Scientific program

	Sunday 22nd
18:00h-21:00h	Welcome Reception / Carmen de la Victoria
18:00h-21:00h	Registration

	Monday 23rd	Tuesday 24th	Wednesday 25th	Thursday 26th
08:00h-08:30h	Registration
08:30h-09:00h	WELCOME AND OPENING	Registration	Registration	Registration
	TOPIC: Emulsions, foams and gels	TOPIC: Alternative, plant-based, clean-label, sustainable food colloids	TOPIC: Multiscale characterisation and novel structures	TOPIC: Encapsulation, delivery, bioaccessibility and nutrition
	CHAIR: Eleni Kalogianni	CHAIR: Martin Leser	CHAIR: Miguel Cabrerizo Vílchez	CHAIR: Ulrike van der Schaaf
09:00h-09:50h	PLENARY LECTURE PL1 – Charlotte Jacobsen (Technical University of Denmark, Denmark) Prediction and validation of emulsifying properties of peptides in oil-in-water emulsions	PLENARY LECTURE PL2 – Anna Ström (Chalmers University of Technology, Sweden) Functional and health aspects of plant protein – polysaccharides interactions	PLENARY LECTURE PL3 – Marta Martínez Sanz (CIAL, UAM-CSIC, Spain) From structure to nutrition: Linking the multi-scale architecture of alternative food systems to their digestion mechanisms	PLENARY LECTURE PL4 – Ben Boyd (Monash University, Australia & University of Copenhagen, Denmark) A new look at milk as a drug delivery system, through the lens of lipid digestion
	CHAIR: Charlotte Jacobsen	CHAIR: Anna Ström	CHAIR: Marta Martinez Sanz	CHAIR: Ulrike van der Schaaf
09:50h-10:05h	O1 – Jolijn Koomen (INRAE, France) – Linking colloidal structure to antioxidant function in legume protein-stabilised emulsions	O17 – Gireeshkumar Balakrishnan (Le Mans Université, France) – Carrageenan Gels Formed Through Crosslinking with Rapeseed Proteins: Role of Electrostatic and Hydrogen- Bonding Interactions	O33 – Theresia Heiden-Hecht (Jülich Centre for Neutron Science, Germany) – Phospholipids disrupt the interfacial network of proteins at the oil/water interface	O48 – Ilona E. Kłosowska-Chomiczewska (Gdańsk University of Technology, Poland) – Dynamic colloidal transformations of human milk during infant in vitro digestion
10:05h-10:20h	O2 – Gradzielski Michael (Technische Universität Berlin, Germany) – Food-Grade Nanoemulsions Formed with Triacylglycerols and Different Biosurfactants as Stabilisers	O18 – Nicola Cesario Angelino (Aarhus University, Denmark) – Structuring starch–protein systems from pea dry fractionation side streams for sustainable food applications	O34 – Kerstin Risse (Technische Universität Berlin, Germany) – Structure, Heat, and Time: The Dynamic Life of Protein–Phospholipid Oil–Water Interfaces	O49 – Sébastien Marze (INRAE, France) – In vitro digestion of dairy milk and cream, and of their vegetal analogs
10:20h-10:35h	O3 – Gökhan Uğur Atı (Aarhus University, Denmark) – Association of endogenous phospholipids with pea globulins: effect on their structure and functionality	O19 – Emanuele Greco (University of Parma, Italy) – Blend or not to blend? Functional and Colloidal Properties of Yeast–Pea Protein Mixtures	O35 – Jasper Landman (Wageningen University and Research, the Netherlands) – Dynamics of pulse protein arrested states – an in situ GISAXS study	O50 – Maria de las Nieves Siles-Sanchez (Aarhus University, Denmark) – Monitoring iron speciation during gastrointestinal digestion: X-ray Absorption Spectroscopy
10:35h-10:50h	O4 – Supratim Ghosh (University of Saskatchewan, Canada) – Influence of phospholipids and a novel vegetable oil blend on the formation and quality of faba protein-stabilized plant-based whipped cream	O20 – Rose GAZEAU (Université de Bordeaux & ITERG, France) – Faba Bean as a Promising Emulsifying and Gelling Alternative to Soy	O36 – Olaf Holderer (Jülich Centre for Neutron Science, Germany) – Sustainable emulsions stabilized by cruciferin that forms dynamic interfacial architectures	O51 – Eleni P. Kalogianni (International Hellenic University, Greece) – Towards the development of food delivery systems by making use of microgel stabilized emulsions
