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Conferência de boas vindas

Sessão de abertura: "Towards designing food colloids for health"

Coffee-break / Sessão de Pôster

Apresentação oral - Development of functional foods with customized structure and nutrition: A nanotechnological and 3D food printing approach

Apresentação oral - Polydiacetylene nanovesicles: development of a cheaper colloidal system that indicates the spoilage of protein foods

Apresentação oral - Gels of pea protein and different polysaccharides for the development of meat analogues

Almoço

Palestra: "Food colloids as carriers for bioactive compounds: digestibility and bioaccessibility"

Apresentação oral - Stability of vitamins D3 and B12 in mixed protein gels of whey and soy protein isolates during storage and after in vitro digestion

Apresentação oral - Comparison between ionic crosslinking and electrostatic complexation techniques in the development of lactoferrin and chitosan biopreservatives

Apresentação oral - Development of fish filet analogues by gelation of mixed biopolymers

Coffee-break / Sessão de Pôster

Palestra: "Interface architecture and digestibility of emulsions stabilized by globular proteins"

Apresentação oral - Application of ultrasound and soy proteins:sodium alginate in the o/w emulsions stabilization

Apresentação oral - Interfacial engineering of biocolloids from upcycled food waste: kinetic stabilization of multiphase systems

Apresentação oral - Unravelling Nanoemulsions vs Excipient Nanoemulsions: formulation optimization, particle characterization and behavior as α-tocopherol delivery systems