{"id":810,"date":"2025-03-28T14:53:51","date_gmt":"2025-03-28T13:53:51","guid":{"rendered":"https:\/\/eventos.ugr.es\/foodcolloids2026\/?page_id=810"},"modified":"2026-03-18T14:53:17","modified_gmt":"2026-03-18T13:53:17","slug":"scientific-program","status":"publish","type":"page","link":"https:\/\/eventos.ugr.es\/foodcolloids2026\/scientific-program\/","title":{"rendered":"Scientific program"},"content":{"rendered":"\n
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Scientific program<\/strong><\/h2>\n<\/div><\/div>\n<\/div>\n\n\n\n

Scientific program<\/h3>\n\n\n\n
\n \n \n \n \n \n \n \n <\/tfoot>\n <\/table>\n<\/div>\n\n\n\n
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<\/th>\n Sunday 22nd<\/th>\n <\/tr>\n <\/thead>\n
18:00h-21:00h<\/td>\n Welcome Reception \/ Carmen de la Victoria<\/span><\/a><\/strong><\/td>\n <\/tr>\n
Registration<\/strong><\/td>\n <\/tr>\n <\/tbody>\n
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<\/th>\n Monday 23rd<\/th>\n Tuesday 24th<\/th>\n Wednesday 25th<\/th>\n Thursday 26th<\/th>\n <\/tr>\n <\/thead>\n
08:00h-08:30h<\/td>\n Registration<\/strong><\/td>\n <\/td>\n <\/td>\n <\/td>\n <\/tr>\n
08:30h-09:00h<\/td>\n WELCOME AND OPENING <\/strong><\/td>\n Registration<\/strong><\/td>\n Registration<\/strong><\/td>\n Registration<\/strong><\/td>\n <\/tr>\n
 <\/td>\n TOPIC: Emulsions, foams and gels <\/strong><\/td>\n TOPIC: Alternative, plant-based, clean-label, sustainable food colloids <\/strong><\/td>\n TOPIC: Multiscale characterisation and novel structures <\/strong><\/td>\n TOPIC: Encapsulation, delivery, bioaccessibility and nutrition <\/strong><\/td>\n <\/tr>\n
<\/td>\nCHAIR:<\/strong> Eleni Kalogianni<\/td>\nCHAIR:<\/strong> Martin Leser<\/td>\nCHAIR:<\/strong> Miguel Cabrerizo V\u00edlchez<\/td>\nCHAIR:<\/strong> Ulrike van der Schaaf<\/td>\n<\/tr>\n
09:00h-09:50h<\/td>\n PLENARY LECTURE<\/strong>
\n PL1 – Charlotte Jacobsen <\/strong>(Technical University of Denmark, Denmark) Prediction and validation of emulsifying properties of peptides in oil-in-water emulsions<\/strong><\/a><\/td>\n 		PLENARY LECTURE<\/strong>
\n PL2 – Anna Str\u00f6m<\/strong> (Chalmers University of Technology, Sweden)
\n Functional and health aspects of plant protein – polysaccharides interactions <\/strong><\/a><\/td>\n 		PLENARY LECTURE<\/strong>
\n PL3 – Marta Mart\u00ednez Sanz<\/strong> (CIAL, UAM-CSIC, Spain)
\n From structure to nutrition: Linking the multi-scale architecture of alternative food systems to their digestion mechanisms <\/strong><\/a><\/td>\n 		PLENARY LECTURE<\/strong>
\n PL4 – Ben Boyd<\/strong> (Monash University, Australia & University of Copenhagen, Denmark)
\n A new look at milk as a drug delivery system, through the lens of lipid digestion<\/strong><\/a><\/td>\n <\/tr>\n
<\/td>\nCHAIR:<\/strong> Charlotte Jacobsen<\/td>\nCHAIR:<\/strong> Anna Str\u00f6m<\/td>\nCHAIR:<\/strong> Marta Martinez Sanz<\/td>\nCHAIR:<\/strong> Ulrike van der Schaaf<\/td>\n<\/tr>\n
09:50h-10:05h<\/td>\n \nO1 – Jolijn Koomen<\/strong> (INRAE, France) – Linking colloidal structure to antioxidant function in legume protein-stabilised emulsions<\/strong><\/a><\/td>\n O17 – Gireeshkumar Balakrishnan<\/strong> (Le Mans Universit\u00e9, France) – Carrageenan Gels Formed Through Crosslinking with Rapeseed Proteins: Role of Electrostatic and Hydrogen- Bonding Interactions<\/strong><\/a><\/td>\n O33 – Theresia Heiden-Hecht<\/strong> (J\u00fclich Centre for Neutron Science, Germany) – Phospholipids disrupt the interfacial network of proteins at the oil\/water interface <\/strong><\/a><\/td>\n O48 – Ilona E. K\u0142osowska-Chomiczewska<\/strong> (Gda\u0144sk University of Technology, Poland) – Dynamic colloidal transformations of human milk during infant in vitro digestion <\/strong><\/a><\/td>\n <\/tr>\n