10:50h-11:20h	COFFEE BREAK	COFFEE BREAK	COFFEE BREAK	COFFEE BREAK
				TOPIC: AI methods and digital technologies in food colloids
	CHAIR: Reinhard Miller	CHAIR: Björn Bergenståhl	CHAIR: Taco Nicolai	CHAIR: Pedro García Moreno
11:20h-11:50h	KEYNOTE K1 – Karin Schroen (Wageningen University and Research, the Netherlands) – Monitoring dynamic processes in food using microfluidics	KEYNOTE K3 – Ben Kew (University of Leeds, UK) – Delubrication by plant proteins: Understanding and addressing using colloidal technologies	KEYNOTE K5 – Marta Krasowska (Adelaide University, Australia) – Emulsifier Saturation Modulates Interfacial Monoglyceride Crystallisation and Polymorphic Transitions	KEYNOTE K7 – Tim J Wooster (Nestlé Research, Switzerland ) – Hyperspectral Imaging: "Night Vision" that unlocks emulsion stability monitoring in complex systems
	CHAIR: Karin Schroen	CHAIR: Rocío Morales Medina	CHAIR: Marta Krasowska	CHAIR: Pedro García Moreno
11:50h-12:05h	O5 – Fathinah Islami Hasyyati (Wageningen University and Research, the Netherlands) – Coalescence in Pickering emulsions: influence of deacetylation of chitin nanoparticles and dispersed phase fraction investigated by microfluidic techniques	O21 – Francisco Vilaplana (KTH Royal Institute of Technology, Sweeden) – Enzymatic engineering of plant-based dietary fibre hydrogels from agricultural side streams	O37 – Niklas Lorén (RISE Research Institutes, Sweeden) – The influence of wax-based oleogelators on microstructure evolution, rheology and diffusion	O52 – Simha Sridharan (University of Leeds, UK) – Fingerprinting Protein Adsorption Classes to Identify ‘Ideal’ Plant Protein-Based Emulsifiers
12:05h-12:20h	O6 – Lovikka Ville A. (University of Helsinki, Finland) – Atomic force microscopy of undried Pickering emulsions at the nm and µm scale	O22 – Thidarat Makmoon (University of Birmingham, UK) – Formulation engineering of melt-in-the-mouth plant-based protein-rich gels	O38 – Dieke Groot Nibbelink (Wageningen University and Research, the Netherlands) – Oleogelation using dried protein particles	O53 – Gopesh Patel (University of Saskatchewan, Canada) – Predicting random jamming-induced repulsive gelation in sodium caseinate-stabilized polydisperse nanoemulsions by combining the entropic, electrostatic, interfacial and steric interactions
12:20h-12:35h	O7 – Gijs D. Konings (Wageningen University and Research, the Netherlands) – Tuning the Mechanical Properties of Emulsions with Adhesive Protein Nanoparticles	O23 – Ulrike van der Schaaf (Karlsruhe Institute of Technology, Germany) – Polysaccharide-based microgels serve as fat replacers in fermented dairy products	O39 – Carsten Nachtigall (Technische Universität Dresden, Germany) – Structural modification of microbial exopolysaccharides and its impact on their functionality	O54 – Giovanni Tizzanini (Chalmers University of Technology, Sweeden) – Predicting in vitro digestion of gelatin gels from videos using machine and representation learning
12:35h-12:50h	O8 – Qimeng Wang (Wageningen University and Research, the Netherlands & China Agricultural University, China) – Microbubble powders using freeze-dried Pickering emulsions	O24 – Cordelia Selomulya (UNSW Sydney, Australia) – Structuring Plant-Based Foods with Double-Network Emulsion Gels	O40 – Gleb Yakubov (University of Leeds, UK) – Multiscale Characterization of Interfacial Binding Between Soluble Amylose Chains and Waxy Corn Starch Granules	O55 – Jeta Purrini (Wageningen University and Research, the Netherlands) – Which molecular parameters predict foaming properties – A soft matter approach
