Palestra: "Fabrication, characterization and texturization of proteins to produce high quality foods"

Apresentação oral - Fabrication and rheological characterization of whey protein isolate fluid gels

Apresentação oral - Cold-set gelation of soy and amaranth protein isolates blends in the presence of calcium. Study of appropriate balance of interactions for gelation

Apresentação oral - Functionality of lupin protein-polyphenols conjugates for structuring high internal phase oil-in-water (O/W) emulsion

Coffee-break / Sessão de Pôster

Palestra: "Effect of processing on the in vitro and in vivo gastro-intestinal digestion of proteins from a food structure and nutritional point of view"

Apresentação oral - Can high pressure homogenization expand the food applications of chia mucilage?

Apresentação oral - Food matrix influences the application of soluble pea protein-gum arabic microcapsules and their in vitro digestion

Almoço

Palestra: "Development and characterization of multifunctional peptides"

Apresentação oral - Ryegrass as a novel source of food protein

Apresentação oral - Eco-friendly processes to obtain green coffee protein extracts: impact on the biological properties

Apresentação oral - Protein solubility of meat analogue obtained from isolated soy protein and vital gluten by thermoplastic extrusion at low moisture

Coffee-break / Sessão de Pôster

Alternative proteins in the food industry

Mesa redonda: "Alternative proteins in the food industry"

Plant-based proteins

Insects Proteins

Cultivated Meat

Discussão