10:05h-10:20h<\/td>\n O2 – Gradzielski Michael<\/strong> (Technische Universit\u00e4t Berlin, Germany) – Food-Grade Nanoemulsions Formed with Triacylglycerols and Different Biosurfactants as Stabilisers <\/strong><\/a><\/td>\n O18 – Nicola Cesario Angelino<\/strong> (Aarhus University, Denmark) – Structuring starch\u2013protein systems from pea dry fractionation side streams for sustainable food applications<\/strong><\/a><\/td>\n O34 – Kerstin Risse<\/strong> (Technische Universit\u00e4t Berlin, Germany) – Structure, Heat, and Time: The Dynamic Life of Protein\u2013Phospholipid Oil\u2013Water Interfaces <\/strong><\/a><\/td>\n O49 – S\u00e9bastien Marze<\/strong> (INRAE, France) – In vitro digestion of dairy milk and cream, and of their vegetal analogs<\/strong><\/a><\/td>\n <\/tr>\n
10:20h-10:35h<\/td>\n O3 – G\u00f6khan U\u011fur At\u0131<\/strong> (Aarhus University, Denmark) – Association of endogenous phospholipids with pea globulins: effect on their structure and functionality<\/strong><\/a><\/td>\n O19 – Emanuele Greco<\/strong> (University of Parma, Italy) – Blend or not to blend? Functional and Colloidal Properties of Yeast\u2013Pea Protein Mixtures<\/strong><\/a><\/td>\n O35 – Jasper Landman<\/strong> (Wageningen University and Research, the Netherlands) – Dynamics of pulse protein arrested states \u2013 an in situ GISAXS study<\/strong><\/a><\/td>\n O50 – Maria de las Nieves Siles-Sanchez<\/strong> (Aarhus University, Denmark) – Monitoring iron speciation during gastrointestinal digestion: X-ray Absorption Spectroscopy <\/strong><\/a><\/td>\n <\/tr>\n
10:35h-10:50h<\/td>\n O4 – Supratim Ghosh<\/strong> (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<\/strong><\/a><\/td>\n O20 – Rose GAZEAU<\/strong> (Universit\u00e9 de Bordeaux & ITERG, France) – Faba Bean as a Promising Emulsifying and Gelling Alternative to Soy<\/strong><\/a><\/td>\n O36 – Olaf Holderer <\/strong>(J\u00fclich Centre for Neutron Science, Germany) – Sustainable emulsions stabilized by cruciferin that forms dynamic interfacial architectures<\/strong><\/a><\/td>\n O51 – Eleni P. Kalogianni<\/strong> (International Hellenic University, Greece) – Towards the development of food delivery systems by making use of microgel stabilized emulsions<\/strong><\/a><\/td>\n <\/tr>\n
10:50h-11:20h<\/td>\n COFFEE BREAK<\/td>\n COFFEE BREAK<\/td>\n COFFEE BREAK<\/td>\n COFFEE BREAK<\/td>\n <\/tr>\n
 <\/td>\n  <\/td>\n  <\/td>\n  <\/td>\n TOPIC: AI methods and digital technologies in food colloids <\/strong><\/td>\n <\/tr>\n
<\/td>\nCHAIR:<\/strong> Reinhard Miller<\/td>\nCHAIR:<\/strong> Bj\u00f6rn Bergenst\u00e5hl<\/td>\nCHAIR:<\/strong> Taco Nicolai<\/td>\nCHAIR:<\/strong> Pedro Garc\u00eda Moreno<\/td>\n<\/tr>\n
11:20h-11:50h<\/td>\n KEYNOTE<\/strong>
\n K1 – Karin Schroen<\/strong> (Wageningen University and Research, the Netherlands) – Monitoring dynamic processes in food using microfluidics<\/strong><\/a><\/td>\n 		KEYNOTE<\/strong>
\n K3 – Ben Kew<\/strong> (University of Leeds, UK) – Delubrication by plant proteins: Understanding and addressing using colloidal technologies<\/strong><\/a><\/td>\n 		KEYNOTE<\/strong>
\n K5 – Marta Krasowska<\/strong> (Adelaide University, Australia) – Emulsifier Saturation Modulates Interfacial Monoglyceride Crystallisation and Polymorphic Transitions<\/strong><\/td>\n 		KEYNOTE<\/strong>