	CHAIR: Francisco Galisteo González	CHAIR: Francisco Javier Espejo Carpio	CHAIR: Raúl Pérez Gálvez
12:50h-13:20h	F1 – Andrea Moreno Revuelta (University of Granada) – From olive waste to bioactive colloids: valorization of maslinic acid through solid lipid nanoparticles. F2 – Cyprien Bouju (INRAE) – Thermodynamic Incompatibility and Phase Inversion in Emulsions Stabilized by Uncracked Vegetal Byproducts. F3 – Vilena Petrova-Thuy (Delft University of Technology) – Rescaling of flow curves for food emulsions. F4 – Simon Müller (ETH Zürich) – In situ gas foaming of plant-based dispersions into porous food structures. F5 – Umay Vardar (University of Saskatchewan) – Oleosomes (natural lipid droplets) as building blocks for structured emulsion gels. F6 – Tiago C. Pinto (University of Helsinki) – Spray-chilled oleogel particles enabling hierarchical oleogel-in-oleogel structures.	F11 – Sarah Verkempinck (KU Leuven) – Extraction and processing shape the structural and emulsifying properties of pea proteins. F12 – Toya Ishii (University of Leeds, UK & Kagawa University, Japan) – In operando-SAXS analysis of multiscale structural changes in food dispersions during in vitro digestion processes. F13 – Nana Li (Wageningen University) – Bridging Lubrication and Sensory Perception in Plant-based Beverages. F14 – Stefano Parenti (BOKU University) – Arabinoxylan-protein complexes as new structuring ingredients for meat replacers: effect of enzymatic treatments on gel structure. F15 – Yi Li (University of Leeds) – Electrospinning of hybrid lipid-polymer fibres for cultured meat applications. F16 – Fangxin Lyu (Technische Universität Berlin) – Synergistic heat-induced gelation of mixtures from pulse and rapeseed protein: impact of pulse source.	F23 – Mengyue Xu (Wageningen University) – Designing and Understanding Thermoresponsive Shape-Shifting in 4D-Printed Pea-Based Foods and its Applications. F24 – Arno Wouters (KU Leuven) – Heat-induced aggregation of faba bean proteins: influence of heating temperature and protein concentration on induced molecular interactions. F25 – Scheermeijer Roos (Wageningen University) – Protein aggregate oleogels: effect of aggregate properties on oleogel texture.. F26 – Sukirti Joshi (University of Southern Denmark) – Deciphering Acidulant-Mediated Gelation of Hybrid Systems through Advanced Imaging and Rheology. F27 – Cristina Prieto (Institute of Agrochemistry and Food Technology, IATA) – Recent Developments in Electrospraying Assisted by Pressurized Gas for the Encapsulation of Challenging Bioactives. F28 – Johannes Marburger (Karlsruhe Institute of Technology) – Encapsulation of emulsions in monodisperse alginate capsules: a high-throughput droplet millifluidics approach.	AWARDS AND CLOSING
13:20h-14:30h	LUNCH	LUNCH	LUNCH	LUNCH
	Monday 23rd	Tuesday 24th	Wednesday 25th	Thursday 26th
	CHAIR: Miguel Angel Fernandez Rodriguez	CHAIR: Milena Corredig	CHAIR: Elke Scholten
14:30h-15:00h	KEYNOTE K2 – Patricia Lopez-Sanchez (Institute of Marine Research IIM-CSIC, Spain) – Hydrogel Model Systems to Decode Polysaccharide Interactions and Rheology in Seaweeds	KEYNOTE K4 – Yifan Zhang (Wageningen University and Research, the Netherlands) – The role of serum properties in juiciness perception of plant-based meat analogues	KEYNOTE K6 – Bettina Wolf (University of Birmingham, UK) – Impact of functional properties and thermo-mechanical pre-treatment on freeze structured fibrous pea protein isolate textures
	CHAIR: Carla di Mattia	CHAIR: Federico Casanova	CHAIR: Cordelia Selomulya
