| 10:40-11:10 |
|
Keynote13 Sushil Dhital Structure Matters: Tailoring Plant Proteins for Functional Food Applications |
Keynote14 Chaiwut Gamonpilas Harnessing Mung Bean Proteins for Future Foods: Extraction, Modification, and Techno-functionality |
| 11:10-11:30 |
Oral64 1023 Soft Lubrication of Model Absorbing Polysaccharide Solutions
|
Oral72 1158 Microwave-assisted extraction of chickpea protein isolate:Impact on structural and physicochemical properties
|
Oral80 1012 Canola Proteins at the Air−Water Interface
|
| 11:30-11:50 |
Oral65 1026 Effects of Drying Methods on Physicochemical and Functional Properties of Lemon Basil Seed Mucilage
|
Oral73 1142 Selective detoxification of digesta revealed how apple pomace modulate transepithelial glucose transport and stimulate GLP-1 secretion
|
Oral81 1157 Exploration of electrospinning technique for producing food-grade nanofibers from legume protein concentrates and pullulan
|
| 11:50-12:10 |
Oral66 1056 Modulation of interfacial and foaming properties of cow milk under non-rancid lipolytic conditions
|
Oral74 1076 Rheological, structural, and functional properties of β-glucan from barley and oat
|
Oral82 1016 From cow to bioreactor: physicochemical properties of native and precision fermentation-derived bovine β-casein for dairy analogue applications
|
| 12:10-13:20 |
LUNCH |
LUNCH |
LUNCH |
| 13:20-13:50 |
|
|
Keynote 15 S.Savadkoohi Designing Texture in Plant-Based Foods: Protein–Hydrocolloid– Process Synergies |
13:50-14:10 |
Oral67 1057 Physicochemical properties of barley lipid transfer protein 1 contributing to beer foam quality
|
Oral75 1059 Transforming Watermelon Rind and Pea Protein into a Functional Snack
|
Oral83 1156 Bio-impact reformulation of Caldo verde soup with microalgae incorporation
|
| 14:10-14:30 |
Oral68 1060 Characterization of gel-forming components derived from mushrooms
|
Oral76 1171 Fermentation-assisted extraction and structural characterization of β-glucans from shiitake mushroom by-products
|
Oral84 1183 Tensile-Spun Gelatin-Chitosan Composite Scaffolds for Exploring Architecture-Cell Interaction Relationships
|
14:30-14:50 |
Oral69 1073 Investigating covalent interactions between 11S glycinin and genistein following thermal treatment
|
Oral77 1164 Enhancing the bioaccessibility of lutein and anthocyanins by loading into food-grade biopolymer gels using 3D food printing
|
Oral85 1017 Toward meltable plant-based cheese: mechanistic insights for product innovation
|
| 14:50-15:05 |
Short break |
Short break |
Short break |
| 15:05-15:25 |
Oral70 1092 Interactions of whey protein isolate and sodium caseinate with different kinds of mild preheating treatments
|
Oral78 1029 Plant cell wall-polyphenol interactions modulate starch functionality, digestibility and the prebiotic outcomes of the tertiary system
|
Oral86 1180 Chlorella Polysaccharides as Compositional Modulators of Network Organization in Edible Fiber Scaffolds
|
| 15:25-15:45 |
Oral71 1075 Role of globulins and albumins in oil-water interface properties of coconut meal proteins
|
Oral79 1030 Enhanced delivery and bitterness masking of appetite-suppressing hop bioactives using hydrocolloid microgels: A structure-function design for enhanced palatability, stability, and bioaccessibility
|
Oral87 1150 Influence of ultrasound treatment on the emulsifying properties of Tenebrio molitor-based ingredients displaying different protein content
|
| 15:45-16:40 |
Closing |
Closing |
Closing |
| 16:40-20:40 |
Excursion |
Excursion |
Excursion |