\n K7 – Tim J Wooster<\/strong> (Nestl\u00e9 Research, Switzerland ) – Hyperspectral Imaging: "Night Vision" that unlocks emulsion stability monitoring in complex systems<\/strong><\/a><\/td>\n <\/tr>\n
<\/td>\nCHAIR:<\/strong> Karin Schroen<\/td>\nCHAIR:<\/strong> Roc\u00edo Morales Medina<\/td>\nCHAIR:<\/strong> Marta Krasowska<\/td>\nCHAIR:<\/strong> Pedro Garc\u00eda Moreno<\/td>\n<\/tr>\n 11:50h-12:05h<\/td>\n \nO5 – Fathinah Islami Hasyyati<\/strong> (Wageningen University and Research, the Netherlands) – Coalescence in Pickering emulsions: influence of deacetylation of chitin nanoparticles and dispersed phase fraction investigated by microfluidic techniques<\/strong><\/a><\/td>\n O21 – Francisco Vilaplana<\/strong> (KTH Royal Institute of Technology, Sweeden) – Enzymatic engineering of plant-based dietary fibre hydrogels from agricultural side streams <\/strong><\/a><\/td>\n O37 – Niklas Lor\u00e9n<\/strong> (RISE Research Institutes, Sweeden) – The influence of wax-based oleogelators on microstructure evolution, rheology and diffusion <\/strong><\/a><\/td>\n O52 – Simha Sridharan <\/strong>(University of Leeds, UK) – Fingerprinting Protein Adsorption Classes to Identify \u2018Ideal\u2019 Plant Protein-Based Emulsifiers <\/strong><\/a><\/td>\n <\/tr>\n
12:05h-12:20h<\/td>\n O6 – Lovikka Ville A.<\/strong> (University of Helsinki, Finland) – Atomic force microscopy of undried Pickering emulsions at the nm and \u00b5m scale<\/strong><\/a><\/td>\n O22 – Thidarat Makmoon<\/strong> (University of Birmingham, UK) – Formulation engineering of melt-in-the-mouth plant-based protein-rich gels<\/strong><\/a><\/td>\n O38 – Dieke Groot Nibbelink<\/strong> (Wageningen University and Research, the Netherlands) – Oleogelation using dried protein particles <\/strong><\/a><\/td>\n O53 – Gopesh Patel<\/strong> (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 <\/strong><\/a><\/td>\n <\/tr>\n
12:20h-12:35h<\/td>\n O7 – Gijs D. Konings<\/strong> (Wageningen University and Research, the Netherlands) – Tuning the Mechanical Properties of Emulsions with Adhesive Protein Nanoparticles <\/strong><\/a><\/td>\n O23 – Ulrike van der Schaaf<\/strong> (Karlsruhe Institute of Technology, Germany) – Polysaccharide-based microgels serve as fat replacers in fermented dairy products <\/strong><\/a><\/td>\n O39 – Carsten Nachtigall<\/strong> (Technische Universit\u00e4t Dresden, Germany) – Structural modification of microbial exopolysaccharides and its impact on their functionality<\/strong><\/a><\/td>\n O54 – Giovanni Tizzanini <\/strong>(Chalmers University of Technology, Sweeden) – Predicting in vitro digestion of gelatin gels from videos using machine and representation learning <\/strong><\/a><\/td>\n <\/tr>\n
12:35h-12:50h<\/td>\n O8 – Qimeng Wang<\/strong> (Wageningen University and Research, the Netherlands & China Agricultural University, China) – Microbubble powders using freeze-dried Pickering emulsions <\/strong><\/a><\/td>\n O24 – Cordelia Selomulya<\/strong> (UNSW Sydney, Australia) – Structuring Plant-Based Foods with Double-Network Emulsion Gels <\/strong><\/a><\/td>\n O40 – Gleb Yakubov<\/strong> (University of Leeds, UK) – Multiscale Characterization of Interfacial Binding Between Soluble Amylose Chains and Waxy Corn Starch Granules<\/strong><\/a><\/td>\n O55 – Jeta Purrini<\/strong> (Wageningen University and Research, the Netherlands) – Which molecular parameters predict foaming properties \u2013 A soft matter approach <\/strong><\/a><\/td>\n <\/tr>\n
<\/td>\nCHAIR:<\/strong> Francisco Galisteo Gonz\u00e1lez<\/td>\nCHAIR:<\/strong> Francisco Javier Espejo Carpio<\/td>\nCHAIR:<\/strong> Ra\u00fal P\u00e9rez G\u00e1lvez<\/td>\n<\/tr>\n
12:50h-13:20h<\/td>\n \n\n