15:00h-15:15h	O9 – Francesca Duggan (University of Parma, Italy & University College Cork, Ireland) – Hybrid cold-set gels from dairy and lupin proteins: linking protein mixing ratio with rheological properties	O25 – Mingxin Wang (University of Leeds, UK) – Enzymatic hydrolysis: An approach to improve the lubrication properties of plant proteins	O41 – Patrick A. Rühs (ETH, Zürich) – Addressing multicomponent complexity in freeze structuring of food colloids
15:15h-15:30h	O10 – Moawad Yara (Valrhona, CRT Agir, CRPP, France) – Role of Dispersion Type, Fat Phase, and Fiber Nature in the Texture and Stability of Model Chocolate Emulsions	O26 – Sai Prasanna (Indian Institute of Technology Tirupati, India) – From Fibre to Function: Cellulose Nanocrystals Extracted from Spent Coconut Fibres as Pickering Emulsion Stabilizers	O42 – Julian Fischer (BOKU University, Austria) – Inducing anisotropy in emulsion-filled hydrogels by unidirectional freezing
15:30h-15:45h	O11 – Pascal Bertsch (University of Fribourg, Switzerland) – The Nano World of Espresso: Oil Droplets and Rigid Polymer Structures Shape the Shot	O27 – Rocío Morales-Medina (Technische Universität Berlin, Germany & University of Granada, Spain) – Combined enzymatic pre-treatment and microfluidization allow production of stable low-viscous suspensions of high-cellulosic dietary fibre by-products	O43 – Luuk Philipsen (Unilever Innovation Centre Wageningen & University of Amsterdam, the Netherlands) – Edible films from cellulose microfibrils and solid fats	VISIT TO ALHAMBRA
15:45h-16:00h	O12 – Christophe Chassenieux (Le Mans University, France) – Water in Water emulsions stabilized by cruciferin-based microgels and microcapsules	O28 – Astrid Penicaut (INRAE, France) – Emulsifying Properties of White Chlorella Biomass and Its Fractions after Cell Disruption by High-Pressure Homogenization	WILD FOOD TALK – Introduction and explanation to coffee break
16:00h-16:30h	COFFEE BREAK + POSTER SESSION		POSTER SESSION & ECO-FRIENDLY SNACK Offered by WILD FOOD featuring plant based protein.
	CHAIR: Julia Maldonado Valderrama	CHAIR: Patricia López Sánchez
16:30h-16:45h	O13 – Sybren Zondervan (Wageningen University and Research, the Netherlands) – Switchable foam stability by Janus-like plant protein particles	O29 – Anahí Bonilla-Rodríguez (University of Lleida & Agrotecnio Center, Spain) – Pea protein hydrogels: influence of protein concentration, pH and ultrasound-assisted gelation
16:45h-17:00h	O14 – Tobias Roebroek (KU Leuven, Belgium) – Balancing oil and protein content: antifoam regimes of foamed protein-based emulsions	O30 – Federico Casanova (Technical University of Denmark, Denmark) – Structural, Colloidal, and Functional Modifications of Coconut Protein Induced by Defatting: Roles
			TOPIC: Encapsulation, delivery, bioaccessibility and nutrition
	CHAIR: Julia Maldonado Valderrama	CHAIR: Patricia López Sánchez	CHAIR: Adam Macierzanka
17:00h-17:15h	O15 – Reinhard Miller (TU Darmstadt, Germany) – Dynamic and equilibrium surface layer properties of jujube (Ziziphus jujube) leaf extract	O31 – Ben Van den Wouwer (Ghent University & KU Leuven, Belgium) – Impact of lipid co-isolation and processing strategies on the yield and foaming functionality of soybean okara protein isolates	O44 – Larisa Tsarkova (DTNW & University of Duisburg-Essen, Germany) – Evaporation in bulk water, ethanol–water, and aroma–ethanol–water mixtures: interplay of geometry, composition, and interfacial processes
17:15h-17:30h	O16 – Giulia Potenziani (University of Turin, Italy) – Botanical Extracts in Water-in-Oil Emulsions: A Natural Strategy to Enhance Sunflower Oil Oxidative Stability	O32 – Mauricio Oyarzún (University of Copenhagen, Denmark) – Behavior, Functionality and Digestibility of a Protein Concentrate, and Integration of Oil Bodies into Skim Milk: A Dual Study of Products from Hempseed Water-Only Fractionation	O45 – Prashant Kumar (Indian Institute of Technology Tirupati, India & Leibniz University Hannover, Germany) – Sustained Intestinal Release and Enhanced Bioaccessibility of Cinnamon Essential Oil from Cold Plasma-Modified Nanocarriers
