-1162 | Structural reinforcement of O/W bigels by incorporating soy protein isolate–gellan gum complex and beeswax: Enhancing 3D printing precision and freeze-thaw stability |
| Po70-1165 | Rheology of bakery products bolus – Interaction with saliva and effects of shortening and whey protein isolate (WPI) |
| Po71-1168 | Rheological Properties of Sulfated Agarans Extracted from Different Gloiopeltis Species |
| Po72-1170 | LbL-driven Turing-like patterning in chitosan–gelatin films: morphological control and reaction–diffusion mechanisms |
| Po73-1172 | Self-assembly mechanism of whey protein hydrolysate and α-, β-, and γ-cyclodextrin nanocomplexes for enhanced bitterness masking and colloidal stability |
| Po74-1173 | Study on gels formed by interaction of xyloglucan and locust bean gum |
| Po75-1176 | Tailored amylose coat on waxy corn starch for consumers with slow swallowing initiation |
| Po76-1179 | Cocoa Butter-Sodium Caseinate-Gum Arabic Ternary Complex Enhances Spray-Drying Survival and Digestive Tolerance of Lactiplantibacillus plantarum |
| Po77-1185 | Effects of XG/LBG gel concentration on the stability and rheological properties of G/O/G emulsions |
| Po78-1188 | Effect of the gel state on the biological activity of scleroglucan |
| Po79-1190 | Pickering emulsion stabilized by seaweed cellulose nanofibers |
| Po80-1193 | Collagen hydrolysate–based oral films supporting muscle health and mitigating sarcopenic decline |
| Po81-1204 | Microalgal Protein–Alginate Cryogels for Enhanced Lyoprotection, Gastrointestinal Stability, and Controlled Release of Lacticaseibacillus rhamnoses GG |
| Po82-1205 | Viscoelastic characterisation of high protein ice cream: Predicting tactile sensory properties via time–concentration superposition and large amplitude oscillatory shear (LAOS) rheology |
| Po83-1206 | ENTANGLE project: Machine learning aided development of industrial galactomannan derivatives from forage legume seeds. A case study on a locust bean gum analogue |
| Po84-1207 | Structure-activity relationship of lichen polysaccharides in immunomodulation and keratinocyte migration |
| Po85-1211 | Long-term stability of algal polysaccharides |
| Po86-1212 | Valorisation of Podophyllum hexandrum rhizomes: bioactive polysaccharides from an underutilized biomass |
| Po87-1213 | Sulfation of pectic acids: selectivity and sulfation patterns |
| Po88-1214 | Food texture evaluation using deep learning and a six-axis sensor equipped tooth-shaped plunger
-Exploring key factors for detailed characterization of food texture- |
| Po89-1215 | 3D measurements of chewing behavior toward objective evaluation of human sensory test
- application of built-in 3D scanner in smartphone - |
| Po90-1216 | Texture control of laser-based food 3D-printed meat analogues by combining muscle fiber-mimetic structures with material control |
| Po91-1217 | Physicochemical and Techno-Functional Characterization of Protein Extract from Fermented Soybean by Product (Okara) and Its Application in Mayonnaise |
| Po92-1218 | 1218Mycelium-based high-fiber bread: the role of in-situ produced structurally different dextrans on the texture and digestion properties |