F1 – Andrea Moreno Revuelta<\/strong> (University of Granada) – From olive waste to bioactive colloids: valorization of maslinic acid through solid lipid nanoparticles.<\/strong><\/p>\n <\/a>
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F2 – Cyprien Bouju<\/strong> (INRAE) – Thermodynamic Incompatibility and Phase Inversion in Emulsions Stabilized by Uncracked Vegetal Byproducts. <\/strong><\/p>\n <\/a>
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F3 – Vilena Petrova-Thuy<\/strong> (Delft University of Technology) – Rescaling of flow curves for food emulsions. <\/strong><\/p>\n <\/a>
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F4 – Simon M\u00fcller<\/strong> (ETH Z\u00fcrich) – In situ gas foaming of plant-based dispersions into porous food structures.<\/strong><\/p>\n <\/a>
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F5 – Umay Vardar<\/strong> (University of Saskatchewan) – Oleosomes (natural lipid droplets) as building blocks for structured emulsion gels. <\/strong><\/p>\n <\/a>
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F6 – Tiago C. Pinto<\/strong> (University of Helsinki) – Spray-chilled oleogel particles enabling hierarchical oleogel-in-oleogel structures. <\/strong><\/p>\n <\/a><\/td>\n

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F11 – Sarah Verkempinck<\/strong> (KU Leuven) – Extraction and processing shape the structural and emulsifying properties of pea proteins.<\/strong><\/p>\n <\/a>
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F12 – Toya Ishii<\/strong> (University of Leeds, UK & Kagawa University, Japan) – In operando-SAXS analysis of multiscale structural changes in food dispersions during in vitro digestion processes.<\/strong><\/p>\n <\/a>
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F13 – Nana Li <\/strong>(Wageningen University) – Bridging Lubrication and Sensory Perception in Plant-based Beverages.<\/strong><\/p>\n <\/a>
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F14 – Stefano Parenti<\/strong> (BOKU University) – Arabinoxylan-protein complexes as new structuring ingredients for meat replacers: effect of enzymatic treatments on gel structure.<\/strong><\/p>\n <\/a>
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F15 – Yi Li<\/strong> (University of Leeds) – Electrospinning of hybrid lipid-polymer fibres for cultured meat applications.<\/strong><\/p>\n <\/a>
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F16 – Fangxin Lyu <\/strong>(Technische Universit\u00e4t Berlin) – Synergistic heat-induced gelation of mixtures from pulse and rapeseed protein: impact of pulse source.<\/strong><\/p>\n <\/a><\/td>\n