	CHAIR: Fatemeh Mirpoor	CHAIR: Francisco Rios Ruiz
17:30h-17:45h	Platinum Sponsor Wiley F7 – Cindy Lalagüe (Université Laval) – Detailed characterization and gelation mechanism of mung bean albumin and globulin fractions.	F17 – Jasper H. Seibt (Technische Universität Dresden) – Heat-induced co-aggregation of rapeseed cruciferin with pea legumin and soy glycinin: Understanding protein interactions for clean-label applications. F18 – Raiane Rodrigues da Silva (State research institute Center for Physical Sciences and Technology) – Modification of pea albumin structure by pulsed electric field (PEF). F19 – Martina Klost (Technische Universität Berlin) – Acid induced gelation of pea protein: impact of protein pre-treatment and post-fermentation processing on gel properties.	O46 – Giulia D’Alessio (University of Teramo, Italy) – Tailoring pea protein functionality via high-pressure homogenization for stabilizing and spray-drying hop-enriched O/W emulsions
17:45h-18:00h	F8 – Jialin Sun (University of Leeds) – Understanding the development of food-grade antibacterial packaging film. F9 – Fatemeh Mirpoor (University of Reading) – Improvement of functional properties of hemp proteins by chemical and enzymatic modifications. F10 – Susana Guzmán-Puyol (Institute for Mediterranean and Subtropical Horticulture La Mayora) – Agro-industrial avocado residues as functional additives for cellulose-based food packaging.	F20 – Raúl Pérez-Gálvez (University of Granada) – Tuning the emulsifying properties of sunflower and olive protein hydrolysates by enzymatic treatment and pH. F21 – Thais Gallo (INRAE) – Rheological behavior of acidified gels produced from faba bean protein concentrates. F22 – Pernille Koch (University of Copenhagen) – Mechanisms Responsible for Gelation during High-Temperature Treatment of Whey Protein Aggregates.	O47 – Fang Fang (Aarhus University, Denmark) – Interactive effects of polyphenols and artificial cell walls on starch transitions and starch and polyphenol bioaccessibility
18:00h-18:30h	POSTER SESSION & COCKTAIL Sponsored by SABOR GRANADA: A Taste of Granada: featuring the finest local oils, wines, cheeses, vegetables and cured meats
18:30h-19:00h
19:00h-20:00h		Walk together to Carmen de los Mártires	GUIDED VISIT: GRANADA WALKING TOUR
20:00h-20:30h		GALA DINNER (Carmen de los Mártires)	GUIDED VISIT: GRANADA WALKING TOUR
	Monday 23rd	Tuesday 24th	Wednesday 25th	Thursday 26th
* Lunch and coffee are served in posters area

Oral, Poster and Flash Presentation Guidelines

Oral Presentations

Presentations should preferably be submitted in PDF format. Microsoft PowerPoint is also available. All presentations must be uploaded before each session to the conference computer. The use of personal laptops during sessions will not be permitted.

Presentation Durations:

Oral presentation: 12 minutes, followed by 3 minutes for questions.
Keynote presentation: 25 minutes, followed by 5 minutes for questions.
Plenary presentation: 40 minutes, followed by 10 minutes for questions.
Flash presentation: 5 minutes with no questions.

Poster Presentations

Posters must be prepared in vertical A0 format.

Poster printing on site: Participants who wish to print their poster after arrival in Granada may use the reprography service located at the Faculty of Sciences (conference venue). Please note that printing costs are not covered by the conference and must be paid directly by the participant.