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F23 – Mengyue Xu <\/strong>(Wageningen University) – Designing and Understanding Thermoresponsive Shape-Shifting in 4D-Printed Pea-Based Foods and its Applications.<\/strong><\/p>\n <\/a>
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F24 – Arno Wouters <\/strong>(KU Leuven) – Heat-induced aggregation of faba bean proteins: influence of heating temperature and protein concentration on induced molecular interactions.<\/strong><\/p>\n <\/a>
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F25 – Scheermeijer Roos <\/strong>(Wageningen University) – Protein aggregate oleogels: effect of aggregate properties on oleogel texture..<\/strong><\/p>\n <\/a>
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F26 – Sukirti Joshi <\/strong>(University of Southern Denmark) – Deciphering Acidulant-Mediated Gelation of Hybrid Systems through Advanced Imaging and Rheology.<\/strong><\/p>\n <\/a>
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F27 – Cristina Prieto <\/strong>(Institute of Agrochemistry and Food Technology, IATA) – Recent Developments in Electrospraying Assisted by Pressurized Gas for the Encapsulation of Challenging Bioactives.<\/strong><\/p>\n <\/a>
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F28 – Johannes Marburger <\/strong>(Karlsruhe Institute of Technology) – Encapsulation of emulsions in monodisperse alginate capsules: a high-throughput droplet millifluidics approach.<\/strong><\/p>\n <\/a><\/td>\n

AWARDS AND CLOSING<\/strong><\/td>\n <\/tr>\n
13:20h-14:30h<\/td>\n LUNCH<\/td>\n LUNCH<\/td>\n LUNCH<\/td>\n LUNCH<\/td>\n <\/tr>\n
<\/th>\n Monday 23rd<\/th>\n Tuesday 24th<\/th>\n Wednesday 25th<\/th>\n Thursday 26th<\/th>\n <\/tr>\n
<\/td>\nCHAIR:<\/strong> Miguel Angel Fernandez Rodriguez<\/td>\nCHAIR:<\/strong> Milena Corredig<\/td>\nCHAIR:<\/strong> Elke Scholten<\/td>\n<\/tr>\n
14:30h-15:00h<\/td>\n KEYNOTE<\/strong>
\n K2 – Patricia Lopez-Sanchez<\/strong> (Institute of Marine Research IIM-CSIC, Spain) – Hydrogel Model Systems to Decode Polysaccharide Interactions and Rheology in Seaweeds<\/strong><\/a><\/td>\n 		KEYNOTE<\/strong>
\n K4 – Yifan Zhang<\/strong> (Wageningen University and Research, the Netherlands) – The role of serum properties in juiciness perception of plant-based meat analogues <\/strong><\/a><\/td>\n 		KEYNOTE<\/strong>
\n K6 – Bettina Wolf <\/strong>(University of Birmingham, UK) – Impact of functional properties and thermo-mechanical pre-treatment on freeze structured fibrous pea protein isolate textures<\/strong><\/a><\/td>\n 		 <\/td>\n <\/tr>\n
<\/td>\nCHAIR:<\/strong> Carla di Mattia<\/td>\nCHAIR:<\/strong> Federico Casanova<\/td>\nCHAIR:<\/strong> Cordelia Selomulya<\/td>\n<\/tr>\n
15:00h-15:15h<\/td>\n O9 – Francesca Duggan<\/strong> (University of Parma, Italy & University College Cork, Ireland) – Hybrid cold-set gels from dairy and lupin proteins: linking protein mixing ratio with rheological properties<\/strong><\/a><\/td>\n O25 – Mingxin Wang<\/strong> (University of Leeds, UK) – Enzymatic hydrolysis: An approach to improve the lubrication properties of plant proteins<\/strong><\/a><\/td>\n O41 – Patrick A. R\u00fchs<\/strong> (ETH, Z\u00fcrich) – Addressing multicomponent complexity in freeze structuring of food colloids <\/strong><\/a><\/td>\n <\/tr>\n
15:15h-15:30h<\/td>\n O10 – Moawad Yara<\/strong> (Valrhona, CRT Agir, CRPP, France) – Role of Dispersion Type, Fat Phase, and Fiber Nature in the Texture and Stability of Model Chocolate Emulsions<\/strong><\/a><\/td>\n O26 – Sai Prasanna<\/strong> (Indian Institute of Technology Tirupati, India) – From Fibre to Function: Cellulose Nanocrystals Extracted from Spent Coconut Fibres as Pickering Emulsion Stabilizers <\/strong><\/a><\/td>\n O42 – Julian Fischer<\/strong> (BOKU University, Austria) – Inducing anisotropy in emulsion-filled hydrogels by unidirectional freezing<\/strong><\/a><\/td>\n <\/tr>\n
15:30h-15:45h<\/td>\n O11 – Pascal Bertsch<\/strong> (University of Fribourg, Switzerland) – The Nano World of Espresso: Oil Droplets and Rigid Polymer Structures Shape the Shot <\/strong><\/a><\/td>\n O27 – Roc\u00edo Morales-Medina<\/strong> (Technische Universit\u00e4t 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<\/strong><\/a><\/td>\n O43 – Luuk Philipsen<\/strong> (Unilever Innovation Centre Wageningen & University of Amsterdam, the Netherlands) – Edible films from cellulose microfibrils and solid fats<\/strong><\/a><\/td>\n VISIT TO ALHAMBRA <\/strong><\/td>\n <\/tr>\n
15:45h-16:00h<\/td>\n O12 – Christophe Chassenieux<\/strong> (Le Mans University, France) – Water in Water emulsions stabilized by cruciferin-based microgels and microcapsules <\/strong><\/a><\/td>\n O28 – Astrid Penicaut<\/strong> (INRAE, France) – Emulsifying Properties of White Chlorella Biomass and Its Fractions after Cell Disruption by High-Pressure Homogenization<\/strong><\/a><\/td>\n WILD FOOD TALK – Introduction and explanation to coffee break <\/strong><\/td>\n <\/tr>\n
16:00h-16:30h<\/td>\n COFFEE BREAK + POSTER SESSION<\/td>\nPOSTER SESSION & ECO-FRIENDLY SNACK <\/strong>

\nOffered by WILD FOOD featuring plant based protein.<\/td>\n <\/tr>\n
<\/td>\nCHAIR:<\/strong> Julia Maldonado Valderrama<\/td>\nCHAIR:<\/strong> Patricia L\u00f3pez S\u00e1nchez<\/td>\n\n<\/tr>\n
16:30h-16:45h<\/td>\n O13 – Sybren Zondervan<\/strong> (Wageningen University and Research, the Netherlands) – Switchable foam stability by Janus-like plant protein particles<\/strong><\/a><\/td>\n O29 – Anah\u00ed Bonilla-Rodr\u00edguez<\/strong> (University of Lleida & Agrotecnio Center, Spain) – Pea protein hydrogels: influence of protein concentration, pH and ultrasound-assisted gelation <\/strong><\/a><\/td>\n <\/tr>\n
16:45h-17:00h<\/td>\n O14 – Tobias Roebroek<\/strong> (KU Leuven, Belgium) – Balancing oil and protein content: antifoam regimes of foamed protein-based emulsions<\/strong><\/a><\/td>\n O30 – Federico Casanova<\/strong> (Technical University of Denmark, Denmark) – Structural, Colloidal, and Functional Modifications of Coconut Protein Induced by Defatting: Roles<\/strong><\/a><\/td>\n <\/tr>\n
 <\/td>\n  <\/td>\n  <\/td>\n TOPIC: Encapsulation, delivery, bioaccessibility and nutrition<\/strong><\/td>\n <\/tr>\n\n
<\/td>\nCHAIR:<\/strong> Julia Maldonado Valderrama<\/td>\nCHAIR:<\/strong> Patricia L\u00f3pez S\u00e1nchez<\/td>\nCHAIR:<\/strong> Adam Macierzanka<\/td>\n<\/tr>\n\n
17:00h-17:15h<\/td>\n O15 – Reinhard Miller<\/strong> (TU Darmstadt, Germany) – Dynamic and equilibrium surface layer properties of jujube (Ziziphus jujube) leaf extract <\/strong><\/a><\/td>\n O31 – Ben Van den Wouwer<\/strong> (Ghent University & KU Leuven, Belgium) – Impact of lipid co-isolation and processing strategies on the yield and foaming functionality of soybean okara protein isolates <\/strong><\/a><\/td>\n O44 – Larisa Tsarkova<\/strong> (DTNW & University of Duisburg-Essen, Germany) – Evaporation in bulk water, ethanol\u2013water, and aroma\u2013ethanol\u2013water mixtures: interplay of geometry, composition, and interfacial processes <\/strong><\/a><\/td>\n <\/tr>\n
17:15h-17:30h<\/td>\n O16 – Giulia Potenziani <\/strong>(University of Turin, Italy) – Botanical Extracts in Water-in-Oil Emulsions: A Natural Strategy to Enhance Sunflower Oil Oxidative Stability <\/strong><\/a><\/td>\n O32 – Mauricio Oyarz\u00fan<\/strong> (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 <\/strong><\/a><\/td>\n O45 – Prashant Kumar<\/strong> (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 <\/strong><\/a><\/td>\n <\/tr>\n
<\/td>\nCHAIR:<\/strong> Fatemeh Mirpoor<\/td>\nCHAIR:<\/strong> Francisco Rios Ruiz<\/td>\n<\/td>\n\n<\/tr>\n\n
17:30h-17:45h<\/td>\n

Platinum Sponsor Wiley<\/strong><\/p>\n \n

F7 – Cindy Lalag\u00fce <\/strong>(Universit\u00e9 Laval) – Detailed characterization and gelation mechanism of mung bean albumin and globulin fractions.<\/strong><\/p>\n <\/a><\/td>\n

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F17 – Jasper H. Seibt <\/strong>(Technische Universit\u00e4t Dresden) – Heat-induced co-aggregation of rapeseed cruciferin with pea legumin and soy glycinin: Understanding protein interactions for clean-label applications.<\/strong><\/p>\n <\/a>
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F18 – Raiane Rodrigues da Silva <\/strong>(State research institute Center for Physical Sciences and Technology) – Modification of pea albumin structure by pulsed electric field (PEF).<\/strong><\/p>\n <\/a>
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F19 – Martina Klost <\/strong>(Technische Universit\u00e4t Berlin) – Acid induced gelation of pea protein: impact of protein pre-treatment and post-fermentation processing on gel properties.<\/strong><\/p>\n <\/a><\/td>\n

O46 – Giulia D’Alessio<\/strong> (University of Teramo, Italy) – Tailoring pea protein functionality via high-pressure homogenization for stabilizing and spray-drying hop-enriched O\/W emulsions<\/strong><\/a><\/td>\n <\/tr>\n
17:45h-18:00h<\/td>\n \n

F8 – Jialin Sun <\/strong>(University of Leeds) – Understanding the development of food-grade antibacterial packaging film.<\/strong><\/p>\n <\/a>
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F9 – Fatemeh Mirpoor <\/strong>(University of Reading) – Improvement of functional properties of hemp proteins by chemical and enzymatic modifications.<\/strong><\/p>\n <\/a>
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F10 – Susana Guzm\u00e1n-Puyol <\/strong>(Institute for Mediterranean and Subtropical Horticulture La Mayora) – Agro-industrial avocado residues as functional additives for cellulose-based food packaging.<\/strong><\/p>\n <\/a><\/td>\n

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F20 – Ra\u00fal P\u00e9rez-G\u00e1lvez <\/strong>(University of Granada) – Tuning the emulsifying properties of sunflower and olive protein hydrolysates by enzymatic treatment and pH.<\/strong><\/p>\n <\/a>
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F21 – Thais Gallo <\/strong>(INRAE) – Rheological behavior of acidified gels produced from faba bean protein concentrates.<\/strong><\/p>\n <\/a>
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F22 – Pernille Koch <\/strong>(University of Copenhagen) – Mechanisms Responsible for Gelation during High-Temperature Treatment of Whey Protein Aggregates.<\/strong><\/p>\n <\/a><\/td>\n

O47 – Fang Fang<\/strong> (Aarhus University, Denmark) – Interactive effects of polyphenols and artificial cell walls on starch transitions and starch and polyphenol bioaccessibility<\/strong><\/a><\/td>\n <\/tr>\n
18:00h-18:30h<\/td>\n
POSTER SESSION & COCKTAIL<\/strong>

\n Sponsored by SABOR GRANADA: A Taste of Granada: featuring the finest local oils, wines, cheeses, vegetables and cured meats<\/td>\n 		<\/td>\n <\/td>\n <\/td>\n <\/tr>\n
18:30h-19:00h<\/td>\n \n <\/tr>\n
19:00h-20:00h<\/td>\n Walk together to Carmen de los M\u00e1rtires<\/td>\n GUIDED VISIT:
\n GRANADA WALKING TOUR <\/strong><\/td>\n <\/tr>\n
20:00h-20:30h<\/td>\n GALA DINNER
\n (Carmen de los M\u00e1rtires) <\/strong><\/td>\n \n <\/tr>\n
<\/th>\n Monday 23rd<\/th>\n Tuesday 24th<\/th>\n Wednesday 25th<\/th>\n Thursday 26th<\/th>\n <\/tr>\n <\/tbody>\n
* Lunch and coffee are served in posters area<\/td>\n <\/tr>\n <\/tfoot>\n <\/table>\n<\/div>\n\n\n\n

Oral, Poster and Flash Presentation Guidelines<\/h3>\n\n\n\n

Oral Presentations<\/strong><\/h4>\n\n\n\n

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.<\/p>\n\n\n\n

Presentation Durations:<\/strong><\/p>\n\n\n\n

    \n
  • Oral presentation: 12 minutes, followed by 3 minutes for questions.<\/li>\n\n\n\n
  • Keynote presentation: 25 minutes, followed by 5 minutes for questions.<\/li>\n\n\n\n
  • Plenary presentation: 40 minutes, followed by 10 minutes for questions.<\/li>\n\n\n\n
  • Flash presentation: 5 minutes with no questions.<\/li>\n<\/ul>\n\n\n\n

    Poster Presentations<\/strong><\/h4>\n\n\n\n

    Posters must be prepared in vertical A0 format.

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

    Flash Presentations<\/strong><\/h4>\n\n\n\n

    Poster + 5 minute talk presentation (2-3 slides allowed)<\/p>\n\n\n\n\n","protected":false},"excerpt":{"rendered":"

    Scientific program Scientific program Sunday 22nd 18:00h-21:00h Welcome Reception \/ Carmen de la Victoria 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…<\/p>\n","protected":false},"author":18,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"folder":[],"class_list":["post-810","page","type-page","status-publish","hentry"],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false},"uagb_author_info":{"display_name":"antoniorodriguez","author_link":"https:\/\/eventos.ugr.es\/foodcolloids2026\/author\/antoniorodriguez\/"},"uagb_comment_info":0,"uagb_excerpt":"Scientific program Scientific program Sunday 22nd 18:00h-21:00h Welcome Reception \/ Carmen de la Victoria 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...","_links":{"self":[{"href":"https:\/\/eventos.ugr.es\/foodcolloids2026\/wp-json\/wp\/v2\/pages\/810","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eventos.ugr.es\/foodcolloids2026\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/eventos.ugr.es\/foodcolloids2026\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/eventos.ugr.es\/foodcolloids2026\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/eventos.ugr.es\/foodcolloids2026\/wp-json\/wp\/v2\/comments?post=810"}],"version-history":[{"count":143,"href":"https:\/\/eventos.ugr.es\/foodcolloids2026\/wp-json\/wp\/v2\/pages\/810\/revisions"}],"predecessor-version":[{"id":3610,"href":"https:\/\/eventos.ugr.es\/foodcolloids2026\/wp-json\/wp\/v2\/pages\/810\/revisions\/3610"}],"wp:attachment":[{"href":"https:\/\/eventos.ugr.es\/foodcolloids2026\/wp-json\/wp\/v2\/media?parent=810"}],"wp:term":[{"taxonomy":"folder","embeddable":true,"href":"https:\/\/eventos.ugr.es\/foodcolloids2026\/wp-json\/wp\/v2\/folder?post=810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}